Effect of Whey on Calf Starter Palatability

Abstract

Six experiments were to determine the effect of various percents of dried whey on palatability of different starter formulations fed to calves from birth to 6 wk of age. In each experiment, six calves were fed four rations containing variable percents of whey, in one instance as high as 40%. The rations were fed two at a time for 1 wk in a 6 (pairwise combinations) × 6 (weekly periods) Latin square design. Each square was replicated at least twice. Whey did not affect palatability uniformly fed in amounts up to 15% of the starter if mineral supplements were added. With no added mineral supplements, consumption tended to increase when the starters contained 10% whey. Thirty percent whey depressed consumption in three of four experiments. © 1974, American Dairy Science Association. All rights reserved.