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Dernière mise à jour : Mai 2018

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Dietary origin and digestion of dietary nutrients in the preruminant calf

INRA Prod. Anim. 24(3) 245-258


1 Institut de l’Elevage, Monvoisin, BP 85225, F-35652 Le Rheu, France

2 INRA, UMR1079 Systèmes d’Elevage, Nutrition Animale et Humaine, F-35390 Saint-Gilles, France

3 Agrocampus Ouest, Systèmes d’Elevage, Nutrition Animale et Humaine, F-35000 Rennes, France


Milk-fed veal calves are mainly reared using liquid milk replacer, which is formulated from feedstuffs of animal and vegetable origins.The knowledge of their digestibility by the calf is necessary to optimize their use in animal nutrition. This literature reviewdescribes the different sources of proteins, lipids and carbohydrates used in liquid milk replacers and the mechanisms involved in thedigestion of dietary proteins, lipids and carbohydrates. The digestibility coefficients for proteins, lipids and carbohydrates of feedstuffsof dairy origin (skim milk powder, whey powder and lactose) are higher than 90%. Nevertheless, the digestibility coefficients ofvegetable feedstuffs (soy protein concentrate, potato protein concentrate and wheat gluten) are more variable and depend on the technologicaltreatments they undergo. Nevertheless, these digestibility coefficients are high, which implies that the use of these vegetablefeedstuffs is a good alternative to dairy feedstuffs when animals are older than one month.

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