Effects of Amount of Protein and Ruminally Protected Amino Acids in the Diet of Dairy Cows Fed Supplemental Fat

Abstract

The objectives of this experiment were to investigate the effects of amount of dietary CP and ruminally protected AA supplementation on production of milk and milk components, ruminal fermentation, and nutrient digestibilities by cows fed diets containing high oil corn and tallow. Holstein cows in midlactation producing 22 to 25 kg/d of milk were used in a 5 × 5 Latin square design. Treatments were 1) control (16.8% CP, no added fat); 2) 14.2% CP, no AA; 3) 14.2% CP, with AA; 4) 17.5% CP, no AA; and 5) 17.5% CP, with AA. Diets 2 to 5 contained supplemental fat from high oil corn and tallow. Diets consisted of 33% alfalfa haylage, 17% corn silage, and 50% concentrate DM. Intake of DM was not different among treatments. Dietary fat increased yields of milk, fat, SNF, and total solids and percentages of fat and total solids. Increasing CP from 14.2 to 17.5% did not alter production or composition of milk. Supplemental AA increased yields of 4% FCM, milk fat, milk CP, true protein, and casein protein and percentages of CP, true protein, and casein protein in milk when either 14.2 or 17.5% CP was in the diet. Supplemental fat did not alter ruminal fermentation, but increases in dietary CP increased total VFA concentration in the rumen without affecting proportions of individual VFA. Apparent digestibilities of DM, OM, CP, starch, and energy in the total tract were greater for cows fed the 17.5% CP diets. Addition of AA to the 14.2% CP diet increased apparent digestibilities of DM, OM, ADF, NDF, and energy in the total tract but decreased digestibilities for cows fed the 17.5% CP diets. Feeding AA to midlactation cows in diets containing supplemental fat may alleviate the decrease in milk protein percentage associated with fat supplementation; this response was similar for cows fed diets that contained either 14.2 or 17.5% CP.