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Physical Form and Energy Value of Corn Grain

U.S. Department of Agriculture, Beltsville, Maryland 20705

ABSTRACT

Sixteen energy balance trials with lactating Holstein cows were in each of two changeover experiments to test the effect of physical folm of corn grain on its energy value for lactation. In each experiment eight cows were paired on milk production. Pair mates were given equal amounts of diets containing 4058 long alfalfa hay as the sole forage. In the first experiment, diets containing 54.5% ground corn and 5.5% soybean meal had higher digestible, metabolizable, and net energy values than did a diet containing a sirnilar amount of whole corn. In a second experiment, diets containing 5.4% wheat bran, 5.4% molasses, 1.2% minerals, and 48% ground corn had higher digestible and metabolizable energy values than did the corresponding diet in which cracked corn was substituted for ground corn. The higher digestible energy value for the ground corn diet in both experiments was due largely to improved digestibility of cell solubles. The metabolizable energy of the ground corn diets was used less efficiently for milk production, however, and this may have been related to the lower fat content in milk produced on those diets. These data suggest caution in the use of energy values for feedstuffs without regard to the physical form of the grain and the nature of the product formed.

¹ ARS, Nutrition Institute, Ruminant Nutrition Laboratory.

² ARS, Animal Physiology and Genetics Institute, Animal Operations Unit.

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