Effects of processing on the utilization of grain by cattle

• Published in: Animal feed science and technology 1996-04, Vol.58 (1), p.113-125
• Main Author: Mathison, G.W.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; BOVIN; CATTLE; ELABORACION DE PIENSOS; Feed and pet food industries; FEED PROCESSING; Food industries; Fundamental and applied biological sciences. Psychology; GANADO BOVINO; GRAIN; GRANOS; NUTRITIVE VALUE; TRAITEMENT D'ALIMENTS POUR ANIMAUX; VALEUR NUTRITIVE; VALOR NUTRITIVO
• ISSN: 0377-8401; 1873-2216
• DOI: 10.1016/0377-8401(95)00878-0

Processing can substantially change the nutritive value of barley, oats, wheat and corn fed to cattle. The digestibility of whole barley grain was 16% lower than that of processed grain in trials summarized in this report. Rates of gain were reduced by 5–50% when barley was unprocessed, and feed required for gain was increased by 15% to over 100%. Bloat increased in cattle fed whole barley. Ground barley contains considerable dust which may reduce intake and adversely affect performance and health. Tempering appears to improve the performance of growing-finishing cattle fed barley grain. Exposure of barley grain to steam for either short or long periods of time before rolling was generally not advantageous. In situ degradability of barley starch and dry matter were reduced by steam-rolling barley whereas the rate of degradation with enzymes was increased. The digestibility of diets containing whole oats was only decreased 3% if oats were not rolled; it is unlikely that the cost of processing this grain is justified. Whole wheat might be expected to have a digestibility of 65–75% which contrasts with the 85–90% of processed wheat. Steam flaking of corn is usually not justified economically.