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140. The Nutritive Value of Raw and Pasteurized Milk for Calves. The Assimilation and Retention of Nitrogen, Phosphorus and Calcium

Published online by Cambridge University Press:  01 June 2009

Janet H. Blackwood ,
Samuel Morris  and
Norman C. Wright
Janet H. Blackwood
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
Samuel Morris
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
Norman C. Wright
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
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Extract

1. A study has been made of the assimilation and retention of nitrogen, phosphorus and calcium by calves fed on raw and pasteurized milks. Sixteen calves were used in the experiments.

2. No significant differences were found between the two types of milk.

3. An examination of the percentage retentions of nitrogen, phosphorus and calcium indicates that milk is relatively deficient in calcium and to a less extent in phosphorus when used as the sole food for calves. The N/Ca balance can be improved by including pasture grass or hay in the ration.

Type
Original Articles
Information
Journal of Dairy Research , Volume 7 , Issue 3 , September 1936 , pp. 228 - 237
Copyright
Copyright © Proprietors of Journal of Dairy Research 1936

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References

REFERENCES

(1) Stirling, &Blackwood, (1933). Bull. Hannah Dairy Res. Inst. No. 5.Google Scholar
(2) Armsby, &Mottlton, (1925). The Animal as a Converter of Matter and Energy. New York: Chemipal Catalog Company, Inc.Google Scholar