Module 1 - Fundamentals of whole farm feed planning

Advisers must be able to make an assessment of the livestock’s genetic potential and health status, buildings and facilities and overall management in the context of expected levels of production. They must also have a basic understanding of production, nutrition and feeding systems, and an awareness of opportunities where nutrient inefficiencies and excesses can be minimised thereby reducing negative impacts on the environment.

 

Ruminants

Candidates must be able to make an assessment of the livestock’s genetic potential and health status, buildings and facilities and overall management in the context of expected levels of production. They must also have a basic understanding of ruminant, production, nutrition and feeding systems, and an awareness of opportunities where nutrient inefficiencies and excesses can be minimised thereby reducing negative impacts on the environment.

Candidates must be able to:

  • Identify the origins of environmental emissions associated with feeding (e.g. rumen methane production, nitrous oxide and ammonia from manures and subsequent losses of nitrate) and how by improving feed efficiency and feeding management and production strategies these can be reduced often with a parallel improvement in financial performance.

    Know the origins of:

    • Methane – rumen fermentation
    • Nitrous oxide / ammonia – manure
    • Phosphorus
    • Copper, manganese and zinc
  • Mitigation (usually seen as a per unit of product, e.g. per litre or kg of beef or lamb)
    • Methane
    • Diet digestibility – factors that improve (e.g. forage quality, TMR management, energy balance, feed efficiency)
    • Awareness of key DM intake drivers (cow, management and feed)
    • Understand the benefit of increasing performance (yield and growth rate) on per unit of product (applies to all)
    • Nitrous oxide and ammonia
    • Correct protein rationing
    • Manure storage issues
    • Nutrient management plans
    • Phosphorus
    • Nutrient management plans
    • Effluent management
    • Heavy metals

  • Formulate rations to requirement consider all sources from other feed and bioavailability

  • Determine the nutrients that can be supplied from home produced feed and forage.

    • Forages

    • Know, best sampling technique, how to interpret and ideal target values

    • Be able to calculate forage stocks on farm vs. target animals and feeding period

    • Understand harvesting techniques to maximise feed utilisation

    • Home produced feeds

    • Appreciate, expected yields, e.g. fodder beet, processing and storage techniques

  • Identify the number of animals that are intended to be fed home produced feed and forage.

    • Know (be able to calculate) expected approximate intakes understand tools to calculate feed and forage and produce budgets

  • Show competency with computer rationing programs and / or interpretation of provided rations / recommendations, be able to estimate size and predicted feed intake and cognisant of what additional practical aspects should be considered, e.g. animal, feed and management factors affecting intake.

  • Determine the energy, protein and key micronutrient (copper and selenium (background levels and added)) requirements of the animals for a defined level of performance, determine the nutrient contribution from feeds and forages grown on-farm then recommend bought-grass grazing, forage harvesting and ensiling techniques, dry, liquid and moist feed storage. in feeds/rations to balance overall requirements.

  • Appreciate factors influencing the nutritive value and utilisation of feed sources e.g. optimal

  • Demonstrate a broad understanding of factors affecting feeding management e.g. feeding systems.

    • Seasonal grass based system,
    • Understanding of importance of, matching animal and stocking density to match supply, type of supplementary feeds plus, impact of weather conditions, soil type, topography and distance to farm
    • Cognisant of the investment in, water supplies, fencing plus suitable tracks to maximise grass utilisation and maintain good foot health.
    • Feeding to yield (cows and ewes)
    • Awareness of the different systems and their limitations in terms of, feeding rates, labour, investment and practicality, e.g. impact on health and body condition throughout lactation and consequences
    • PTMR/TMR Feeding
    • Understand operational factors that affect nutrient and physical properties that impact on feed efficiency and performance, how to assess
    • Awareness of the impact of animal groups on performance, body condition and behaviour
    • Robotic Milking machines
    • Understand the principles of how Robots impact of the ration on visits to the Robot and maintaining cow health 
    • Have an awareness of how housing environment influences performance

  • Have an awareness of tools that can improve feed utilisation such as farm feed processing, optimal mixer operation, yeasts, rumen buffers and mycotoxins negating products.

