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Journal of Dairy Science Vol. 49 No. 7 816-821
© 1966 by American Dairy Science Association ®
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Nutritional Factors Affecting the Solids-Not-Fat Content of Milk1

J. T. Huber and R. L. Boman

Department of Dairy Science, Virginia Polytechnic Institute, Blacksburg

ABSTRACT

Increases in energy level and concentration of dairy cattle rations have usually resulted in increased SNF and protein in milk, presumedly through alteration of the VFA produced in the rumen. The usual pattern is an increase in the propionate content and a decrease in the acetate-to-propionate ratio. It has been suggested that the increased propionate indirectly influences the synthesis of milk protein through control of amino acid metabolism in the liver. In support of this view are studies showing elevated levels of alpha-amino nitrogen in blood plasma from feeding increased concentrates. More investigations are needed, however, to clearly delineate metabolic pathways involved in this change.

Increases in lactose content due to higher energy levels have been less consistent. This may be due to the relatively large change in blood glucose required to influence milk lactose.

Pelleting the hay portion of the ration has often resulted in higher milk SNF. This may also he attributed to changes in rumen VFA comparable to those observed on high-energy rations.

Pelleting and heat treatment of the concentrate have not significantly altered milk content of SNF or protein; neither have large additions of protein or fat to dairy rations.

FOOTNOTES

1 Invitational paper presented at the Sixtieth Annual Meeting of the American Dairy Science Association, University of Kentucky, June, 1965.






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Copyright © 1966 by the American Dairy Science Association ®.