Maximal Replacement of Forage and Concentrate with a New Wet Corn Milling Product for Lactating Dairy Cows

Boddugari, K.; Grant, Richard; Stock, Rick; Lewis, M.

doi:10.3168/jds.s0022-0302(01)74545-6

Cited by 37 publications

(57 citation statements)

References 23 publications

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“…This could be related to the loss of finer particles from the bags in this treatment, rather than a higher solubility. Higher ruminal DM disappearance of MBPF was also in agreement with the results of Boddugari et al (2001 Batajoo & Shaver (1998). Likewise, lower residual CP values of MGF and MBPF at 3 and 6 h incubations have been reported by Firkins et al (1984).…”

Section: Discussionsupporting

confidence: 80%

“…In addition, some by-product feeds contain highly digestible fibre that can serve as partial replacement for forage fibre. Maize gluten feed (MGF) is a by-product of the SM wet milling process, and comprised primarily of maize bran and steep liquor (Boddugari et al, 2001). It is the remaining portion after the extraction of a larger portion of the starch, gluten and germ (Blasi et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…This recommendation is probably due to a significant variation in nutrient composition of maize by-products as a consequence of variation in processing methods. Boddugari et al (2001) tested the replacement effect of wet MBPF at 50, 75, and 100% level of inclusion in the concentrate portion of lactating dairy cattle diets, where SM and soyabean meal (SBM) constituted 45.7% of diet dry matter (DM). The diets containing MBPF resulted in equivalent milk production (28.5 kg/d) and 13.6% greater efficiency of 4% fat-corrected milk (FCM) production than the control diet.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of in situ nutrient disappearance of alternative maize milling by-product feeds in lactating dairy cows

Bal¹,

Shaver²

2006

SA J. An. Sci.

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Two maize milling by-products (maize gluten feed; MGF and maize by-product feed; MBPF) were compared with shelled maize (SM) and soyabean meal (SBM) for their in situ nutrient disappearance. In situ experiments were conducted in two rumen fistulated Holstein cows to evaluate dry matter (DM), crude protein (CP), neutral detergent fibre (NDF) and starch disappearance of the products. Zero-hour washout (in situ Fraction A) of DM was higher for MBPF (56.9%) than SM (45.0%). The disappearing rate (k d ) of DM was higher for MGF (0.054/h) than for SM (0.046/h). Fraction A for CP was higher for MBPF (69.6%) than MGF (55.9%) and lower for SBM (7.8%). Similarly, ruminal CP disappearance was higher for MBPF (83.4%) and MGF (80.1%) than SBM (52.1%). Neither NDF disappearance rate nor ruminal NDF disappearance was different between MGF and MBPF. The disappearance rate of starch was higher for MGF (0.203/h) and MBPF (0.116/h) than for SM (0.051/h). Similarly, ruminal starch disappearance was higher for MGF (82.7%) than for SM (54.2%). Results indicate that the tested maize by-product feeds had greater ruminal CP disappearance when compared to SBM. Both MGF and MBPF may be useful feedstuffs in lactating dairy cows ration due to their higher ruminal starch disappearances.

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Section: Discussionsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparison of in situ nutrient disappearance of alternative maize milling by-product feeds in lactating dairy cows

Bal¹,

Shaver²

2006

SA J. An. Sci.

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“…Allen and Grant (2000) reported a higher peNDF value (32.0%) and a higher NDF content (43.9%) for wet corn gluten feed than was determined on WCGF in this study (25.9 and 36.9%). These nonforage fiber sources may be included in diets for lactating dairy cows as highly digestible energy sources without the great risk of ruminal acidosis associated with rapidly fermented starch sources (Mowrey et al, 1999;Boddugari et al, 2001). Adequate amounts of peNDF in dairy rations are important to prevent ruminal acidosis, which may depress intake, milk and milk fat production, and fiber digestion (NRC, 2001).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of protein fractionation and ruminal and intestinal digestibility of corn milling co-products

