Table 2.

Protein and NE values for dietary ingredients used in experiments 1 and 2

Ingredient	CP, % DM	RDP, % CP	RDP, % DM	NEm, Mcal/kg	NEg, Mcal/kg
Steam-flaked corn1,2	8.0	43.0	3.4	2.41	1.69
Cottonseed meal2–4	46.1	57.0	26.3	1.79	1.16
Corn steep liquor3–5	17.4	67.2	11.7	2.08	1.40
Yellow grease1	-	-	-	4.74	3.51
Alfalfa hay2–4	17.0	82.0	13.9	1.24	0.68
Urea	281.0	100.0	281.0	-	-
WDGS3,6	33.4	52.0	17.5	-	-

¹NE values were obtained from previous trials conducted at WT research feedlot (Ponce et al., 2006 for steam-flaked corn).

²CP values from composite samples of ingredients derived from monthly samples collected throughout the study.

³RDP values obtained from NRC (2000).

⁴NE values obtained from NRC (2000).

⁵CP value of corn steep liquor obtained from Wagner et al. (1983) and RDP value obtained from Patterson et al. (2001).

⁶WDGS = wet distillers grain with solubles. RDP was calculated from chemical analyzed CP fractions from Table 4 as described by Sniffen et al. (1992). The assumed K_P value was 3.5%/h, and the assumed K_d values were: 150%/h, 3.5%/h, and 0.1%/h for B1, B2 and B3 fractions, respectively (NRC, 2000).