The effect on milk yield and composition of adding the calcium salts of acetic, propionic, butyric and lactic acids to the diets of dairy cows

Abstract

SummaryThe effects, on the yield and composition of the milk of the cow, of additions to the diet of the calcium salts of acetic, propionic, butyric or lactic acids were determined in 3 change-over experiments. In all cases yield of milk was increased slightly and milk fat content was reduced; solids-not-fat (SNF) percentage was depressed by acetate and butyrate. The effects of these treatments differed markedly from those observed previously when dilute solutions of the corresponding acids were infused into the rumen, but the relative effects of the calcium salts were similar to those of the free acids. It was concluded that the specific effects of the acids were overshadowed by a more marked general effect arising from their addition to the diet as calcium salts. This was confirmed in a subsequent experiment with fistulated cows, in which the effect of an infusion of propionic acid into the rumen was compared with that of an infusion of calcium propionate and of calcium propionate given with the diet. The effect of the addition to the diet of calcium in the form of carbonate differed from that of calcium salts of the fatty acids. It was concluded that the salts were not likely to find practical use.