Javascript required
Skip to content Skip to sidebar Skip to footer
Home / Can You Feed Whey to Beef Cattle

Can You Feed Whey to Beef Cattle


Review Article
Whey as a Feed Ingredient for Lactating Cattle
Ahlam A. El-Shewy
Department of Dairy Science, National Inquiry Eye, El-Buhouth St., Postal Code 12622, Dokki, Giza, Egypt

Abstruse:
Whey is the co-product resulting afterwards the production of cheese (cottage or cheddar), casein from milk. Acid, sweet and casein whey is resulted from precipitating the milk by rennet, microbes or mineral acids, respectively. The poly peptide content is 0.75, 0.30 and 0.l%, the lactose content is iv.80, 4.sixty and 4.lxx%, the ash content is 0.60, 0.80, 0.xc% and pH value is 6.ane, iv.vi and four.4 for the sweet, acid and casein whey, respectively. Approximately, each 4 kg of raw milk produce 1 kg cheese and 3 kg whey. Whey tin be fed to animals in a variety of forms, such every bit: Liquid whey, condensed whey, dried whey (partially delactosed whey) or as dried whey products. Liquid whey has been added to straw at ensiling as a rehydration medium. Sweet (cheddar cheese) whey may be more than palatable than acid (cottage cheese) whey by ruminants. Many of the bacteria in the rumen apparently have a express ability to ferment lactose. The virtually of import aspect of whey feeding is gradual accommodation and provision of hay to counteract diarrhea. The nutritive value of one t of fresh whey was equivalent to that of 71 kg of barley grain every bit measure from their free energy and protein content. It was reported that when sweetness whey was given to lactating cows at 12-xx L moo-cow–1 daily, milk yield, milk calcium and magnesium increased and the technological properties of milk improved. All the same, nether warm temperature or far farm from cheese constitute, liquid whey cannot be fed.

How to Cite:
 Ahlam A. El-Shewy , 2016. Whey equally a Feed Ingredient for Lactating Cattle. Science International, 4: 80-85
DOI: 10.17311/sciintl.2016.80.85


INTRODUCTION
Whey type either every bit sweet or acrid is depended on the precipitating method of the milk in the cheese plant. Whey contains nearly 7% solids. This is composed of 4.9% lactose, 0.9% total proteins, 0.six% ash and a small amount of fatty, lactic acid and vitamins1-3.

Most of whey is disposed of every bit a waste product product. The challenge to dairy scientists and industry is to find the best methods of utilizing this valuable by-product. The nutritionists take suggested several methods past which whey tin be fed to the cattle. These methods vary from feeding liquid whey, stale, whole whey to feeding stale whey productsiv,5. The economic and technical aspects of feeding whey to livestock have been reviewed6. Despite whey is a good source of nutrients for lactating cattle feeding, a lack of advice between whey and cattle producers has resulted in a steady refuse in the practice of feeding it to cattle. The aim of this study was to explain to what extend whey can be influenced by the feed and to illustrate the forms of whey which could be utilized for the dairy cattle.


INFLUENCING WHEY BY THE FEED
Transfer of aflatoxin B1 from feed to whey: It is notable to report that aflatoxins are a group of fungal toxins, produced mainly by Aspergillus flavus and A. parasiticus which occur naturally in some feedstuffs. Aflatoxin B1 (AFB1) is considered to exist the most toxic compound produced by these molds. In the liver, ingested AFB1 is bio-transformed by hepatic microsomal cytochrome P450 into aflatoxin M1 (AFM1), which is then excreted into the milk of lactating animals.

Transfer of aflatoxin B1 (AFB1) from feed to milk and from milk to curd and whey in dairy ewes fed artificially contaminated concentrate was evaluated7. Fifteen ewes were assigned to treatments in replicated 3×3 Latin squares. The experimental groups received 32, 64 and 128 μg 24-hour interval–1 of pure AFB1 for vii days followed by 5 days of clearance. On the 6th twenty-four hours of the 1st catamenia, the total daily milk produced by each ewe was collected separately and candy into cheese. The results indicate that the level of AFB1 used did not adversely affect animal health and milk product traits. The AFM1 concentration was linearly related to the AFB1 intake per kilogram of body weight. The behave-over values of AFB1 from feed into AFM1 in milk (0.26-0.33%) were non influenced past the AFB1 doses. The AFM1 concentrations in curd and whey were linearly related to the AFM1 concentrations in the raw milk.