    • Products to improve feed utilisation

    • Be able to identify, and position, products in the appropriate scenario to, e.g. improve N utilisation in grazing systems, enhance intake and / or reduce the risk of acidosis, mitigate the impact of mycotoxins and provide balanced energy sources

    • Cognisant of all sources of minerals and vitamins from, feeds, minerals, buckets, water, bolus, drench, injection

    • Be able to advise how to balance

    • Appreciate key mineral interactions and how to mitigate

  • Demonstrate an understanding of the nutritional information provided on a feed label to ensure, where possible, adequate nutrient supply and avoid excesses. 

    • Able to identify and understand
    • Type of feed, complete or compound and intended / restrictions of use
    • Type of feed ingredient, e.g. additive, feed material
    • Feed ingredient listing – compounds only
    • Analysis, awareness what is mandatory and voluntary, and use this information proficiently in giving feeding advice
    • Additives, type, interpretation (especially trace elements including chelates), e.g. yeasts (concentration and maths), what must be included if claimed present
    • How to recognise presence of GM ingredients
    • If feed ingredient is UFAS, FEMAS, (or mutually recognised equivalents) assured, best / use before
    • Presence of medicines, rarely used, exceptions e.g. Deccox and CTC
    • Collating / adequate / excess nutrient supply
    • Be able to understand units used and assess total ration intake for protein and trace elements (copper manganese and zinc) for all products fed especially when providing total ration and recommend, and recommend alternative course of action, e.g. exclude, reduce or modify product.

  • Work with the farmer to monitor production performance data. 

    • Be able to communicate the benefits of performance monitoring and encourage its use

    • Be able to calculate milk yield from bulk tank, plus be able to comprehend milk quality, fertility, health data, and able to place into context of breed, DIM etc.

    • Recognise the importance of weighing to monitor DLWG and feed efficiency

    • Interpretation of kill sheet from abattoirs

  • Understand key performance indicators, recognise symptoms of poor performance and help the farmer to identify the cause(s) using objective criteria such as intake, rumen function measures, faecal observations, plus yield or liveweight gain.

    • Be able to identify good/poor performance by:

      • Know or have ready access and use relevant basic KPIs relative to breed, DIM (and or stage of growth) and production level, milk quality, FCE, margins health and fertility

      • Know relevant basic KPIs for beef and sheep relative to breeds, stage of growth, age and farming intensity including DLWG, FCE, expected kill-out %

    • Be able to identify potential causes of good/poor performance by:

      • Ability to calculate expected intakes relative to animal and performance, age etc.

      • Ability to use, cudding rate, rumen fill, manure and locomotion scoring techniques and interpret output

      • Awareness of the importance of animal comfort and the availability of tools and benchmarks for behaviour in terms of time spent lying, eating, drinking and access

  • Understand how performance may be modified by alternative feeding strategies or where these can be obtained e.g. moist feeds, straw and liquids to, stimulate intake, replace forage, caustic feeds to address pH and how best to use and when 

  • Appreciate factors influencing the nutritive value and utilisation of feed sources e.g. optimal grass grazing, forage harvesting and ensiling techniques, dry, liquid and moist feed storage

    • Grazing management

    • Understand the different grazing systems

    • How to assess grass supply

    • Cognisant of factors that impact on grass intake

    • Identify, how, when and appropriate buffer feeding strategies

    • Forage harvest, clamp management and feeding out

    • Understand how to assess optimum time of harvest

    • Appreciate, the importance of chop length (stability, intake, digestibility and performance)

    • Understand key aspects of ensiling (products for enhancing), sealing (complementary techniques possible)

    • Understand optimum opening time

    • Dry feeds storage

    • Understand optimal storage techniques to ensure, stability, compliance with Assurance Codes and avoid contamination

