The use of wet brewers' grains in the diets of lactating dairy cows during heat stress conditions

West, J.W.; Ely, L.O.

Journal of Dairy Science 75(Suppl 1): 295 (P 452)

1992


ISSN/ISBN: 0022-0302
Accession: 002530698

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Abstract
20 lactating Jersey cows (8 primiparous, 12 multiparous) averaging 145 days in milk were offered diets containing: (1) 0 (control); (2) 15% wet brewers' grains (WBG); (3) 30% WBG or (4) 30% WBG with liquid brewers' yeast (BY) (dry basis). The objectives were to determine the effect of added levels of WBG and addition of BY on DM intake (DMI), milk yield and physiological measures of heat-stressed dairy cows. Mean max. and min. temp. and RH resp. during the study were 32.4 and 22.8 degrees C, and 99.6 and 71.8%. Intake of DM was not different by treatment, while yield of milk and FCM were greater for diet 4 vs. diet 3. Milk fat (%) and protein (%) resp. for diets 1-4 were 5.19, 4.82, 4.83, 4.94 and 3.95, 3.90, 3.78, 3.63. Milk fat did not differ by treatment, while milk protein was greater for diet 1 vs. diets 2, 3 and 4, and diet 2 vs. diets 3 and 4. Rumen pH and NH3 did not differ by dietary treatment. Respiratory rates of 121, 111, 110 and 108 breaths/min were greater for diet 1 vs. diets 2, 3 and 4. Cows given increasing levels of WBG during hot, humid weather sustained milk yield and DMI, while WBG + BY improved milk and FCM yield. High levels of WBG may be included in the diet of lactating dairy cows during hot weather.