EFFECTS OF THE ADDITION OF ENZYMES AND CARBOXYMETHYLCELLULOSE TO PEA FLOUR USED FOR CALF MILK REPLACERS

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Abstract
In experiment 1, milk replacers comprising 45% field peas with high or low levels of supplemental proteolytic and amylolytic enzymes were fed to 4 to 17-day-old Holstein-Friesian calves. Each replacer was also fed with 3% additional carboxymethylcellulose. Gross energy digestibility and crude protein digestibility were both higher for the control replacer than the enzyme-treated rations. Digestibilities increased with age but there were no significant differences due to enzyme level or carboxymethylcellulose. In experiment 2, pea flour was treated with commercial proteolytic, starch-thinning and amylolytic enzymes. From 3 days of age, calves were fed milk replacers where treated pea flour supplied 0, 25, 50 or 75% of the dietary protein. There were no differences (P <.05) between ration groups in diarrhea status. Across regimens, gross energy digestibility and crude protein digestibility did not increase with age to 10 days. Nor were any differences in digestibility caused by starting to feed pea products at 4 rather than 10 days. Gross energy digestibilities in 15-day-old calves were 90, 87, 87 and 73%, respectively; protein digestibilities were 78, 68, 68 and 39%, respectively, as the proportion of pea protein increased from 0 to 75% of the diet. The enzymatic treatment of pea flour was not effective in making the product a suitable dietary ingredient for calves under 21 days of age.