Kelzer

Kononoff

Tedeschi

et al. 2010

Journal of Dairy Science

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Novel corn milling co-products developed from technological advancements in ethanol production vary widely in chemical composition and nutrient availability. The objectives of this study were to characterize feed protein fractions and evaluate differences in rumen-undegradable protein (RUP) and its digestible fraction (dRUP), amino acid concentration, and in vitro gas production of 7 corn milling co-products. The crude protein (CP; % of dry matter) of co-products was 12.7 for germ, 26.9 for dried distillers grains plus solubles that had no heat exposure before fermentation (DDGS1), 45.4 for highprotein dried distillers grains (HPDDG), 12.7 for bran, 30.2 for wet distillers grains plus solubles (WDGS), 23.1 for wet corn gluten feed (WCGF), and 26.0 for dried distillers grains plus solubles that had heat exposure before fermentation (DDGS2). Two ruminally and duodenally fistulated Holstein steers weighing 663 ± 24 kg were used to determine RUP and dRUP with the in situ and mobile bag techniques. Samples of each feed were ruminally incubated for 16 h, and mobile bags were exposed to simulated abomasal digestion before insertion into the duodenum and subsequent collection in the feces. Protein fractions A, B 1 , B 2 , B 3 , and C were characterized as follows (% CP): germ = 30.0, 15.0, 38.1, 13.5, 3.4; DDGS1 = 17.0, 7.0, 67.0, 4.8, 4.2; 0.6, 82.4, 8.8, 0.8; bran = 33.5, 4.0, 54.3, 6.0, 2.2; WDGS = 18.6, 2.4, 53.1, 11.0, 14.9; WCGF = 36.6, 15.9, 33.2, 10.1, 4.1; and DDGS2 = 17.9, 2.1, 41.1, 11.1, 27.9. The proportions of RUP and dRUP were different and are reported as follows (% CP): DDGS2 = 56.3, 91.9; HPDDG = 55.2, 97.7; WDGS = 44.7, 93.1; DDGS1 = 33.2, 92.1; bran = 20.7, 65.8; germ = 16.5, 66.8; and WCGF = 11.5, 51.1. The concentrations of Lys and Met in the RUP were different and are listed as follows (% CP): germ = 2.9, 2.0; DDGS1 = 1.9, 2.0; HPDDG = 2.0, 3.2; bran = 3.2, 1.5; WDGS = 1.9, 2.3; WCGF = 3.5, 1.6; and DDGS2 = 1.9, 2.4. In vitro gas production (mL/48 h) was highest for germ (52.1) followed by bran (50.1), WDGS (40.7), DDGS2 (40.1), WCGF (39.0), DDGS1 (38.6), and HPDDG (37.5). Comparison of co-products defined differences in chemical composition, protein fractionation, ruminal availability, and microbial fermentation.

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“…Wohlt et al (1991) observed an increase in daily milk yield and fat content, and a decrease in protein content in a period of 4-18 weeks of lactation after the addition of maize gluten. Similarly, an increase in yield, fat and protein content of milk was noted by Schroeder (2003) while Boddugari et al (1999) observed a decrease in protein proportion and did not note an increase in milk yield. Gunderson et al (1988) did not observe any changes in milk yield and composition.…”

Section: Resultsmentioning

confidence: 89%

Effect of wheat gluten and extracted, protected soybean meal addition to the diet of cows with different beta-lactoglobulin genotypes on the composition and physical properties of milk

Szulc¹,

Pawelska-Góral²,

Hajduk³

2009

CZECH J ANIM SCI

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ABSTRACT:The effect of wheat gluten or extracted soybean meal (300 g of crude protein/head/day) on milk yield, composition and its physical properties was analysed in 53 cows of Polish Holstein-Friesian breed with different milk beta-lactoglobulin (blg) genotypes (AA, AB and BB). The addition of wheat gluten to the diet of cows with the AA and AB blg genotypes caused a significant increase in crude protein (by 0.21; P ≤ 0.05, and 0.19%; P ≤ 0.01), casein (by 0.15; P ≤ 0.05, and 0.15%; P ≤ 0.01) and dry matter content (0.3 and 0.5%; P ≤ 0.05) in milk, and a significant increase in beta-casein production (0.6 g/l; P ≤ 0.05, and 0.6 g/l; P ≤ 0.01) and kappa-casein yield (0.3 g/l; P ≤ 0.05) in the case of cows with the AA genotype. Milk acidity and electrical resistance in milk were lowered. The cows with the BB blg genotype did not show any significant changes in milk composition. The supplementation of extracted soybean meal to cows with the AB and BB blg genotype led to a significant increase in milk protein (0.26% and 0.21%; P ≤ 0.01) and casein content (0.2 and 0.15%; P ≤ 0.01), beta-casein production (0.60 and 0.50 g/l; P ≤ 0.01) and to a decrease in kappa-casein content (by 0.7%; P ≤ 0.05) in cows with the BB genotype. The production of kappa-casein increased in cows with the AB genotype (by 0.2 g/l; P ≤ 0.01). In the case of all genotypes, an increase in milk active acidity and thermostability and a decrease in electrical resistance in milk were noted. It was observed that cows with different blg genotypes differently utilised the protein from given supplements for the production of individual milk components, which may be used in rationalisation of their feeding and improvement of milk content.

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Maximal Replacement of Forage and Concentrate with a New Wet Corn Milling Product for Lactating Dairy Cows

Cited by 37 publications

References 23 publications

Comparison of in situ nutrient disappearance of alternative maize milling by-product feeds in lactating dairy cows

Comparison of in situ nutrient disappearance of alternative maize milling by-product feeds in lactating dairy cows

Evaluation of protein fractionation and ruminal and intestinal digestibility of corn milling co-products

Effect of wheat gluten and extracted, protected soybean meal addition to the diet of cows with different beta-lactoglobulin genotypes on the composition and physical properties of milk

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