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dc.contributor.authorLim, Jonathan Membrot
dc.description.abstractEnergy 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.
dc.subjectApparent Digestible Energy
dc.subjectBrown midrib forage sorghum
dc.subjectVolatile fatty acids
dc.subjectFractional disappearance rate
dc.titleBrown midrib sorghum as warm season forage for dairy cattles
dc.title.alternativeinfluence of intake and stage of maturity on caloric content and rumen fermentation
dc.description.departmentAnimal and Dairy Science
dc.description.majorAnimal and Dairy Science
dc.description.advisorMark Froetschel
dc.description.committeeMark Froetschel
dc.description.committeeLawton Stewart
dc.description.committeeLane Ely

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