The effect of nutrition on the yield and quality of milk
2004
Maskalova, I.,Univerzita veterinarskeho lekarstva, Kosice (Slovak Republic). Komenskeho 73, SK-041 01 Kosice | Vajda, V.
Nutritional manipulation of the rumen ecosystem provides a strategy to alter the content and composition of milk component. Of all milk components, milk fat is the most influenced by dietary manipulation. Milk fat contains half of fatty acids derived from de novo synthesis of short chain fatty acid, and second half of milk fatty acid present in milk are derived from dietary long-chain fatty acids, adipose tissue and microbial synthesis of fatty acids. Important dietary factors are the amount of roughage, forage : concentrate ratio, the carbohydrate composition of concentrate, level of fibre in the ration, amount and composition of proteins and lipids, buffers or additives in the ration, feed intake and feeding frequency. Low roughage diets result in chronic rumen acidosis, changes in the rumen microbial processes, decreased molar ratio of acetate : propionate, alteration of biohydrogenation of linoleic acid, production of conjugated linoleic acid, and markedly reduced milk fat secretion. Meeting the dairy cows protein requirements, both crude and escape is essential to maintaining normal milk protein test. Diet deficient in crude protein, and feeding excessive degradable crude protein, can reduce milk protein.
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Este registro bibliográfico ha sido proporcionado por Slovak University of Agriculture in Nitra