Rumen volatile fatty acids and milk composition from cows fed hay, haylage, or urea-treated corn silage [Dairy cattle]

Alfalfa-brome hay, haylage, .5% urea-treated corn silage, or .5% urea plus 1% dried whey-treated corn silage was fed as the only forage to one of four groups of 10 lactating cows per group for a lactation trial of 10 wk. Rumen samples were collected via stomach tube 3 to 4 h after the morning feedin...

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Bibliographic Details
Published in:Journal of dairy science 1976-05, Vol.59 (5), p.894-901
Main Authors: Schingoethe, D.J, Voelker, H.H, Beardsley, G.L, Parsons, J.G
Format: Article
Language:English
Subjects:
Animal Feed - analysis
Animals
Cattle
Fatty Acids, Volatile - metabolism
Female
Lactation
Lipid Metabolism
Medicago sativa
Milk - metabolism
Milk Proteins - metabolism
Nitrogen - analysis
Poaceae
Polysaccharides - analysis
Pregnancy
Rumen - physiology
Silage
Urea
Zea mays
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Summary:Alfalfa-brome hay, haylage, .5% urea-treated corn silage, or .5% urea plus 1% dried whey-treated corn silage was fed as the only forage to one of four groups of 10 lactating cows per group for a lactation trial of 10 wk. Rumen samples were collected via stomach tube 3 to 4 h after the morning feeding. The pH of the rumen samples from cows fed hay was higher than for cows fed haylage, urea-treated corn silage, and urea-whey corn silage, 6.69 versus 6.36, 6.40, and 6.50. Total volatile fatty acids and propionate were highest from cows fed urea-whey corn silage and were higher on all three fermented forages than cows fed hay. Acetate/propionate ratio was highest from cows fed hay and lowest from cows fed corn silages. Butyrate was highest from cows fed haylage or hay. Milk protein composition was not affected by ration although nonprotein nitrogen of milk was highest from cows fed the urea-treated corn silages. Oleic acid and total unsaturated fatty acids were lowest in milk fat from cows fed hay while palmitic acid was highest from cows fed hay and haylage. These results suggest that type of forage fed may cause small changes in rumen fermentation and in milk composition. The importance of these changes is unknown but may affect properties of dairy products produced from this milk.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(76)84294-4