Effects of Different Combinations of Roughages on Flavor Substances in Raw Milk of Dairy Cows

MIN Wanping; JIANG Linshu; WANG Zongyi; WANG Junjie; FANG Luoyun; JIN Kai; LIU Xuhang

doi:10.3969/j.issn.1006-267x.2014.04.015

Chinese Journal of Animal Nutrition >

2014 , Vol. 26 >Issue 4: 962 - 968

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.04.015

Ruminant Nutrition

Effects of Different Combinations of Roughages on Flavor Substances in Raw Milk of Dairy Cows

MIN Wanping ,
JIANG Linshu ,
WANG Zongyi ,
WANG Junjie ,
FANG Luoyun ,
JIN Kai ,
LIU Xuhang

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Beijing University of Agriculture, Beijing 102206, China

Received date: 2013-10-01

Online published: 2014-04-01

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Abstract

In order to study the effects of different combinations of roughages on flavor substances in raw milk of dairy cows, eighteen Holstein cows at mid-lactation period with similar body weight, age and parity were randomly assigned to three groups with six cows in each group, based on feeding total mixed ration (TMR), the percentage Chinese wildrye in roughage was adjusted, which was 100% Chinese wildrye (control group), 50% Chinese wildrye + 50% dried alfalfa hay (test group 1), and 50% Chinese wildrye + 25% dried alfalfa hay + 25% maize straw (test group 2), respectively. The pre-test period lasted for 15 days, and the test period lasted for 35 days.The results showed as follows: 1) daily milk yield in test group 1 on day 36 was significantly higher than that in control group (P<0.05); daily milk yield on days 36, 43 and 50 was significantly decreased compared with that on day 1 (P<0.05). Milk fat content in test group 1 was significantly increased compared with that in test group 2 (P<0.05); milk protein and lactose contents in test group 1 were significantly increased compared with those in control group (P<0.05). 2) Esters content on day 15 (4.53 ng/mL) was the highest, and was significantly higher than that on days 36 and 50 (P<0.05); aldehyde ketones content on day 36 (5.44 ng/mL) was the highest, and was significantly higher than that on days 15 and 50 (P<0.05); hydrocarbyls content in test group 2 on day 15 was significantly higher than that in control group (P<0.05); heterocycles content in test groups 1 and 2 on day 50 was significantly decreased compared with that on day 36 (P<0.05). The results indicate that based on not changing concentrate percentage in TMR, the adjustment of combinations of roughages can increase the contents of alcohols and aldehyde ketones, decrease the content of unacceptable flavor substances, and improve milk quality. The optimal combination is 50% Chinese wildrye, 25% dried alfalfa hay and 25% maize straw.

Key words： roughage combination, raw milk; flavor substance

Cite this article

MIN Wanping , JIANG Linshu , WANG Zongyi , WANG Junjie , FANG Luoyun , JIN Kai , LIU Xuhang . Effects of Different Combinations of Roughages on Flavor Substances in Raw Milk of Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2014 , 26(4) : 962 -968 . DOI: 10.3969/j.issn.1006-267x.2014.04.015

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