Cleo Rossi Jarvoski, Fabio Dos Santos, Maria Fischer, Caroline Hoscheid Werle, Deise Castagnara, Rodrigo Dos Reis Tinini, Geraldo Dos Santos, Maximiliane Alavarse Zambom
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引用次数: 0
摘要
研究了不同水平木薯淀粉提取渣对多产荷斯坦奶牛日粮的影响。这项实验是在帕拉纳大学estale do Oeste do paran进行的。选取平均产奶量为30.65±1.17 kg/d的5头荷斯坦奶牛,采用拉丁平方法(5 × 5)分为5个处理。处理包括在饲粮中添加(0、8、16、24和32%干物质基础)REAM。测定采食量、消化率、产奶量、乳成分及血液指标。除粗脂肪和总可消化营养物质外,各处理间摄入指标无显著差异。除粗蛋白质消化率外,其余消化率随REAM添加水平的增加而逐渐降低。在泌乳期荷斯坦奶牛饲粮中添加高达32%的REAM可使泌乳量降低15%,但对泌乳效率、脂肪、总固形物和血液参数没有影响。我们的结论是,高达16%的REAM可以包含在饮食中;然而,更高的水平可能会导致生产力的显著下降。
Feeding the residue from the extraction of cassava starch to dairy cows: Effects on nutrient digestibility and performance.
The effect of different levels of residue from the extraction of cassava starch (REAM) in the diet of multiparous lactating Holstein cows was investigated. The experiment was carried out at the Universidade Estadual do Oeste do Paraná. Five multiparous Holstein cows, with mean milk production of 30.65 ± 1.17 kg/day were distributed into five treatments, using Latin squares (5 × 5). Treatments consisted of inclusion (0, 8, 16, 24 and 32% dry matter basis) of REAM in the diet. Intake, digestibility, milk production and composition as well as blood parameters were measured. Except for ether extract and total digestible nutrients, the intake variables did not differ significantly between treatments. Except for the digestibility of crude protein, all digestibility values decreased progressively with inclusion levels of REAM. The inclusion of REAM in feeding of lactating Holstein cows up to 32% of the diet reduced milk production by 15%, however, it did not alter milk production efficiency, fat, total solids and blood parameters. We conclude that up to 16% of REAM can be included in the diet; however, higher levels may lead to a significant fall in productivity.
期刊介绍:
The Journal of Dairy Research is an international Journal of high-standing that publishes original scientific research on all aspects of the biology, wellbeing and technology of lactating animals and the foods they produce. The Journal’s ability to cover the entire dairy foods chain is a major strength. Cross-disciplinary research is particularly welcomed, as is comparative lactation research in different dairy and non-dairy species and research dealing with consumer health aspects of dairy products. Journal of Dairy Research: an international Journal of the lactation sciences.