11331

892 دكتري

دكتري

علوم دامي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1395

چهارده، 173ص.: مصور

مسعود عليخاني، غلامرضا قرباني

علي صادقي

كامران رضا يزدي، ابراهيم قاسمي، مهدي كديور

1395/04/23

مهندسي كشاورزي

ID892 دكتري

Effects of Processing of Dietary Protein Soybean and Carbohydrate Corn Sources and Dietary Protein Levels on Performance and Milk Fatty Acids Profile of Holstein Cows Fed Low Forage Diets Hassan Rafiee hassan rafiee@ag iut ac ir May 11 2016 Department of Animal Sciences College of Agriculture Isfahan University of Technology Isfahan 84156 83111 Iran 1 Masoud Alikhani Alikhani@cc iut ac ir 2 Gholam Reza Ghorbani ghorbani@cc iut ac ir 3 Ali Sadeghi Sefidmazgi sadeghism@cc iut ac ir College Graduate Coordinator M M MajidiAbstractTwo experiments were conducted to investigate the effects of soybean processing in experiment 1 and also effects ofprotein levels and corn processing in experiment 2 on intake feeding and chewing behavior and milk fatty acidprofile of Holstein cows using replicated Latin square design In experiment 1 control diet contained lignosulfonate treated soybean meal and calcium salts of fatty acids and Diets 2 3 and 4 contained soybeans roasted at 115 130 or145 C respectively Milk yield were greater for control than for the roasted soybean diets Milk fat was higher forcontrol and soybeans roasted at 130 C than for those roasted at either 115 or 145 C No differences were observedbetween diets on feed efficiency Milk from cows fed roasted soybeans had more long chain and less medium chainfatty acids FA than milk from cows fed control Compared with milk from cows fed the control diet total milk fatcontents of conjugated linoleic acid CLA cis9 trans11 CLA cis C18 2 cis C18 3 and C22 0 were higher for cowsfed the roasted soybean diets In summary results showed that cows fed control had higher DMI and milk yield thancows fed roasted soybean diets Among different roasting temperatures 115 130 and 145 C soybeans roasted at115 C led to higher milk production and lower DMI Cows fed roasted soybeans regardless of the roasting temperature had more unsaturated FA in milk Using roasted soybeans in dairy cow rations could therefore improve the healthindices of milk for human nutrition In experiment 2 diets contained either finely ground corn FGC or steam flakedcorn SFC based on either a low protein LP 14 8 or high protein HP 16 2 content Compared with HP fedcows cows receiving LP diets had greater digestibility by similar DMI Cows fed HP diets had greater milk productionand lower milk fat percentage than cows fed LP diets Compared with milk from cows fed the LP diet total milk fatcontents of CLA cis9 trans11 CLA and unsaturated FA were higher for cows fed HP diets Cows receiving SFC had alower intake of nutrients and milk fat percentage similar milk production and higher milk feed ratio than cows fedFGC Blood glucose and nitrogen efficiency were greater and blood urea and rumen nitrogen were lower in cows fedSFC than cows fed FGC Compared with milk from cows fed the SFC diet total milk fat contents of CLA cis9 trans11 CLA and unsaturated FA were lower for cows fed FGC diets Mean particle size of SFC diets was higher thanFGC diets and cows fed SFC had similar chewing time and lower chewing rate than cows fed FGC Results indicatethat employing a 14 8 protein diet is insufficient for maximum milk production Cows fed LP diets had similar milk feed ratio and greater N efficiency Compared with FGC diets SFC diets improved feed and N efficiency and reducedN loss Keywords roasted soybeans milk fatty acids finely ground corn steam flaked corn protein level

مسعود عليخاني، غلامرضا قرباني

علي صادقي

كامران رضا يزدي، ابراهيم قاسمي، مهدي كديور