    • Understand importance of and identify shelf life

    • Awareness of physical limitations e.g. caustic wheat - bins

    • Liquid storage

    • Understand key aspects of tank management to ensure, wholesome products, no contamination plus leakages, minimal separation and product stability

    • Moist feeds

    • Understand the principles of ensiling and product specific issues

    • Impact of correct harvesting and storage management of Feeds

    • Appreciate, causes of reduced nutrient loss, how they can impact on feed efficiency and the environment and mitigate

  • Be aware of specific customer requirements and key relevant processor (retailer) requirements or government policy pressures on livestock farmers i.e. GHG Action Plan and Nitrate Vulnerable Zones.

    • Understand milk, beef and lamb contracts with processor, e.g. liquid or constituent, specific payment mechanisms, breed, carcase specification, age criteria - live or deadweight, organic, welfare, NGM, environmental stewardship and health improvement criteria

    • Understand what is an NVZ, and impact on, e.g. stocking Rate, slurry/manure management, fertilizer policy

    • Know the UK GHG reduction target for agriculture is set at 11% by 2020. (Agriculture contributes 9% of the UK GHG).

Pigs

Candidates must be able to make an assessment of the type of livestock farm, its hygiene status in broad terms, and expected levels of production. They must have a basic understanding of nutrition, feeding systems, livestock production and how to maximise production and minimise waste.

Candidates must be able to:

  • Identify the origins of environmental emissions associated with the production system (e.g. nitrous oxide and ammonia from litter/manures and subsequent losses of nitrate) and how by improving feed efficiency and feeding management and production strategies these can be reduced often with a parallel improvement in financial performance. 


  • Know the origins of:

