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Effect of Dietary Lactose on Milk Composition and Rumen Volatile Fatty Acids¹

Department of Dairy Science, Virginia Polytechnic Institute, Blacksburg

ABSTRACT

The substitution of lactose for ground-shelled corn in a dairy concentrate resulted in a higher per cent fat in milk. Milk, SNF, protein, and lactose-mineral were not altered. Rumen butyrate was higher and acetate lower on the lactose ration, whereas propionate and acetate-to-propionate ratios were unchanged. There was a trend for milk yields and crude fiber digestibility to be lower on lactose, but dry matter digestibility and nitrogen balance were not affected by treatment.

¹ Supported in part through funds provided by the Dairy Foundation of Virginia.

² Present address: Department of Dairy, Michigan State University, East Lansing.

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