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Journal of Dairy Science Vol. 27 No. 5 385-396
© 1944 by American Dairy Science Association ®
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The Effect of Iodinated Casein (Protamone) on Milk and Butterfat Production and on the Ascorbic acid Content of the Milk*

A. H. Van Landingham1, H. O. Henderson2 and Charles E. Weakley, Jr.1

West Virginia Agricultural Experiment Station, Morgantown, West Virginia

ABSTRACT

The effect of feeding 15 grams of iodinated casein (Protamone) to milking cows in the declining part of their first lactation has been studied and the following results obtained:

  1. Changes in milk production and in the composition of the milk were apparent after about four to five days of iodinated casein feeding.
  2. Cows in the declining part of lactation showed an increase of 5 to 20 per cent in milk production and from 25 to 50 per cent in butterfat production.
  3. During the first four-weeks' feeding of iodinated casein the fat content of the milk was increased by 0.47 to 0.98 per cent above the fat content of the milk at the beginning of the experiment. When iodinated casein was discontinued for four weeks and then fed for a second four-week period, the fat content was increased by 0.90 to 2.03 per cent above the fat content of the milk at the beginning of the experiment.
  4. There was only a slight increase in the solids-not-fat content of the milk.
  5. There was a decrease of about thirty-three per cent in ascorbic acid content of the milk.
  6. There was also an increase in respiration and pulse rate, and a small decrease in body weight.

FOOTNOTES

* Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 311.

1 Departments of Agricultural Chemistry and Dairy Husbandry, respectively.

2 Departments of Agricultural Chemistry and Dairy Husbandry, respectively.






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