Молочна продуктивність і жирнокислотний склад ліпідів молока за використання у раціоні корів «Байпас» олійних добавок / Milk producing ability and fatty acid composition of milk lipids under application of «Bypass» oil additives in the diet of cows
Journal Title: Вісник Львівського національного аграрного університету. Агрономія - Year 2018, Vol 22, Issue
Abstract
The article presents results of the research concerning the impact of feeding of lactating cows with linseed oil and calcium salts, produced on its base, on milk producing ability and fatty acid content of milk. It is determined that application of the additives of linseed oil in the diets of lactating cows reduced the daily average milk yield and the share of fat, protein and lactose in it. Consequently, it reduced output of the mentioned milk components in the experiment period. Feeding of cows with calcium salts of fatty acids produced on its base, increased the daily average milk yield and the share of fat in it. However, the share of protein and lactose demonstrated some reduction. For the studied period, the share of obtained milk fat and lactose was larger than the control. The experiment also determined that the share of organic substance reduced in the milk of the second group cows, and in the third group cows the indicator was higher comparing to the control. Measuring the fatty acid content of milk, it was determined that feeding of cows with fatty additives increased the level of C18 and reduced C14-16 fatty acids in the content of milk fat. Application of calcium salts of fatty acids, produced on the base of linseed oil, in the diet of cows reduces the share of myristic acid and increases the level of linoleic and linolenoic acids. Application of the additives of calcium salts of fatty acids, produced on the base of linseed oil, in the diet of lactating cows increases milk fat in milk and rises the share of mono- and polyunsaturated fatty acids in the content of milk fat. Particularly, it reduces the level of C14-16 and increases the share of C18 acids in the content of milk fat.
Authors and Affiliations
Serhiy Pavkovych, Stakh Vovk, Volodymyr Balkovskyi, Natalia Ohorodnyk, Maryana Ivankiv, Ya. M. Sirko
Keywords
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- EP ID EP560276
- DOI 10.31734/agronomy2018.02.141
- Views 167
- Downloads 0
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