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Selecting By-product Feedstuffs for Feeding Dairy Cattle1
B. Harris Jr. and C. R. Staples2Numerous by-product feedstuffs are produced annually from the processing of a variety of crops for food and fiber. Many of the by-product feedstuffs are unique to a given area while others are commonly known throughout the country. Even so, usage of such products is sometimes limited due to a poor understanding of the nutritional and economic value of such products and their proper usage in dairy cattle rations. Also, size of herd, feeding and storage facilities, source of feed (feed mill, etc.) and economic and labor conditions at the dairy tend to influence the usage of such products.
The potential incorporation of by-product ingredients into ruminant rations requires careful planning, evaluation and study. Rations formulated using by-products must be efficient, safe, economical and result in equal performance as those containing traditional feed grains.
Table 1 lists several by-products available and commonly or occasionally used in the southeast.
Tables
Table 1. Composition of by-product feeds used in dairy cattle rations (as-fed basis).
Bypass Protein
Acid Detergent
DM (%)
CP (%)
(%CP)
TDN (%)
Fiber (%)
Bakery product, dried 91
10.7
20
80
11.8
Beet pulp, dried 91
7.2
35
70
30.0
Blood meal 92
80.0
82
60
-
Brewers grains 91
24.0
60
62
21.8
Canola meal (Rapeseed) 91
35.0
27
63
15.0
Citrus pulp 90
6.2
30
70
19.8
Corn cobs, ground 90
2.5
50
45
31.5
Corn gluten feed 90
21.5
20
74
10.8
Corn gluten meal 92
60.0
69
81
4.6
Corrugated boxes, ground 92
-
-
70
72.0
Cottonseed hulls 90
4.0
50
40
65.7
Cottonseed meal 92
41.0
37
70
18.4
Cottonseed, whole 91
22.0
40
85
30.9
Distillers dried grains 92
27.0
59
78
16.6
Feather meal 93
82.0
65
64
2.0
Fish meal 90
60.0
65
63
-
Hominy feed 89
10.5
45
82
11.6
Linseed meal 91
35.0
33
73
15.0
Malt sprouts (pellets) 90
16.0
30
63
24.0
Meat and bone meal 93
50.0
65
66
-
Meat meal 94
47.0
63
67
-
Molasses, cane 70
6.0
0
62
-
Peanut hulls, coarse 89
6.0
40
20
57.8
Peanut meal 92
50.0
30
74
5.4
Peanut skins 90
17.0
50
60
18.0
Rice bran 91
12.4
35
60
16.4
Rice hulls, ground 92
2.8
60
15
66.2
Rice mill by-product 91
12.2
0
73
25.0
Soybean meal 89
44.0
26
74
8.9
Soybean hulls 91
11.0
40
68
45.5
Sugarcane bagasse, pellet 92
1.8
50
40
56.1
Sunflower meal, with hulls 90
28.0
40
58
29.7
Sunflower meal 90
40.0
31
64
14.0
Wheat midds 89
16.0
40
76
8.9
Whey dried 91
13.0
0
70
-
Whey (Lacto Whey) 61
44.0
-
60
-
Footnotes
1. This document is Fact Sheet DS 32 of the Dairy Production Guide, published September, 1992 as, Florida Cooperative Extension Service. For more information, contact your county Cooperative Extension Service office. Please visit the EDIS Web site at http://edis.ifas.ufl.edu.2. Professor and Associate Professor, respectively, Dairy Science Department, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.
U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.
Copyright Information
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