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Special Diets for the Production of Low Fat Milk and More Efficient Gains in Body Weight

Department of Dairy Husbandry, University of Maryland, College Park

ABSTRACT

It was first observed by Powell (5, 6) that the fat content of milk could be decreased by feeding low-roughage, high-concentrate diets by grinding the hay. It has also been reported that the fat decrease was accompanied by a decrease in the proportion of ruminal acetate and an increase in the proportion of ruminal propionate (2, 8). An even greater decrease in milk fat content occurred when "flaked maize" was fed with small amounts of hay (3). Other studies (7) showed that it was difficult to decrease the fat content of the milk on rations made up of as little as 4 lb. of hay plus an unheated concentrate, but that when the concentrate was made up of cooked ingredients and fed with 6–7 lb. of alfalfa hay, a marked decrease occurred. From 4 to 6 wk. were required to obtain the maximum decrease, the greatest decrease occurring at about the time of the greatest change in the proportions of the rumen volatile fatty acids (VFA).