<b>Inclusion levels of maize residue in substitution of soybean meal for lactating cows</b> - DOI: 10.4025/actascianimsci.v30i1.3607

Abstract

The experiment was conducted with the objective of evaluating levels (0.0; 3.5; 7.0; 10.5 and 14.0%) of maize maceration residue in substitution of soybean meal on the consumption, digestibility and production of crossbred lactating cows. The experimental design chosen was the Latin square (5x5). A reduction was observed in the consumption of dry matter (16.27 kg day^-1, 3.57% LW and 159.60 g kg^-0,75). The other nutrients followed this behavior, except the consumption of total digestible nutrients (11.46 kg day^-1), which was not altered. It was observed that the coefficients of apparent digestibility of all nutrients were not modified. Milk production, milk production corrected for fat levels and the percentage of milk fat were 14.08 kg day^-1, 14.05 kg day^-1 and 3.99%, respectively. The inclusion of the residue diminished the consumption; however, the digestibility of the ingredients, milk production and fat levels were not altered.