Effect of supplementing concentrate feeds with different ingredients for local and crossbred cows on major milk constituents
2000
Rehrahie Mesfin | Yohanes Gojam (EARO, Addis Abeba (Ethiopia))
Three types of concentrate feed ingredients were supplemented for local (Bo) and crossbred (BoJ and BoF) cows for 210 days. analysis for milk fat, protein and total solid was made. From the results observed, the treatment effect was not statistically significant except a slight variation between means. Cows supplemented with feed 1, resulted in a better milk fat (6%) than with feed 2 (5.89%) and the relatively lowest milk fat (5.74%) was observed on supplementing feed 3. Supplementing cows with concentrate feed 1 was resulted in higher protein (2.76%) than with concentrate feed 2 (2.64%) and the relatively lowest protein (2.62%) than with concentrate feed 2 (2.64%) and the relatively lowest protein (2.62%) was observed on supplementing feed 3. Cows supplemented with concentrate feed 2 was observed to yield higher total solid (15.25%) than cows supplemented with feed 1 (15.12%) and the relatively lowest milk total solid (15.08%) was observed on feed 3. Stage of lactation was statistically significant in all milk fat (P0.01) protein (P0.01) and total solid (P0.001). Milk fat was found to increase with stage of lactation, 5.58%, 5.95% and 6.12% for early, middle and late latation respectively, where as higher milk protein than the other stages was observed in middle stage of lactation. Locals and crossbreeds cows differed significantly for milk fat (P0.01), protein (P0.01 and total solid (P0.01).
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Эту запись предоставил Ethiopian Institute of Agricultural Research