Effect of degradability of dietary protein and fat on ruminal, blood and milk components of Jersey and Holstein cows
1997
Rodriguez, L.A. | Stallings, C.C. | Herbein, J.H. | McGilliard, M.L.
Twelve Holstein cows and 12 Jersey cows were used in six 4 X 4 Latin squares to investigate the effects of the degradability of dietary protein and supplemental dietary fat on milk components. Dietary dry matter contained 16% crude protein with two concentrations of ruminally undegradable protein (RUP) obtained by substituting blood meal for a portion of the soybean meal. Treatments were 29% RUP, 0% added fat; 29% RUP, 2.7% added fat (Ca soaps of fatty acids); 41% RUP, 0% added fat; and 41% RUP, 2.7% added fat. The dry matter of the total mixed ration fed at 1000 and 1400 h consisted of 30% corn silage, 29% alfalfa haylage, and 41% concentrate. Supplemental dietary fat depressed dry matter intake by 6.2%. Plasma urea N was greater at 0700 and 1600 h for Jerseys fed diets containing added fat and greater at 0700 h for Holsteins fed diets containing 41% RUP than for Holsteins fed 0% added fat and 29% RUP. When averaged across both breeds, milk production increased 7.1%, and production of 4% fat-corrected milk by Jerseys increased 8.4%, in response to added dietary fat. Milk protein was reduced when Holstein diets contained 41% RUP. Milk protein content was reduced 7.1 and 3.9%, and milk urea N was increased 4.9 and 8.5%, by added fat and 41% RUP in both breeds, respectively. Added fat reduced the concentration, but not the yield, of milk components. Substitution of blood meal decreased the concentration and yield of milk protein and casein N.
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