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Effect of Feeding Various Levels of 2,6-Di-Tertiarybutyl-4-Methyl Phenol to Lactating Dairy Cows¹

Storrs (Conn.) Agricultural Experiment Station

ABSTRACT

The antioxidant 2,6-di-tertiarybutyl-4-methyl phenol (BHT) has been approved as an additive to poultry rations and also has been approved for human consumption (1). Although a recent report by DeLuca et al. (2) indicated that BHT, when fed at 0.01% of ration (90% dry matter basis), was ineffective in reducing the incidence of copper-induced oxidized milk flavor, the possible effectiveness when higher levels of BHT are fed to lactating dairy cows was recognized and the present study was undertaken to explore this possibility.

Two separate trials were conducted, Experiment I from February to March, 1956, with 16 cows (12 Guernseys and four Holsteins) and Experiment II from November to December, 1956, also with 16 cows (eight Guernseys and eight Holsteins). The animals were selected for producing milk which would exhibit oxidized flavor 72 hr. after the addition of 5.0 p.p.m. of Cu⁺⁺. The cows were randomly assigned in replicates of four animals each, restricted with respect to breed, to one of four levels of BHT—0.00, 0.01, 0.03, or 0.09% of ration (90% dry matter basis).

¹ This study was in part supported by grants from the American Cyanamid Co., Chas. M. Cox Co., and the Chas. H. Hood Dairy Foundation. The authors wish to acknowledge the technical assistance of G. R. Harrington and R. M. Prouty.