Utilization of dried bakery product by finishing beef steers

dc.citation.epage106en_US
dc.citation.spage105en_US
dc.contributor.authorMilton, C.T.
dc.contributor.authorBrandt, Robert T., Jr.
dc.date.accessioned2010-10-05T19:11:27Z
dc.date.available2010-10-05T19:11:27Z
dc.date.issued2010-10-05T19:11:27Z
dc.date.published1993en_US
dc.description.abstractOne hundred forty-four medium-framed crossbred steers averaging 857 lb were used to evaluate steer performance and determine net energy (NE) values of finishing diets that included dried bakery product (DBP). DBP replaced corn in the control diet at 15 or 30% of dietary DM. DM intake was depressed 6.5% by inclusion of 30% DBP. No differences in daily gain (P>.3) or feed efficiency (P>.9) were observed by replacing corn with DBP. Dietary values of NEm and NEg, calculated from animal performance, were not affected (P>.7) by the inclusion of DBP. Kidney, pelvic, and heart fat (KPH) (P<.05) and 12th rib fat thickness (P<.1) were increased linearly with inclusion of DBP, whereas other carcass characteristics were unaffected. These data indicate the DBP (10% rice hulls included) has an energy value similar to that of corn grain, although the optimal inclusion level of DBP appears to be below 30% of dietary DM.en_US
dc.description.conferenceCattlemen's Day, 1993, Kansas State University, Manhattan, KS, March 5, 1993en_US
dc.identifier.urihttp://hdl.handle.net/2097/6284
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1993en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 93-318-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 678en_US
dc.subjectBeefen_US
dc.subjectFinishing steersen_US
dc.subjectDried bakery producten_US
dc.subjectNet energyen_US
dc.titleUtilization of dried bakery product by finishing beef steersen_US
dc.typeConference paperen_US

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