Effects of Sodium Bicarbonate on Palatability and Voluntary Intake of Concentrates Fed Lactating Dairy Cows

Abstract

Thirty Holstein cows at two locations were used to test effects of sudden versus gradual addition of 1.5% sodium bicarbonate to the concentrate portion of the diet on palatability of concentrates in a 4-wk trial. Sudden inclusion of 1.5% sodium bicarbonate reduced concentrate intake .7 and .9kg/day during wk 1 and 2 of the experiment whereas a gradual increase to 1.5% sodium bicarbonate over 3 wk prevented this drop. Measured eating rates and time to consume 4.54kg concentrate were unaffected by sodium bicarbonate addition. Dry matter intake, silage intake, and fat-corrected milk production were not affected. Gradual addition of sodium bicarbonate increased milk fat .5 percentage units. Milk production was depressed .7 to 1.6kg/day by both sudden and gradual sodium bicarbonate addition during wk 1 and 2 of the trial whereas differences at the end were small and declines in production appeared temporary. Reductions in concentrate consumption were temporary, and there was a slight advantage to addition of sodium bicarbonate gradually.