    • Nitrous oxide / ammonia – manure
    • Phosphorus
    • Copper and zinc
    • Methane
  • Management and control:
    • Nitrous oxide and ammonia
    • Use of correct diet for stage of production
    • Diet formulation using principles of protein digestion and nitrogen waste production
    • Sources of digestible amino acids including single source ingredients (e.g. DL methionine)
    • Use of feed enzymes
    • Manure storage and handling
    • Phosphorus
    • Use of correct diet for stage of production
    • Diet formulation using digestible phosphorus
    • Use of phytase in feed
    • Manure storage and handling
    • Copper and zinc
  • Know how to determine the feed requirements for the type of livestock farm (e.g. organic, conventional, housed or free-range, home mixers, liquid feeders) accounting for hygiene status and expected levels of production. 
    • Pig production systems
    • Outdoor sow production
    • Indoor sow production
      • Requirement for fertility, level of milk production and piglet growth & vitality
    • Indoor fattening pig production
      • Lean growth to target live weight / carcass
      • Stocking density
    • Outdoor extensive fattening /free range
      • Compound feeding
      • Home mixing
      • Liquid feeding
      • Growth rate and correct carcass composition according to processor contract
    • Organic
      • Specific regulation controlling the use of organic ingredients in feeds
    • Non-GM feeds
      • Restrictions on use of GM ingredients
      • Hygiene Status
    • Poor hygiene status or disease on farm increases nutrient demand and reduces overall farm efficiency
      • “Ideal protein” concept
    • Optimum performance (growth, pigs/sow/yr. etc.)
    • Economic vs biological optimum – factor in value of response and cost of nutrient
    • Environmental impact
      • Excess
      • Imbalance
    • Net Energy
    • Principle of impact of net energy concentration of feed on feed intake
    • Economic optimum – factor in value of reduced intake and cost of nutrient in feed
    • Understanding of correct amino acid (lysine) to net energy ratio in feed for efficient growth / reproductive performance / milk production
    • Increasing energy density of diets to supply sufficient nutrients when voluntary intake may be low (ie under heat stress, lactation, newly weaned piglets)
    • Environmental impact
      • Volume of manure reduced at higher energy concentrations
    • Calcium, phosphorus, phytase
    • Dose response impact on productive performance and skeletal strength
    • Environmental impact
      • Reduced phosphorus excretion
  • Demonstrate a broad understanding of feeding management (feeding frequency, volume fed, feed delivery systems, lighting, production performance, water quality and availability, etc.). 
    • Ad libitum feeding
    • To maximise growth of fattening pigs
    • To maximise milk production of lactating sows
    • Restrict feeding
    • For controlling fat deposition and growth in certain breeds or production systems
    • To control weight gain of dry sows
    • Correct trough design and feeder space for different management systems and size of pig
    • Impact of feed form (i.e. pellets, liquid etc.) on intake and efficiency
    • Use of correct level of supplementation for stage of production
    • Awareness of legal maximum levels for stage of production and of different supplemental sources (e.g. chelates)
    • Manure storage and handling
    • Energy for pigs and sources of net energy for pigs
    • Principles of energy digestion and utilisation
    • Differences between energy systems and efficiency benefits of formulating to net energy
    • The use of enzymes and feed additives to improve energy digestibility of feeds
    • Principle of unrestricted access to clean feed and water which is modified by housing and feeding system
    • Feeding frequency and volume fed varies with age, productive state, production system and feed delivery system e.g. 2-3x daily feeding to encourage intake of lactating sows
    • Water access 24/7
    • Correct drinker type for age of pig e.g. nipples, bite drinkers, bowls
    • Adequate drinkers for stocking density
    • Hygiene of drinker systems
  • Demonstrate an understanding of the nutritional information provided on a feed label to ensure, where possible, adequate nutrient supply and avoid excesses. 
    An ability to interpret and understand
    • Feed type, complete / compound and intended / restrictions on use
    • Relevance of ingredient listing
    • Use of any GM ingredients
    • Use of any chelated minerals
    • Identify specific use enzymes and additives
    • Identify specific use and restrictions in the use of Prescription Only Medication – Veterinary (POM-V) (including any withdrawal period in feed)
    • Best /use before statement
    • UFAS (or mutually recognised equivalent) status
  • Work with the farmer to monitor production performance data. 
    Emphasis benefits of performance monitoring
    • Key performance indicators
    • Pigs – fattening – liveweight, feed intake, FCR, mortality
    • Sows – fertility, suckling piglet growth, litter size, pigs weaned/sow
  • Understand how performance can be modified by feeding an alternative feeding strategy/complete feed that contain higher or lower amino acids and/or energy. 
  • Describe what enzymes are, and how they improve the efficiency of digestion and reduce waste. 
    Enzymes reduce the impact of anti-nutritive factors and / or release chemically bound nutrients such as phosphorus from plant phytate
    • Feed digestibility is improved
    • More efficient protein / amino acid utilisation – reduced nitrogen excretion
    • Improved energy utilisation – reduced slurry volume
    • Phytase addition to feed results in better utilisation of plant bound phosphorus
    • Lower mineral phosphate addition to feed
    • Lower phosphorus excretion to the environment
  • Describe how the use of phytases can reduce phosphorus excretion to the environment. 
  • Describe what amino acids are, and how formulating to amino acids requirements rather than protein, reduces nitrogen excretion and protects the environment. 
    Understand the principles of dose responses to nutrient intake
    • Digestible amino acids
    • Principle of amino acid balance
    • Limitation of a single amino acid deficiency
  • Be aware of specific customer requirements and key relevant processor (retailer) requirements i.e. GM/Non-GM, natural or synthetic yolk pigments, or government policy pressures on livestock farmers i.e. GHG Action Plan, Nitrate Vulnerable Zones and pollution prevention ‘Permit conditions’.
    • UK GHG Action Plans – 11% reduction by 2020
    • Agriculture contributes 9% of the UK GHG Industrial Emissions Directive (IED) Permits
    • Compulsory for units above a defined size
    • Water, effluent, waste and odour
    • Phytase and cereal enzyme used in feed
    • Best available practice
    • Permits and Audits
  • Nitrogen Vulnerable Zones (NVZ)
    • Areas where nitrogen regulation applicable
    • Limits application of nitrate / manure to land
    • Precise protein / amino acid nutrition required to limit output
  • Retailer led
    • Non-GM soya requirement
    • Sustainable source feed ingredients
    • Environmental enrichment (Reduced stocking density, straw bedding etc.)
  • Industry Codes of Practice
    • Red Tractor, RSPCA Assured, traceability, hygiene, welfare, environmental protection, etc.

