Interaction of Sweet Bran Inclusion and Corn Processing Method in Beef Finishing Diets on Digestibility

Authors

Rebecca L. Sjostrand, University of Nebraska - Lincoln
Kathlyn Hauxwell, University of Nebraska - Lincoln
Maggie Youngers, University of Nebraska - Lincoln
Rick Stock, University of Nebraska - Lincoln
J. C. MacDonald, University of Nebraska - LincolnFollow
Galen E. Erickson, University of Nebraska - LincolnFollow

Date of this Version

2022

Citation

2022 Nebraska Beef Cattle Report

UNL Beef, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln

Abstract

Six ruminally and duodenally fistulated steers were utilized in a 6 × 6 Latin square design to evaluate the interaction of corn processing method and Sweet Bran inclusion in finishing diets on total tract digestibility and rumen fermentation characteristics. Treatments were designed as a 2 × 3 factorial, with one factor as corn processing method (steam-flaked corn or a blend of high-moisture and dry-rolled corn) and the second factor as Sweet Bran inclusion at 0, 20, or 40% of diet dry matter. Cattle fed steam-flaked corn diets had greater starch digestibility while cattle fed high-moisture/ dry-rolled corn diets had greater neutral detergent fiber digestibility. As Sweet Bran concentration increased in the diet, cattle fed both steam-flaked corn and high-moisture/ dry-rolled corn diets had greater dry matter intakes and as a result, greater intakes of digestible energy. Increased energy intake may contribute to improvements in gain and efficiency when feeding Sweet Bran observed in a corresponding finishing trial.