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Reducing Fat in Milk and Dairy Products by Feeding

Animal Science Extension, University of California, Davis 95616

ABSTRACT

Increasing the amount of grain and other concentrates and reducing the amount of hay and other roughages in a dairy cattle ration changes the normal pattern of ruminal fermentation, resulting in production of less acetic acid and more propionic acid in the rumen. Fine grinding and pelleting of the ration gives similar results. These changes of ruminal fermentation are accompanied by a depression in milk fat synthesis, a slight increase in milk protein synthesis, and an increase in body fat deposition.

High grain can affect adversely ruminal microbes and papillae lining the rumen wall, resulting in poorer feed efficiency, less milk production, and more metabolic disturbances at or near parturition.

Use of more grains and less roughages in dairy rations decreases the value of the cow as a converter of nonutilized forages and fibrous by-products into palatable and nutritious human foods, milk and meat. It also would increase the competition between cows and humans for available grain supplies if world population continues to increase.