Optimizing calf growth performance and nutrient digestibility with whey dangke-enriched green calf starter (fodder-based proteins) in Holstein Friesian

Abstract

Common calf starters often contain fish meal as a primary protein source; however, the strong odour of fish meal hinders calves from consuming the feed, necessitating alternative protein sources.Thus, the research aims to optimize calf growth performance and nutrient digestibility using whey dangke-enriched green calf starter (fodder-based proteins) in Holstein Friesian calves.Dangke is a local soft cheese from Enrekang District, South Sulawesi, Indonesia, prepared using fresh milk heated and mixed with the enzyme papain.The Holstein Friesian calves were distributed into a completely randomized design to assess the impact of two key factors: The type of concentrate feed (common feed, T0 vs. green calf starter, T1) and the level of enriched wheydangke: 0% whey dangke + 5% water (W0); 2.5% whey dangke + 2.5% water (W1); and 5% whey dangke + 0% water from body weight (W2).The use of T1 significantly differed (P < 0.01) from T0 in crude protein (CP) digestibility, energy digestibility, and feed conversion ratio, and significantly differed (P < 0.05) in average daily weight gain (ADG).Additionally, whey dangke levels showed a highly significant effect (P < 0.01) on CP digestibility, energy digestibility, insulin-like growth factor 1 (IGF-1) hormone levels, and significantly differed (P < 0.05) in shoulder height and body length.The T1 promotes higher ADG (660 g d -1 ) than the T0 (420 g d -1 ).Whey dangke enrichment enhances CP digestibility and energy digestibility, increasing IGF-1 hormone levels from 56.06 ng mL -1 (W0) to 80.76 ng mL -1 (W2).Feeding calves, a combination of green and common calf starter with enriched whey dangke significantly boosts growth performance compared to a diet without enrichment.

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