Comparison of lucerne silage and ventilated hay in maize silage‐based rations for dairy cows for the production of milk destined for Grana cheese

Abstract

Three experiments were carried out to study the effects of feeding lucerne silage (wilted to give different dry‐matter (DM) contents) and ventilated hay to dairy cows on milk production, milk quality, milk‐renneting properties, clostridial spore content and the quality of cheese prepared from the milk. The lucerne, cut at vegetative or early‐bud stages of maturity, was harvested from alternate windrows and conserved as silage or artificially dried hay. The lucerne was wilted until it reached different DM contents of 550, 360 and 432 g kg–1 in the three experiments, harvested, chopped with a self‐loading forage wagon and ensiled in low and narrow clamps made up of transferable prefabricated walls. The organic acid content, pH, yeast and mould counts of the lucerne silage suggested that there was no aerobic deterioration.In each experiment, fifty Italian Friesian lactating cows were divided into two groups and fed two maize silage‐based rations for 6 weeks, which only differed in the lucerne forage [silage (S) vs. ventilated hay (H)], in a cross‐over experimental design. The lucerne in the rations represented 35%, 23% and 24% of the DM of the rations for the three experiments. The microbiological profiles of the ration were influenced more by the maize silage than by the lucerne silage.Individual daily DM intakes were similar for the two treatments in Experiments 1 and 3 (on average 18·7 kg in Experiment 1 and 20·3 kg in Experiment 3) and slightly lower for S cows in comparison to H cows in Experiment 2 (18·0 vs. 19·0 kg). Milk yields of S and H cows were 21·0 and 20·8, 20·0 and 20·6 (P < 0·01), and 28·4 and 27·9 kg d–1 in Experiments 1, 2 and 3 respectively. Milk composition was similar for all the experiments for the two treatments, except that the protein content was lower and the fat content was higher in the silage treatment than in the hay. The renneting properties and microbiology of the milk were not influenced by the introduction of lucerne silage into the rations, although the season in which it was consumed had a greater effect on the microbiological content, in terms of standard bacterial counts, proteolytic, coli and lactic acid bacteria, and clostridia spores. The clostridial spore counts were always very low (< 400 per litre), thus fulfilling the requirements for top‐quality milk for Grana cheese production. In the third experiment, the quality of Grana Padano cheese produced was examined, and no differences between treatments were observed after 12 months of maturation.These results show that lucerne silage can be included in the ration of dairy cows instead of ventilated lucerne hay, which is considered to be the top‐quality hay available for the production of milk destined for Grana cheese, without any negative effects on milk and cheese quality.