Nutrient Composition of Spoiled and Non-Spoiled Wet Byproducts Mixed and Stored With Straw

Authors

Jennifer R. Yelden, University of Nebraska-Lincoln
Crystal D. Buckner, University of Nebraska-LincolnFollow
Kelsey M. Rolfe Rolfe, University of Nebraska-Lincoln
Dana I. Christensen, University of Nebraska-Lincoln
Terry Klopfenstein, Universitiy of Nebraska - LincolnFollow
Galen Erickson, University of Nebraska-LincolnFollow

Date of this Version

2011

Comments

Published in 2011 Nebraska Beef Cattle Report. Published by the Agricultural Research Division, University of Nebraska Extension, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln. Copyright © 2011 The Board of Regents of the University of Nebraska.

Abstract

Wet corn byproducts were mixed with straw and stored in 55 gallon barrels for 56 days to simulate bunker storage. The spoilage process caused a decrease in fat content and an increase in pH, NDF, ash, and CP. Covering with plastic or distillers solubles reduced the amount of spoilage and the change in nutrient composition.