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Performance of dairy cows offered isonitrogenous diets containing urea or fishmeal in early and in mid-lactation

Published online by Cambridge University Press:  24 July 2007

J. D. Oldham ,
D. J. Napper ,
T. Smith  and
Rosemary J. Fulford
J. D. Oldham
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
D. J. Napper
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
T. Smith
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
Rosemary J. Fulford
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
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Abstract

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1. Sixteen Friesian cows were used in Expt 1 to measure the effect of substituting urea-N with fishmeal-N either in early lactation (Part 1) or in mid-lactation (Part 2).

2. In Part 1 (days 15–84 of lactation) the major N constituent of the concentrate was urea (U), urea-N: fishmeal-N in the ratio 2:1 (UF) or 1:2 (FU), or fishmeal (F). In Part 2 (days 84–1 75 of lactation) only urea (UM) and fishmeal (FM) were used.

3. Replacement of urea-N with fishmeal-N significantly (P < 0.05) increased yield of milk protein both in early and in mid-lactation. At both stages of lactation the cows were, by calculation, in positive energy balance. In mid-lactation replacement of urea-N by fishmeal-N significantly depressed (P < 0.001) the concentration of fat in milk.

4. Blood urea concentration decreased with increasing fishmeal inclusion (P < 0.05) from U to FU.

5. In Expt 2 the diets used in Expt 1, Part 1, were offered at a maintenance level of feeding to non-pregnant, non-lactating heifers in a 4 x 4 Latin square design experiment. Digestibility of dry matter, organic matter and cell-wall constituents increased progressively (P < 0.05) with the first two increments of fishmeal inclusion.

6. A major effect of replacing urea-N with fishmeal-N was to increase digestible organic matter intake (DOMI) and differences in DOMI between treatments in Expt 1, Part 1, accounted for observed differences in performance.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 53 , Issue 2 , March 1985 , pp. 337 - 345
Copyright
Copyright © The Nutrition Society 1985

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