Abstract
Five ruminally and duodenally fistulated Angus x Hereford steers were used to determine intake and fermentation responses associated with increasing the proportion of supplemental degradable intake protein (DIP) provided by urea. Steers had free access to a dormant, tallgrass-prairie forage. The supplemental DIP was provided by sodium caseinate and (or) urea , at a level that was determined previously to optimize use of a similar forage. Supplemental DIP was balanced with corn starch to provide a final supplement of 40% crude protein. Percentages of DIP from urea were: 0, 25, 50, 75, and 100%. Supplements were given intraruminally. Increasing the percentage of urea as supplemental DIP from urea did not significantly affect forage DM intake; however, fermentation characteristics changed.
Keywords: Cattlemen's Day, 1995, Kansas Agricultural Experiment Station contribution, no. 95-357-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 727, Beef, Beef cows, Intake, Rumen fermentation, Forage
How to Cite:
Köster, H., Cochran, R., Vanzant, E., Kreikemeier, K., St Jean, G., Titgemeyer, E. C. & Nagaraja, T. G., (1995) “Influence of increasing proportion of supplemental nitrogen from urea on intake and fermentation characteristics in beef steers consuming low-quality, tallgrass-prairie forage”, Kansas Agricultural Experiment Station Research Reports 1(1), 6-7. doi: https://doi.org/10.4148/2378-5977.2001
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