Effect of Crushed Nigella sativa seeds in cross breed-Frisian cattle rations on milk production and its composition | ||
| Kirkuk University Journal For Agricultural Sciences | ||
| Article 1, Volume 5, Issue 2, December 2014, Pages 67-72 PDF (530.49 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.58928/ku14.05211 | ||
| Author | ||
| Joshan Majeed Ahmed | ||
| Abstract | ||
| Three lactating cross breed- Friesian cows (450-500kg) were used in this study using the simple change over design, the cows were divided into three groups each group with one cow fed on the three concentrate rations Barley straw was fed in the ratio (1%) of the live weight 1st ration contained (70% barley) , (15%wheat Barn) , (14%Soybean Meal) , (1%Limestone and Minerals). 2nd ration contained (70%barley) , (14%wheat Barn) , (12%Soybean Meal) , (3%Nigella Sativa) , (1%Limestone and Minerals). and the 3rd ration contained (70% barley) (12%wheat Barn), (11%Soybean Meal), (6%Nigella Sativa), (1%Limestone and Minerals). These quantities have been calculated so as to cover the needs of the cattle food sustain and milk production as stated in the (NRC, 1975). These Study aims to find out the impact of the use of crashed Nigella sativa in a different proportions in the diets of dairy cows in the amount of milk production per day and the proportion of the components of milk, continued feeding three periods each period (21 days) calculated quantities of daily milk in the third week and took the form of milk in a last two days at the end of each period of the experiment for the purpose of laboratory analysis , Results indicated the significant increase (P>0.05) in daily milk production when cows are fed the 3rd ration compared with 1st and 2nd ration, While there are no significant differences in the milk compositions between diets experience. Can rely on the results of this experiment and reco- mmending the use of crashed Nijella sativa seed in Friesian hybrids cows’ diets by 6% from the bush without having any negative impact on the amount of milk product and its components as they improve the palatability of feed intake. | ||
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