![]() When one sample of milk from BEO cows was offered with two samples of milk from control, 59% of regular consumers of milk ( n = 63) identified the odd sample correctly. The BEO increased the secretion (g/d) of 18:2 trans-10, cis-12 and the concentration of 18:0 iso fatty acids in milk fat. ![]() The mean rectal and skin temperatures and respiration rate did not differ, but the proportion of rectal temperature measurements ≥39.2 ☌ was reduced by BEO at 1400 h (17.8 vs. The sweating rate on a hot and dry day was increased (160 vs. The BEO increased jugular blood oxygenation. Blood urea-N and glucose concentrations did not differ. 36.6%) and tended to ingest a lower proportion at night, tended to have longer meals, and had fewer meals per day (11.9 vs. Cows fed BEO ingested a greater proportion of the daily intake in the morning (30.6 vs. Ruminal microbial yield and total protozoa count in ruminal fluid did not differ. 57.8%) and that of propionate was increased (26.1 vs. The molar proportion of acetate in ruminal fluid was reduced (51.4 vs. There was a trend for increased total tract non-neutral detergent fiber organic matter digestibility with BEO. Milk fat concentration tended to be increased by BEO, but total solids yield did not differ. 30.8 kg/d) by BEO, inducing improved milk to DMI ratio (1.53 vs. 20.1 kg/d) and milk yield was increased (30.1 vs. Dry matter intake ( DMI) was reduced (19.5 vs. Significance was declared at P ≤ 0.05 and trends at 0.05 < P ≤ 0.10. Twenty-eight Holstein cows were individually fed a standard diet for 14 d and treatments control or BEO (a microencapsulated blend of pepper extract containing capsaicin and pure forms of carvacrol, cinnamaldehyde, and eugenol 150 mg/kg of diet dry matter) for 56 d. This experiment evaluated the effect of a blend of essential oils ( BEO) on intake, lactation performance, diet digestibility, ruminal fermentation profile, eating behavior, body thermoregulation, blood acid–base balance, and milk fatty acid profile of lactating cows.
0 Comments
Leave a Reply. |