Keywords
calidad láctea
lactancia
contaminación microbiana
fermentación
producción
proteína
alimentación
animales
fermentación en estado sólido apple residue
milk quality
lactation
microbial contamination
fermentation
production
protein
feeding
animals
solid-state fermentation
How to Cite
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) in the first component for the control treatment and the second toward treatment, as AP-SSF succeeded in increasing the percentage of milk fat. For Staphylococcus sp., Streptococcus sp. and Total coliform differences (P < 0.05) in favor of the treatment were achieved AP-SSF and decreased the CFU / mL for Salmonella sp. while there was no difference (P > 0.05). Volatile fatty acids showed statistical difference (P < 0.05) for Acetic, Propionic, and Butyric acids. AP-SSF treatment for the rest of the parameters ruminal pH, ammonia, and protozoa did not show any significant 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.
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