Extruded grain in the feeding of dairy cows | Ekstrudēti graudi slaucamo govju ēdināšanā
2012
Trupa, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture | Silina, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture | Kreituzis, E., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture
The cows were grouped into two groups according to the analogue principle (n=2×50). Lactating dairy cows were included in the trial in the initial lactation phase with the average milk yield of 30.73 kg per day, fat content 3.92% and 3.16% protein content in milk. During the extrusion process, the protein content decreased, including all the amino acids, at the expense of hydrolysis of starch, but the amount of glucose in the grain increased. The extrusion process was powerful enough for almost completely, i.e., by 99.9%, to reduce the total quantity of bacteria in grain, to halve the number of mould and to completely destroy yeast bacteria populations in grain samples. Within 150 days of study, the milk yield in the experimental group of cows was approximately from 0.91 to 1.27 kg higher than that in the control group of cows. In addition, the difference in the yield in favour of the experimental cows showed the tendency to increase.
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