LUPINS (LUPINUS-ALBUS) AS A PROTEIN-SUPPLEMENT FOR LACTATING HOLSTEINDAIRY-COWS

Three experiments were conducted to determine optimal substitution of lupin for soybean meal in dairy cattle diets; the effects of whole ver sus ground lupins and the effects of whole lupins versus whole soybean s on milk production were examined. In the first experiment, 57 cows w ere assigned randomly to treatments in blocks of five by calving order within parity. Treatments began 22 d postpartum and continued through d 140. Diets were isonitrogenously balanced using soybean meal as con trol: lupins replaced 0, 25, 50, 75, and 100% of supplemental protein. Cows that consumed 75% of supplemental protein as lupins produced mor e 3.5% FCM and fat than cows that consumed the control diet. In a seco nd experiment, 30 primiparous cows were assigned randomly by calving o rder to either ground or whole lupins (60% of supplemental protein). T reatments began 32 +/- 3 d after calving and lasted for 84 d. Cows tha t consumed ground lupins produced more milk and 3.5% FCM than cows tha t consumed whole lupins. In the third experiment of 84 d, 28 primiparo us midlactation cows were assigned randomly to diets containing whole lupins or whole soybeans to supply 1 kg of supplemental protein. Cows fed whole lupins produced milk with higher fat content, more 3.5% FCM, and more fat than cows consuming whole soybeans. Lupins are an accept able supplemental protein source for dairy cows.