Effects of toasting blue lupins, soybeans or barley as supplement for high-yielding, organic dairy cows fed grass-clover silage ad libitum

Abstract

The effect of toasted supplement on milk production was examined in three experiments on an organic study farm during the winter 2004/2005. Three types of iso-energetic supplement feed, toasted or untreated, were examined in each experiment, with an untreated cereal mixture as control. The supplement under investigation was: lupins in experiment 1, barley in experiment 2 and soybeans in experiment 3. The same forage mixture of grass-clover silage (84% of DM), grass pellets (11% of DM) and straw (5% of DM) was fed ad libitum in all the experiments.Toasting decreased effective rumen protein degradability determined in situ for all three supplements. Compared to untreated lupins toasting of lupins tended (P=0.10) to increase milk yield, whereas toasting of soybeans did not affect milk yield. Toasting of lupins decreased (P=0.03) milk protein content (32.2 versus 32.7 g/kg), whereas toasting of soybeans did not affect milk protein content. ECM yield was significantly higher (P=0.002) for cows fed toasted soybeans than for cows fed untreated soybeans (28.1 versus 26.4 kg ECM) whereas there was no significant effect on ECM yield from toasting lupins or barley. It can be concluded that the potential of toasting to increase the supply of metabolisable protein under organic feeding conditions is variable between feeds.