Protein sources for crossbred dairy cows in the semiarid

Santos, Viviany Lúcia Fernandes dos; Ferreira, Marcelo de Andrade; Guim, Adriana; Silva, Fabiana Maria da; Urbano, Stela Antas; Silva, Emmanuelle Cordeiro da

doi:10.1590/s1516-35982012001000019

Cited by 4 publications

(7 citation statements)

References 15 publications

(21 reference statements)

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“…However, CSL was used as unconventional animal feed source of energy and / or protein for feeding finishing steers (Trenkle, 2002), lambs (Mirza and Mushtaq, 2006;Freitas et al, 2015;Azizi-Shotorkhoft et al, 2016), Labeo rohita fingerlings and carp (Chovatiya et al, 2010), chicken (Rafhan Product Reference Guide, 2010; Ullah et al, 2017), lactating cows (Santos et al, 2012), crossbred calves (Siverson, 2013), Rahmani lambs (El-Emam et al, 2014), ewes (Hafez et al, 2015;Khalifa et al, 2015b) Zaraibi nanny goats (Khalifa et al, 2015a andSaba et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Possible Utilization of Corn Steep Liquor (CSL) in Rabbits' Diet

Abdelhamid¹,

Behery²,

Hammoudah³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oAn experiment was conducted on newly weaned rabbits for eight weeks by fattening them on diets supplemented with corn steep liquor (CSL) replaced 0, 10, 20, and 30% of crude protein and energy of barley and soybean meal of the diets. The obtained results refer to increased feed intake (thus, worst the feed conversion and economic efficiency); serum cholesterol, triglycerides, and low density lipoproteins (referring to somewhat negative effect on liver function, where the serum alanine aminotransferase activity was decreased too); as well as hemoglobin concentration and red blood cells count (as good indicators). Otherwise, there were no significant effects on growth performance, water intake, edible parts, digestibility, and muscular composition. So, it could be concluded that dietary inclusion of CSL (up to 30%) for rabbits is possible without adverse effects on performance and health state.

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Section: Discussionmentioning

confidence: 99%

Possible Utilization of Corn Steep Liquor (CSL) in Rabbits' Diet

Abdelhamid¹,

Behery²,

Hammoudah³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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“…Crude protein intake was reduced (P <0.05) with 1% increase in the levels of replacement of soybean meal with maize steep liquor. Santos et al (2012) evaluated alternative sources of protein for lactating cows and reported that when maize steep liquor was used, there was lower intake of CP compared with when soybean meal was used, owing to the lower DM intake. In this case, the authors suggested that feed refusal was owing to palatability, because maize steep liquor has a bitter taste (pH = 3.7) (Mirza & Mushtaq, 2006), and probably this was the cause in the present study.…”

Section: Resultsmentioning

confidence: 99%

“…However, for high-producing cows (25 kg milk/day), Santos et al (2012) reported a reduction in daily milk production without affecting the fat content. In buffalo calves, Nasir et al (2012) reported that molasses plus maize steep liquor could successfully replace the concentrate portion in a ruminant diet, thereby reducing the cost of production.…”

Section: Introductionmentioning

confidence: 97%

“…However, soybean meal is an expensive commodity that increases the cost of animal production. To solve these problems, studies have been conducted with alternative feeds to examine the effects of partial or total replacement of soybean meal in diets (Irshaid & Harb, 2003;Titi, 2003;Haddad, 2006;Silva et al, 2008;Santos et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Maize steep liquor is available in various colours, ranging from dark yellow to brown (depending on the staying time of the product in the manufacturing process) with a pleasant smell and a high crude protein (CP) content, ranging from 400 to 500 g/kg on a DM basis (Mirza & Mushtaq, 2006;Nisa et al, 2006;Silva et al, 2008;Nasir et al, 2012;Santos et al, 2012). According to USDA (2010), maize steep liquor should not cause environmental contamination, since it contains 50% water and the soluble proteins, amino acids, carbohydrates, organic acids (e.g.…”

Section: Introductionmentioning

confidence: 99%

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Replacement of soybean meal with maize steep liquor in the diets of feedlot lambs

Freitas¹,

Ferreira²,

Oliveira³

et al. 2016

SA J. An. Sci.

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It was hypothesized that maize steep liquor, which is high in crude protein, could replace soybean meal in supplementation strategies in lamb production systems. Therefore, the effects of replacing soybean meal with maize steep liquor at 0%, 33%, 66% and 100% on a dry matter (DM) basis on growth performance, nutrient digestibility and carcass characteristics were assessed in feedlot lambs. Thirty-two Santa Inês intact male lambs, with an average initial weight of 21.0 ± 2.3 kg, were assigned to a completely randomized block design with four treatments and eight replicates. Intake of DM, organic matter, ether extract, neutral detergent fibre and total digestible nutrients were not affected by the diets. However, the intake of crude protein (CP) was reduced by 0.2 g/day for each 1% increase in the replacement level of soybean meal with maize steep liquor. Replacement of soybean meal with maize steep liquor in the diets did not affect the apparent digestibility of nutrients with the exception of CP, which decreased by 14.1 g/kg DM for each 1% increase in the replacement level of soybean meal. Similar trends were observed for average daily gain, hot carcass weight, cold carcass weight, hot carcass yield and cold carcass yield. From these results, soybean meal could be replaced by up to 100% with maize steep liquor in finishing diets for feedlot lambs. ______________________________________________________________________________________

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Biochemical and protein nutritional potential of mulberry (Morus alba L.) leaf: partial substitution improves the nutrition of conventional protein

Yan,

Chen,

Yang

et al. 2023

J Sci Food Agric

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BACKGROUNDWith the requirements of environmental, cost and economic sustainability, new sources of alternative proteins in the livestock industry are receiving increasing attention. Mulberry (Morus alba L.) leaves are a unique feed resource because of their high protein content and large availability. Therefore, mining sustainable protein suitable for the animal husbandry industry in sericulture resources could achieve a win–win situation.RESULTSThe protein content in mulberry leaves is 232.10–386.16 g kg−1, and the mean value of crude fat content is 43.76 ± 8.48 g kg−1, which has the advantages of protein content and energy. In addition, the average content of phytic acid in mulberry leaves is only 1.88 ± 0.56 g kg−1, which means that it is not inhibited in terms of nutrient absorption. Meanwhile, the digestibility of protein was Bean pulp > Sample 8 ≈ Alfalfa ≈ Sample 13 ≈ Cottonseed meal > Fish meal, and the β‐turn and particle size of mulberry leaf protein are more conducive to digestion in vitro. Furthermore, the protein of Sample 13 had the richest essential amino acids (252.00 g kg−1) and the highest essential amino acid index (EAAI), which was superior to conventional feed protein. In addition, the partial substitution of mulberry leaf protein (15%) significantly increased the EAAI value of conventional feed protein. However, to balance nutrition, it is necessary to combine mulberry leaf protein with other proteins to further broaden its application field.CONCLUSIONMulberry leaves are a new source of feed protein, which helps to alleviate the two major problems of mulberry resource surplus and feed protein resource shortage. © 2023 Society of Chemical Industry.

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Protein sources for crossbred dairy cows in the semiarid

Cited by 4 publications

References 15 publications

Possible Utilization of Corn Steep Liquor (CSL) in Rabbits' Diet

Possible Utilization of Corn Steep Liquor (CSL) in Rabbits' Diet

Replacement of soybean meal with maize steep liquor in the diets of feedlot lambs

Biochemical and protein nutritional potential of mulberry (Morus alba L.) leaf: partial substitution improves the nutrition of conventional protein

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