Milk production and nutrient digestibility by dairy cows when fed exogenous amylase with coarsely ground dry corn.
Summary of "Milk production and nutrient digestibility by dairy cows when fed exogenous amylase with coarsely ground dry corn."
The digestibility of starch provided by coarsely ground corn is often low, which reduces the digestible energy (DE) concentration of the diet. We hypothesized that adding exogenous amylase to diets based on coarsely ground dent corn would increase dietary DE resulting in greater milk production. Total-tract nutrient digestibility was measured in a partially replicated Latin square experiment (6 cows and 4 periods) with a 2 × 2 factorial arrangement of treatments. Diets had 26 or 31% starch with or without exogenous amylase (amylase was added to the concentrate mixes at the feed mill). In the low and high starch diets, coarsely ground dry corn (mean particle size=1.42mm) provided 43 and 62% of total dietary starch (corn silage provided most of the remaining starch). No treatment interactions were observed. High starch diets had greater dry matter (DM), organic matter, and energy digestibility than low starch diets, and diets with amylase had greater neutral detergent fiber digestibility than diets without amylase. Digestibility of starch averaged 88% and was not affected by treatment. A long-term (98-d) lactation study with 48 Holstein cows (74 d in milk) was conducted using 3 of the diets (low starch diets with and without amylase and the high starch diet without amylase). Addition of amylase to a diet with 26% starch did not affect intake, milk yield, milk composition, body weight, or body condition. Cows fed the diet with 31% starch had greater DM and DE intakes; yields of milk, fat, and protein; and feed efficiency than those fed diets with 26% starch. Milk composition was not affected by starch concentration. Adding exogenous amylase to a lower starch diet did not make the diet nutritionally equivalent to a higher starch diet.
Affiliation
Department of Animal Sciences, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster 44691.
Journal Details
This article was published in the following journal.
Name: Journal of dairy science
ISSN: 1525-3198
Pages: 2492-9
Links
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/21524541
- DOI: http://dx.doi.org/10.3168/jds.2010-3766
Medical and Biotech [MESH] Definitions
Dairy Products
Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.
Lactococcus Lactis
A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.
Lactobacillus Casei
A rod-shaped bacterium isolated from milk and cheese, dairy products and dairy environments, sour dough, cow dung, silage, and human mouth, human intestinal contents and stools, and the human vagina.
Milk Hypersensitivity
Allergic reaction to milk (usually cow's milk) or milk products. MILK HYPERSENSITIVITY should be differentiated from LACTOSE INTOLERANCE, an intolerance to milk as a result of congenital deficiency of lactase.
Lactose
A disaccharide of GLUCOSE and GALACTOSE in human and cow milk. It is used in pharmacy for tablets, in medicine as a nutrient, and in industry.
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