Net energy values and starch values

Armsby, Henry Prentiss; Fries, J. August

doi:10.1017/s0021859600004779

Cited by 9 publications

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“…There is relatively little detailed information concerning the value of grass and grassland products as sources of energy for ruminants. Armsby and his associates (Armsby & Fries, 1915;Armsby, Fries & Braman, 1916;Armsby & Fries, 1918) studied the utilization of the energy of alfalfa, clover and timothy hays by sheep when fed at the maintenance level, using a respiration calorimeter. Mitchell, Kammlade & Hamilton (1928) examined the relative energy values of alfalfa, clover and timothy hays for the maintenance of sheep, using the carcass slaughter technique.…”

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confidence: 99%

Evaluvation of artificially dried grass as a source of energy for sheep:II. The energy value of cocksfoot, timothy and two strains of rye-grass at varying stages of maturity

Armstrong

1964

J. Agric. Sci.

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There is relatively little detailed information concerning the value of grass and grassland products as sources of energy for ruminants. Armsby and his associates (Armsby & Fries, 1915;Armsby, Fries & Braman, 1916;Armsby & Fries, 1918) studied the utilization of the energy of alfalfa, clover and timothy hays by sheep when fed at the maintenance level, using a respiration calorimeter. Mitchell, Kammlade & Hamilton (1928) examined the relative energy values of alfalfa, clover and timothy hays for the maintenance of sheep, using the carcass slaughter technique. The energy values of some artificially heat-dried grasses fed to sheep in respiration chambers have been given by Blaxter & Graham (1955) and preliminary results of an investigation on freeze-dried herbage fed to sheep in a gradient-layer calorimeter have been reported by Corbett, Langlands & Puller (1962). Heinzel (1943) fed small supplements of fresh and artificially dried grass to sheep in respiration chambers receiving a basal diet of clover-grass hay.The first paper of this series (Waite, Johnston & Armstrong, 1964) referred to the chemical composition and digestibility by sheep of rye-grass S 23 cut at four stages of maturity, cocksfoot S 37 and timothy S 48 each cut at three stages of growth and of rye-grass S 24 cut at two stages of growth. This paper gives the results of calorimetric experiments carried out to measure the energy value of the dried grasses. Preliminary reports of some of the findings have been published (Armstrong, 1960(Armstrong, , 1963. EXPERIMENTALGrasses. The grasses have already been described by Waite etal. (1964).Sheep. During the first year's experiments in which the four cuts of rye-grass S 23 were given, * Present address: University of Newcastle upon Tyne. eight wether sheep aged 3J-5 years and of mixed breed, and four Down-Halfbred cross wethers aged 1\ years were used.In the subsequent experiments during which the cuts of cocksfoot, timothy and rye-grass S 24 were given, the sheep were all Down-Halfbred cross wethers, aged 3 years, four of which had been used in the earlier experiments with rye-grass S 23. All the sheep were well trained to the regime of respiration chamber experiments before the work began.Four sheep each equipped with a permanent rumen fistula were used to obtain rumen liquor samples which would be characteristic of the rumen liquor of the sheep given the various grasses. Two of these sheep were among those used in the calorimetric experiments with rye-grass S 23.The sheep were not shorn until all the experiments had been completed. Plan of experiment(i) The four cuts of rye-grass S 23. In the first instance each of the four cuts was given to each of two mature sheep at five different levels of intake ranging from approximately half maintenance (level a) to that considered close to maximal voluntary intake (level e). For any one sheep the order of receiving the various levels was decided from a random selection of models fulfilling the condition that level o or level b (the two lowest levels) did not fo...

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Evaluvation of artificially dried grass as a source of energy for sheep:II. The energy value of cocksfoot, timothy and two strains of rye-grass at varying stages of maturity

Armstrong

1964

J. Agric. Sci.

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“…= 2360 net Cal. for fattening), and express the value of the feed in terms of the final response it promotes, namely energy retention and production of eggs or milk (Armsby & Fries, 1919).…”

Section: Symposium Proceedings I955mentioning

confidence: 99%

Methods of Assessing the Energy Values of Foods for Ruminant Animals

Blaxter

Graham

1955

Proc. Nutr. Soc.

