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Journal of Dairy Science Vol. 54 No. 3 379-382
© 1971 by American Dairy Science Association ®
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Response of Lactating Cows to Added Increments of Dietary Protein and Nonprotein Nitrogen1

H. H. Van Horn2 and Don R. Jacobson

Department of Animal Sciences, University of Kentucky, Lexington 40506

ABSTRACT

Two 3 X 3 Latin square designs (12 cows per square, 4 weeks per period) measured the value of added increments of crude protein from soybean meal and urea in a high-urea basal ration. In the soybean meal square, all cows received rations which were 76.4% corn silage (34.1% dry matter), 18.8% of a 3.0% urea pelleted concentrate, and the remaining 4.8% was ground shelled corn in the basal ration, 2.4% ground shelled corn and 2.4% soybean meal in Soybean Meal 1, and 4.8% soybean meal in Soybean Meal 2. In the urea square, 2.4% ground shelled corn and 2.4% of a corn-urea mixture (87% ground shelled corn and 13% urea) were included in Urea 1 and 4.8% of the same corn-urea mixture in Urea 2. Soybean meal supplementation significantly increased milk production as compared with the basal treatment while urea supplementation showed no significant increase. Differences between Soybean Meals 1 and 2 were not significant. Cows in the soybean meal square produced more milk than those in the urea square (P < .025).

Analysis of pooled data from both squares showed a significant depression in feed intake on the basal ration compared with the nitrogen-supplemented rations. In both squares plasma urea nitrogen increased linearly with crude protein (P < .005). Nitrogen retention and solids-not-fat percentages were increased with soybean meal supplementation (P < .01).

FOOTNOTES

1 The investigation reported in this Paper 69-5-108 is in connection with a project of the Kentucky Agricultural Experiment Station and is published with the approval of the director. This research was supported in part by Allied Chemical Corporation, New York, New York.

2 Present address: Department of Dairy Science, University of Florida, Gainesville 32601.






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Copyright © 1971 by the American Dairy Science Association ®.