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Ruminant Nutrition and Forage Utilization
Asian-Australasian Journal of Animal Sciences 1988;1(1): 7-12.
DOI: https://doi.org/10.5713/ajas.1988.7    Published online March 1, 1988.
Interactive influence of dietary protein and lipid in lactation
C. S. Park, Y. J. Choi, G. R. Fisher, G. M. Erickson
Abstract
Twenty cows, by order of calving, were used in a completely randomized 2횞2 factorial experiment. Variables were tow protein levels (14 and 18% crude protein) and concentration of fat (2 and 6% ether extract) in diets. Fat addition, via unprocessed whole sunflower seed, insured forage utilization in diets to meet energy requirement of cows. A total of 36 wks of lactation was subdivided into three 12-wk stages of lactation. Net energy lactation was set at 1.72, 1.57 and 1.42 Mcal/kg for each stage. Higher protein diets improved the efficiency of energy (FCM/net energy intake) which was particularly noted for diets containing high fat (85.7%). However, diets with low protein-high fat resulted in the lowest efficiency (67.7%). No difference in milk yield and butterfat was due to different levels and combinations of protein and lipid in diets. High protein diets depressed blood cholesterol and glucose compared to low-protein counterparts. Relative decline in milk production was slower for lower fat diets than for higher fat groups, especially mid to later stage of lactation. Results of this experiment tend to support our thesis on the synergistic effect of dietary protein and energy (lipid) upon efficiency of lactation.
Keywords: Protein; Lipid; Diet Interaction; Lactation Efficiency


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