Effects of feeding calcium oxide on growth performance, carcass characteristics, and ruminal metabolism of cattle

M. J. Duckworth, A. S. Schroeder, D. W. Shike, Dan B Faulkner, T. L. Felix

Research output: Contribution to journalArticle

5 Scopus citations

Abstract

Three experiments tested the effects of feeding CaO as part of the TMR or as CaO-treated corn stover (CS) on growth performance, carcass characteristics, and ruminal metabolism of cattle. In Exp. 1, steers (n = 162) were fed 1 of 3 diets containing 20% CS and 40% modified wet distillers grains with solubles: untreated CS (UCS), treated CS with 5% CaO (DM basis; TCS), and dietary inclusion of 1% CaO (DM basis; DC). Feeding DC or TCS decreased (P <0.05) DMI, final BW, HCW, and back fat compared with feeding UCS. Feeding TCS decreased (P <0.05) ADG compared with feeding UCS. In Exp. 2, heifers (n = 138) were fed 1 of 3 diets: UCS, TCS, and 40% corn silage (DM basis; SIL). Feeding TCS decreased (P = 0.05) DMI, and final BW, and back fat compared with feeding UCS and SIL. Heifers fed UCS had similar (P = 0.05) ADG, DMI, and marbling score as heifers fed SIL; however, final BW and G:F were decreased (P = 0.05). In Exp. 3, steers (n = 5) were fed in a 5 × 5 Latin square; diets were UCS, TCS, DC, SIL, and a control of 50% cracked corn. Feeding TCS tended to decrease (P = 0.06) ruminal pH when compared with UCS. Steers fed UCS had the least (P = 0.05) DM digestibility and steers fed the control had the greatest. Treating CS with CaO effectively increased digestibility; however, it did not improve cattle performance. Feeding cattle untreated, ensiled CS resulted in ADG and G:F comparable to feeding corn silage.

Original languageEnglish (US)
Pages (from-to)551-560
Number of pages10
JournalProfessional Animal Scientist
Volume30
Issue number5
DOIs
Publication statusPublished - Oct 1 2014
Externally publishedYes

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Keywords

  • Calcium oxide
  • Cattle
  • Corn stover
  • Distillers grains
  • Rumen metabolism

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science

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