Effect on milk cheese-making features of dietary fermentable energy and crude protein in dairy cows.

Giuseppe Bertoni, Luigi Calamari, Maria Grazia Maianti, Paolo Bani, F Picciolli Cappelli

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The milk cheese-making aptitude depends on physico-chemical, bacteriological and fermentability traits, including the natural aptitude of milk to be fermented by lactic acid bacteria (i.e. acidification rate; AR). This trial aimed to evaluate the effect of dietary carbohydrates composition and crude protein (CP) on milk traits, in particular on AR. The trial involved 6 Italian Friesian mid-lactating dairy cows reared in an experimental barn. A crossover (21 d per period) was used to compare B with L diet, characterized by different forage:concentrate ratio (respectively 52:48 vs. 62:38 DM basis), carbohydrate composition (23.9 vs. 20.3% starch; 34.8 vs. 37.5% NDF on DM) and CP content (15.5 vs. 15.1% on DM). Individual dry matter intake (DMI) and milk yield (MY) were measured daily. Milk samples were collected twice a week and analyzed for: fat, protein, casein, lactose, somatic cell count, urea, titratable acidity (SH), renneting properties and AR. Fecal samples were also collected at the end of each period and analyzed for pH and DM. Lower MY (27.9 vs. 30.6 kg/d; P<0.001) and lower DMI (21.2 vs. 23.2 kg/d) was observed in L compared with B. The fecal pH values indicate that digestive processes were not altered by the diets. High values of milk fat and protein content were observed, with lower protein (P<0.05) in L (3.59%) than B (3.66%), with effect on SH (3.61 in L vs. 3.70 °SH/50 mL in B; P<0.05) and curd firming rate (7.5 in L vs. 5.7 min in B; P<0.05). The diet did not modify milk AR, which was lower than the optimal value. Our results confirm that high fermentable diets, if well balanced, do not alter digestive functions and animal health. The reduction of dietary fermentable carbohydrate and CP slightly reduced protein content and SH, but did not modify milk AR.
Original languageEnglish
Title of host publicationIDF World Dairy Summit 2011 Sustainable Food Security
Pages164---
Publication statusPublished - 2011
EventIDF World Dairy Summit 2011 - Parma
Duration: 15 Oct 201117 Oct 2011

Conference

ConferenceIDF World Dairy Summit 2011
CityParma
Period15/10/1117/10/11

Keywords

  • Dairy cows
  • feeding
  • milk traits

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