Effects of processing methods (rolling vs. pelleting vs. steam-flaking) of cool-season adapted oats on dairy cattle production performance and metabolic characteristics compared with barley

Several processing techniques can be used to slow the degradation rate in the rumen and thus provide more bypass crude protein (CP) and starch to the small intestine. The aim of this study was to evaluate the effects of processing methods on cool-season adapted oat grain compared with dry-rolled barley grain, when fed as total mixed ration (TMR) for lactating dairy cows. Eight lactating Holstein cows were used in a replicated 4 x 4 Latin square design with 21-d periods and fed TMR with 1 of 4 treatments: dry-rolled oats, steam-flaked oats, pelleted oats, or dry-rolled barley. Dry matter intake (DMI) ranged from 28.19 to 31.61 kg/d and was lower for rolled oats compared with pelleted oats. Despite the nutrient intake being higher for cows fed pelleted oats, those fed rolled oats had the highest milk production and milk fat percentage (49.23 kg/d and 4%, respectively). Ruminal fermentation characteristics were similar across treatments, with only significant differences in concentrations of acetate (lowest for pelleted oats) and total short-chain fatty acids (highest value for rolled barley) and a lower pH for flaked oats at the 9-h and 12-h points. Dietary treatments did not affect total-tract digestibility of dry matter, organic matter, or CP; digestibility of starch was the lowest for rolled barley (89.04%). Measured blood metabolites, urea, glucose, and beta-hydroxybutyrate, were not affected by dietary treatment. Purine derivatives and microbial N supply were also unaffected by dietary treatments. Cows fed flaked oat-based TMR showed the lowest N excretion in milk; however, the lack of difference between diets with regard to urinary N and fecal N excretion resulted in no significant changes in N balance between diets. Therefore, rolled oats allow cows to have higher milk production with lower DMI compared with all other treatments in this study.