[Chemical changes in colostrum fermented with sorghum]

Colostrum from Holstein cows was collected during the first three days post partum. Ground sorghum (7.5%) was added to it. Untreated colostrum used as control, and sorghum treated colostrum samples were allowed to ferment for 0, 8 or 21 days at 18-20 degrees C in glass containers; pH, moisture, crude protein, digestible protein, ammonia, lactic acid and total energy were analyzed in untreated and treated samples. Crude protein was not significantly different (P > 0.01) in control colostrum (7.12, 5.76, 5.70%) and treated colostrum (6.66, 5.71, 5.98%) at 0, 8 and 21 days of fermentation respectively. Digestible protein was higher (P < 0.01) in the untreated (90.0, 93.0%) than in the treated colostrum (89.0, 81.0, 86.0%). Ammonia content was also higher (P < 0.01) in the control (0.25, 1.31, 1.37%) than in the treated one (0.23, 0.97, 1.20%). Lactic acid was lower (P < 0.01) in the untreated colostrum (0.82 g/100 ml) than in the treated colostrum (1.24 g/100 ml) after 21 days of fermentation. Total energy values were lower (P < 0.01) at 8 and 21 days of fermentation in the untreated (0.91, 0.84 Kcal/g) than in the treated colostrum (1.16, 0.97 Kcal/g). The addition of sorghum to colostrum reduced the crude, protein degradation and the ammonia content after 8 and 21 days of fermentation, increasing total energy and lactic acid content after 21 days of fermentation.