Effect of replacing maize grain and soybean meal with a xylose-treated wheat grain on feed intake and performance of dairy cows

ABSTRACT

This study evaluated wheat grain which was treated with xylose in aqueous Ca–Mg lignosulphonate solution at elevated temperatures (WeiPass®) in order to reduce ruminal degradation of starch and crude protein. The two tested isoenergetic and isonitrogenous diets contained on dry matter (DM) basis either 16% maize grain and 6.4% soybean meal (Diet CON) or 17.8% xylose-treated wheat and 4.6% soybean meal (Diet Wheat). Thirty-six German Holstein dairy cows were assigned to one of the two groups according to parity, body weight after calving, and milk yield during the previous lactation. Data collection started at 21 d before the expected calving date until 120 d in milk. The average of DM intake, energy-corrected milk (ECM) yield, and milk fat and protein yields (all given as kg/d) were 18.9, 28.7, 1.25, and 1.02 for Diet CON and 19.3, 32.5, 1.36, and 1.11 for Diet Wheat, respectively. Only ECM and milk protein yields were greater (p < 0.05) for cows receiving Diet Wheat. In conclusion, the xylose-treated wheat grain can replace maize grain and part of soybean meal in diets for lactating dairy cows and may be an alternative feedstuff depending on overall ration composition and availability and costs of grain sources.

KEYWORDS:

• Dairy cows
• maize
• performance
• protected protein
• starch
• treatment

Acknowledgements

This study was partly conducted in the Center of Integrated Dairy Research (CIDRe), University of Bonn (Bonn, Germany). The authors are grateful to Dr Ernst Tholen (Institute of Animal Science, Bonn) for extensive and valuable advice on the statistical analyses.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

Partial financial support was from funds allotted to the Institute of Animal Science, University of Bonn and the Lehr- und Versuchsanstalt für Viehhaltung Hofgut Neumühle, Münchweiler/Alsenz.