Infl uence of feeding carbohydrate feed additives on the productivity of cows and the quality of milk

Abstract

Many studies have proven that the genetic potential of animals is realized with proper feeding and this cannot be achieved without the use of biologically active feed additives. The purpose of the research was to use the additives Living Protein and Tanrem Sh with hepatoprotective properties in the rations of lactating cows in the fi rst 100 days of lactation. The scientifi c and farm experiment was carried out at the breeding farm of Razliv LLC in the Kurgan region on 30 mature lactating cows of Black-and-White breed. The experiment was carried out in 2022–2023. New generation additives Living Protein and Tanrem Sh combining nutritional and hepatoprotective properties help increase milk production in the fi rst 100 days of lactation. Feeding the additives to lactating cows at 500 g/head/day contributed to an increase in milk production in the experimental groups compared to the control group. Thus, in the fi rst 100 days of lactation the milk yield of natural fat milk in cows of the 1st experimental group exceeded that of their herdmates in the control group by 310,0 kg or 11,75 % and the milk yield of cows of the 2nd experimental group was higher than the control group by 342,5 kg or 12,98 %. In terms of 4 % milk, the milk yield of cows in the experimental groups receiving the test additives was higher by 375,2 kg and 428,0 kg, which exceeded the milk yield of cows in the control group by 14,38 and 16,40 %, respectively. The inclusion of feed additives in the ration also had a positive eff ect on the fat and protein content in the milk of cows in the experimental groups. Thus, in the 1st experimental group the advantage in the mass fraction of fat compared to the control group was 0,16 abs.%, and protein 0,04 abs.%, and in the 2nd experimental group the superiority was 0,21 and 0,08 abs.%, respectively. Milk indicators for the content of somatic cells and Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms have improved.