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Effect of Whey on Calf Starter Palatability^1,2,

Department of Dairy and Poultry Science and Department of Statistics, Kansas State University, Manhattan 66506

ABSTRACT

Six experiments were to determine the effect of various percents of dried whey on palatability of different starter formulations fed to calves from birth to 6 wk of age. In each experiment, six calves were fed four rations containing variable percents of whey, in one instance as high as 40%. The rations were fed two at a time for 1 wk in a 6 (pair-wise combinations) x 6 (weekly periods) Latin square design. Each square was replicated at least twice. Whey did not affect palatability uniformly fed in amounts up to 15% of the starter if mineral supplements were added. With no added mineral supplements, consumption tended to increase when the starters contained 10% whey. Thirty percent whey depressed consumption in three of four experiments.

¹ Contribution 873, Department of Dairy and Poultry Science, and 198, Department of Statistics, Kansas Agricultural Experiment Station, Manhattan.

² Supported by funds provided by the Agricultural Research Service, United States Department of Agriculture, under Research Agreement No. 12-14-100-10352 (73).