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Effects of silage fermentation on milk protein and fat content and yield

Published online by Cambridge University Press:  20 November 2017

H. Khalili ,
J.I. Nousiainen ,
S. Jaakkola ,
T. Heikkilä  and
P. Huhtanen
H. Khalili
Affiliation:
Agricultural Research Centre, FIN-31600 Jokioinen, Finland
J.I. Nousiainen
Affiliation:
Agricultural Research Centre, FIN-31600 Jokioinen, Finland
S. Jaakkola
Affiliation:
Agricultural Research Centre, FIN-31600 Jokioinen, Finland
T. Heikkilä
Affiliation:
Agricultural Research Centre, FIN-31600 Jokioinen, Finland
P. Huhtanen
Affiliation:
Agricultural Research Centre, FIN-31600 Jokioinen, Finland
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Extract

The extent and type of in-silo fermentation has a profound influence on the composition of nutrients absorbed from the digestive tract of dairy cows (Choung & Chamberlain, 1993; van Vuuren et al. 1995). The amount of amino acids absorbed from the small intestine decreases when the extent of in-silo fermentation is increased due to reduced efficiency of microbial protein synthesis. The ratio of lipogenic to glucogenic VFA increases when in-silo fermentation is restricted, since silage lactic acid generally increases propionate in rumen VFA, whereas WSC in silage increases acetate, butyrate or both. The purpose of this study was to estimate quantitative relationships between silage fermentation characteristics and milk production using data based on mean treatment values of production parameters and silage fermentation characteristics.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2000 , 2000 , pp. 150
Copyright
Copyright © The British Society of Animal Science 2000

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References

Chamberlain, D.G. and Choung, J.-J. 1993.The nutritional value of grass silage. In: O'Kiely, P. et al. (eds.). Silage Research 1993. Proceedings of the 10th International Conference on Silage Research. p. 131–136.Google Scholar
van Vuuren, A.M., Huhtanen, P. and Dulphy, J.-P. 1995. Improving the feeding and health value of ensiled forages. In: Journet, M et al. (eds.). Recent Developments in the Nutrition of Herbivores. INRA, Paris. p. 297–307.Google Scholar