K K Kreikemeier

Influence of increasing proportion of supplemental nitrogen from urea on intake and fermentation characteristics in beef steers consuming low-quality, tallgrass-prairie forage

Five ruminally and duodenally fistulated Angus × Hereford steers were used to determine int ake and fermentation responses associated with increasing the proportion of supplemental degradable intake protein (DIP) provided by urea. Steers had free access to a dormant, tallgrass-prairie forage. The supplementa l DIP was provided by sodium caseinate and (or) urea , at a level that was determined previousl y to optimize use of a similar forage. Supplementa l DIP was balanced with corn starch to provide a final supplement of 40% crude protein. Percentages of DIP from urea were: 0, 25, 50, 75, and 100%. Supplements were given intraruminally. Increasing the percentage of urea as supplemental DIP from urea did not significantly affect forage DM intake; however, fermentation characteristics changed.