Evaluation of the effectiveness of the influence of the feed product Vinassa on milk productivity and rumen indicators of cows during the period of increasing the milk yield

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By-products of processing of various industries in the agro-industrial complex with an optimal level of their introduction into the ration of farm animals make it possible to increase the productivity of farm animals by optimizing ruminal digestion. The purpose of the research was to assess the eff ectiveness of the infl uence of the feed product Vinassa on milk productivity and rumen indicators of cows during the period of increasing the milk yield. In order to conduct the experiment lactating fresh cows were selected during the period of increasing the milk yield (n=45), which were divided into three groups of 15 heads in each according to the method of pair-analogs. The introduction of diff erent levels of sugar processing products and domestically produced yeast production into the ration of cows in the 1st experimental group in the amount of 500 g/head/day and in the 2nd experimental group 1000 g/head/day has been examined in the work. The introduction of the feed product Vinassa in the amount of 1000 g/head/day as part of a totally mixed ration contributed to the optimization of rumen pH. The level of volatile fatty acids increased in the rumen contents of cows of the 2nd experimental group by 2.27 mmol/l, and the concentration of ammonia decreased by 4.48 mg% compared to the control group. Improving indicators of ruminal contents contributed to the growth and development of bacteria and ciliates. Thus, in cows of the 2nd experimental group the number of dry matter of ciliates was higher by 0.7 g/100 ml of dry matter of rumen contents. It was found during the experiment that optimization of ruminal digestion leads to increased milk productivity. Thus, in cows of the 2nd experimental group during the period of increasing the milk yield, the increase in the gross milk yield of milk with 4 % fat content for the period of increasing the milk yield was found to increase by 7.1 % and the increase in the gross yield of milk fat by 7.1 % (p < 0.05).