Three starters containing differently processed protein supplements were fed
to Holstein heifer calves, using an early weaning program. One starter contained
soybean meal. The other starters contained soybean grits processed through an
extrusion cooker to reduce the protein solubility to an intermediate (PDI> 50%) or
low (PDI < 15 %) level. Calf performance was similar on all three starters

Behnke, Keith C.

Higgins, James J.

Morrill, J.L.

Reddy, P.G.

English

K-State Research Exchange

EFFECT OF CALF-STARTER PROTEIN SOLUBILITYON CALF PERFORMANCE• K••1J. L. Morrill, P. G. Reddy, K2 C. Behnke,and J. J. HigginsSummaryThree starters contammg differently processed protein supplements were fedto Holstein heifer calves, using an early weaning program. One starter containedsoybean meal. The other starters contained soybean grits processed through anextrusion cooker to reduce the protein solubility to an intermediate (POI> 50%) orlow (P 01 < 15 %) level. Calf performance was similar on all three starters.In troduct ionProtein that is digested in the intestines by ruminants may come frommicrobial protein synthesized in the rumen or from feed protein that is notdegraded in the rumen. Compared to quality of feed protein that can be fed,quality of microbial protein is intermediate. Therefore, under some conditions it isadvantageous to somehow cause feed protein to escape rumen degradation. Properheat treatment can cause protein to escape rumen degradation, yet be availablefor digestion in the intestines. This experiment was an effort to increaseefficiency of protein utilization in the young calf by causing the protein to escaperumen degradation.ProceduresSeventy-one Holstein heifer cal ves were assigned to one of three experimentalgroups at 1 day of age and remained on the experiment for 6 weeks. The calveswere fed colostrum until 3 days of age, then milk until weaning. Each was fed at8% of birth weight daily in two equal feedings. A prestarter (Table I) was feduntil consumption was t lb. per animal per day, then a mixture of t lb. prestarterand as much starter as the calf would eat was fed. The calves were weaned at anytime after 2 weeks of age when they were consuming I lb. of dry feed daily, or at3 weeks of age if not yet weaned.Calves in the three groups were treated the same except for the starter theyreceived. Cal Yes in one group were fed a starter (Table 2) containing commercialsoybean meal. Calves in the other groups were fed starters that differed in thatthe soybean meal was replaced by soybean grits processed through a Wenger X-20Extruder at low heat to produce a product with a protein dispersibility index(P .D.I.) of 65.5 or at high heat to produce a product with P.D.I. of 13.3.I2Department of Grain Science and Industry.Department of Statistics.ac2Feed consumption, weight gains, and other performance criteria of the cal veswere recorded.1Table 1. Composition of pres tarter •IngredientWhe>2' dr ied7-60Skim milk, dr iedSodium caseinateAdditives~calfweena, Merricks, UnionA mixture of milk solidsprotein and 60% animal fat.46231912+Cen ter, Wisconsinand fat containing 7%1Table 2. Composition of calf starter •IngredientAlfalfa, groundCorn, crackedOats, rolledSorghum Grain, rolledSoybean MealMolasses, dr yDicalcium PhosphateLimestone, groundSaltTrace Mineral SaltVitamins A&D2530208.510.05.0.7.3.25.2J+~pellet, 3/8 inch Diameter1000 I.U. Vitamin A and 136 I.U. vitamin D per lb.Results and DiscussionThe amount of starter consumed and body weight gained are shown as weeklyaverages in Tables 3 and 4, respectively. There were no significant differences ineither of these responses or in incidence of scours or general appearance of thecalves with type of protein supplement used. Therefore, although the treatmentused was effective in changing the solubility of the protein, under the conditionsof this experiment these treatments did not. cause a. detectable change in calfresponse. Possibly, the responses would be different If other types of feedstuffswere used, especially if the other sources of protein were more completelY.,:'degraded in the rumen than those used in this experiment. .3Table 3. Weekly starter consumption, pounds 1.Processing Condition 2Weeks3 4 5 6WeeklyaverageLow heat .11 .35 1.34 8.14 15.2 21.6 7.79High heat .15 .31 1.72 7.70 14.3 19.1 7.22Soybean meal .15 .35 1.56 7.04 13.0 19.1 6.801Differences from processing conditions were not significant (P>.05).Table 4. Weekly weight gains, pounds 1Processing Condition 2Weeks3 4 5 6Weeklyaveragefrom processing conditions were not significant (P>.05).:.Low heatHigh heatSoybean meal1Differences3.34.03.11.51.11.84.25.95.54.65.13.710.38.87.913.912.312.16.36.25.7Recommen dat ionsBased on the results of this experiment, commercial soybean meal is assa tisfactory a protein supplement for calf starters as a specially processed soybeanp-otein source. However, previous results (see 1984 Dairy Day, Report of Progress460, page 16) have shown the importance of processing whole soybeans and furtherresearch may demonstrate signif icant benefits from modif ied methods of processingsoybean meal.

