E3S Web Conf.
Volume 135, 2019Innovative Technologies in Environmental Science and Education (ITESE-2019)
|Number of page(s)||6|
|Published online||04 December 2019|
Effect of feeding haylage on milk and beef quality indices
Federal State Budgetary Educational Institution of Higher Education “Bashkir State Agrarian University”. Russian Federation, 450001, Ufa, ul. 50-letia Oktyabrya, 34
2 Federal State Research Institute of the Federal Penitentiary Service of the Russian Federation, Russian Federation, 125130, Moscow, Narvskaya str., 15 A
3 Federal State Budgetary Educational Institution of Higher Education “Ufa State Petroleum Technological University”, Russian Federation, 450078, Ufa, ul. Chernyshevskogo, 145.
* Corresponding author: email@example.com
The ’Silos’ software package was used to formulate diets for all of the animals involved in the study. Cows of the Holstein black-and-white breed were divided into three groups. They were fed grain and legume haylage conserved with the biological fermentation products ’Biosib’ and ’Silostan’. The milk samples were analysed for chemical composition and physico-chemical properties. It was found that compared to the control group the samples of milk obtained from the test groups contained more dry matter (by 0.08 % and 0.13 %), milk-solids-nonfat (by 0.04 % and 0.06 %), fat (by 0.04 % and 0.07 %), fat (by 0.01% and 0.03 %), lactose (by 0.02% and 0.03 %), energy value was larger by 0.56 kcal (0.77 %) and 0.98 kcal (1.35 %). The quality of raw meat was assessed after the control slaughter of the black-and-white bull calves aged 18 months. Before slaughter the animals were fed alfalfa haylage conserved with the biological fermentation product ’Biotrof’ at doses of 2, 4 and 6 l of the process solution per 1 ton of the grass. Compared to the control group the average meat samples obtained from the 1st-3rd test groups contained more dry matter (by 0.48-1.03 %), fat (by 0.29-0.84 %), protein (by 0.25.63 %), maturity rate was higher by 0.55-1.55 %, energy value per 1 kg of meat was higher by 155-436 kJ (2.03-5.70 %; P<0.05).
© The Authors, published by EDP Sciences, 2019
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