Performance of dairy cows fed roasted sunflower seed

The objectives of this study were to determine the effects on milk yield, milk composition, ruminal fermentation and total tract nutrient utilization of feeding roasted whole sunflower seed to dairy cows. Three diets were formulated: a control diet with no sunflower seed (NSF), a raw sunflower seed diet (USF) and a roasted sunflower seed diet (RSF). The level of sunflower seed in USF and RSF was 78 g kg-1 of dry matter (DM). The effects of dietary treatments on yield and composition of milk were determined using nine Holstein cows in three 3 x 3 Latin squares. Three ruminally fistulated cows were used to determine the effects of dietary treatments on ruminal fermentation and total tract nutrient digestibilities. Cows fed sunflower seed diets consumed 8% less (P < 0.05) DM but produced similar amounts of milk as cows fed NSF. However, milk fat content (30.7 vs 33.5 g kg-1) and yield (1.33 vs 1.47 kg day-1) were lower (P < 0.05) for cows fed USF and RSF than for those fed NSF. Supplemental sunflower seed had no effect on concentrations and yields of other milk components. The concentrations of short-chain (C4:0 to C12:0) and medium-chain (C14:0 to C16:0) fatty acids were, respectively, 27% and 29% lower (P < 0.05) while those of long-chain fatty acids (C18:0 to C18:3) were 51% higher (P < 0.05) in the milk of cows fed USF and RSF than for cows fed NSF. Ruminal pH, ammonia N and total volatile fatty acids were not affected by dietary treatments. Feeding sunflower seed (USF or RSF) reduced (P < 0.05) the concentration of acetate and increased (P < 0.05) the concentration of propionate. Total tract nutrient digestibilities were not affected by sunflower seed supplementation or by heat treatment. Supplementing dairy cow diets with unheated or roasted sunflower seed improved the efficiency of milk production and increased concentrations of long-chain and polyunsaturated fatty acids. Feeding sunflower seed at up to 78 g kg-1 of diet DM had no adverse effects on nutrient utilization. Roasting had no additional benefits on milk yield or milk fatty acid composition.