Effect of calf-starter protein solubility on calf performance

J.L. Morrill

P.G. Reddy

Keith C. Behnke

James J. Higgins

Crossref

Kansas Agricultural Experiment Station Research Reports

Three starters containing differently processed protein supplements were fed to Holstein heifer calves, using an early weaning program. One starter contained soybean meal. The other starters contained soybean grits processed through an extrusion cooker to reduce the protein solubility to an intermediate (PDI\u3e50%) or low (PDI\u3c15 %) level. Calf performance was similar on all three starters.; Dairy Day, 1985, Kansas State University, Manhattan, KS, 1985

Kansas State University

Kansas Agricultural Experiment Station Research Reports Volume 0 Issue 2 Dairy Research (1984-2014) Article 150 1985 Effect of calf-starter protein solubility on calf performance J.L. Morrill P.G. Reddy Keith C. Behnke See next page for additional authors This report is brought to you for free and open access by New Prairie Press. It has been accepted for inclusion in Kansas Agricultural Experiment Station Research Reports by an authorized administrator of New Prairie Press. Copyright 1985 Kansas State University Agricultural Experiment Station and Cooperative Extension Service. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. K-State Research and Extension is an equal opportunity provider and employer. Follow this and additional works at: https://newprairiepress.org/kaesrr  Part of the Dairy Science Commons Recommended Citation Morrill, J.L.; Reddy, P.G.; Behnke, Keith C.; and Higgins, James J. (1985) "Effect of calf-starter protein solubility on calf performance," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 2. https://doi.org/10.4148/2378-5977.3075 Effect of calf-starter protein solubility on calf performance Abstract Three starters containing differently processed protein supplements were fed to Holstein heifer calves, using an early weaning program. One starter contained soybean meal. The other starters contained soybean grits processed through an extrusion cooker to reduce the protein solubility to an intermediate (PDI> 50%) or low (PDI < 15 %) level. Calf performance was similar on all three starters.; Dairy Day, 1985, Kansas State University, Manhattan, KS, 1985; Keywords Dairy Day, 1985; Kansas Agricultural Experiment Station contribution; no. 86-94-S; Report of progress (Kansas Agricultural Experiment Station); 484; Dairy; Protein; Calf performance; Soybean meal; Microbial protein Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 License. Authors J.L. Morrill, P.G. Reddy, Keith C. Behnke, and James J. Higgins This research report is available in Kansas Agricultural Experiment Station Research Reports: https://newprairiepress.org/kaesrr/vol0/iss2/150 EFFECT OF CALF-STARTER PROTEIN SOLUBILITYON CALF PERFORMANCE• K••1J. L. Morrill, P. G. Reddy, K2 C. Behnke,and J. J. HigginsSummaryThree starters contammg differently processed protein supplements were fedto Holstein heifer calves, using an early weaning program. One starter containedsoybean meal. The other starters contained soybean grits processed through anextrusion cooker to reduce the protein solubility to an intermediate (POI> 50%) orlow (P 01 < 15 %) level. Calf performance was similar on all three starters.In troduct ionProtein that is digested in the intestines by ruminants may come frommicrobial protein synthesized in the rumen or from feed protein that is notdegraded in the rumen. Compared to quality of feed protein that can be fed,quality of microbial protein is intermediate. Therefore, under some conditions it isadvantageous to somehow cause feed protein to escape rumen degradation. Properheat treatment can cause protein to escape rumen degradation, yet be availablefor digestion