CHIRAWATH PHATSARA, CHOKE MIKLED, THERDCHAI VEARASILP, GRIANGSAK CHAIROTE, UDO TER MEULEN
Chiang Mai University, Department of Animal Science, Thailand
Chiang Mai University, Department of Chemistry, Thailand
Georg-August-Universität Göttingen, Institute of Animal Physiology and Nutrition, Germany
The study was conducted to determine the chemical composition of dried malt residue and its effects when supplemented at 0, 20, 30 and 40% in diets for dairy cattle. Apparent digestibility of experimental diets was studied both conventionally and by the indicator method. Titanium oxide was used as the marker. Four Thai crossbred nativeHolstein Friesian cows, fitted with rumen, duodenal and terminal ileum cannulae were used. Rumen pH, ammonia nitrogen and volatile fatty acid concentration were measured. The dried malt residue had 85.95% DM and the nutrient profile in percentage of DM was: 80.19% organic matter, 18.55% crude protein, 2.32% ether extract, 13.13% crude fibre, 51.85% neutral detergent fibre and 22.69% acid detergent fibre. Dry matter digestibility on 0, 20 and 30% dried malt residue diets were not significantly () different. Total digestible nutrients, gross energy, metabolisable energy and net energy for lactation on 0, 20, 30 and 40% dried malt residue diets were not significantly () different but tended to decrease at higher levels of dried malt residue. Dry matter, organic matter and crude protein digestibility in the small intestine on the control diet were significantly () higher than on the 30 and 40% dried malt residue diets. Crude protein flow to duodenum was not significantly () different across diets. Rumen pH was not different across diets. However, ammonia nitrogen levels in the rumen, 1 hour after feeding in 0, 20 and 30% dried malt residue diets were significantly () higher than on the 40% inclusion diet. At 3 hours post-feeding ammonia nitrogen level in the diet with 30% dried malt residue inclusion was significantly () higher than on 0, 20 and 40% dried malt residue inclusion diets. Total volatile fatty acid concentrations in 0, 20, 30 and 40% dried malt residue diets tended to decrease at higher levels of dried malt residue although this did not reach significance (). However, acetic to propionic acid ratio in 30% dried malt residue diet was significantly higher than at 40%. It could be economical to incorporate dried malt residue in certain circumstances of dairy feeding.
Keywords: Dairy cattle, dried malt residue