The nutritive value of artificially dried grass and its effect on the quality of milk produced by cows of the main dairy breeds

Watson, S. J.; Ferguson, W. S.

doi:10.1017/s0021859600021900

Cited by 9 publications

(1 citation statement)

References 8 publications

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“…. The experiment has confirmed the finding that was obtained in the previous short period, change-over, experiment (1), namely that artificially dried grass has replaced an equal weight of nutrients in the form of concentrated foodstuffs without significantly affecting the yield of millr, butter-fat percentage or live weights of the cows.…”

Section: Discussionsupporting

confidence: 83%

The value of artificially dried grass, silage made with added molasses and A.I.V. fodder in the diet of the dairy cow and their effect on the quality of the milk, with special reference to the value of the non-protein nitrogen

Watson¹,

Ferguson²

1936

J. Agric. Sci.

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An experiment has been carried out with dairy cows to measure the value of artificially dried grass, silage made with added molasses and A.I.V. fodder (silage made with mineral acid in quantity sufficient to bring the pH of the mass to between 3·0 and 4·0) in the diet, on the yield and quality of the milk. A preliminary period of 3 weeks when all cows were on the control diet was followed by an experimental period of 17 weeks. There were four treatments: a control ration consisting of hay, roots and concentrates; one in which artificially dried grass replaced part of the concentrates; a third in which molassed silage was fed; and a fourth including A.I.V. fodder. There were originally five blocks of four cows each, the four treatments being randomised in each block, each block of cows standing together in the cowshed to eliminate any possible effect of position. One block went dry after 8 weeks, but the remaining four blocks completed the experiment.

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Section: Discussionsupporting

confidence: 83%

The value of artificially dried grass, silage made with added molasses and A.I.V. fodder in the diet of the dairy cow and their effect on the quality of the milk, with special reference to the value of the non-protein nitrogen

Watson¹,

Ferguson²

1936

J. Agric. Sci.

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II. Nutrition

Morris

1937

Journal of Dairy Research

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The process of evacuation of the rumen is a subject of immediate importance in the feeding of ruminants. Columbus(l) has investigated this matter in great detail. Within 2 hours of ingestion the test meal was uniformly distributed in the rumen of sheep and goats. The major portion of the meal left the rumen in 24 hours and completely in 8-12 days. Faecal excretion of the test meal commenced in 12-15 hours, reaching a maximum at 2 days. The excretion was complete in 15-20 days. The rate of passage of the food through the alimentary tract was accelerated by green food. Fasting before the test meal delayed food movement at first but the total time of passage was unchanged. With no roughage the emptying time of the rumen was delayed to 17-20 days and complete excretion to 22-23 days. With lambs milk passed straight into the abomasum and excretion reached a maximum in 24 hours. The rate of passage of foods has been used to determine the oesophageal reflex action (2). This has been gauged by the rate of excretion of stained straw particles; the more effective the reflex the more rapid the excretion. In young ruminants dry foods had no effect on the reflex action whereas liquids caused a marked reaction. In adult animals the reflex was seldom obtained. Lenkeit & Columbus (3) also studied regurgitation from the abomasum into the rumen. Lambs (3-5 months old) were given 500 ml. of water or milk containing KI and rumen contents and urine were tested for iodine. The liquid went directly into the abomasum, yet in 1 hour iodine was found in the rumen. With sheep (> 1 year old) the liquid passed directly into the rumen. No absorption from the rumen could be found. With a copper sulphate solution Ross(4) found with adult sheep that the liquid went directly into the abomasum through the oesophageal groove. The closing of the groove is apparently a reflex elicited by contact of the solution with the mouth and pharynx. Passage of the solution directly into the oesophagus did not close the groove.The effect of different types of milk on rate of passage has received attention. Sheehy(5) noted that many pail-fed calves had diarrhoea and subsequently died, due apparently to the formation of a dense white curd in the abomasum. With milk from newly calved cows, or with milk and water (50 per cent), a more flocculent curd was found. The milk passed more readily through the alimentary tract and no hard curd was noted in the abomasum. Fat is also important for the production of a friable curd which will readily leave the true stomach (6). With separated milk the curd was viscous and stringy and took much longer to leave the abomasum than milk with 6 per cent fat. The effect of heat treatment on the curd tension of skim milk has been studied(7). Boiling for 3 min. caused a lowering of curd tension by 80 per cent, pasteurizing for 30 min. at 142° F., a lowering of 20 per cent, while autoclaving for 15 min. at 242° F. gave no curd tension. On feeding, 2 litres of raw skim milk left the abomasum in 12-18 hours, whereas the boiled and autoclave...

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Section D. The Nutritional value of milk and milk products

Kon

1938

Journal of Dairy Research

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Introduction. General. Cow's milk: I. Nutritional value as estimated in laboratory and field experiments. A. Raw milk (and butter in the cases of vitamins A and D). (a) General. (b) Vitamins, (i) General. (ii) Vitamin A and carotene, (iii) Vitamin B complex, (iv) Vitamin C. (v) Vitamin D. (c) Other factors, (i) Lactose. (ii) Soft curd milk, (iii) Minerals, (iv) Milk proteins. B. Treated milk. (a) Heated milk, (i) General. (ii) Vitamins, (iii) Other factors. (6) Irradiated and vitaminized milk. C. Milk products. (o) Cheese. (b) Dried and evaporated milk. II. Nutritional value of milk for human beings. A. General effects. B. Effect of treatment, (o) Heated milk. (6) Irradiated and vitaminized milk.

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The nutritive value of artificially dried grass and its effect on the quality of milk produced by cows of the main dairy breeds

Cited by 9 publications

References 8 publications

The value of artificially dried grass, silage made with added molasses and A.I.V. fodder in the diet of the dairy cow and their effect on the quality of the milk, with special reference to the value of the non-protein nitrogen

The value of artificially dried grass, silage made with added molasses and A.I.V. fodder in the diet of the dairy cow and their effect on the quality of the milk, with special reference to the value of the non-protein nitrogen

II. Nutrition

Section D. The Nutritional value of milk and milk products

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