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KMID : 1024620100300030512
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Food Science of Animal Resources
2010 Volume.30 No. 3 p.512 ~ p.517
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Composition of Corn Taffy Residue and Its Dietary Effects on Milk Production and Composition of Holstein Cows
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Yang Si-Yong
Kang Chang-Won
Ahn Gyu-Chul
Lee Kang-Yeon
Lee Jung-Il
Kim Jeong-Hun
Park Keun-Kyu
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Abstract
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This study was conducted to the evaluate nutritional value of corn taffy residue (CTR), a by-product from Korean traditional taffy, and to investigate the dietary effect of CTR on the yield and composition of milk from dairy cows. Relatively high concentrations of residual enzymes and sugars were found in CTR. Protein and fat concentrations were high, comparable to those of corn gluten meal. Inclusion of 1, 3, and 6% CTR in total mixed rations yielded more milk (p<0.05) than in the control group, and increased milk fat (p<0.05) in high-producing cows (approximately 30 kg). In low-producing cows, (approximately 20 kg), milk yield was increased by 1 and 6% CTR, and milk protein was enhanced by 3% CTR (p<0.05). Based on these results, utilization of CTR is recommended for production of high quality and economical animal products.
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KEYWORD
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taffy residue, nutritional value, milk yield, milk composition, milk quality, dairy cows
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