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Journal of Dairy Science Vol. 51 No. 6 869-875
© 1968 by American Dairy Science Association ®
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Feed Processing. III. Effects of Ground, Steam Heated, and Pelleted Hay, with and Without Pelleted Grain, on Milk Composition and Rumen Volatile Fatty Acid Ratios1

G. D. Thomas2, E. E. Bartley, H. B. Pfost and R. M. Meyer

Departments of Dairy and Poultry Science, and Grain Science and Industry, Kansas State University, Manhattan

ABSTRACT

In a first experiment, hay was ground to three different degrees of fineness and fed to lactating dairy cows. The per cent hay retained on Tyler sieves of Size 16 or larger was coarse, 66.9; medium, 39.8; and fine, 0.9. Only finely ground hay depressed milk fat content (4.6 to 3.9%), decreased the percentage of rumen acetic acid (68.3 to 59.2), and increased the percentage of propionic acid (16.2 to 24.6). These changes occurred within the first seven weeks.

In a second experiment, steam heating or pelleting the medium ground hay used in Experiment I did not influence milk yield, milk composition, or rumen volatile fatty acid concentration.

In a third experiment, pelleted concentrates fed with pelleted medium ground hay depressed milk fat content only slightly when compared with unpelleted concentrates fed with the same hay.

FOOTNOTES

1 Contribution no, 670, Department of Dairy and Poultry Science, and no. 607, Department of Grain Science and Industry, Kansas Agricultural Experiment Station, Manhattan. Data in this paper are in part from a thesis submitted by the senior author in partial fulfillment of the requirements for the M.S. degree in Dairy and Poultry Science at Kansas State University.

2 Present address: Payway Feeds, Kansas City, Missouri.






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Copyright © 1968 by the American Dairy Science Association ®.