Barley is the most commonly used grain in feedlot diets. Generally dry-rolled, some producers are exploring using steam-flaked barley to reduce processing costs and boost yields.
Before cooking barley, let it soak for an hour or so to soften it and reduce cooking time.
Contents
Physicochemical properties
Soaking barley for cattle is a common practice to soften its seed coat and make it more digestible for animals. Unfortunately, soaking barley isn’t ideal when processing large amounts of grain as it’s time-consuming and costly.
At three different levels of soaking, a rumen digesta solution was applied to barley seeds to assess the effect on chemical and metabolizable energy content. Treatments included control (distilled water), rumen digesta that had been diluted with distilled water to obtain 20, 40 and 60% digesta solutions.
Rumen digesta had the most notable effect on barley seeds, leading to an increase in both amino acid and tannin content. Additionally, it displayed other notable physicochemical characteristics such as dry matter, gross energy, crude protein, ether extract and crude fiber content.
Nutritional value
Soaking barley before feeding it to cattle increases mineral availability, makes grains easier to digest, and increases compounds that promote metabolic health. Furthermore, it raises inositol levels which may improve insulin sensitivity and regulate blood sugar levels.
Soaked barley can be easily purchased at natural food markets and online. It’s an economical and convenient way to boost the nutritional value of barley as part of your feeding program.
It is essential to remember that soaked grain begins to lose its nutritional value after eight hours, so soaking for at least 24 hours is recommended. Furthermore, only use high quality soaked grain for maximum benefit.
Studies have demonstrated that soaking barley reduces its rumen degradable protein content by bypassing it from the ethanol coproduct, leaving more energy and protein available for cows’ needs. Furthermore, adding distillers grain (12, 24 or 36 percent dry matter) into a barley-based growing diet improved feed intake as well as weight gain.
Feeding value
Barley is an excellent feed grain for beef cattle. It can be utilized in growing and finishing diets, as a supplement for replacement heifers, as well as an energy and protein source for gestating or lactating cows.
Barley can vary in nutritional value for beef cattle depending on variety, bushel weight and other quality characteristics. While selection may increase the feed value slightly, this advantage is typically only marginal.
When comparing barley varieties, keep in mind that two-row barley is better adapted to dry growing conditions than six-row. However, the average nutrient composition of both varieties is similar unless test weight or malting differ (Zinn, 1993).
Processing barley grains to improve their nutritional properties for use in various diets has been investigated. Pelleting, steam-rolling and flaking have all been explored as ways of increasing digestibility of barley.
Processing
Soaking barley prior to feeding is an economical way to enhance its nutrient value and digestibility. It also reduces antinutritional factors (trypsin) which are associated with poor grain digestion.
To maximize barley flavor and improve digestion, soak it in water at 0 degrees C or room temperature with enzymes for 2 to 4 weeks. Doing this increases soluble and total beta-glucan content while decreasing acid extract viscosity.
The soaking treatment significantly increased weight gain and reduced food-gain ratio (P 0.05). Germination or soaking with enzymes produced the lowest beta-glucan content and viscosity.
By adding distillers grain to barley-based diets at 12, 24 or 36 percent dry matter, it can increase feed intake and gain. This in turn improves ration efficiency as well as carcass traits.
