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An examination of the effects of level of fish oil inclusion in the diet on rumen fermentation parameters in cattle

Published online by Cambridge University Press:  05 November 2021

C.S. Mayne ,
T.W.J. Keady  and
D A McConaghy
C.S. Mayne
Affiliation:
Agricultural Research Institute of Northern Ireland, Hillsborough, Co Down BT26 6DR, Northern Ireland
T.W.J. Keady
Affiliation:
Agricultural Research Institute of Northern Ireland, Hillsborough, Co Down BT26 6DR, Northern Ireland
D A McConaghy
Affiliation:
Department of Agriculture for Northern Ireland, Newforge Lane, Belfast BT9 5PX, Northern Ireland
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Extract

The current milk quota regime within the European Community restricts both the volume and butterfat content of milk supplies from farms. Reduction in the butterfat concentration of milk enables an increase in liquid milk supplies, provided that the national butterfat base has been exceeded. In a concurrent study (Keady and Mayne, 1998) inclusion of fish oil in the diet of lactating dairy cows depressed butterfat content by up to 15 g/kg, consequently increasing the volume of milk which may be supplied in a quota situation by 0.27. The aim of the present study was to examine if the effects of fish oil inclusion on milk fat content were mediated via changes in rumen fermentation parameters.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 226
Copyright
Copyright © The British Society of Animal Science 1998

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References

Keady, T.W.J., and Mayne, C.S. 1998. An examination of the effects of level of fish oil inclusion in the diet on forage intake, milk yield and composition of lactating dairy cattle offered two levels of concentrates. (This meeting).10.1017/S0308229600032505CrossRefGoogle Scholar