Sodium Bicarbonate and Yeast Culture Effects on Ruminal Fermentation, Growth, and Intake in Dairy Calves

¹ Department of Animal Science, University of Tennessee, Knoxville 37901-1071

Sodium bicarbonate and yeast culture effects on ruminal fermentation, intake, and growth were evaluated in young calves. In trial 1, nine ruminally cannulated Holstein calves averaging 12 wk of age were fed control starter (17% CP) or starters containing 3% sodium bicarbonate or .2% yeast (Saccharomyces cerevisiae) culture in a 3 x 3 Latin square. Calves were fed for ad libitum consumption for 10 d and then at 85% of ad libitum intake to d 14. Ruminal fluid taken at 0 h postfeeding tended to have higher pH and a greater proportion of acetate when calves were fed sodium bicarbonate, but other ruminal and blood parameters did not differ among treatments. By 4 h after feeding, ruminal VFA had increased to 120.7 mM, molar proportions of individual acids were altered, and blood ketones and VFA increased in treated calves. In trial 2, 42 Jersey calves were fed experimental starters for ad libitum consumption during a 12-wk study. Calves began the study at 3 to 5 d of age. There were no significant effects of yeast culture or sodium bicarbonate on DMI or intake of starter, rates of gain, or feed efficiency. Plasma urea N was reduced when sodium bicarbonate was fed. Both sodium bicarbonate and yeast culture affected blood and ruminal metabolites when calves were limit-fed but did not influence intake or daily gain when calves were fed for ad libitum consumption.

Key Words: calves • sodium bicarbonate • yeast culture • rumen

Submitted on March 16, 1992
Accepted on July 13, 1992

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