Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-26T15:29:10.075Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of nutritional level on milk yield and milk composition in cows and heifers*

Published online by Cambridge University Press:  01 June 2009

S. Gordin ,
R. Volcani  and
Yehudith Birk
S. Gordin
Affiliation:
Volcani Institute of Agricultural Research, Bet Dagan, and Faculty of Agriculture, Hebrew University, Rehovot, Israel
R. Volcani
Affiliation:
Volcani Institute of Agricultural Research, Bet Dagan, and Faculty of Agriculture, Hebrew University, Rehovot, Israel
Yehudith Birk
Affiliation:
Volcani Institute of Agricultural Research, Bet Dagan, and Faculty of Agriculture, Hebrew University, Rehovot, Israel
Get access Rights & Permissions [Opens in a new window]

Summary

The effects of diets high in concentrates and low in roughage on the yield of milk and milk constituents were studied in 32 cows and heifers throughout lactation. A high level of concentrates in the ration caused an increase in milk yield, a decrease in fat percentage but not in total fat yield, and an increase in protein production.

Milk produced under such feeding conditions is capable of yielding greater quantities of curd than would be expected from its fat content, and should be evaluated accordingly. Feed requirements of the cows should be assessed not solely on the basis of the fat content of their milk but also in accordance with the protein content.

Type
Original Articles
Information
Journal of Dairy Research , Volume 38 , Issue 3 , October 1971 , pp. 287 - 294
Copyright
Copyright © Proprietors of Journal of Dairy Research 1971

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

American Public Health Association (1960). Standard Methods for the Examination of Dairy Products, 11th edn.Google Scholar
Balch, C. C., Balch, D. A., Bartlett, S., Cox, C. P. & Rowland, S. J. (1952). J. Dairy Res. 19, 39.CrossRefGoogle Scholar
Breirem, K. (1955). Agric. Dev. Pap. F.A.O. no. 51, p. 67.Google Scholar
Corbin, E. A. & Whittier, E. O. (1965). In Fundamentals of Dairy Chemistry, p. 1. (Eds Webb, B. H. and Johnson, A. H.). Westport, Conn: Avi Publishing Co.Google Scholar
Coulter, S. T. (1966), J. Dairy Sci. 49, 331.CrossRefGoogle Scholar
Gaines, W. L. (1928). Bull. Ill. agric. Exp. Stn, no. 308.Google Scholar
Holmes, W., Waite, R., Maclusky, D. S. & Watson, J. N. (1956). J. Dairy Res. 23, 1.CrossRefGoogle Scholar
Huber, J. T. & Boman, R. L. (1966). J. Dairy Sci. 49, 395.CrossRefGoogle Scholar
Huber, J. T., Graf, G. C. & Engel, R. W. (1964). J. Dairy Sci. 47, 63.CrossRefGoogle Scholar
Jenness, R. & Patton, S. (1959). Principles of Dairy Chemistry, p. 22. London: Chapman and Hall Ltd.Google Scholar
Kay, R. N. B. & Hobson, P. N. (1963). J. Dairy Res. 30, 261.CrossRefGoogle Scholar
Kiddy, C. A. (1963). J. Dairy Sci. 46, 1289.CrossRefGoogle Scholar
Lampo, P., Willems, A. & Vanschoubroek, F. (1966). Neth. Milk Dairy J. 20, 256.Google Scholar
Lolkema, H. & De graaf, A. W. (1966). 17th Int. Dairy Congr., Munich B, 155.Google Scholar
Loosli, J. K., Lucas, H. L. & Maynard, L. A. (1945). J. Dairy Sci. 28, 147.CrossRefGoogle Scholar
Lush, J. L. (1960). J. Dairy Sci. 43, 702.CrossRefGoogle Scholar
Mccullough, M. E. (1966). J. Dairy Sci. 49, 896.CrossRefGoogle Scholar
Nordfeldt, S. & Ruudvere, A. (1963). Lantbr Högsk. Annlr 29, 345.Google Scholar
Olson, H. H., Reed, A., Benson, H., Stewart, L. D. & Dahncke, M. L. (1965). J. Dairy Sci. 48, 1398.CrossRefGoogle Scholar
Porter, J. W. G. & Garton, G. A. (1964). J. Dairy Res. 31, 201.Google Scholar
Powell, E. B. (1939). J. Dairy Sci. 22, 453.Google Scholar
Ronning, M. (1960). J. Dairy Sci. 43, 811.CrossRefGoogle Scholar
Rook, J. A. F. & Line, C. (1961). Br. J. Nutr. 15, 109.CrossRefGoogle Scholar
Snedecor, G. W. (1956). Statistical Methods Applied to Experiments in Agriculture and Biology, 5th edn.Ames, Iowa: Iowa State College Press.Google Scholar
Storry, J. E. & Rook, J. A. F. (1966). Br. J. Nutr. 20, 217.CrossRefGoogle Scholar
Swanson, E. W., Hinton, S. A. & Miles, J. T. (1967). J. Dairy Sci. 50, 1147.CrossRefGoogle Scholar
Van soest, P. J. (1963). J. Dairy Sci. 46, 204.CrossRefGoogle Scholar
Van soest, P. J. & Allen, N. N. (1959). J. Dairy Sci. 42, 1977.CrossRefGoogle Scholar
Volcani, R. (1963). Dairy Sci. Abstr. 25, 1.Google Scholar