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Fish Flour as a Protein Source in Calf Milk Replacers

Department of Dairy Science, Virginia Polytechnic Institute, Blacksburg

ABSTRACT

Substitution of varying levels of fish flour protein for skimmilk protein in calf milk replacers was studied in growth and balance trials, using 108 Holstein calves. The effect of dietary fat on growth responses to fish flour also was investigated. Milk replacers (diluted to 15% dry matter) furnished the only source of nutrients to calves in growth and balance trials.

Average daily gains and feed efficiencies were not significantly depressed when fish flour furnished up to 40% of the dietary protein. However, at 60 to 67% marked decreases (P < .01) were observed; and at 100%, death occurred. The animals which succumbed at the 100% level appeared normal to about 3 weeks, but became listless, emaciated, and refused their rations during the fourth week of treatment, and died shortly thereafter. A linear increase (P < .05) in gains was noted as fat content of replacers increased from 10 to 20% (on a dry basis). However, no interaction between fat level and protein source was detected.

Digestibilities of dry matter, crude protein, ether extract, and ash decreased as amount of fish flour in milk replacers increased. Digestibility of crude protein in fish flour averaged about 80% compared to 90% for skimmilk protein. The per cent of digested nitrogen retained was significantly depressed (P < .05) only when fish flour furnished 100% of the dietary protein.

¹ Present address: Dairy Department, Michigan State University, East Lansing.

² Present address: Animal Science Department, University of California, Davis.