Water-soluble vitamins in the feed of high-yield lactating cows during the milking period

Novgorod State University named after Yaroslav the Wise, Institute of Agriculture and Natural Resources, 7, Sovetskoi Armii Ave., Veliky Novgorod, 173000, Russian Federation

Abstract

The aim of the work is to show how to increase the productivity of cows, to improve the feeding system, to introduce intensive, promising, effective, resource-saving milk production technologies, including the implementation of measures for the production and use of domestic vitamin feed products (preparations). The studies were carried out by the example of highly productive dairy cows with an annual productivity of over 6000 kg of milk per lactation. The type of feeding is the silage – hayage silage concentrate, the rations are balanced in terms of nutrients, biologically active substances and metabolic energy. It corresponded to the generally accepted norms of animal feeding in the country (M., RAAS, 2003). The diets of cows during the milking period included Vitaminol and a phytocomplex (of 13 medicinal forage herbs), 10 g, 15 g and 20 g per head per day. When milking cows (100 days), fed with Vitaminol, more milk was produced ranging from 2.7 to 9.9 %, the phytocomplex increased milk yield from 8.4 to 16.3 %. The consumption of metabolic energy of diets per 1 kg of milk is lower in cows of the experimental groups when using different doses of Vitaminol ranging from 2.8 to 9.9 %, and the phytocomplex allowed ranging it from 8.3 to 16.1 % compared to the control variant. To increase metabolic processes in the body, productivity and supply of water-soluble vitamins and mineral macronutrients in cows under the conditions of a year-round stable method of keeping, the rations included the optimal dose of Vitaminol and the phytocomplex (separately) amounting to 20 g per head a day. Vitaminol serves to replenish the body of highly productive lactating cows during the period of milk production with missing biologically active substances, vitamin nutritional value of milk, increase the digestibility of organic substances in rations, and improve metabolic processes.