Effect of High Concentrate Corn Stalk Particle Size on Physical State and Production Performance of Lactating Dairy Cows

• 作者: Xueyan Lin Deqing Zhang Lin Ju Yiyao Zhang Yue Jiang Qiuling Hou Zhiyong Hu Yun Wang Zhonghua Wang
• 来源期刊: 生命科学与技术进展(英文)
• 学科: 农学
• 关键词: Corn Stalk Lactating Dairy Cow Production Performance
• 年，卷（期）: 2021,（2）
• 页码范围: 45-63
• 页数: 19页
• 分类号: S82

摘要

In order to realize the application of corn stalk in cow feed, we designed experiments to explore the effect of a certain proportion of corn stalk on the performance of lactating dairy cows. 9 multiparous mid-lactating cows were allocated at random to three groups, each containing 3 intact cows. The trial <span style="font-family:Verdana;">consisted of three periods and three dietary treatments with a 3 × 3 Latin</span> <span style="font-family:Verdana;">square design. The diets were normal concentrats plus dried corn stalk</span><span style="font-family:Verdana;"> chopped to 5 - 8 cm long (N), high concentrates plus dried corn stalks chopped to a length of approximately 5 - 8 cm by a mower (H) while the milled corn stalks were passed through a pulviser with a 2 cm pore size (MH). Each cow was measured for dry matter intake (DMI), ruminal pH, rumen fermentation, se</span><span style="font-family:Verdana;">lective feeding behavior and production performance. The results showed</span><span style="font-family:Verdana;"> that MH led to a significantly higher intake of DM, neutral detergent fiber (NDF), forage NDF (FNDF), acid detergent fiber (ADF), crude protein (CP) and organic matter (OM) than N and H (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> < 0.05). Cows fed H and MH showed similar selective feeding behavior, while those fed H showed various selectiv</span><span style="font-family:Verdana;">ity for the dietary component. MH resulted in a significantly higher milk</span><span style="font-family:Verdana;"> production (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> < 0.05), and tended to have a higher milk fat production than N (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> = 0.055). There were no significant differences in the milk components (</span><i><span style="font-family:Verdana;">P</span></i><span style="font-family:Verdana;"> = 0.424) and lactose (</span><i><span