R y eThose same agronomic characteristics which make fall rye attractive for human food place it in a highly competitive position as a feed crop. Fall rye is a feed crop. Fall rye may provide a high grain or forage yield under less than ideal climate or soil conditions. Within the dark brown soil zone of Western Canada it is estimated that fall rye can out-yield wheat by as much as 50%. It has the added advantage of low input costs and spreads the seasonal workload in grain operations.
Producers have been reluctant to accept fall rye for feed due to uncertainty of its feeding value and use in diets. This fact sheet assembles available research on fall rye both as a forage and grain crop, along with practical observations and experiences to ensure its effective use in livestock diets.
Rye grain is valued for its energy and protein content (Table 1). Crude fibre is low and resembles wheat more than barley. The energy content of rye grain is intermediate to that of barley and wheat for both swine and cattle. Rye grain's behaviour as a feedstuff, particularly for ruminants, is more similar to that of wheat than barley. For swine, rye provides 3300 KCal/kg of DE; for ruminants rye provides 77% TDN.
Rye grain has limitations in diets. The major problems identified with rye are poor palatability at high levels in the diet and the possible presence of ergot. Ergot contamination is greater than with other cereals due to its cross pollination characteristics. Ergot bodies may cause abortions in pregnant animals and vaso-constriction of blood vessels leading to gangrenous symptoms of body extremities such as the ears or tail. If ergot content exceeds 0.1%, the contaminated grain may be mixed with other feed to reduce the contamination level. Remember that ergot contamination is a fungal infection and is not inherent in the rye itself. It will vary or may not be present at all.
The mineral and vitamin contents of rye grain is similar to other cereals. Mineral and vitamin supplementation in livestock rations with rye is similar to supplementation with other cereals.
Past research had limited rye grain in grower finisher diets to 30% or less of the diet. With the modern varieties and agricultural practices, extensive ergot contamination is rare, and the restrictions on levels are only necessary to compensate for poor palatability with high rye levels. Table 2 shows the effect of enzyme supplementation on rye based diets, with the enzyme having no effect. This indicates rye has good carbohydrate digestibility fractions.
While pigs fed rye typically gain slower, in this trial 5% slower, feed conversion was significantly better than the barley based diets. A 10% reduction in feed intake has been noted in many other research trials when rye has exceeded 60% of the total diet. A coarser grind of the rye, oil supplementation, and slow introduction of rye into pig diets, helps maintain feed intake at high rye levels.
General recommendations for rye use in swine diets: For grower finisher pigs (+30 kg) rye can constitute up to 50% of the total diet. In lactating sow diets, rye can make up to 40% of the total diet. For dry sow diets where feed is restricted, it can constitute all the grain in the diet. The economic value of a high D.E. content and comparable amino acid levels make it equivalent to barley, and is greater if lower levels of rye are used in diets (35% or less) or if there is no effect on feed intake. The present stigma associated with rye grain for pigs is unwarranted if used correctly.
The use of rye in diets of pigs less than 25 kg is not recommended due to acceptability problems.
Rye grain is not recommended for growing chickens (broilers) and turkeys due to its high level of soluble fibre which affects growth and litter quality. Rye may be fed to laying hens -- hens should be introduced to rye gradually only after hens have attained peak production (40 wk). Research has shown that egg production was not affected, provided that rye did not exceed 40% of the diet. Feed conversion with rye is typically better than a strictly barley-base diet, and/or 50:50 barley wheat diets. Soluble fibre in rye may cause sticky droppings and increased incidence of stained eggs; this can be counteracted through the use of a dietary enzyme product (pentosanase) added to the feed.
Feedlots in Western Canada are including rye in their cattle diets. Rye in finishing rations varies between 10-30%, however, higher levels could be used. Similar or superior performance was attained with rye compared to barley grain using barley silage as the base forage (Table 3).
Rye grain is efficiently used in the diet for finishing cattle and it can be generally recommended that levels up to 40% are feasible.
One limitation restricting rye grain use in finishing cattle diets is the low level of fibre, which, like wheat, can cause digestive upsets if the inclusion level is too high. For backgrounding calves, rye grain may constitute up to 35 to 40% of the total diet. The use of rye grain in calf starter or creep feeds is not recommended due to palatability problems. The use of rye as supplemental grain for dry pregnant beef cows can constitute all of the supplemental grain or 40% of the total diet, whichever is less. Ergot contamination should be 0.1% or less to avoid potential problems.
Research with lactating dairy cows indicate that rye grain may be fed up to 25% of the concentrate mix (Table 4).
Rye grain use for sheep is similar to that for cattle. It should be avoided for lambs on starter or early grower diets due to palatability problems. Finishing lamb diets would be similar to those for beef. Rye for other ruminants such as elk, bison and deer is not well established and, if used, little or no ergot should be present and acceptability should be closely monitored.
Fall rye's higher yield potential as a forage in drought prone areas and its use as a grazing crop can provide pasture at times other forages are not available.
Fall Rye -- Forage for Winter Feeding
Fall rye may be harvested as silage or for hay. Rye has different maturation characteristics than other cereals such as barley. It matures more rapidly with fibre increasing quickly. The optimal stage of cutting for nutrient content and animal acceptability is prior to the early milk stage to give forage comparable to other cereals. When harvest is delayed quality drops rapidly with decreasing digestibility and lowered palatability and intake. Low consumption may be offset by offering an alternative forage with rye. Cutting at or prior to the early milk stage also reduces the probability of ergot contamination being a problem. The protein bypass value of rye silage is comparable to other cereals at 26 to 27% of total protein.
While fall rye silage may not be as good as the best barley silage it offers the advantages of higher yields in many of the drier areas or soils of Saskatchewan.
The nutrient content of fall rye for grazing in the vegetative state is high. Fall rye is used successfully for late fall grazing. Fall rye planted in August may be grazed until October after which it should be allowed to recover for winter. The following spring it may be grazed or harvested for forage or grain. Following spring grazing, rye should not be left for forage or grain as yield declines drastically. Fall rye may be planted in early spring and grazed throughout the summer. Fall rye remains vegetative in the first year, and propogates tillers after grazing.
The residue straw or chaff is comparable to nutrient content of other cereal crop residues. Care should be taken to avoid chaff with significant ergot contamination. The straw of fall rye is less palatable, probably owing to its stemmy nature.
University of Saskatchewan,
Saskatoon, Canada.
