| Abstract: |
An experiment was executed to determine the effects of replacing wheat straw with corn stover on growth performance, behavioral characteristics, blood metabolites, and nutrient digestibility in Beetal bucks (23.92 ± 0.79 kg; age = 10 ± 1 month). A total of twenty four Beetal bucks were assigned randomly to one of three treatment groups, having eight animals each, for 15-week experimental period excluding adaption period of 2 weeks. The dietary treatments included conventional (25% wheat straw and 75% concentrate), corn stover 50 (50% of wheat straw (12.5%) was replaced with corn stover), and corn stover 100 (wheat straw was completely replaced with corn stover). Parameters were evaluated regarding growth performance, behavioral recording, digestibility, chemical analysis of feed and fecal materials, rumen pH, fecal score, and blood metabolite measurements. Dietary replacement of wheat straw with corn stover has resulted in an increased dry matter intake and average daily gain significantly (P ≤ 0.05) by 10 and 26%, respectively in the bucks. Rumen pH and fecal score, however, remained unaffected by dietary replacement of wheat straw with corn stover in the bucks. The replacement of wheat straw with corn stover has resulted in an increased feeding and rumination time, improved lying time and length, and decreased number of bouts in the bucks. Blood glucose, urea, bilirubin, and calcium levels were remained unaffected by replacing wheat straw with corn stover. The blood phosphorous level, however, was lower in bucks fed corn stover-based ration. The bucks fed corn stover-based ration has resulted in an increased digestibility of organic matter, crude protein, and neutral and acid detergent fiber compared to those fed wheat straw-based total mixed ration. It was concluded that replacement of wheat straw with corn stover as fiber residue in the ration of bucks has resulted in an increased dry matter intake and higher average daily gain, improved behavioral characteristics, and higher nutrient digestibility. [ABSTRACT FROM AUTHOR] |
