Protein synthesis in the rumen from single or mixed sources of nitrogen

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dc.contributor.author Richardson, D.
dc.contributor.author Akram, M.
dc.date.accessioned 2011-05-04T14:38:19Z
dc.date.available 2011-05-04T14:38:19Z
dc.date.issued 2011-05-04
dc.identifier.uri http://hdl.handle.net/2097/8580
dc.description.abstract Opinion differs on the value of single or mixed sources of added protein in beef rations. This experiment was to determine the percentage total nitrogen and protein nitrogen present in rumen ingesta of steers fed a single source of nitrogen and combinations of two, three and four sources ( % nitrogen x 6.25-% protein). Four rumen-fistulated steers were used. Prairie hay served as the roughage; alfalfa hay, cottonseed oil meal, soybean oil meal and urea as sources of nitrogen. All feed ingredients were analyzed and equal amounts of added nitrogen were used in all cases. When mixed sources were used, each ingredient contributed an equal amount of nitrogen. Thus the rations fed were isonitrogenuos. Where urea was fed, corn was added to make the rations isocaloric. The first test was conducted without grain (except 1 pound daily with urea). The second test was conducted with added grain. One steer died from “hardware disease” at the end of the first test. That left only three steers, so alfalfa hay was omitted in the second test. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 51st Annual Livestock Feeders’ Day, 1963-1964 Progress Report en_US
dc.relation.isPartOf Bulletin (Kansas Agricultural Experiment Station); 473 en_US
dc.subject Beef en_US
dc.subject Protein en_US
dc.subject Nitrogen en_US
dc.subject Rumen en_US
dc.title Protein synthesis in the rumen from single or mixed sources of nitrogen en_US
dc.type Conference paper en_US
dc.date.published 1964 en_US
dc.citation.epage 49 en_US
dc.citation.spage 48 en_US
dc.description.conference 51st Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Sciences, Manhattan, Kansas, May 2, 1964 en_US


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