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Effect of Addition of Inedible Tallow to a Calf Starter Fed to Holstein Calves¹

Animal Industries Department, Storrs (Conn.) Agricultural Experiment Station

Geoffrey Beall

Statistics Department, University of Connecticut, Storrs

L. A. Moore

Dairy Husbandry Research Branch, USDA, Beltsville, Md.

ABSTRACT

Twenty-four male Holstein calves were fed limited whole milk to 35 days of age, a maximum of 4 lb. per day of calf starter containing 0.0, 2.5, 5.0, and 10.0% inedible stabilized tallow, and ad libitum alfalfa pellets to 92 days of age. The calves fed starters containing tallow consumed more calculated total digestible nutrients, which resulted in 5 to 6% greater increases in growth. The pounds of dry matter required per pound of live weight increase were less in the calves fed starters containing tallow, and total digestible nutrient utilization was not appreciably affected. Based on blood plasma values during the above feeding period and during a subsequent vitamin A depletion period, carotene and tocopherol utilization was unaffected by the inclusion of tallow in the starter. Digestibility and mineral balance studies with eight of the above calves and with four lambs indicated that when tallow was fed, there was a decrease in the apparent digestibility of dry matter, organic matter, crude protein, and nitrogen-free extract in the calves, whereas ether extract was increased for both species. Fecal calcium increased with the inclusion of tallow in the ration of calves. The results of this study indicate that inedible stabilized tallow could be used in calf starters.

¹ This study was made in part with funds provided by the Research and Marketing Act of 1946, through a contract between the Storrs Agricultural Experiment Station and the Dairy Husbandry Research Branch as well as funds provided by the Chas. M. Cox Co., Boston, Mass., and the Big-Y-Foundation, Norwich, Conn. Part of the data is from a thesis submitted by the senior author to the Graduate School, University of Connecticut, in partial fulfillment of the requirements for the M.S. degree.