HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Espe, D. Articles by Cannon, C. Y. Search for Related Content PubMed Articles by Espe, D. Articles by Cannon, C. Y.

The Influence of the Physical Character of the Roughage on the per cent of Fat Secreted in the Milk¹

Iowa Agricultural Experiment Station

ABSTRACT

Recently it was reported: "the fat content of the milk produced may be varied more than sixty per cent, at will, for the entire lactation by changing the physical characteristics of the roughage which the cow receives. This can be done at will and without changing the quantity of milk produced."² Two trials at this Station, in which the roughage was ground, should throw additional light on this subject. In the first double-reversal trial, a grain mixture consisting of three parts ground corn, three parts ground oats and one part linseed oil meal was fed, together with corn silage and a good grade of alfalfa hay. During alternate periods the alfalfa was cut into lengths of one-fourth inch and fed mixed with the grain. Actually much of the alfalfa was reduced to a powder or was in the nature of a finely ground meal. Four animals in each group completed the trial.

¹ Journal Paper No. J-638 of the Iowa Agricultural Experiment Station, Amos, Iowa. Project No.416.

² Powell, E. B. One cause of fat variation in milk. Mimeographed abstract of paper present at the annual meeting of the American Society of Animal Production, Chicago, December, 1938.