Transfer of melamine from feed to whey: Melamine (one,iii,5-triazine-2,iv,half-dozen-triamine) is a stable chemic intermediate used to manufacture resin and plastic, such as adhesive components and polymers usually used in feed packaging and plastic ware. Transfer of melamine from feed to milk and from milk to cheese and whey in lactating dairy cows fed single oral dose was investigated8. The results confirmed that melamine contagion of milk and milk products may exist related not but to straight contagion, only too to adulteration of animal feeds.


FORMS OF WHEY As A FEED INGREDIENT
In the present study, it is illustrated the following forms: (a) Liquid whey as water, every bit a rehydration medium for silage and as a feed additive, (b) Dried whey as a fractional replacement of the feed starch, (c) Whey protein emulsion gel to protect the unsaturated fatty acids in the rumen and (d) Recovering h2o from whey to be used in the cleaning.


LIQUID WHEY USED AS WATER, A REHYDRATION MEDIUM AND AS A FEED Additive
Liquid acid whey for cows: In the trial of Pinchasov et al.9, 36 Friesian cows were divided into 2 groups. Control cows were fed the basal diet consisting of the concentrate and hay. The experimental cows received the basal diet plus the liquid acrid whey. The crude protein content was xvi.four, 12.4 and 13.54%, the ash content was 9.four, 12.0 and 15.2 and the nitrogen costless extract content was 60.9, 42.six and 79.6% for the concentrate hay and whey, respectively. Whey was provided three times a twenty-four hour period. The boilerplate of pH for the fresh acid whey was four. Fresh water was available at all times for all cows.

The studies have establish that the overall hateful for the concentration of the volatile fatty acids in the rumen was acetic acid 32.3 vs., 53.3, propionic acid 29.3 vs., 32.6 and butyric acrid xiii.iii vs., 9.six mmol Fifty–1 for whey vs., control, respectively. Obviously, whey add-on significantly increased the ruminal butyric acid. The result of the whey addition on 3.5% fat corrected milk yield (FCM) and concentrate intake could be illustrated in Fig. one.

The researchers have suggested that the grains are very expensive, so the utilize of whey as a fractional replacement is about economical.

Sweet whey as water for lactating cattle: Information technology is notable to report that past offering sweet whey equally h2o to lactating cows at 12-xx L head–1 24-hour interval–1, milk yield was significantly increased.

Figure ane(a-d): Whey add-on during (a) 1-15, (b) 16-69, (c) seventy-105 and (d) 106-147 days of parturition

This may exist explained on the ground that the nutritive value of 1 t of whey equals to that of 71 kg of barely grains as measure from their energy and poly peptide content1-4. However, the utilization of the liquid whey for cattle must be conditioned by: (a) Whey should exist offered gradually (at the onset 20% whey and 80% h2o, then whey should be increased past 20% every 3 days), (b) Whey pH at subcontract gate must exist v.5-6 and information technology is not allowed to drop beneath pH four, (c) Drinking basins should be corrosion resistant, (d) Total coli form counts must non exceed 30/100 mL, (east) Roughage must be provided to counteract diarrhea, (f) Whey must not exist introduced over a few weeks and (g) Under warm temperature or far farm from cheese found, liquid whey cannot exist fed1,4,v.

Whey as a rehydration medium: Liquid whey either as sweet or acid whey (the mean pH for the sweet and acid whey is 5.88 and four.57, respectively) has great potential to be used in the ensiling process as a rehydration medium. This represents a applied strategy to avoid discarding whey in the ambient. Information technology was suggested that the utilization of sweet or acid whey as a rehydration medium is depended on the temperature of the environment, the buffering chapters of the ensiled material and the inoculation of silage.

Sweetness whey as a rehydration medium for harbinger silage: It is of interest to simplify the experiment of Khattab et al.10 as in Fig. 2.

It is of interest to illustrate the trial, which was conducted in a completely randomized design with four replicates in a factorial arrangement as follows: three levels of rehydration (300, 350 and 400 mL kg–1 of corn grain)×2 types of silage (inoculated with leaner or not inoculated)×2 liquid used in the rehydration (acid whey or water)11. The results of the trial have been illustrated in the post-obit points.

(1) Corn grain silages rehydrated with acid whey produced more lactic acid than rehydration with h2o. (ii) Increases in the rehydration of corn grain silages reduce the production of lactic and total acids. (3) Neutral detergent fiber decreased due to inoculation in corn grain silages rehydrated with acid whey.

Figure two: Acid whey every bit a rehydration medium

These results reflected that potential of the use of acrid whey in ensiling corn grain is high and its improver leads to improvements in the fermentation process and aerobic stability of the silages.


