Knapp D M, Grummer R R, Dentine M R
Department of Dairy Science, University of Wisconsin, Madison 53706.
J Dairy Sci. 1991 Aug;74(8):2563-72. doi: 10.3168/jds.S0022-0302(91)78434-8.
Twenty-four Holstein cows, including four primiparous and four ruminally cannulated, were in replicated 4 x 4 Latin squares with 21-d periods to determine the effects of feeding level of whole roasted soybeans on lactation performance and rumen function. Cows were fed rations containing a 50:50 forage:concentrate ratio with 0, 12, 18, or 24% of diet DM as whole roasted soybeans. Rations contained 16.8, 16.9, 18.6, and 19.7% CP and 1.68, 1.71, 1.72, and 1.74 Mcal NEL/kg DM, respectively. Milk production and milk fat percentages for diets containing 0, 12, 18, or 24% whole roasted soybeans were 34.9, 37.5, 38.5, and 38.8 kg/d and 3.23, 3.20, 3.32, and 3.37%, respectively. Milk protein percentage was depressed at all levels of whole roasted soybeans. Ruminal pH, VFA molar percentages except valerate, and DM disappearance of forage from dacron bags did not differ among treatments. Responses were similar among primiparous and multiparous cows. Results suggest benefit from feeding whole roasted soybeans at levels up to 18% of ration DM without adversely affecting DMI, milk fat, or rumen fermentation.
选用24头荷斯坦奶牛，其中4头为初产牛，4头安装了瘤胃瘘管，采用4×4重复拉丁方设计，试验期为21天，以确定全脂烘焙大豆的饲喂水平对泌乳性能和瘤胃功能的影响。给奶牛饲喂粗饲料与精饲料比例为50:50的日粮，日粮中全脂烘焙大豆占日粮干物质的比例分别为0%、12%、18%或24%。日粮的粗蛋白含量分别为16.8%、16.9%、18.6%和19.7%，净能分别为1.68、1.71、1.72和1.74兆卡/千克干物质。日粮中全脂烘焙大豆含量为0%、12%、18%或24%时，牛奶产量分别为34.9、37.5、38.5和38.8千克/天，乳脂率分别为3.23%、3.20%、3.32%和3.37%。在所有全脂烘焙大豆水平下，乳蛋白率均有所下降。各处理间瘤胃液pH值、除戊酸外的挥发性脂肪酸摩尔百分比以及涤纶袋中粗饲料的干物质消失率均无差异。初产牛和经产牛的反应相似。结果表明，日粮中全脂烘焙大豆含量高达18%时，饲喂有益，且不会对干物质采食量、乳脂或瘤胃发酵产生不利影响。
