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The effect of patterns of rumen fermentation on the response by dairy cows to dietary protein concentration

Published online by Cambridge University Press:  09 March 2007

J. A. Lees ,
J. D. Oldham ,
W. Haresign  and
P. C. Garnsworthy
J. A. Lees
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics. LE12 5RD
J. D. Oldham
Affiliation:
Edinburgh School of Agriculture, West Mains Rd, Edinburgh EH9 3JG
W. Haresign
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics. LE12 5RD
P. C. Garnsworthy
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics. LE12 5RD
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Abstract

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Four groups of seven dairy cows were given hay plus high-fibre concentrates based on sugar-beet feed (hay-concentrate, 40:60 w/w) or high-starch concentrates based on flaked maize (hay-concentrate, 20:80 w/w), with a crude protein (nitrogen x 6.25) content of either 160 or 220 g/kg dry matter, over weeks 4–18 of lactation. Performance during week 3 of lactation, when all cows were fed on a standard ration, was used as a covariate. For diets with a high-fibre content, higher protein concentrations led to increases in yields of milk and milk fat, with no effect on live-weight loss. For diets with a high-starch content, higher protein concentrations did not affect milk yield or composition but resulted in an increase in live weight rather than a decrease. Diets with a high-starch content led to increased proportions of propionic acid in the rumen and increased concentrations of insulin in the blood. It is concluded that the source of carbohydrate needs to be taken into account when predicting the response to protein supply by dairy cows.

Keywords

Dietary carbohydrateDictary proteinRumen fermentationCow
Type
Rumen Digestion and Metabolism
Information
British Journal of Nutrition , Volume 63 , Issue 2 , March 1990 , pp. 177 - 186
Copyright
Copyright © The Nutrition Society 1990

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