G84-694 New Protein Values for Ingredients Used in Growing Cattle Rations

Authors

Rick Stock, University of Nebraska - LincolnFollow
Terry L. Mader, University of Nebraska - LincolnFollow
Terry Klopfenstein, Universitiy of Nebraska--LincolnFollow

Date of this Version

1984

Comments

© 1984, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

This NebGuide assigns new protein values to feeds and describes two new systems for evaluating supplemental protein sources. Information about protein sources has changed greatly in the last 10 years. Words like "bypass," "escape," or "slowly degraded" have been used to describe some proteins. These terms have the same meaning and refer to a protein source's ability to escape breakdown in the rumen. Ingredient tables usually only list the crude protein content of feeds. Although this has been a useful system, it does not adequately evaluate supplemental protein sources. Digestible protein values have helped describe some forages, but can be very misleading in evaluating supplemental protein sources.