621. Winter feeding of dairy cows: III. The influence on milk yield of high and low protein concentrates, each fed at two levels in addition to dried grass and grass silage
D. Reid, W. Holmes
Abstract
D. Reid, W. Holmes
Abstract
1. In a winter-feeding experiment with eight Ayrshire cows the effects of feeding a high- and a low-protein concentrate at two rates (4 and 2 lb./gal.), in addition to dried grass and silage, were studied. 2. With these cows and the feeds used increasing the rate of concentrate feeding from 2 to 4 lb./gal. increased the total dry-matter consumption by 2 lb./day and the average milk yield by 1·2 lb./day. 3. For every 1 lb. increase in concentrate fed there was a decrease of 0·68 lb. grass dry matter eaten. 4. The level of protein in the concentrates had no effect on total dry-matter intake, and only a slight, though positive, effect on milk yield. 5. It is concluded that in this work where the diet was made up with high-quality dried grass and silage, feeding either a high- or a low-protein concentrate mixture at the rate of 2 lb./gal. milk gave the greatest profit margin per cow.
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1. In a winter-feeding experiment with eight Ayrshire cows the effects of feeding a high- and a low-protein concentrate at two rates (4 and 2 lb./gal.), in addition to dried grass and silage, were studied. 2. With these cows and the feeds used increasing the rate of concentrate feeding from 2 to 4 lb./gal. increased the total dry-matter consumption by 2 lb./day and the average milk yield by 1·2 lb./day. 3. For every 1 lb. increase in concentrate fed there was a decrease of 0·68 lb. grass dry matter eaten. 4. The level of protein in the concentrates had no effect on total dry-matter intake, and only a slight, though positive, effect on milk yield. 5. It is concluded that in this work where the diet was made up with high-quality dried grass and silage, feeding either a high- or a low-protein concentrate mixture at the rate of 2 lb./gal. milk gave the greatest profit margin per cow.
Key concepts: Silage, Dry matter, Animal science, Milk protein, Biology, Chemistry, Food science