Use of High-Nitrogen Feedstuff Made from Whey in the Rations of Dairy Animals

Open Access
Publisher Website
Google Scholar
Abstract
A process was devised wherein liquid whey is fermented by lactic acid producing organisms and the acid neutralized with NH3 to maintain proper pH for fermentation. After most of the lactose was fermented the contents of the fermentation vessel are concentrated to approximately 72% solids. The present study was an evaluation of the product as a feedstuff for lactating cows and young calves. The product was fed at a level of 10% of the concentrate mixture offered to cows. Milk production by experimental cows was lower than that of controls and body weight losses were excessive. The product lacked palatability. When fed to calves at 5% and 8% levels in the concentrate the product elicited growth response between 1 and 20 weeks of age equal to that of controls.
Keywords