Effect of humates in diet of dairy cows on the raw milk main components

Miroslava Potůčková,Lenka Kouřimská

doi:10.5219/748

Miroslava Potůčková, Lenka Kouřimská

Open Access

https://doi.org/10.5219/748

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Abstract

The effect of supplemental humic substances (HS) on the main milk components was investigated. A total of 10 dairy cows (Czech pied cattle, crossbred Czech pied cattle ´ Ayrshire and crossbred Czech pied cattle ´ Red Holstein) were tested. Animals were randomly divided into 2 groups, control (C) and experimental (E). Animals fed the same feed mixture and group E was additionally supplemented with HS (200 mg.kg-1 of product Humafit prepared from the Sakhalin Leonardite). The experimental period took 3 months. Cows were milked twice a day. The milk composition (lactose, fat, crude protein, pure protein and casein) of every cow was monitored on days 0, 14, 28, 42, 56, 70 and 84 of the experiment. Pure protein content was determined by Kjeldahl method, other components were analysed using an infrared analyserMilkoScan FT 120. It was found that the crude protein, pure protein and casein content in milk of group E significantly (p <0.05) increased from the 56th day of the experimental period. Differences of the protein fraction contents in group C and of the dry matter, non-fat dry matter, lactose and fat content in both groups were non-significant (p <0.05).Higher protein and especially casein content in milk could be very important for the cheesemaking as it could increase the cheese yield.

Highlights

Humates are formed from chemical and biological decomposition of plant, animal and microbial materials mostly by soil bacteria
Differences of the protein fraction contents in group C and of the dry matter, non-fat dry matter, lactose and fat content in both groups were non-significant (p
The initial milk composition and changes of the main milk component content during the experimental period are shown in Tables 4 to 10

Summary

Introduction

Humates are formed from chemical and biological decomposition of plant, animal and microbial materials mostly by soil bacteria. The HS have been reported to have significant analgesic, antidiarrheal, antiinflammatory, antimicrobial, antiseptic, antitoxic, antiviral and immunostimulatory properties They have been reported to have stimulating effects on oxygen transport, form protective film on the mucosa of gastrointestinal tract and ensure an improved nutrient utilization in animal feed (Islam et al, 2005; Kucukersan et al, 2005; Trckova et al, 2005; Písaříková et al, 2010). These specific properties probably bring possible benefits in animal production. Many authors indicated that supplemental humates reduced animal mortality, improved health, growth performance, feed conversion and some production characteristics of pigs (Wang et al, 2008; Písaříková et al, 2010; Bai et al, 2013), poultry (Hayirly et al, 2005; Šamudovská and Demeterová, 2010; Gładkowski et al, 2011) and dairy cattle (Degirmencioglu, 2012, 2014)

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