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Journal of Dairy Science Vol. 80 No. 8 1685-1694
© 1997 by American Dairy Science Association ®
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Effects of Heat Treatment and Physical Processing of Cottonseed on Nutrient Digestibility and Production Performance by Lactating Cows

A. V. Pires 1, M. L. Eastridge 1, J. L. Firkins 1, and Y. C. Lin 1

1 Department of Animal Sciences, The Ohio State University, Columbus 43210

Four primiparous Holstein cows were used in an experiment with a 5 x 4 Youden square design. The effects of heat processing and particle size of cottonseed used in the diets of dairy cows were investigated. Dietary treatments were control (3.6% tallow, 4.5% casein), whole cottonseed, ground cottonseed, roasted whole cottonseed, and roasted ground cottonseed. Diets consisted of 55% corn silage, 1.54% urea, and cottonseed at 18.1% of dry matter. Cottonseeds were roasted at 149°C and steeped for 30 min. Roasting increased the amount of ruminally undegradable protein measured in vivo, the ratio of ruminal acetate to propionate, pH, and milk protein percentage. Ruminal digestibilities of organic matter (OM) and neutral detergent fiber and biohydrogenation of fatty acids were reduced by roasting. The grinding of cottonseed increased the total tract digestibility of OM and N and tended to increase ruminally undegradable protein of cottonseed in vivo. Interactions between heat treatment and particle size of cottonseed revealed that roasted ground cottonseed resulted in the highest total tract digestibility of OM, N, and neutral detergent fiber. Utilization of cottonseed may be improved by heat or mechanical processing as was indicated by this study.

Key Words: cottonseed • roasting • digestibility

Submitted on December 12, 1995
Accepted on January 10, 1997




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