A Study on the Effects of Rumen Acidity on Rumination Time and Yield, Composition, and Technological Properties of Milk from Early Lactating Holstein Cows
Saha, Sudeb | Gallo, Luigi | Bittante, Giovanni | Schiavon, Stefano | Bergamaschi, Matteo | Gianesella, Matteo | Fiore, Enrico
The use of high grain rations in dairy cows is related to an increase in rumen acidity. This study investigated whether the rumen acidity status affects rumination time (RT), and the production, composition, coagulation properties (MCPs) and cheese yield (CY) of milk. One hundred early-lactating Holstein cows with no clinical signs of disease and fed total mixed rations were used. Rumen fluid was collected once from each cow by rumenocentesis to determine pH and volatile fatty acid (VFA) content. The cows were classified according to the quartile of rumen acidity (QRA), a factor defined by multivariate analysis and associated with VFA and pH. Rumen fluid pH averaged 5.61 in the first quartile and 6.42 in the fourth, and total VFA content increased linearly with increasing rumen acidity. In addition, RT increased as rumen acidity increased, but only in the daily time interval from 08:00 to 12:00. Milk yield linearly decreased as rumen acidity increased, whereas QRA did not affect pH, fat or protein contents of milk. Furthermore, the MCPs, assessed by lactodynamograph, and CY were unaffected by QRA. It is suggested that differences in rumen acidity have little influence on the nutrient content, coagulation properties and CY of milk.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library