Document Detail

Variation in nutrients formulated and nutrients supplied on 5 California dairies.
MedLine Citation:
PMID:  24035027     Owner:  NLM     Status:  Publisher    
Computer models used in ration formulation assume that nutrients supplied by a ration formulation are the same as the nutrients presented in front of the cow in the final ration. Deviations in nutrients due to feed management effects such as dry matter changes (i.e., rain), loading, mixing, and delivery errors are assumed to not affect delivery of nutrients to the cow and her resulting milk production. To estimate how feed management affects nutrients supplied to the cow and milk production, and determine if nutrients can serve as indexes of feed management practices, weekly total mixed ration samples were collected and analyzed for 4 pens (close-up cows, fresh cows, high-milk-producing, and low-milk-producing cows, if available) for 7 to 12 wk on 5 commercial California dairies. Differences among nutrient analyses from these samples and nutrients from the formulated rations were analyzed by PROC MIXED of SAS (SAS Institute Inc., Cary, NC). Milk fat and milk protein percentages did not vary as much [coefficient of variation (CV) = 18 to 33%] as milk yield (kg; CV = 16 to 47 %) across all dairies and pens. Variability in nutrients delivered were highest for macronutrient fat (CV = 22%), lignin (CV = 15%), and ash (CV = 11%) percentages and micronutrients Fe (mg/kg; CV = 48%), Na (%; CV = 42%), and Zn (mg/kg; CV = 38%) for the milking pens across all dairies. Partitioning of the variability in random effects of nutrients delivered and intraclass correlation coefficients showed that variability in lignin percentage of TMR had the highest correlation with variability in milk yield and milk fat percentage, followed by fat and crude protein percentages. But, variability in ash, fat, and lignin percentages of total mixed ration had the highest correlation with variability in milk protein percentage. Therefore, lignin, fat, and ash may be the best indices of feed management to include effects of variability in nutrients on variability in milk yield, milk fat, and milk protein percentages in ration formulation models.
H A Rossow; S S Aly
Related Documents :
25021307 - Pc.78 how do we and how should we optimise nutrition during therapeutic hypothermia?
24795307 - A meta-analysis of the feed intake and growth performance of broiler chickens challenge...
1390617 - Different effects of casein and soyabean protein on gastric emptying of protein and sma...
23549807 - Relationship between milk and calcium intake and lipid metabolism in female patients wi...
6650627 - A longitudinal study of changes in aerobic fitness, body composition, and energy intake...
3907297 - Dietary factors and hypertension.
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-9-11
Journal Detail:
Title:  Journal of dairy science     Volume:  -     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2013 Sep 
Date Detail:
Created Date:  2013-9-16     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Veterinary Medicine Teaching and Research Center, School of Veterinary Medicine, University of California, Davis, 18830 Road 112, Tulare 93274; Department of Population Health and Reproduction, School of Veterinary Medicine, University of California, Davis, One Shields Avenue, CA 95616. Electronic address:
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Short communication: In vitro antimicrobial susceptibility of Mycoplasma agalactiae strains isolated...
Next Document:  Crystallization mechanisms in cream during ripening and initial butter churning.