WHEY Every bit A FEED Condiment
Fresh whey could be used as an condiment (not as a rehydration medium) to Lucerne without wilting in the silo at 20, 50 and 100 thousand of fresh sweet whey kg–1 of fresh Lucerne12. The issue of this addition on the produced Lucerne silages relative to conservation could be simplified equally follows: Improver of fresh whey at up to 100 g kg–1 had positive furnishings evidenced past a decrease of Crude Protein (CP) solubility and pH of silages and it contributed to preservation of the degradable fractions of found prison cell walls. However, the increment in the dose of whey above 50 g kg–one led to a general increment in nutrient losses. The effect of whey addition on rumen plant cell wall degradability could exist illustrated in Fig. 3.

The researchers accept plant that the increase of whey addition level led to a linear increase (p = 0.05) of Dry Thing (DM) degradability and a quadratic response of Neutral Detergent Fiber (NDF) (p<0.01) and Acid Detergent Fiber (ADF) (p≤0.04) degradability. The highest values of NDF and ADF degradability were at fifty m kg–1 of whey addition level. They concluded that fresh whey tin be useful as an additive for Lucerne silage product at upwardly to 50 g of fresh whey kg–1 of fresh forag12.


Dried WHEY Every bit A REPLACEMENT OF THE FEED STARCH
The effects of replacing half dozen% of the dietary starch with lactose (as stale whey permeate, DWP) (on DM basis) on ruminal role, short-concatenation fatty acids (SCFA) absorption and nitrogen (N) utilization in dairy cows were studied in Chibisa et al.13. The results could be pointed equally follows:

• Dry matter intake and milk and milk component yields did not differ with diet
• The dietary addition of DWP tended to increment ruminal butyrate concentration (13.half-dozen vs., 12.2 mmol L–1) and increased the competitive assimilation rates for acetate and propionate
• Cows fed the DWP had lower ruminal NH3-N concentration
• Feeding the DWP nutrition tended to increase credible full-tract digestibility of dry affair and organic matters and increased apparent total-tract digestibility of fat

Chibisa et al.13 concluded that partially replacing dietary starch with lactose as DWP regulated the ruminal acetate and propionate absorption.


WHEY Protein EMULSION GEL TO PROTECT THE UNSATURATED Fatty ACIDS IN THE RUMEN
A novel Whey Protein Emulsion Gel (WPEG) complex was developed to protect dietary unsaturated fatty acids from rumen bio-hydrogenation with the goal of modifying the fatty acid composition of milk fat. The method associated with WPEG formulation is described in patent applications14,xv.

Carroll et al.16 take conducted 3 experiments with WPEG complexes made from either whey protein concentrate containing fourscore% rough poly peptide, whey protein isolate or whey protein concentrate loftier-gel capacity. Each experiment lasted 3 weeks. All cows received a basal Full Mixed Ration (TMR). During week 1 and 3, all cows received merely the TMR. During calendar week 2, three control cows received 330 g day–1 of soybean oil added to the TMR and the other three cows received 330 g day–one of soybean oil in ane of the WPEG complexes.

The researchers concluded that when WPEG was added to the nutrition of lactating cows, it successfully protected a portion of the unsaturated FA in soybean oil and dramatically increased the C18:ii and C18:iii content of milk fatty without significantly increasing the trans18-carbonmonoenes.

Effigy three: Effect of whey addition on DMD, NDF and ADF

Effigy 4: Viability for recovering good quality h2o from whey to exist reused in cleaning-in-place arrangement

The increment in n-3 FA composition may accept human wellness implications considering n-three FAsouth have been linked to a reduced adventure of coronary heart disease. Using WPEG to modify the FA composition of milk fatty for human health could reposition milk fat in a good for you human being nutrition.

Actually, the lack of large-scale manufacturing equipment resulted in shorting of the experimental period. So, determining the effects of prolonged feeding of the Whey Protein Emulsion Gel (WPEG) on milk FA production required farther written report.


RECOVERING Water FROM WHEY TO Be USED IN THE CLEANING
Water scarcity is threatening food security. In the dairy sector, nigh of the water is used in cleaning applications. Therefore, any try to support water conservation in these processes will take a considerable outcome on the water footprint of dairy products.

The study of Meneses and Flores17 demonstrates the viability for recovering skillful quality h2o from whey to be reused in cleaning-in-place systems as in Fig. 4.

The study indicated that by using a combined ultra filtration and opposite osmosis organisation, 47% of h2o can be recovered.


