Nutrition of Young Dairy Calves:2. Utilization of Various Cooked Starch

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This study was designed to investigate effect of cooking of starch on the utilization by young dairy calves.Digestion trials and in vitro digestion by bacterial amylase were carried out with five different cooked starch; A: raw wheat flour, B: autoclaved wheat flour, C: commercial parched wheat flour, D: commercial corn flake and E: commercial α-potato starch. Six male Holstein young calves were assigned to digestion trials of three periods from 10 to 39 days of age. After slaughter at 40 days of age, starch and volatile fatty acid (V. F. A.) in caecum and rectum were determined. Increase of V.F.A. and decrease of starch during three hours in vitro incubation of caecum content were measured at the same time.Average digestibilities of starch were A: 89.00, B: 89.9%, C: 92.4%, D: 94.6% and E: 97.7%. As in vitro enzyme measurements were highly correlated with digestibilities of starch in 3 weeks of age, effect of cooking on digestion coefficient was apparent.There were no significant differences among digestibilities of starch of rations in 6 weeks of age, but results of the measurements of starch and V. F. A. in caecum and its incubation in vitro indicated that D and E were more digestibla than A, B and C by the young dairy calves.
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