BIO Web Conf.
Volume 37, 2021International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2021)
|Number of page(s)||5|
|Published online||27 October 2021|
Technological properties of cow milk with the addition in their diet of silage prepared with bio-preservative “GreenGrass 3×3”
1 Samara State Agrarian University, 2, Uchebnaya Street, Ust-Kinelsky, Samara region, 446442, Russia
2 Orenburg State Agrarian University, 18, Chelyuskintsev str., Orenburg, 460795, Russia
* Corresponding author: email@example.com
The completeness of the provision of the body of highly productive cows with the necessary set of nutrients depends on the set of feeds included in their diet, as well as on their quality. The purpose of the research is to study the effect of silage with the biological preservative “GreenGrass 3×3” on the technological properties of milk from cows of Holstein and Ayrshire breeds. It is found that the morphological and biochemical composition of the blood in the animals of the experimental groups significantly improves approaching the optimal parameters. Feeding lactating cows with silage in feed mixture from lucerne prepared with bio-preservative increases the average daily milk yield by 20.5% in the Holstein breed and by 26.9% in the Ayrshire breed. The quality of milk is improved by the increase in the mass fat fraction by 0.10-0.13% respectively, the mass protein fraction - by 0.10-0.14%, including casein - by 0.14-0.19%. In the general structure of milk proteins, the mass fraction of casein increases, while the mass fraction of whey proteins, on the contrary, decreased by 2.0-2.2%. It is very important that the proportion of γ-caseins, which do not clot under the influence of rennet, decreased by 0.5-0.9% in the test samples. As a result, the duration of clotting by rennet decreased by 13.8-12.1% and the loss of dry matter with whey - by 1.3-2.1%, the yield of casein clot increased by 5-4% and its density increased by 0,37-0.22 g / cm2. All these aspects show the increase in the technological properties of milk in cows from the experimental groups.
© The Authors, published by EDP Sciences, 2021
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