Эффективность использования разного уровня ферментированного рапсового шрота в рационах лактирующих коров в период раздоя

Abstract

Purpose. Evaluation of the effectiveness of using different levels of fermented rapeseed meal in the diets of lactating cows during the milking period. Materials and Мethods. Scientific, economic and physiological experiments were carried out in the conditions of the farm of Delta-F LLC in the Sergiev Posad district of the Moscow region on three groups of Holstein cows: control, experimental 1 and 2. Cows from the control group were fed the main diet with the addition of 2.5 kg of traditional rapeseed meal, animals from experimental 1 additionally received 1.25 kg of natural rapeseed meal and 1.25 kg of fermented rapeseed meal, from experimental 2 – 2.5 kg of fermented rapeseed meal. The physiological experiment was carried out at the end of milking period, for which 3 heads were selected from each group. The amount of feed given and consumed was weighed daily. Sampling of feed, milk, preservation of feces and urine was carried out according to generally accepted methods. Data processing was carried out using specialized computer software using methods of dispersion and correlation analysis. Results. During the 92-day experiment, it was found that the animals of the experimental groups (1 and 2) were characterized by high parameters of gross and daily milk yield. The gross milk yield of natural and 4% fat milk was higher in cows of the 1st experimental group compared to the control group by 3.3 and 4.4% (P≤0.05), and the protein yield was by 5.1 kg (P≤0.05). The inclusion of different levels of fermented rapeseed meal in the diet had a positive effect on protein digestibility in animals of the experimental groups. The highest amount of digestible nitrogen, as well as nitrogen excreted in milk, was observed in cows of the 1st and 2nd experimental groups. Conclusion. The addition of fermented rapeseed meal (1.25 kg) into the diet of cows during the milking period and the content of non-cleavable protein at a level of at least 39.3% has a positive effect on animal productivity and milk quality.