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Assessment of energy value of foods 131of the same species? Two world wars have forced us to think of human beings and of farm animals as populations in a statistical sense. We count heads, assign 'man values' for energy requirements. Such a practice is essential for the administrator, but it does ignore individual differences. We have no evidence for variation in the efficiency of the fundamental biochemical processes with which individuals of the same species liberate energy from food. Yet human beings, as individuals, do differ in their instinctive demand for food. This difference is not necessarily correlated with the expenditure of energy. The obese human being within the nation is an inefficient individual. But the ox, fattening in his stall, is fulfilling his man-made destiny.The assessment of the energy value of human and animal foods cannot then be studied as a problem in pure chemistry. In due time biochemistry will elucidate the complexities of the processes at molecular and cellular level which determine the liberation of energy from food. But the final word is with the living animal itself which is a biological entity. And a human being is also a person.

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“…These results are interrelated: a high basal metabolism entails a greater katabolism of ingested food or body tissue to meet this demand for energy, and the higher urinary N largely made up of urea-, ammonia-and amino-N reflects the higher rate of deamination of ingested protein that occurred in order to furnish energy for this purpose. Armsby & Fries (1911) compared the utilization of feed energy by a pure-bred steer with that of a scrub steer and concluded that 'the energy requirement of the scrub steer for maintenance, computed to the same live-weight, averaged 18.7 yo higher than that of the pure-bred. Accordingly the latter was able to use a relatively larger proportion of the total energy of his ration for the production of gain.'…”

Section: Volmentioning

confidence: 99%

The Nutrition of the Young Ayrshire Calf

Blaxter

Wood²

1952

Br J Nutr

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The energy and nitrogen metabolism of calves, when given whole-milk diets, has been the subject of experiment for over 70 years. Soxhlet's (1878) work involved simultaneous study of mineral, N and energy balances and these experiments, together with those of Fingerling (1908), Blackwood, Morris & Wright (1936) and of Tomme & Taranenko (1939), appear to be the only ones that have not been complicated by the inclusion of roughage in the diet of the animals. No metabolism studies appear to have been made in which variation in nutritional plane has been employed. Several practical trials have, however, been carried out in which different quantities of whole milk have been given (Filmer, 1948(Filmer, , 1949 and in which higher planes of nutrition have been associated with greater growth, at least during the first 5 weeks of life.In a previous paper (Blaxter & Wood, 1951 c) it was suggested that biological values of proteins, giving their true significance, could be determined by regression analysis of the results of nitrogen-balance experiments in which different quantities of the same diet had been given. The object of the present experiment was to repeat this type of determination using cow's whole milk. In view of the paucity of information on the calcium and phosphorus metabolism and the energy exchange of the young calf in relation to nutritional plane, additional observations on these aspects were made. EXPERIMENTAL Calves and their managementTwo bull calves, which had previously been given colostrum and whole milk, were used. They were housed in metabolism crates; urine and faeces collections were made as previously described (Blaxter & Wood, 1 9 5 1~) .The calves were 5 days old at the commencement of the experiment. Whole milk was given to each calf as its sole diet for three 12-day periods; calf no. 1 3 received 2.6, 5.0 and 5-8 1. in consecutive periods and calf no. 14 received 4.2, 3.4 and 6.6 1. These quantities are step-wise changes of 0.8 1. and were chosen to cover a range of feeding from about maintenance level to two and a half times maintenance. The diets were allocated in such a way that each calf was given widely differing quantities. Two days were allowed between each change-over to allow an equilibrium to be attained. The whole milk used contained I952on the average 3-0-3-1 yo fat and was supplemented by a daily dose of 5 ml. of a mineral mixture containing those trace elements that are required by the rat when milk is the sole diet. Magnesium was also included in this mixture to prevent the hypomagnesaemic tetany of calves that results when whole-milk diets are given (Duncan, Huffman & Robinson, 1935). The composition of this mixture in g/l.was: MgS04.4H,0 0.5, CuS04.5H20 0.5, CoS0,.7Hz0 0.1, F%(S04),.7H,0 20.0, MgC1,. 6H,O 60.0. Five ml. cod-liver oil were given once a week.Milk samples were taken at each feeding (9 a.m. and 8 p.m.) and were preserved with formaldehyde. Urine and faeces were collected daily. Analytical procedureAll analyses for nitrogenous constituents were made at 2-day int...

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Net energy values and starch values

Cited by 9 publications

References 0 publications

Evaluvation of artificially dried grass as a source of energy for sheep:II. The energy value of cocksfoot, timothy and two strains of rye-grass at varying stages of maturity

Evaluvation of artificially dried grass as a source of energy for sheep:II. The energy value of cocksfoot, timothy and two strains of rye-grass at varying stages of maturity

Methods of Assessing the Energy Values of Foods for Ruminant Animals

The Nutrition of the Young Ayrshire Calf

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