7 research outputs found
Pea (Pisum sativum) and faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality
The use of alternative plant proteins in place
of the soybean meal protein in diets for producing
animals aims to reduce the extra-EU
soybean import and partially substitute the
GMO in the food chain. Among possible alternatives,
the heat-processed legume grains
seem interesting for dairy cow diets. Two consecutive
experiments were carried out to evaluate
flaked pea and faba beans as substitute
for soybean meal in diets for Reggiana breed
dairy cows producing milk for Parmigiano-
Reggiano cheese-making. In both experiments
a C concentrate (110 g/kg soybean meal, no
pea and faba beans) was compared to a PF concentrate
(150 g/kg flaked pea, 100 g/kg flaked
faba beans, no soybean meal). Forages fed to
animals were hay (mixed grass and alfalfa) in
experiment 1 and hay plus mixed grass in
experiment 2. Concentrate intake, milk yield
and milk quality (rennet coagulation traits
included) were similar between feeding
groups. Parameters on the grab faecal samples,
as empirical indicators of digestibility,
had a smaller (P<0.01) amount of residual
concentrate in the PF group compared to the C
group (2.4 vs 3.1 and 2.3 vs 2.8%, respectively
for PF and C in experiment 1 and 2). Some
blood indicators of nitrogen metabolism (protein,
albumin, urea) were similar between the
feeding groups.The inclusion of pea and faba beans, within
the allowed limit of the Parmigiano-Reggiano
Consortium for diet formulation, could represent
a feasible opportunity for a total substitution
of soybean
Faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality
The use of alternative plant proteins in place of the soybean meal protein in diets for farmed animals aims to reduce the extra-EU soybean import and partially substitute the GMO in the food chain. Among the possible alternatives, the heat-processed (flaked) faba beans appears interesting for dairy cow diet. Two consecutive experiments were carried out to test flaked faba beans as a partial substitute for soybean meal in the diet of Reggiana breed dairy cows producing milk for Parmigiano-Reggiano cheese-making. In both experiments a "Control" concentrate (12% soybean meal, no faba beans) was compared with a "Faba" concentrate (7.5% soybean meal and 10% flaked faba beans). Forages fed to animals were hay (mixed grass and alfalfa) plus mixed grass in experiment 1, hay only in experiment 2. Milk yield and quality and the characteristics of grab faecal samples as empirical indicators of digestibility, were similar between feeding groups. The milk urea content was slightly lower in the "Faba" group, particularly in experiment 2 ("Control" vs "Faba": 34.6 vs 32.9 mg/dL in experiment 1, P<0.1; 27.4 vs 23.4 mg/dL in experiment 2, P<0.01); the plasma urea content in experiment 2 confirmed the trend observed in milk (3.9 vs 3.0 mmol/L, P<0.01)