Abstract
Simple SummaryIn the Mediterranean region, artichoke and broccoli are major crops with a high number of by-products that can be used as alternative feedstuffs for ruminants, lowering feed costs and enhancing milk sustainability while reducing the environmental impact of dairy production. However, the nutritional quality of milk needs to be assured under these production conditions. A 40% inclusion of these silage by-products has proven to be a good short-term option (1 month). Therefore, it is interesting to study the effect of feeding animals with these by-products for a longer time, such as full lactation (6 months). With this type of feeding, the performance of the animals fed with the artichoke plant silage was similar to that of those fed with a conventional diet (alfalfa and cereals), even improving the milk quality from the point of view of bioactive compounds. However, the performance of goats fed with broccoli by-product silage in high amounts worsened due to a low intake of the diet containing that by-product. Therefore, it is desirable to reduce its level of inclusion.The aim of this experiment was to study the effects of a 40% inclusion of broccoli by-product (BB) and artichoke plant (AP) silages in dairy goat diets on the milk yield, composition and animal health status during a full lactation. Feed consumption was lower in AP and BB animals due to their composition and higher moisture content, and BB animals showed a significant reduction in body weight. Milk from the BB treatment had the highest fat content, total solids and useful dry matter content (5.02, 13.9 and 8.39%, respectively). The Se level was slightly lower in AP and BB animals; however, the milk of these treatments was the lowest in Na and, in the case of BB animals, the richest in Ca (1267 mg/kg). Control and AP milk showed a similar fatty acid profile, although AP had a more beneficial aptitude for human health (lower ratio of n6/n3, 12.5). Plasma components, as metabolic parameters, were adequate for goats. It was concluded that a 40% inclusion of AP is an adequate solution to reduce the cost of feeding without harming the animals’ health or performance and to improve the nutritional milk quality. It is necessary to lower the BB level of inclusion to increase feed consumption.
Highlights
According to the Food and Agriculture Organization (FAO) [1], the production of goat milk is in third place, with a world production of over 18,600,000 t
No significant differences (p > 0.05) between groups were observed in the pre-experimental sampling for any of the variables analysed
body weight (BW) remained constant in animals fed with artichoke plant (AP) throughout the experiment, and a significant increase (p < 0.01) was observed in C animals, while BW of animals fed wit broccoli by-product (BB) fluctuated throughout the experiment, with a decrease in the first half before reaching similar levels at the end of the experiment to those at the outset (Figure 2a)
Summary
According to the Food and Agriculture Organization (FAO) [1], the production of goat milk is in third place (behind cow and buffalo), with a world production of over 18,600,000 t. Murciano-Granadina is one of the most cosmopolitan Spanish goat breeds [2] and is used on farms in various countries in Europe, Africa and South America. This breed is generally exploited in semiextensive systems under different climatic conditions, feeding on natural pastures or different crop stubble throughout the year, receiving supplementation in critical periods based on agricultural by-products or conventional feeds [3]. Itálica) productions are important, as they reached values of 1,505,328 and 25,984,758 t of artichoke and broccoli, respectively [1] These crops generate large amounts of waste that represent an environmental problem due to their rapid decomposition [6]. Ros et al [8] calculated that 29.5% of the total broccoli harvested consists of stems and inflorescences not suitable for human consumption and they could be considered a concentrate rather than a forage, due to their low fibre content and high protein level [9]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
