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Related Experiment Videos

Paper and whey as a feedstuff for ruminants.

B A Becker, J R Campbell, F A Martz

    Journal of Dairy Science
    |November 1, 1975
    PubMed
    Summary

    Selected paper and whey combinations can be recycled for ruminants. Different paper types showed varying whey absorption and digestibility, with ground samples absorbing more whey faster than squared ones.

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    Area of Science:

    • Animal Science
    • Biotechnology
    • Materials Science

    Background:

    • Recycling waste materials into animal feed is crucial for sustainable agriculture.
    • Whey, a dairy byproduct, has potential nutritional value but requires efficient utilization.
    • Paper products represent a significant waste stream with potential for bioconversion.

    Purpose of the Study:

    • To evaluate the in vitro whey absorption and digestibility of various paper types.
    • To determine the optimal conditions for whey absorption by paper materials.
    • To assess the potential of recycling paper/whey combinations as ruminant feed.

    Main Methods:

    • Eleven different paper types were tested for whey absorption and in vitro digestibility.
    • Papers were processed into squared and ground forms and soaked in whey for varying durations.
    • Digestibility was measured based on minimum and maximum whey absorption levels.

    Main Results:

    • Whey absorption increased with soaking time, with maximum absorption occurring within 1-5 minutes for ground samples.
    • Ground paper samples absorbed significantly more whey than squared samples.
    • Seven out of eleven paper types showed increased digestibility with whey addition; four showed no change or decreased digestibility.

    Conclusions:

    • Specific paper and whey combinations can be effectively recycled for ruminant consumption.
    • Paper processing (ground vs. squared) and type significantly influence whey absorption and subsequent digestibility.
    • Further research is needed to address potential digestibility issues related to whey composition.

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