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Pulp and Papermaking Residues as Feedstuffs for Ruminants

U.S. Department of Agriculture and University of Wisconsin, Madison 53705

Abstract

In a search for a more productive outlet for the fibrous residues generated during commercial pulp and paper operations, representative residues were screened for their potential as feedstuffs for ruminants. In vitro rumen digestibilities of many of the residues ranged from 45 to 60%; some attained levels as high as 90%. Analytical data for Klason lignin, total carbohydrate, and ash constituents were also obtained.

Four typical residues—screen rejects from the sulfite pulping of aspen, unbleached parenchyma cell fines from an aspen sulfite tissue mill, unbleached fines from a southern pine kraft mill, and bleached fines from a mixed hardwood southern kraft mill—were obtained in sufficient quantity for feeding trials with goats, sheep, and steers. The residues were blended with other ration ingredients, and pelleted. In vivo digestibilities for the four residues are estimated to be 58, 52, 47 and 78%, respectively, indicative of substantial utilization of the available carbohydrate constituents. A ration containing 77.4% parenchyma cell fines adequately maintained ewes for 2.5 months, and had good acceptability.

Steers were fed rations containing 0 and 50% unbleached southern pine kraft pulp fines ad libitum for 58 days. Average daily gain was 0.77 and 0.54 kg, daily feed intake as a percent of body weight was 2.84 and 2.48, and feed/gain ratio was 9.44 and 11.69 for the 0 and 50% pulp rations, respectively. Rumen pH, ammonia, and volatile fatty acid ranged from 6.4 (0 pulp ration) to 6.6 (65% pulp ration), 17 (65% pulp ration) to 24 mg/100 ml (0 and 20% pulp ration), and 44 (0 and 35% pulp ration) to 83 mm/1 (50% pulp), respectively. Neither these parameters nor microbe populations were different (P< .05) from simultaneously sampled control steers.

¹ Forest Products Laboratory, Forest Service. The Laboratory is maintained at Madison (N. Walnut Street, 53705) in cooperation with the University of Wisconsin, Madison.

² Department of Dairy Science, Madison.

³ Department of Forestry, Madison.

⁴ Nutrition Institute, Ruminant Nutrition Laboratory, Agricultural Research Service, Beltsville, Md. 20705.

⁵ Trade names and company names are included for the benefit of the reader and do not imply any endorsement or preferential treatment of the product by the U.S. Department of Agriculture. The authors thank Robert Lang and Bill Van Loo, University of Wisconsin Dairy Science Department; Marilyn Effland, Jean Wipperman, and Lester Zank, Forest Products Laboratory; and Donna Kern and Ed Williams, Ruminant Nutrition; for their technical assistance.