Physico-chemical parameters of cow's milk when used in the Krepkovit diet

Introduction. Dairy productivity of cows is a multifaceted indicator that is influenced by genetic, physiological, veterinary and technological factors. To achieve high results in dairy production, an integrated approach to herd management is needed, including genetic breeding, feeding optimization, and the introduction of modern technologies. Sustainable development and animal health should become priorities for dairy farms seeking to increase their productivity and competitiveness. Materials and methods. The research was conducted at the GBU “Republican Veterinary Laboratory”. The experimental farm was the dairy farm of Molochny Rodnik LLC in the Sovetsky district of the Republic of Mari El. For this, 2 groups were selected, one experimental and one control group of 10 heads each. The control group was kept on a diet adopted by the household. In addition to the diet, the experimental group received the feed additive “Krepkovit” at the rate of 5 g per 1 kg of feed. The content of protein and fat in milk, age, productivity, calving time, body weight, and the number of lactation were taken into account. Results and discussion. As a result of the study, it was found that the animals of the experimental group showed a significant increase in total protein concentration by 13.12 %, due to an increase in the albumin fraction by 41.4 %. It was found that the supplement probably has a positive effect on the scar microflora, which leads to an improvement in protein metabolism. The concentration of urea in the blood serum decreased in the experimental group, which also confirms the activation of protein metabolism processes. Milk productivity in the experimental group increased by 11% compared with the control, but there was a more gradual decrease in milk yields during 6‒9 months of lactation with a difference of 25.4 %. The average daily increase in milk yields was 2.3 kg, which indicates the positive effect of the additive on the dairy productivity of animals. Conclusion. When the feed additive “Krepkovit” was introduced into the diet, an increase of 19.11 % was noted, respectively, in the volume of milk of the 1st class in terms of thermal stability and rennet-fermentation sample. The specific weight of the casein fraction increased by 10.18 %, and the number of fat balls increased by 22 %. The quality characteristics of milk have increased, with an increase in the mass fraction of lactose, protein and fat by 0.22, 0.21 and 0.11 %, respectively. Dairy productivity of cows increased by 9 %, Somatic cells decreased by 38.77 %, and MAFAnM – by 22 %. The absence of inhibitory substances in milk was noted. There was no excess of the MDR for radionuclides, antibiotics, mycotoxins, pesticides, and toxic elements.