Abstract
ABSTRACT The effect of milk-based by-products containing lactose and sucrose on alfalfa (ALF) and tall fescue (TF) hay fermentation by ruminal microflora was studied using a single-flow, continuous-culture and batch-culture procedure. Continuous-culture fermentation used only ALF as a forage source and tested buttermilk (BM) and ice cream by-product with cone (ICBPWC). Levels of by-products were 0, 50, and 100% of total DM. For the batch-culture experiment (n = 5) 5 levels of ALF or TF (0, 10, 20, 50, and 75% of DM) were combined with BM, ICBPWC, or ice cream by-product without cone (ICBP). In continuous culture, addition of BM increased apparent OM digestibility and true OM digestibility linearly (P 0.05). The addition of ICBPWC quadratically decreased (P
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