Ruokinnan vaikutus maidon koostumukseen ja ravintoarvoon

Authors

• Vappu Kossila Maatalouden tutkimuskeskus, Kotieläinhoidon tutkimuslaitos, Tikkurila

DOI: https://doi.org/10.23986/afsci.71877

Abstract

Composition of milk is influenced among others by age, physiological state, health, breed, hormonal functions and level of milk yield of the cow. When these factors are kept constant the effects of chemical constituents and physical form of feeds on the composition of milk can be observed. In practical dairy cattle feeding it is relatively easy to produce changes in the contents of fat, fat-soluble vitamins and some trace elements, notably iodine, of milk. Also, it is possible to modify the fatty acid composition of milk fat in a direction which is believed to be desirable from the point of view of human nutrition. On the other hand, the content of proteins in cow's milk can hardly be influenced assuming that the cow has received such amounts of energy and crude protein as meet her nutritional requirements. The lactose content of cow’s milk cannot be influenced by feeding unless the level of glucose in the cow’s blood is below normal. If water-soluble vitamins are given to the cow, only a very small part of these are transferred into the milk. The same is true with regard to most minerals and trace elements.