Aurthors: A. V. PEREVOZCHIKOV, postgraduate student of the department of feeding and breeding of farm animals, S. L. VOROBIEVA, doctor of agricultural sciences, associate professor, professor of the department of feeding and breeding of farm animals, G. Yu. BEREZKINA, doctor of agricultural Sciences, associate professor, professor of technology of processing of animal products, Izhevsk State Agricultural Academy (11 Studencheskaya Str., 426069, Izhevsk; phone: +7 922 512-53-39; e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.)
Keywords: cereal syrup, first-serving cows, milk productivity, milk quality, technological properties, cheese, yogurt.
Abstract: Filling the deficiency of essential nutrients in cattle rations in order to preserve the achieved level of productivity and animal health is of paramount importance in animal husbandry. The use of liquid grain syrup in the feeding of first-calf cows of Kholmogory breed, made on the basis of rye, made it possible to maintain the achieved result and increase the level of milk production. The studies were carried out in the enterprise of the Udmurt Republic. On the basis of this agro-industrial complex, the development for the production of grain syrup was established. A comparative analysis of three groups of animals clearly shows the effectiveness of using this component in the diet of cows. The yield of cows for lactation when using cereal molasses was 7702 kg, which is 157 kg more than in the control group. The quality characteristics of milk were also improved: the mass fraction of fat by 0.17 % (3.78 %) and the mass fraction of protein by 0.07 % (3.18 %). Milk obtained from animals of experimental group II with the use of grain syrup is more suitable for the production of milk processing products. Milk consumption for the production of 1 kg of cottage cheese was 6.43 kg, which is less by 0.74 kg compared with the control group. A similar trend is observed in the production of cheese. 8.7 kg was spent on the production of 1 kg of cheese in the experimental group II, while 10.2 kg of milk was consumed from the animals of the control group. Thus, the use of grain-like molasses in the feeding of cows effectively affects their productivity and the quality characteristics of milk, as well as in the production of processed foods.
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