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Journal of Dairy Science Vol. 55 No. 6 805-810
© 1972 by American Dairy Science Association ®
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Influence of Varying Amounts of Urea on the Fermentation Pattern and Nutritive Value of Corn Silage1

J. E. Shirley,2, L. D. Brown, F. R. Toman and W. H. Stroube

Western Kentucky University, Bowling Green 42101

ABSTRACT

Urea, in amounts of either 0%, .5% or .75%, was added to silages containing 37 to 40% dry matter (DM) in Experiment I (1968) and 38 to 42% DM in Experiment II (1969). Acetic acid production in all silages was essentially complete after 5 days of fermentation while lactic acid production continued for 25 days. The production of propionic, butyric, and lactic acids increased (P < .01) with increasing amounts of urea. Acetic acid production increased (P < .01) with the addition of .75% urea but was slightly depressed by the addition of .50% urea (P < .05). Approximately 65 to 73% of the urea-nitrogen was converted to other forms. Increased NH8-N accounted for 23 to 44% of this decrease in urea-N.

In the lactation trials, 24 Holstein cows were in a 3 x 3 Latin square design with three 28-day periods. Experimental silages were fed in amounts to maintain 10% weigh back daily. Diets were isonitrogenous and isocaloric. In Experiment I, cows fed 0% and .50% urea silages consumed more (P < .01) silage dry matter than cows fed .75% urea silage while in Experiment II cows fed .50% urea silage consumed the most silage DM (P < .01). Milk production (4% fat-corrected milk) was not significantly affected by treatments in Experiment I, but in Experiment II cows fed .50% urea silage produced more fat-corrected milk than did the other treatment groups (P < .05). Cows fed control silage in Experiment I gained more weight than those fed .75% urea silage (P<.05) and slightly more than those fed .50% urea silage. Body weight change among treatment groups in Experiment II were nonsignificant.


FOOTNOTES

1 The data are from a thesis presented to the Faculty of the Department of Agriculture, Western Kentucky University, Bowling Green, Kentucky in partial fulfillment of requirements for the Master of Science degree.

2 Present address: Michigan State University, Department of Dairy Science, East Lansing 48823.







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Copyright © 1972 by the American Dairy Science Association ®.