Question 2
(a) (i) Definition of Silage.
Silage is forage that is cut and preserved in the moist form under anaerobic conditions OR Silage is fodder conserved in succulent state by partial fermentation under anaerobic conditions.
NB: Without anaerobic conditions – Zero
(ii) Characteristics of good silage
Free form dust.
Moist/succulent.
Free from mould Green/yellowish green.
Pleasant, slightly vinegar smell, fruity odour.
Leafy/high leaf to stem ratio.
Palatable/pleasant taste/ acceptable to animal.
It must have high nutritive value.
It must have high digestibility.
(b) Functions of fats and oils in poultry diet.
Provide energy for body activities/heat.
Maintenance of body temperature / they insulate the body of animals/ thermoregulation.
Provision of fat soluble vitamins / absorption of fat soluble vitamins and calcium
Supply of essential fatty acids for fat synthesis.
It forms parts of cell membranes.
They are enzyme activator (they convert inactive form of an enzyme to an active form).
It improves palatability
It reduces dustiness of feeds
Marbling of meat.
(c)Reasons why cereal grains form-major part of poultry diet.
Cereals contains high concentration of energy.
Are highly digestible.
Birds are simple-stomach animals and can digest cereals.
Main source of material for fattening birds.
(d) Factors to be considered when formulating feed for farm animals
Physiological state of the animal Feeds are formulated to meet the nutrient requirement of pregnant, lactating and laying animals.
Types of feedstuff available: Use feedstuffs which are readily available and can serve as alternative to other feedstuffs In order to minimize cost of production.
Cost of feed ingredients: Different feed ingredients may contain some nutrients. However, they may have different prices. It is necessary to consider the cost so that feed ingredients of low prices may be bought to allow production of feed at very low cost/price.
Age of the animals: Formulate feed that can provide nutrient requirement of different ages of animals. Generally younger animals require more protein than older ones
Palatability of the feed: Formulate feed with feedstuffs which are acceptable to the animals on order to avoid wastage
Quality of feed ingredients: Use feedstuffs which are clean and devoid of pathogens as well as having a high nutrient content in order to enhance growth and prevent diseases
Nutrient composition of ingredient: Use fees stuffs which contain high amount of nutrient
Breed of animal: Use feed stuff that can provide high energy and protein based on
the requirement of the breed. In poultry, layers require more calcium than non-layers Type/Purpose: Formulate feed to meet the nutrient requirement of the animal based on its function e.g. bullock cattle, dual purpose poultry etc
Health condition: The nutrient requirement varies with the health condition of farm animals. Sick animals tend to eat less; therefore the nutrient level of their diet should be higher
Presence of undesirable nutritional factors: Use ingredients without toxins to formulate feed for animals. Ingredients with toxins should be processed to enable the animal utilize the nutrient and avoid diseases. E.g. aflatoxin in groundnut. Toxic ingredients affected both palatability and smell of feed if added in excess amounts.