Poultry

Candidates must be able to identify the origins of environmental emissions associated with the production system (e.g. nitrous oxide and ammonia from litter/manures and subsequent losses of nitrate) and how by improving feed efficiency and feeding management and production strategies these can be reduced often with a parallel improvement in financial performance.

Candidates must be able to:

  • Know the origins of:

    • Nitrous oxide / ammonia – manure
    • Phosphorus
    • Trace elements (especially copper and zinc) management and control
    • Nitrous oxide and ammonia
    • Use of correct diet for stage of production
    • Principles of diet formulation with respect to nitrogen excretion
    • Able to identify from the feed label sources of digestible amino acids including single source ingredients (eg. DL methionine)
    • Able to identify feed enzymes on the feed label
    • Manure storage and handling
    • Phosphorus
    • Use of correct diet for stage of production
    • Understand the effect of phytase and its ability to release bound phosphorus
    • Principles of diet formulation with respect to phosphorus balance
    • Manure storage and handling
    • Energy for poultry
    • Principles of energy digestion and energy waste production
    • Sources of metabolisable energy for poultry feeds
    • The ability of enzymes to improve digestibility in poultry feeds
    • Direct production of methane from poultry production is negligible
    • Indirect production from manure

  • Know how to determine the feed requirements for the type of livestock farm (e.g. organic, conventional, housed or free-range, home mixers, liquid feeders) accounting for hygiene status and expected levels of production.
    Poultry type and production system

    • Specific feeds

    • Laying poultry 

      • rearing only – growth rate to a target live weight

      • laying – egg mass (egg number x egg weight) production and egg shell quality

    • Broiler

      • meat production – growth rate to a target live weight

    • Turkey

      • meat production – growth rate to a target live weight Traditional Farm Fresh (TFF) – slower growth rate

    • Breeding poultry

      • as laying poultry

      • additional requirement for fertility, hatchability and chick / poult vitality

    • Stocking density

      • free range

      • housed

    • Cereal use in fattener feeds

    • Organic

      • as for free range

      • specific regulation controlling the use of organic ingredients in feeds

    • Non-GM feeds and restrictions on use of GM ingredients

  • Hygiene Status

    • Poor hygiene status or disease on farm increases nutrient demand and reduces overall farm efficiency

  • Demonstrate a broad understanding of factors affecting feeding management e.g. feeding systems.
    Poultry

    • Ad libitum feeding
    • Generally used to maximise performance using a range of diets matched to stage of production
    • Monitoring feed and water intake
    • Controlled growth
    • Using a range of sub-optimal diets fed to control growth to reach a specific target weight at a specific age e.g. Traditional Farm Fresh turkeys.
    • Restricted quantity fed to control growth to reach a specific target weight at a specific age or manage production level e.g. Broiler breeder
    • Use of feed specification to control egg size
    • Whole grains
    • Use of whole grains to balance a formulated compound feed. The whole grains improve the digestive process.
    • Pellets vs mash
    • Pelleted feed maximises intake
    • Mash feed is cheaper to produce and is consumed over a longer time period.

