Milk yield and composition in dairy goats fed different levels of extruded soyabeans

A Doyon,C Ridorossi,P Chouinard

doi:10.22358/jafs/74092/2004

Abstract

1. Influence of type of diet on the fat constituents of goat and sheep milk Sampelayo Sanz, Y. Chilliard, Ph. Schmidely, J. Boza Small Ruminant Research CrossRef

Highlights

Full-fat soyabeans are of interest as a source of protein and energy in the ration of high yielding dairy ruminants
Forage intake expressed as kilograms per day or as a percentage of body weight was not different among treatments
Milk yield and milk corrected for fat and protein content were unaffected by the level of extruded soyabeans (EXSB) supplemented in the diet (Table 2)

Summary

Introduction

Full-fat soyabeans are of interest as a source of protein and energy in the ration of high yielding dairy ruminants. Various heat treatments have been applied to increase proportions of undegradable protein in the rumen when full-fat soyabeans are fed to lactating cows. In the diets of dairy cows, extruded soyabeans (EXSB), but not ground raw soyabeans, elevated the proportions of conjugated linoleic acids (CLA) in milk fat (Chouinard et al, 2001). Conjugated linoleic acids are components of ruminant fat that are of interest since biomedical studies with animal models have demonstrated a number of beneficial health effects. Feeding EXSB would improve the nutritive value of milk fat from a human health point of view. Our objective was EXTRUDED SOYABEANS AND GOAT MILK COMMPOSITION to examine the effects of diets containing increasing levels of EXSB on milk yield, milk composition and milk fatty acid profile in dairy goats

Objectives

Methods

Results

Conclusion