EFFECT OF INTRODUCING DRIED BREWERS GRAINS IN DIETS OF DAIRY COWS ON MILK PRODUCTION AND ITS COMPOSITION | ||
| Euphrates Journal of Agriculture Science | ||
| Article 1, Volume 6, Issue 3, July 2014, Pages 50-64 | ||
| Authors | ||
| Mozhir K. Almahdawi; Abdul-Nassir Th. AL-Khashab; Ali A. AL-Talib | ||
| Abstract | ||
| Abstract: In order to limited and identify the locally optimal of milk production during the first fourth months of the productive season of Friesian cows.This experiment was conducted on four dairy Frisian cows which was in fourth lactation season.The dairy cows were equal in initial live weights at the beginning of the experiment.These cows were randomly assigned to feed on four diets that were iso caloric and iso nitrogen, which differed in level of dried brewers grains (0, 10, 20, 30%) in dairy cows diets over 4 intervals (28 days each interval) through experiment period.Through the experiment period were included every cow was submited four rations at the end of experiment.The statistical analysis results were appeared highly significant differences (p≤0.01) in average amounts of concentrate fodder intake,total feed intake ,protein intake and feed conversion between both first,second treatments (0,10% dried brewers grain) as compared to third and fourth treatments (20,30% dried brewers grain).It is found highly significant differences (p≤0.01) among four treatments on amount of metabolize energy consumes and daily milk yield.Also,the results indicated that there were highly significant differences (p≤0.01) between second,third than first,four treatments on average percentage of milk protein.As well as the results showed significant differences (p≤0.05) between first treatment than fourth treatment on average percentages of moisture and total solids.Also,it was found significant differences (p≤0.05) in average percentages of milk fat,ash between first treatment when compared to other treatments.We conclude from the results of this study that there were significantly improved in amount of daily milk product and its composition proportions during four intervals by increased levels of brewers grains residues (0, 10, 20, 30%) it may be due to improved feed conversion trait which were 1.860,1.530,1.310,1.295 of four treatments respectively. Key words: dried brewers grains, milk yield, milk protein, milk fat . | ||
|
Statistics Article View: 53 PDF Download: 10 |
||