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Effect of different sources of supplemental protein on performance and on ruminal pH and NNH3 of Holstein dairy cows

Published online by Cambridge University Press:  22 November 2017

H Gholizadeh ,
A Naserian ,
R Valizadeh ,
A Tahmasebi  and
M Sari
H Gholizadeh*
Affiliation:
Ferdowsi university of mashhad, Mashhad, Islamic Republic of Iran
A Naserian
Affiliation:
Ferdowsi university of mashhad, Mashhad, Islamic Republic of Iran
R Valizadeh
Affiliation:
Ferdowsi university of mashhad, Mashhad, Islamic Republic of Iran
A Tahmasebi
Affiliation:
Ferdowsi university of mashhad, Mashhad, Islamic Republic of Iran
M Sari
Affiliation:
Ferdowsi university of mashhad, Mashhad, Islamic Republic of Iran
*
Email: h_ghooliezade@yahoo.com
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Extract

Pistachio hull (PH) is the main pistachio by-product produced from the pistachio dehulling process. The product consists of 12.7, 5.7, 16.6, 25, and 20% ash, EE, CP, NDF, and ADF, respectively and can be used as a feedstuff for ruminant animals. It is a mount of energy, fibre and potassium (Naserian and Vahmani, 2005). Because its constitutive tannin content can bind protein and cellulose, it was hypothesized that PH tannin can decrease the digestibility of protein. There is no clear consensus amongst researchers on the effect of dried pistachio by product on milk yield, milk composition, rumen fluid pH and N-NH3 concenteration. The main objective of this experiment was to evaluate effects of different sources of supplemental protein with dried pistachio by product on milk yield, milk composition rumen fluid pH and N-NH3 concenteration of dairy cows.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 153
Copyright
Copyright © The British Society of Animal Science 2009

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References

Bohluli, A, Naserian, AA, Valizadeh, R and Eftekharshahroodi, F. adsa.asas.org/meetings/2007/abstracts.Google Scholar
Naserian, A. A. And Vahmani, P.. 2005.IV international symposiumon pistachio and almond_ISIH_Tehran _Iran, may 22-25.P 182-3Google Scholar