Ruminal fermentation profile, yield milk and chemic and microbiologic quality in dairy cattle feed with nitrogen enriches apple pomace

Abstract

Solid-state fermented apple pomace (AP-SSF) enriched with non-nitrogen protein has been studied as an alternative ingredient for feeding dairy cattle. The present study aimed to evaluate the effect of the inclusion of AP-SSF in the feeding of dairy cows in early lactation on the yield and quality of milk, microbial contamination, and ruminal fermentation parameters, as well as the concentration of ammonia and the number of protozoa. Twenty Holstein cows were used, 20 of 660 kg on average, with 2-4 lactations and an average of 89 days in milk. Two groups were formed with ten cows each, randomly distributed to form a 2 x 2 Latin square with standard periods. Experiment diets were formulated with traditional ingredients, and one of them was added AP-SSF. Rations were gradually incorporated, giving ten days for adaptation and another 20 days for sampling. In lactose and production variables, no difference was statistically significant (P> 0.05) in milk fat and protein differences (P 0.05). Volatile fatty acids showed statistical difference (P 0.05) between treatments. Concluded that it is possible to incorporate AP-SSF as a protein ingredient in diets of dairy cows in early lactation because some variables improved and showed no adverse effects in any of the variables evaluated.

Keywords

• apple residue
• milk quality
• lactation
• microbial contamination
• fermentation
• production