Soybean in different forms of processing in the feeding of crossbred cows on brachiaria grass pastures

Abstract

-The objective was to evaluate intake and digestibility of nutrients, as well as milk production and composition of the milk from F1 Holstein × Gyr cows kept on pasture, supplemented with sugarcane and concentrate (28% CP). Five cows with 150±14 lactation days and average milk production of 7.1±2.1 kg/day were distributed in a 5 × 5 Latin square design. The treatments were: soybean meal-based concentrate; soy bean-based concentrate; ground soybean-based concentrate; roasted soybean-based concentrate; and ground, roasted soybean-based concentrate. Dry matter (DM), organic matter, crude protein (CP), neutral detergent fiber (NDF), total carbohydrates and total digestible nutrients intakes were not affected by the diet, but ether extract intake was higher for the animals fed soy bean-based diets than those fed soybean meal. The digestibility of DM, NDF and CP did not differ. The corrected milk yield differed between treatments; animals on the treatment with soy bean-based concentrate had the lowest production in relation to the others, which did not differ from each other. There was no difference between treatments for milk composition. Thus, soybean meal can be replaced by ground soy beans or roasted soy beans (ground or whole) in diets for low-yield cows reared on Brachiaria decumbens pastures with no harm to milk production or composition. Therefore, the use of these alternative raw materials is recommended whenever their inclusion represents lower feeding costs.

Using climatic variables to estimate dry matter production in the grazing stratum of Piatã palisadegrass

“…() and Andrade et al . (), found a similar pattern for these parameters, also adopting C4 forage, but using different species or cultivars of grasses. The DD is based on the thermic units available daily to the plant, and represents the daily accumulation of energy above a minimum required condition and below the maximum supported by the plant, which represent the lower and higher base temperatures (Ometto ).…”

Effect of Different Thermal and Non-Thermal Processing Methods on Chemical Composition, Quality Indicators and Apparent Nutrient Digestibility of Full-Fat Soybean

“…Parsons et al (1992) evaluated the effects of over-heating on the availability of soybean meal amino acids in broilers and found that the true digestibility of several amino acids decreased as autoclaving time increased from 0 to 40 min. In a study, digestibility of dry matter, Neutral Detergent Fiber (NDF), and crude protein did not differ in ground soybean and roasted soybean (Andrade et al, 2015). Zhang et al (1993) reported that extruding significantly increases the digestibility of soybeans.…”