Abstract
The experiment was carried out to evaluate total and partial digestibility of nutrients, the efficiency of microbial protein synthesis, in situ degradability and ruminal parameters in cattle fed diets with rehydrated corn grain silages, okara or soybean grain. Three Holstein steers were distributed in a 3 x 3 Latin square design. The treatments evaluated were: SO (corn grain silage + 30% okara), SSG (corn grain silage + 20% soybean grain) and CG (dry corn grains). The ruminal digestibility of non-fiber carbohydrates (NFC) increased in SO (88.34%) and SSG treatments (87.87%), compared to the CG treatment (63.48%). The minimum ruminal pH value was 6.01, observed 4.13 hours after feeding a diet with SO. The highest ammonia-N contents were 15.25 and 15.07 mg dL-1 observed in SSG and SO, respectively, 2.45 and 2.61 hours after feeding. Treatments SO and SSG showed higher fraction A content (readily degradable fraction) and C (constant rate of degradability of fraction B). The effective degradability (ED) of dry matter (DM) was higher for the diets SO and DE of CP was higher for treatments SO and SSG. SSG and SO result in better utilization of nutrients by animals.
Highlights
The use of dry corn can lead to serious grain storage problems in properties, usually with high qualitative and quantitative losses, significantly increasing food costs (Jobim, Branco, Gai, Calixto Junior, & Santos, 2010)
This study aimed to evaluate the partial and total digestibility of nutrients, the microbial synthesis efficiency, in situ degradability and ruminal parameters of cattle fed diets containing rehydrated corn grain silages with the inclusion of soybean grain or okara
The treatments consisted of three concentrate formulations: SO: rehydrated corn grain silage added with 30% okara, SSG: concentrate with rehydrated corn grain silage added with 20% soybean grain and GS: dry corn grain concentrate
Summary
The use of dry corn can lead to serious grain storage problems in properties, usually with high qualitative and quantitative losses, significantly increasing food costs (Jobim, Branco, Gai, Calixto Junior, & Santos, 2010). It can increase digestibility compared to dry milled grain and minimizes the market effects on price fluctuations (Arcari, Martins, & Santos 2016). This technology allows the addition of other grains to silage besides corn, such as soybean, which improve the chemical composition of silage, mainly in relation to protein and energy contents (Calixto Junior et al 2017). Another ingredient that can be added in corn grain silage to increase its nutritional value is okara, a byproduct of soybean processing to obtain the aqueous extract and tofu (Bowles & Demiate 2006)
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