  • Demonstrate an understanding of the nutritional information provided on a feed label to ensure, where possible, adequate nutrient supply and avoid excesses.
    An ability to interpret and understand:

    • Feed type, complete / compound and intended / restrictions on use
    • Relevance of ingredient listing
    • Use of any GM ingredients
    • Identify from the feed label:
      • yolk pigments and enzymes
      • anticoccidials in feed (including feed withdrawal periods)
    • Prescription Only Medication – Veterinary (POM-V) (including any withdrawal period in feed)
    • In-feed wormers
    • Best /use before statement
    • UFAS (or mutually recognised equivalent) status

  • Work with the farmer to monitor production performance data. Understand how performance can be modified by feeding an alternative feeding strategy/complete feed that contain higher or lower amino acids and/or energy.
    Emphasise benefits of performance monitoring:

    • Key performance indicators

    • Layer (cv. breed standard) 

      • Egg number, peak production, second quality (reject) eggs

      • Feed intake, water intake, mortality

    • Broiler / Turkey (cv. breed standard)
      • Check live weights, feed intake, water intake, mortality
      • Flock (final) live weight, feed intake, feed conversion ratio, European Production Efficiency Factor (EPEF)
    • Breeding poultry
      • As laying poultry
      • Hatching egg production (including reject eggs) Fertility, hatchability and chick / poult grading
  • Understand the principles of
    • Digestible amino acids
    • Principle of amino acid balance

  • Limitation of a single amino acid deficiency “Ideal protein” concept

    • Optimum performance (egg number / weight, bird live weight / breast meat yield)
    • Economic optimum – factor in value of response and cost of nutrient
    • Environmental impact 

  • Excess Imbalance

    • Metabolisable Energy
    • Principle of impact of metabolisable energy concentration of feed on feed intake, liveweight gain, egg mass
    • Economic optimum – factor in value of reduced intake and cost of nutrient in feed
    • Environmental impact 

  • Volume of manure reduced at higher metabolisable energy concentrations.

    • Calcium, phosphorus, phytase impact on productive performance and skeletal / eggshell strength
    • Environmental impact
    • Reduced phosphorus excretion

  • Demonstrate a broad understanding of feeding management (feeding frequency, volume fed, feed delivery systems, lighting, production performance, water quality and availability, etc.).

  • Principle of unrestricted access to clean feed and water

    • Modified by housing system and lighting programme e.g. light restriction used in pullet rearing
    • Feeding frequency and volume fed varies with poultry type, age, productive state, production system and feed delivery system e.g. pan feeders filled automatically for broilers, e.g. pelleted broiler breeder rearing feed ‘spun’ into litter once daily
    • Water access 24/7
    • Wide scale use of sanitising agents in water for poultry

  • Describe what enzymes are, and how they improve the efficiency of digestion and reduce waste.
    General enzymes

    • Understand the impact of enzymes on nutrition

  • Describe how the use of phytases reduce phosphorus excretion to the environment.
    Phytase action on:

    • Plant bound phosphorus
    • Mineral phosphate addition to the feed
    • Phosphate excretion and excreta volume
    • Protein and amino acids
    • Anti-nutrients

  • Be aware of specific customer requirements and key relevant processor (retailer) requirements i.e. GM/Non-GM, natural or synthetic yolk pigments, or UK Government Policy pressures on livestock farmers i.e. GHG Action Plans, Nitrate Vulnerable Zones and pollution prevention ‘Permit conditions’.

    • UK GHG Action Plans – 11% reduction by 2020

      • Agriculture contributes 9% of the UK GHG

    • Integrated Pollution Prevention and Control (IPPC)

      • Compulsory for units above a defined size

      • Water, effluent, waste and odour

      • Phytase and cereal enzyme used in feed

      • Best available practice

      • Permits and Audits

    • Nitrogen Vulnerable Zones (NVZ)
      • Areas where nitrogen regulation applicable
      • Limits application of nitrate / manure to land
      • Precise protein / amino acid nutrition required to limit output from poultry
    • Retailer led
      • Non-GM soya requirement
      • Sustainable source feed ingredients
      • “Natural” ingredients (eg. Pigments)
      • Environmental enrichment (windowed broiler houses, reduced stocking density, etc.)
    • Industry Codes of Practice
      • Red Tractor, QBT, ACP – food safety, traceability, hygiene, welfare, environmental protection, etc
      • Lion Code (eggs) – Salmonella controls, traceability etc.