The bedding material used in barns for dairy cows has a significant effect on animal welfare and performance. Bedding influences the duration in which animals remain lying down and, consequently, the processes of rumination and milk production. It is crucial to have a complete understanding of the properties of bedding materials and the effects of alternative bedding materials on dairy cattle. This paper aims to evaluate the physical, chemical, and biological properties of various alternative and conventional bedding materials for dairy cattle for use in compost bedded pack or freestall barn systems. We analyzed 50 samples of 17 bedding materials produced in 3 European countries. We analyzed physical properties including the water holding capacity, porosity, moisture content, bulk density, dry bulk density, and particle size. Chemical analyses were performed to determine the total N, total organic C, and C:N ratio. In the biological analyses, the Escherichia coli count, total bacteria count, coliform count, and Klebsiella spp. count were assessed. The results demonstrated how the physical properties of the bedding materials may influence the chemical and biological properties. All of the materials presented adequate chemical properties to be used as bedding material. The physical properties of the bedding materials differed widely among the materials except for the dry bulk density, which presented no difference. Moreover, the contamination of each studied microorganism was observed for each bedding material to determine which material had the lowest level of contamination. Posidonia oceanica, Miscanthus grass, and spelt husks could be considered as a potential alternative material for use as bedding material for dairy cows in both systems (i.e., composted bedded pack and freestall). This experiment illustrated the importance of performing thorough physical, chemical, and biological analyses before implementing a material as bedding for dairy cattle.
Keywords: compost bedded pack barn; dairy cow; free stall barn.
The Authors. Published by Elsevier Inc. and Fass Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).