De heer R. Tóthi : Processed grains as supplement to lactating dairy cows

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16 May 2003 13:30
Unit: Wageningen University
Location: Aula (gebouw 362), Gen. Foulkesweg 1, Wageningen
Promotor: prof.dr. L. Babinszky (University of Kaposvár, Hungary)

 In this thesis the effect of different ways of thermal processing (pelleting, expanding and toasting) of barley and maize on the degradative behaviour of their starch and protein in the rumen of lactating dairy cows are described. It is concluded that the need of synchrony is specially important with diets based on fresh grass, in which markedly asynchronous rates of release of energy and nitrogen occur in the rumen. It appears that to generate a better ruminal N and organic matter synchrony to improve microbial N yield and N utilization feeding different types of cereal grain that differ by nature in rate and extent of ruminal degradation has more effect than using one of this processing methods on the same type of grain. Responses obtained from cereal grain supplementation are very dependent on the quality and degradation characteristics of the pasture consumed, which changes through the grazing season.
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