in the intestines. This experiment was an effort to increaseefficiency of protein utilization in the young calf by causing the protein to escaperumen degradation.ProceduresSeventy-one Holstein heifer cal ves were assigned to one of three experimentalgroups at 1 day of age and remained on the experiment for 6 weeks. The calveswere fed colostrum until 3 days of age, then milk until weaning. Each was fed at8% of birth weight daily in two equal feedings. A prestarter (Table I) was feduntil consumption was t lb. per animal per day, then a mixture of t lb. prestarterand as much starter as the calf would eat was fed. The calves were weaned at anytime after 2 weeks of age when they were consuming I lb. of dry feed daily, or at3 weeks of age if not yet weaned.Calves in the three groups were treated the same except for the starter theyreceived. Cal Yes in one group were fed a starter (Table 2) containing commercialsoybean meal. Calves in the other groups were fed starters that differed in thatthe soybean meal was replaced by soybean grits processed through a Wenger X-20Extruder at low heat to produce a product with a protein dispersibility index(P .D.I.) of 65.5 or at high heat to produce a product with P.D.I. of 13.3.I2Department of Grain Science and Industry.Department of Statistics.ac2Feed consumption, weight gains, and other performance criteria of the cal veswere recorded.1Table 1. Composition of pres tarter •IngredientWhe>2' dr ied7-60Skim milk, dr iedSodium caseinateAdditives~calfweena, Merricks, UnionA mixture of milk solidsprotein and 60% animal fat.46231912+Cen ter, Wisconsinand fat containing 7%1Table 2. Composition of calf starter •IngredientAlfalfa, groundCorn, crackedOats, rolledSorghum Grain, rolledSoybean MealMolasses, dr yDicalcium PhosphateLimestone, groundSaltTrace Mineral SaltVitamins A&D2530208.510.05.0.7.3.25.2J+~pellet, 3/8 inch Diameter1000 I.U. Vitamin A and 136 I.U. vitamin D per lb.Results and DiscussionThe amount of starter consumed and body weight gained are shown as weeklyaverages in Tables 3 and 4, respectively. There were no significant differences ineither of these responses or in incidence of scours or general appearance of thecalves with type of protein supplement used. Therefore, although the treatmentused was effective in changing the solubility of the protein, under the conditionsof this experiment these treatments did not. cause a. detectable change in calfresponse. Possibly, the responses would be different If other types of feedstuffswere used, especially if the other sources of protein were more completelY.,:'degraded in the rumen than those used in this experiment. .3Table 3. Weekly starter consumption, pounds 1.Processing Condition 2Weeks3 4 5 6WeeklyaverageLow heat .11 .35 1.34 8.14 15.2 21.6 7.79High heat .15 .31 1.72 7.70 14.3 19.1 7.22Soybean meal .15 .35 1.56 7.04 13.0 19.1 6.801Differences from processing conditions were not significant (P>.05).Table 4. Weekly weight gains, pounds 1Processing Condition 2Weeks3 4 5 6Weeklyaveragefrom processing conditions were not significant (P>.05).:.Low heatHigh heatSoybean meal1Differences3.34.03.11.51.11.84.25.95.54.65.13.710.38.87.913.912.312.16.36.25.7Recommen dat ionsBased on the results of this experiment, commercial soybean meal is assa tisfactory a protein supplement for calf starters as a specially processed soybeanp-otein source. However, previous results (see 1984 Dairy Day, Report of Progress460, page 16) have shown the importance of processing whole soybeans and furtherresearch may demonstrate signif icant benefits from modif ied methods of processingsoybean meal.

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Effect of calf-starter protein solubility on calf performance

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