Influence of Chosen Stimulants on Selected Quality Ingredients of Cow's Milk and Rumen Parameters

Authors

  • Bohuslav Čermák University of South Bohemi, Faculty of Agriculture, Department of Genetics, Animal Breeding and Nutrition, Studentská 13, 370 05 České Budějovice, Czech Republic
  • Jana Hnisová University of South Bohemi, Faculty of Agriculture, Department of Genetics, Animal Breeding and Nutrition, Studentská 13, 370 05 České Budějovice, Czech Republic
  • Eva Petrášková University of South Bohemi, Faculty of Agriculture, Department of Genetics, Animal Breeding and Nutrition, Studentská 13, 370 05 České Budějovice, Czech Republic
  • Miloslav Šoch University of South Bohemi, Faculty of Agriculture, Department of Genetics, Animal Breeding and Nutrition, Studentská 13, 370 05 České Budějovice, Czech Republic
  • Bohuslav Vostoupal University of South Bohemi, Faculty of Agriculture, Department of Genetics, Animal Breeding and Nutrition, Studentská 13, 370 05 České Budějovice, Czech Republic

Keywords:

Biopolym, components of milk, rumen

Abstract

The aim of this study was to determine the effect of liquid Biopolym FZT quality components in cow milk. During the reporting period was Biopolym, administered to dairy cows of Czech Pied breed in the selected milking robots equipped and furnished keeping herringbone parlor near Czech Budejovice. It found a slight increase in the average daily milk yield. The mean daily milk yield on the robot, which is dosed at Biopolym were 25.5 lt. On the other robot, which served as a control, the mean value of daily milk yield 23.5 lt. Because the components of milk a slight increase in fat levels in milk, while the impairment of protein. The barn equipped parlor, on the contrary to reduce fat content and increase protein content. Analyses were conducted rumen contents of fistuled dairy cows after dosage of Biopolym.

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Published

2023-11-01

Issue

Vol. 44 No. 1 (2011): Scientific Papers: Animal Science and Biotechnologies

Section

Animal Feeding and Nutrition

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.