Periódicos Brasileiros em Medicina Veterinária e Zootecnia

Digestion and energy value of macerated sudangrass hay used in growing-finishing diets for feedlot cattle

Plascencia Jorquera, AlejandroGerardo Serrano Ponce, JoséSánchez-Mendoza, BereniceBarreras Serrano, AlbertoFernando Calderón-Cortés, JoséAlejandra López-Soto, MaríaFrancisco Montaño Gómez, MartínAvery Zinn, Richard

Mechanical maceration enhances site and extent of digestion of low-moisture, low-quality forages. Four Holstein steers (172 ± 8 kg) with cannulas in rumen and proximal duodenum were used in 4x4 Latin square design to evaluate the process of mechanical maceration of sudangrass hay on the characteristics of ruminal and total tract digestion. Treatments consisted of a steam-flaked corn-based growing diet supplemented with 21 % forage (DM basis) as: i) wheat straw (Triticum aestivum, STRW), ii) sudangrass hay (Sorghum sudanense, SG), iii) macerated SG at intensity of 4,134 kPa (MAC600) and 4) macerated SG at intensity of 6,200 kPa (MAC900). All forages were ground to pass through a 3.8 cm screen before incorporation into complete mixed diets (21:79 forage to concentrate ratio). Maceration did not affect (p 0.17) on site and extent of OM, N and ADF, and DE of sudangrass supplemented diets. Characteristics of ruminal digestion of OM, ADF, starch, as well as, microbial efficiency (microbial N, g kg-1 of OM fermentad) and protein efficiency (nonammonia N, g g-1 of N intake) were not different (p 0.11) for wheat straw versus sudangrass supplemented diets. However, total tract digestion of OM, ADF, N, and DE diet were greater (p 0.05) for sudangrass than for wheat straw supplemented diets. Using the replacement technique, DE value of SG averaged 9.59 MJ kg-1, very close to the expected value given its chemical composition. Mechanical maceration did not enhance the feeding value of sudangrass hay. Increase the intensity of maceration from 4,134 to 6,200 kPa did not altered ruminal or total tract digestion of OM, NDF or energy value of processed hay

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