Roasted Soybeans, Blood Meal, and Tallow as Sources of Fat and Ruminally Undegradable Protein in the Diets of Lactating Cows

24Citations
Citations of this article
29Readers
Mendeley users who have this article in their library.
Get full text

Abstract

The effect of roasted soybeans, blood meal, and tallow as sources of fat and RUP for lactating dairy cows was studied. Forty-five cows, blocked by age, calving date, and milk yield during the previous lactation, were assigned randomly to the following treatments (ingredient in the DM, RUP as a percentage of CP, and fat in the DM, respectively): 1) soybean meal (16, 35, and 3.2%), 2) whole roasted soybeans (18, 40, and 6.2%), 3) ground roasted soybeans (18, 40, and 6.2%), 4) blood meal (2.7, 40, and 3.2%), and 5) blood meal plus tallow (2.7 and 3, 40, and 6.2%). Diets were fed from wk 3 to 18 of lactation and consisted of 20% alfalfa silage, 30% corn silage, and 50% concentrate. The DMI of blood meal and whole roasted soybean diets was about 11% lower than DMI of the soybean meal diet. Milk yield (38.4 kg/d) and milk fat percentage (3.37%) were similar among diets. The roasted soybean diets resulted in the lowest milk protein percentage. Less than 2.7% blood meal might be advisable for diets fed to high yielding dairy cows to avoid reduced DMI.

Cite

CITATION STYLE

APA

Pires, A. V., Eastridge, M. L., & Firkins, J. L. (1996). Roasted Soybeans, Blood Meal, and Tallow as Sources of Fat and Ruminally Undegradable Protein in the Diets of Lactating Cows. Journal of Dairy Science, 79(9), 1603–1610. https://doi.org/10.3168/jds.S0022-0302(96)76523-2

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free