Nutrition

News 320 views last update:6 Aug 2012

Toasting not always beneficial to milk yield

The potential of toasting feed ingredients to increase the supply of metabolisable protein under organic feeding conditions is variable between feeds.

Danish researchers investigated the effects of toasting blue lupins, soybeans or barley used as supplement for high-yielding, organic dairy cows fed grass-clover silage.

The experiment was carried out at an organic study farm during the winter 2004/2005. Three types of feed, toasted or untreated – all with same energy content – were examined in each experiment, with an untreated cereal mixture as control.

The supplements tested were lupins, barley and soybeans. Each time the same forage mixture of grass-clover silage (84% of DM), grass pellets (11% of DM) and straw (5% of DM) was fed unlimited.

Results

  • Toasting decreased effective rumen protein degradability determined at the farm for all three supplements.
  • Toasted lupins tended to increase milk yield compared to the raw beans.
  • Toasting of soybeans did not affect milk yield.
  • Toasted lupins decreased milk protein, and toasting of soybeans did not have an effect on milk protein.
  • Energy correct milk (ECM) yield was significantly higher for cows fed toasted soybeans than for cows fed untreated soybeans.
  • There was no significant effect on ECM yield from toasting lupins or barley.

From these results the researcher concluded that the potential of toasting to increase the supply of metabolisable protein under organic feeding conditions is variable between feeds.

More details can be found in the research summary .

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