Influence of Sorghum Grain Processing on Performance and Nutrient Digestibilities in Dairy Cows Fed Varying Concentrations of Fat

Abstract Forty Holstein cows averaging 85±50 d in milk were assigned to five dietary treatments for 56 d to determine the effects of ruminal starch degradability and supplemental fat on milk yield and composition and nutrient digestibilities. Treatments were 1) dry-rolled sorghum, no added fat; 2) dry-rolled sorghum plus 2.5% prilled fatty acids; 3) steam-flaked sorghum, no added fat; 4) steam-flaked sorghum plus 2.5% prilled fatty acids; and 5) steam-flaked sorghum plus 5% prilled fatty acids. Fat supplementation at 2.5 and 5% increased the content of fatty acids in diets from 3.0 to 5.4 and 7.7%, respectively. Milk yield was increased 2.0 kg/d when steam-flaked sorghum plus 0 or 2.5% added fat was fed and was 2.4 kg/d higher when prilled fatty acids were fed at 2.5 versus 0%. Cows fed supplemental fat at 5% did not increase milk yield over that of cows fed no added fat. For cows fed 2.5% fat, steam-flaking decreased dry matter intake 12% and increased efficiency of conversion of feed to milk 11%. Milk composition was unaffected by treatments, except that lactose was depressed by fat supplementation. Milk protein yield and efficiency of conversion of dietary protein to milk protein were increased when steam-flaked sorghum was fed. Starch digestibilities were increased from 92.6 to 98.2% when sorghum was steam-flaked compared with dry-rolled and fat supplementation tended to decrease digestibility of neutral detergent fiber. Steam-flaking tended to improve, and the addition of 2.5% fat did improve, the lactational performance of the cows. These effects appeared additive, but 5% fat appeared to be excessive.