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Article| Volume 80, ISSUE 8, P1685-1694, August 1997

Effects of Heat Treatment and Physical Processing of Cottonseed on Nutrient Digestibility and Production Performance by Lactating Cows1,2

  • A.V. Pires
    Affiliations
    Department of Animal Sciences, The Ohio State University, Columbus 43210
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  • Author Footnotes
    3 Reprint requests: 221 Plumb Hall, 2027 Coffey Rd.
    M.L. Eastridge
    Footnotes
    3 Reprint requests: 221 Plumb Hall, 2027 Coffey Rd.
    Affiliations
    Department of Animal Sciences, The Ohio State University, Columbus 43210
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  • J.L. Firkins
    Affiliations
    Department of Animal Sciences, The Ohio State University, Columbus 43210
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  • Author Footnotes
    4 Department of Veterinary Biosciences.
    Y.C. Lin
    Footnotes
    4 Department of Veterinary Biosciences.
    Affiliations
    Department of Animal Sciences, The Ohio State University, Columbus 43210
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  • Author Footnotes
    1 Salaries and research support provided by state and federal funds appropriated to the Ohio Agricultural Research and Development Center, The Ohio State University. Journal Article Number 165-95.
    2 Project partially supported by the Ohio Dairy Farmers Federation Dairy Research Fund.
    3 Reprint requests: 221 Plumb Hall, 2027 Coffey Rd.
    4 Department of Veterinary Biosciences.
Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(97)76100-9
Effects of Heat Treatment and Physical Processing of Cottonseed on Nutrient Digestibility and Production Performance by Lactating Cows1,2
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      Abstract

      Four primiparous Holstein cows were used in an experiment with a 5 × 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

      Abbreviation Key:

      A:P (ratio of acetate to propionate), CS (cottonseed), FA (fatty acid), GCS (ground CS), ROCS (roasted CS), RWCS (raw CS), SB (soybeans), WCS (whole CS)

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      Article info

      Publication history

      Accepted: January 10, 1997
      Received: December 12, 1995

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(97)76100-9

      Copyright

      © 1997 American Dairy Science Association. Published by Elsevier Inc.

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