Forage of Different Physical Forms in the Diets of Lactating Granadina Goats: Nutrient Digestibility and Milk Production and Composition

¹ Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas, Departamento de Nutrición Animal, Profesor Albareda, 1, 18008 Granada, Spain
² Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva, 3, 28006 Madrid, Spain

To determine whether the energy balance of goats or characteristics of the diet consumed were the principal factors that determined milk production, feeding and digestion trials were carried out using two groups of 5 Granadina goats. The concentrate fraction of both diets was the same, but the forage fraction of the diets differed. In diet 1, the forage was in the form of long alfalfa hay, and, in diet 2, forage was in the form of pelleted alfalfa. Intake and the forage to concentrate ratio of the two diets were not significantly different, although diet 2 was more digestible. The amount of fat and protein in the milk depended on energy intake and not on dietary treatment. The milk protein of goats fed diet 2 was higher in casein. No sensible differences were noted in the fatty acid composition of the milk. Nitrogen and metabolizable energy utilization for milk production was greater for goats fed diet 2. According to the results obtained, it would seem advantageous to use pelleted alfalfa rather than alfalfa hay in the diets of goats.

Key Words: physical form of fiber • nutrient utilization • milk production • lactating goats

Submitted on April 11, 1997
Accepted on September 22, 1997

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