ABSTRACT
Objective
Our objectives were to identify optimal dietary inclusion for Sweet Bran (SB; Cargill
Inc.), a branded, modified wet corn gluten feed product, and determine whether there
are other important factors to consider when feeding SB to lactating dairy cattle.
Materials and Methods
Experiments where at least 2 SB concentrations were investigated (n = 12; 50 treatment
means) were compiled into a database for meta-regression analysis. Experiments were
screened to ensure they reported nutrient and ingredient composition of treatments
and milk yield and milk component responses. The meta-regression was conducted using
lmer and step functions of the lmerTest package within R (v 4.0.2).
Results and Discussion
Dietary SB interacted with NDF concentration such that greater SB inclusion was associated
with increased DMI, but the magnitude of this effect declined with increasing dietary
NDF concentration. Milk fat percentage and protein yield were affected by an interaction
between dietary forage NDF (fNDF) and SB; increasing fNDF when feeding greater SB
inclusions had positive effects on milk fat concentration but negative effects on
milk protein yield. Milk fat and protein yield were optimized at 26 and 11% SB inclusion,
respectively.
Implications and Applications
Sweet Bran supports increased DMI and milk fat yield when included at 20 to 40% of
diet DM, but total diet NDF must be controlled. Results also suggest that moderate
fNDF when feeding SB is important. Too little fNDF reduces milk fat percentage, whereas
too much reduces protein yield. Finally, feeding greater SB concentrations reduced
milk protein yield, suggesting the need to focus on AA balancing.
Key words
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Article info
Publication history
Accepted:
June 29,
2021
Received:
March 31,
2021
Footnotes
One author is employed by Cargill. The other authors declare no conflicts of interest. Cargill provided partial funding for a graduate research assistantship in support of this project.
Identification
Copyright
© 2021 American Registry of Professional Animal Scientists. Published by Elsevier Inc. All rights reserved.
