Supplementary data to publication "Feeding dairy cows bakery by-products enhanced nutrient digestibility, but impacted fecal microbial composition and pH in a dose-dependent manner"

Published: 09-03-2021| Version 1 | DOI: 10.17632/bm2jpcsr7s.1
Contributor:
Anna Kaltenegger

Description

This research evaluated the effects of feeding leftover bakery by-products (BP) in replacement of cereal grains on nutrient digestibility and hindgut fermentation in dairy cows. Results showed that feeding BP up to 30% increased the digestibility of nutrients and the intake of digestible organic matter up to 2 kg/d. However, these cows had lower fecal pH and major changes in the microbial community, especially increased amylolytic and decreased cellulolytic bacteria. Data indicate that the complete substitution of cereal grains by BP in the diets of dairy cows increased the risk of developing hindgut dysbiosis.

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