Regularities of milk protein formation depending on feeding factor
Authors:   Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Nikolaev D.V. , Surkova S.A. ,   Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Mosolov A.A. ,   Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Mosolova N.A. ,   Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Published: September 2024

Purpose. Studying the patterns of formation of the dairy herd productivity of Red Steppe breed and the main indicators of the quality of milk as a raw material, depending on the use of lactulose-based feed additives and determining the quality of the butter produced. Materials and Methods. The experiment was carried out in the conditions of the breeding farm-collective farm named after Lenin during 194 days on 45 lactating cows of the red steppe breed, divided into three groups. Each group included 15 animals. Experimental control animals (first group) were fed standard composition feed (SCF), the second group were fed the lactulose-containing additive “Lactuvet-1” in addition to the SCF, the third group were fed SCF plus “LactuSuper”. Both additives were added to the mass of concentrated feed at a rate of 0.5%. The results on the content of fat, protein, and MSNF in milk were obtained using a “Lactan” type device (Sibagropribor, Novosibirsk, Russia). Butter production and its organoleptic evaluation were carried out in accordance with GOST 32261-2013. The analysis of the results obtained during the experiment was carried out using mathematical, statistical methods, as well as variation statistics (Plokhinsky N.A., 1970). At the same time, the degree of significance of the difference was established using the Student-Fisher method. Results. The introduction of lactulose-containing feed additives into the diets of cows during lactation contributed to the positive dynamics of their milk productivity. The superiority of the animals of the third experimental group (“LactuSuper”) over the second (“Lactuvet-1”) and the first (feed of standard composition) was 93 and 419 kg. The highest concentration of dry matter, MSNF, total protein and casein was found in the milk of cows of the same group. The highest rate of cream production was found in the second and third groups. When compared with the first group (control), their advantage in this indicator was 3.14 and 4.26%. The butter produced from the milk of animals of group III exceeded the butter of animals of the same age of groups I and II in terms of fat content by 0.85 (P≥0.99) and 0.55% (P≥0.95); mass fraction of moisture – by 1.3 (P≥0.99) and 0.80% (P≥0.99); proteins - by 26.32 (P≥0.99) and 14.62% (P≥0.99); MSNF – by 0.49 (P≥0.95) and 0.29%; total fatty acids – by 9.63 (P≥0.99) and 3.52%, respectively. The experimentally produced butter from all studied groups had high organoleptic characteristics. Conclusion. The use of lactulose-containing additives in feeding lactating cows made it possible to increase the level of milk yield, accumulate more nutrients in milk and produce butter with a higher content of fat, protein, MSNF and fatty acids.