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Journal of Dairy Science Vol. 81 No. 11 2924-2933
© 1998 by American Dairy Science Association ®
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Alteration of Milk Fat by Variation in the Source and Amount of Starch in a Total Mixed Diet Fed to Dairy Cows

S. Jurjanz 1, O. Colin-Schoellen 1, J. N. Gardeur 2, and F. Laurent 1

1 Laboratoire de Sciences Animales, Associé à l'Institut National de Recherches Agronomiques, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, 2 Avenue de la Forêt de Haye, B.P. 172, 54 505 Vandoeuvre-lès-Nancy, France
2 Laboratoire de Sciences Animales, Associé à l'Institut National de Recherches Agronomiques, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, 2 Avenue de la Forêt de Haye, B.P. 172, 54 505 Vandoeuvre-lès-Nancy, France and Département de Biologie Appliquée, Institut Technologique Universitaire de Nancy-Brabois, Université Henri Poincaré Nancy I, Le Montet, 54 601 Villers-lès-Nancy, France

The effect on milk yield and composition of the supplementation of the diets of dairy cows with wheat or potato peelings was studied at three different starch intakes (<5, 6, and >7.5 kg/d) for dry matter intakes around 20 kg/d. Starch supply was varied using different dietary concentrations of corn silage. Trials were conducted using Latin square designs, and all cows were fed a total mixed diet composed of corn silage, grass silage, or both; soybean meal; a mixed meal with formaldehyde treatment; minerals; and one of the following energy concentrates: potato peelings or wheat. Dry matter and energy intakes varied significantly only at the low starch concentration; higher intakes were observed when the potato peelings were fed. Body weight, milk yield, true protein content, lactose content, and protein yield were not affected by treatment. Milk fat content was higher (+3.3 g/kg) when potato peelings were fed at the high starch concentration but was unaffected at the low and medium starch concentration. Slow degradation of starch from the potato peelings in the rumen could enhance a higher delivery of precursors of milk fat synthesis in the udder. The effect on fat yield differed among starch concentrations. Milk fat content appeared to decrease for cows fed diets containing quickly degradable starch at a starch intake >7 kg/d.

Key Words: dairy cow • milk fat content • starch type • starch concentration

Submitted on December 12, 1997
Accepted on July 6, 1998






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