By Robert H. Nelson
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Extra info for An Introduction to Feeding Farm Livestock
What action has the third stomach (omasum) on the food? 24. Why might it be fatal if an animal swallows a piece of wire? PRACTICAL WORK 1. Inspect the alimentary canal of pigs and sheep at a slaughter house and note the relative proportion of the various parts. 2. Carefully inspect the compound stomach of a sheep and note the relative size and position of each part. 3. Calculate the percentage of fibre in a typical pig ration and a typical ration for a dairy cow. C H A P T E R 9 Feeds commonly used in livestock feeding IT IS one thing to know the protein and energy value of a feed, but it is another thing to know its real value as a fodder.
14. What is the main function of the large intestine—apart from the caecum? 15. Draw diagrammatic representation of the digestive system of the pig, horse, and ruminant, and label the parts. 16. Why is it the pig cannot digest fibre? 17. Why must fibrous feeds fed to horses be of the highest quality? 18. Of the four parts of the stomach of a ruminant, which is the largest and what is the capacity (in litres) of the stomach system of adult cattle? 19. What is the oesophageal groove and what is its purpose?
5 kg Dairy cattle, 9-13 kg Bullocks, 18 kg Boiled or steamed potatoes can be profitably fed to pigs and poultry providing a regular adequate supply can be obtained cheaply. 5 kg per day to a maximum of 5 kg per day. III. GREEN FODDERS In this group are the true green crops, kale, cabbage, and rape, and also grass, either fresh or conserved as silage. Sugar-beet tops and swede tops must also be classified in this section. 54 An Introduction to Feeding Farm Livestock Kales, rape, cabbages—These crops are very valuable in providing fresh green fodder during the autumn and winter months.