Effect of partial replacement of ground nut cake with extruded full fat or raw soyabeans on nutrient digestibility and productive performance in lactating cows

Abstract

Present study was carried out to study the effect of partial replacement of ground nut cake with extruded full fat or raw soyabean on nutrient digestibility and productive performances in dairy cows. For this 15 lactating cross-bred cows were selected divided into three groups 5 each were fed on Total mixed ration consisting of 50% concentrate and 50% wheat straw. In concentrate diet for control ground nut cake was incorporated at 18% while as in treatment groups 9% of ground nut cake was replaced with extruded full fat soyabeans and raw soyabeans in treatment 1 and treatment 2 respectively. Experimental feeding was done for 120 days. It was found that digestibility of dry matter, organic matter, crude protein, average milk yield and 4% fat corrected milk yield was significantly (p≤0.05) increased in T2 as compared to control and T3. Nutrient utilization and productive performances were also significantly (p≤0.05) increased in T1 as compared to control and T3.Milk composition was non-significant in all groups. Thus it can be concluded that feeding of extruded full fat soybean in comparison to raw soybean as a partial replacement of ground nut cake in lactating cows @ 9% level of replacement of concentrate mixture was found to be helpful in enhancing milk production in early lactating cows.