Effect of Synergistic Probiotic Cultures, Organic Acid and Adsorbent “X” on Dairy Cows' Productivity, Quality of Production and Wellness

Author of the thesis: Jovita Lionikienė, master student of Animal Husbandry Technology study program. Supervisor of the thesis: Ieva Kudlinskienė. Institution of studines - – Lithuanian University of Health Sciences, Veterinary Academy, Faculty of Animal Sciences, Institute of Animal Rearing Technologies. Revalence of the topic. Effect of synergistic probiotic cultures, organic acid and adsorbent „X“ on aairy cows' productivity, quality of production and wellness. Keywords: Dairy cows, probiotic, milk quality. Aim of the thewsis – to evaluate of synergistically active probiotic cultures, organic acids and adsorbents „X“ on productivity, production quality in feeding experiment with dairy cows. Objectives of the thesis: 1. Identify changes in the amount of haptoglubin in cow's milk in mitobot by using a combination of synergistic probiotic cultures, organic acids and adsorbents ,,X”; 2. To investigate the influence of rations supplemented by synergistically active probiotic cultures, organic acid and adsorbent combination „X“ on cow productivity, milk composition - protein, fat, lactose, somatic cell count and urea concentration; 3. To investigate the effect of ration supplemented synergistic probiotic cultures, organic acids and adsorbents on the effect of „X“ on cows rumen fermentation processes, in the determination of rumen content - dry matter, infusion rate, pH, total amount and percentage of volatile fatty acids (LRR); total and ammonia nitrogen content; 4. Analyze milk fatty acids using a synergistic combination of probiotic cultures, organic acids and adsorbents „X“ in the diet of milking cows. The method of research The research work was carried out during the period of 2017-2018 at LSMU, Institute of Animal Production Technology, Laboratory of Animal Meat Quality and Meat Quality Evaluation; Center for Practical Training and Testing, Muniškiai Farm. For the feeding experimental with Lithuanian Black and White cow (based by age, productivity and calving) of (10 - in the control group and 10 - in the experimental group) were selected for feeding. The research was madeby two periods: preparatory - 14 days and an experimental for - 90 days. Control group cows were fed on the farm in the usual diet without supplementing the „X“ supplement. The experimental cows were fed on the farm in a normal diet, supplemented by a combination of synergistically active probiotic cultures, organic acids and adsorbents „X“. Results 1. Haptoglobin concentration in cow's milk was negligible during the trial period. 2. During the trial period, the productivity of dairy cows in the study group was recorded compared to the control group. For the experimental group premilked 3.52 kg or 10.88% more than in the control group of cows (p> 0.05), while the base milk was caught at 672.71 kg or 18.9 percent. more than the control group cows (p> 0.05). Also during the test period, the milk fat content of the test group increased by - 0.45%. (p> 0.05), like milk protein content of 0.06 percent. (p> 0.05) So we can say that the addition of synergistically active probiotic cultures, organic acids and adsorbents ,,X” increased fat and protein content in milk. However, the feed additive used had no significant effect on lactose content and urea concentration in cow's milk and no statistically significant differences between the control and study groups (p> 0.05). But the used feed additive ,,X” consistently reduced the somatic cell concentration in the milk of test cows. This supplement reduced the somatic cell concentration in the study group by 44.33% after the first month of the test. (p> 0.05) after 60 days. 32.42 percent, and after 90 days 34.26 percent. (p> 0.05) compared to the control group. 3. The feed additive used did not have a significant effect on the concentration of fatty acids in milk. However, after the third test month, the amount of saturated fat in the study group decreased from 0.36% at the start of the test. (p˃0.05). In parallel, the amount of monounsaturated fat in the study group increased by 0.06%. (p˃0.05). Such a change is considered to be positive because this amount of fatty acids is desirable in human nutrition. 4. The use of synergistically active probiotic cultures, the combination of organic acids and adsorbents Fibramax plus in dairy cows' diets did not have a negative effect on the high rumen fermentation content indicators and ensured its optimal performance (p> 0.05). Structure and volume of the thesis: Thesis consist of: preface, 4 chapters, that represents literature analysis, research methods, results, discussion, conclusions, recommendations, literature sources list. Literature sources list consists of 84 positions. Extent of thesis: 56 pages, 8 tables, 15 pictures, 1 scheme

Jerusalem artichoke tuber’s powder influence on lambs weight, meat chemical composition and technological indexes

In this research, effects of using Jerusalem artichoke tuber's flour in extruded compound feed on lamb's produktivity and lamb's meat chemical composition were analysed. A total number of 24 Lithuanian blackhead breed sheep were divided into 2 groups (12 lambs in each group). I was control group, II experimental, where farm ratio was supplemented with 200 g/day of Jerusalem artichoke tuber's flour. Lambs were weighed after being born, 21st day of age, 2 months age, 3 months age, 4 months age and 6 months age, i.e. before slaughter. Weighings were pweformed before morning feeding. Lambs were slaughtered at 6 months of age. In the end; of the trial, lamb's from experimental group had 5 percent bigger weight, comparing to control group. Jerusalem artichoke influenced meat's chemical composition, concentration of fat in experimental group's meat increased by 1.83% (P<0.05) comparing to control group. Besides that, jerusalem artichoke tuber's powder affected meat color, experimental group's lambs meat distinguished for being darker. The difference between groups was 3.4%, (p<0.05). Though experimental group's meat was more red by 2.62% comparing to control group's meat

The Effects of extruded peas (Pisum sativum) on the ruminal fluid parameters in dairy cows

The aim of our research was to determine the influence o extruded peas on fermentation processes in the rumen of dairy cows. For the trial 20 Lithuanian Black-and-White cows with analogous characteristics were selected and randomly allocated into 2 groups (control and experimental), 10 animals each. The control group was fed a conventional diet consisting mainly of grass silage, barley grain, enriched extruded full fat soybean flour, and mineral premix. The experimental groups was fed a similar diet, but instead of 1.5 kg of soybean meal, the cows were given the same amount of the extruded peas and 700 gr. extruded soybean. The rumen fluid samples were collected three times (once a month) in the experimental period. The samples were collected from three randomly selected animals of each group with a stomach tube 3 hours after the supplementary feeding with extruded peas. Tge rumen fluid was analyzed for the pH, total volatile fatty acid (VFA) content, total and ammonia nitrogen, reduction activity of bacteria and protozoa count. The results of this study shows that partial replacement of extruded soybean with extruded peas in dairy cows rations, had no negative influence on rumen's fermentative indexes and maintained its optimal activity