Brown midrib sorghum as warm season forage for dairy cattles
Lim, Jonathan Membrot
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Energy and its utilization is important in dairy production in order to maximize voluntary intake and productive potential of the cows for increase profit. This research tested the effect of harvest maturity of brown midrib forage sorghum and level of intake on digestible energy, ruminal fractional disappearance rate and fermentation of Holstein steers. An In vitro technique was developed to assess accuracy and practical utility in predicting total tract apparent digestible energy. At high level of intake, steers consumed more of TMR containing early maturity of brown midrib sorghum (early head) than with late maturity (soft dough) because of the more physical fill provided by lignin on the latter diet. Digestibility of dry matter and energy showed tendency to be higher in early maturity than late maturity sorghum. Ammonia concentration was higher when animals were fed near maintenance but volatile fatty acid profile and pH were similar.