착유우 사료 내 건조 아몬드 과육의 첨가가 반추위 in vitro 발효성상 및 산유성적에 미치는 영향
Effects of Dried Almond Hull on in vitro Rumen Fermentation and Lactation Performance of Dairy Cows
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
This study aimed to determine the safe supplementation level of dried almond hull (DAH) and evaluate its effects on rumen fermentation characteristics and lactating performance in dairy cows. In Experiment 1, an in vitro rumen fermentation trial was conducted to compare fermentation parameters at 3%, 5%, and 7% supplementation levels of DAH. In Experiment 2, a crossover design feeding trial was performed using 30 Holstein dairy cows to investigate the effect of 5% DAH supplementation on milk production performance. In vitro results showed that 3~5% supplementation levels had positive effects on rumen fermentation based on total volatile fatty acid production, while 7% level showed negative effects. In the in vivo experiment, milk yield significantly increased by 3.3 kg/day in the 5% DAH supplemented group compared to the control (p<0.05), and solid-non-fat content also significantly increased by 0.4% (p<0.05). Energy corrected milk tended to increase by 3.0 kg/day (p=0.079). In conclusion, this study established that DAH can be safely incorporated into dairy cow diets up to 5% of dry matter without compromising rumen health or causing adverse metabolic effects, demonstrating its potential as a sustainable feed ingredient for enhancing milk production efficiency.
Abstract
This study aimed to determine the safe supplementation level of dried almond hull (DAH) and evaluate its effects on rumen fermentation characteristics and lactating performance in dairy cows. In Experiment 1, an in vitro rumen fermentation trial was conducted to compare fermentation parameters at 3%, 5%, and 7% supplementation levels of DAH. In Experiment 2, a crossover design feeding trial was performed using 30 Holstein dairy cows to investigate the effect of 5% DAH supplementation on milk production performance. In vitro results showed that 3~5% supplementation levels had positive effects on rumen fermentation based on total volatile fatty acid production, while 7% level showed negative effects. In the in vivo experiment, milk yield significantly increased by 3.3 kg/day in the 5% DAH supplemented group compared to the control (p<0.05), and solid-non-fat content also significantly increased by 0.4% (p<0.05). Energy corrected milk tended to increase by 3.0 kg/day (p=0.079). In conclusion, this study established that DAH can be safely incorporated into dairy cow diets up to 5% of dry matter without compromising rumen health or causing adverse metabolic effects, demonstrating its potential as a sustainable feed ingredient for enhancing milk production efficiency.