CONCLUSION

• Sugariness or acrid whey could be utilized as water simply under certain conditions
• Whey either as acid or sweet could be used as a rehydration medium for dried forages at ensiling
• Dried whey could be used as a replacement for the concentrate ingredient (starch)
• Whey protein emulsion gel can protect the feed unsaturated fatty acids from the bio hydrogenation in the rumen
• A lack of advice between owners of cheese plants and dairy farms has decreased the practice of feeding whey to cattle


REFERENCES

  1. Anderson, M.J., R.C. Lamb, C.H. Mickelsen and R.L. Wiscombe, 1974. Feeding liquid whey to dairy cattle. J. Dairy Sci., 57: 1206-1210
  2. Anderson, Thousand.J., 1975. Metabolism of liquid whey fed to sheep. J. Dairy Sci., 58: 1856-1859
  3. Glass, L. and T.I. Hedrick, 1977. Nutritional composition of sweet- and acrid-type dry out wheys. I. Major factors including amino acids. J. Dairy Sci., lx: 185-189
  4. Schingoethe, D.J., 1976. Whey utilization in animal feeding: A summary and evaluation. J. Dairy Sci., 59: 556-570
  5. Rogers, G.F., J.G. Welch, K.G. Nilson and A.M. Smith, 1977. Digestibility of liquid whey by steers and cows. J. Dairy Sci., lx: 1559-1562
  6. Modler, H.W., P.G. Muller, J.T. Elliot and D.B. Emmons, 1980. Economic and technical aspects of feeding whey to livestock. J. Dairy Sci., 63: 838-855
  7. Battacone, Chiliad., A. Nudda, Thousand. Palomba, M. Pascale, P. Nicolussi and G. Pulina, 2005. Transfer of aflatoxin B1 from feed to milk and from milk to curd and whey in dairy sheep fed artificially contaminated concentrates. J. Dairy Sci., 88: 3063-3069
  8. Battaglia, M., C.W. Cruywagen, T. Bertuzzi, A. Gallo, Yard. Moschini, Chiliad. Piva and F. Masoero, 2010. Transfer of melamine from feed to milk and from milk to cheese and whey in lactating dairy cows fed single oral doses. J. Dairy Sci., 93: 5338-5347
  9. Pinchasov, Y., A. Hasdai, S. Gordin, D. Katznelson and R. Volcani, 1982. Performance of high-yielding dairy cows fed liquid whey. J. Dairy Sci., 65: 28-36
  10. Khattab, H.Grand., A.Thou. Kholif, H.A. El-Alamy, F.A. Salem and A.A. El-Shewy, 2000. Ensiled banana wastes with molasses or whey for lactating buffaloes during early lactation. Asian-Australasian J. Anim. Sci., thirteen: 619-624
  11. Rezende, A.V., C.H.S. Rabelo, R.G. Veiga, 50.P. Andrade and C.J. Harter et al., 2014. Rehydration of corn grain with acid whey improves the silage quality. Anim. Feed Sci. Technol., 197: 213-221
  12. Cajarville, C., A. Britos, D. Garciarena and J.L. Repetto, 2012. Temperate forages ensiled with molasses or fresh cheese whey: Effects on conservation quality, effluent losses and ruminal degradation. Anim. Feed Sci. Technol., 171: fourteen-19
  13. Chibisa, Thou.Eastward., P. Gorka, G.B. Penner, R. Berthiaume and T. Mutsvangwa, 2015. Effects of partial replacement of dietary starch from barley or corn with lactose on ruminal part, short-chain fatty acid assimilation, nitrogen utilization and production operation of dairy cows. J. Dairy Sci., 98: 2627-2640
  14. Rosenberg, M. and Due east.J. DePeters, 2004. Method and compositions for preparing and delivering rumen protected lipids, other nutrients and medicaments. U.S. Patent Application 20040058003 A1, The Regents of the University of California, Oakland, March 25, 2004.
  15. Rosenberg, M. and E.J. DePeters, 2005. Method and compositions for preparing and delivering rumen protected lipids, other nutrients and medicaments. U.Southward. Patent Application 20050089550 A1, The Regents of the University of California, Oakland, Apr 28, 2005.
  16. Carroll, S.Grand., E.J. DePeters and M. Rosenberg, 2006. Efficacy of a novel whey protein gel complex to increase the unsaturated fatty acid limerick of bovine milk fat. J. Dairy Sci., 89: 640-650
  17. Meneses, Y.Due east. and R.A. Flores, 2016. Feasibility, safety and economic implications of whey-recovered water in cleaning-in-place systems: A case study on water conservation for the dairy industry. J. Dairy Sci., 99: 3396-3407

wheenantark.blogspot.com

Source: https://www.scienceinternational.com/fulltext/?doi=sciintl.2016.80.85