Influence of increasing proportion of supplemental nitrogen from urea on intake and fermentation characteristics in beef steers consuming low-quality, tallgrass-prairie forage (1995)

H.H Köster,Tiruvoor G Nagaraja,Evan C Titgemeyer,G St Jean,E.S Vanzant,R.C Cochran,K.K Kreikemeier

doi:10.4148/2378-5977.2001

Abstract

Five ruminally and duodenally fistulated Angus x Hereford steers were used to determine intake and fermentation responses associated with increasing the proportion of supplemental degradable intake protein (DIP) provided by urea. Steers had free access to a dormant, tallgrass-prairie forage. The supplemental DIP was provided by sodium caseinate and (or) urea , at a level that was determined previously to optimize use of a similar forage. Supplemental DIP was balanced with corn starch to provide a final supplement of 40% crude protein. Percentages of DIP from urea were: 0, 25, 50, 75, and 100%. Supplements were given intraruminally. Increasing the percentage of urea as supplemental DIP from urea did not significantly affect forage DM intake; however, fermentation characteristics changed.

Highlights

Previous rese arch has demonstrated limited utilization of low-quality forages when concentrations of ruminal ammonia and other microbial nutrients are low
Five ruminally and duodenally fistulated Angus x Hereford steers were used to determine intake and fermentation responses associated with increasing the proportion of supplemental degradable intake protein (DIP) provided by urea
Five ruminally and duodenally fistulated Angu s × Hereford steers were used to determine intake and fermentation responses associated with increasing the proportion of supplemental degradable intake protein (DIP) provided by urea

Summary

Five ruminally and duodenally fistulated Angu s × Hereford steers were used to determine intake and fermentation responses associated with increasing the proportion of supplemental degradable intake protein (DIP) provided by urea. Steers had free access to a dormant, tallgrass-prairie forage. The supplementa l DIP was provided by sodium caseinate and (or) urea ,at a level that was determined previousl y to optimize use of a similar forage. Supplementa l DIP was balanced with corn starch to provide a final supplement of 40% crude protein. Percentages of DIP from urea were: 0, 25, 50, 75, and 100%. Increasing the percentage of urea as supplemental DIP from urea did not significantly affect forage DM intake; fermentation characteristics changed

Introduction

Experimental Procedures

Results and Discussion