Milk urea concentration as a tool for optimising crude protein content in dairy goat diets: a path to sustainable milk production

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2023-03-27 DOI:10.15567/mljekarstvo.2023.0202

Darija Bendelja Ljoljić

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Abstract

Milk urea concentration (MU) has been extensively studied and is often used to evaluate energy and protein balance in dairy cattle diets, but not to this extent in dairy goat diets. The aim of this study was to determine the relationship between MU concentration and crude protein content (CP) in the diet of Alpine goats in order to reduce excessive nitrogen excretion from the organism. For this purpose, 72 goats were randomly divided into three equal groups (24 animals) and fed a concentrate mix containing 14%, 16%, and 18% CP, respectively. The chemical composition of milk samples was determined and the ratio of milk fat to protein was calculated. Statistical analysis of the data was performed using the MIXED procedure (SAS V8 software package). Increasing CP from 14% to 16% in the diet increased daily milk yield by 0.4 kg (p<0.001), and MU concentration from 35.01 to 41.24 mg/100 mL (p<0.001). Based on the calculated inflection point of daily milk yield and protein content in milk, the range of MU concentration from 40.00 to 45.00 mg/100 mL can be considered optimal and is a good indicator of a balanced diet for goats.

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乳尿素浓度作为优化奶山羊日粮中粗蛋白质含量的工具:实现可持续牛奶生产的途径

乳尿素浓度(MU)已被广泛研究，通常用于评估奶牛日粮中的能量和蛋白质平衡，但在奶山羊日粮中尚未达到这一程度。本研究旨在确定高山山羊日粮中MU浓度与粗蛋白质含量(CP)的关系，以减少机体对氮的过量排泄。试验选用72只山羊，随机分为3组(24只)，分别饲喂CP含量为14%、16%和18%的精料。测定了牛奶样品的化学成分，计算了乳脂与蛋白质的比值。采用MIXED程序(SAS V8软件包)对数据进行统计分析。饲粮中粗蛋白质从14%提高到16%，日产奶量提高0.4 kg (p<0.001)， MU浓度从35.01提高到41.24 mg/100 mL (p<0.001)。根据计算得出的日产奶量和乳中蛋白质含量的拐点，羊奶中MU浓度在40.00 ~ 45.00 mg/100 mL范围内为最佳，是山羊均衡日粮的良好指标。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.