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Digestibility of Dried Bakery Product by Sheep¹

Oregon State University, Corvallis 977330

Abstract

The digestibility of a commercial dried bakery product was determined with sheep. The product was fed at 20 or 40% of the diet; the rest of the diet was composed of alfalfa hay, dried beet pulp and rolled barley. Digestibility of all constituents increased (P<.05) when either 20 or 40% dried bakery product was fed. Calculated coefficients (computed by difference) for the dried bakery product indicated a slight decrease in digestibility of crude protein, digestible energy and total dietary nitrogen when the product was fed at the 40% level. Digestible energy was calculated at 4.08 and 3.89 Mcal/kg for the dried bakery product when fed at 20 and 40% of the diet, respectively. These values agree closely with suggested literature values derived from digestion trials with poultry.

¹ Tech. Paper No. 5231, Oregon Agr. Exp. Sta.

² Present address: Dept. of Anim. Sci., Clemson Univ., Clemson, SC 29632.

³ Dept. of Anim. Sci.