The assessment of the influence of nutrition, program feeding management on cow's milk warehouse: literature review

Keywords: milk; nutrition; white; fat; energy; feeding; concentrates.


The article is devoted to the study of the influence of nutrition on the milk composition of cows on farms, as well as dairy enterprises that practice full-mix rations or use grazing cows. Most farms and farmers engaged in milk production tend to pay more attention to milk yield than to the milk components of their herd. However, consumers and companies that produce dairy products and buy milk on dairy farms are more interested in dairy components than in milk production. It should be noted that the production of milk with a high percentage of components such as fat and protein, as a rule, is more profitable in its implementation than the production of milk with a low percentage of these components. Problems with the quality of milk in most dairy farms are due to improper feeding of animals, which in turn affects the composition of milk. Therefore, insufficient knowledge of the relationship between the nutrition of dairy cows and milk components leads to low-quality milk with low levels of dairy components, and reduced profitability of the dairy industry. It has been established that nutrition affects the amount of milk produced. This study shows that nutrition also affects the components of milk. Feeding strategies should be practiced that ensure the production of the maximum amount of high-quality milk. Any changes in the general diet of animals at any time should be properly adjusted and assessed for their effects on the milk components of dairy cows in both the short and long term for the production of high-quality dairy products


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How to Cite
Borshchenko , V., Kucher , D., Kochuk-Yashchenko , O., Lahovska , O., & Marchuk , N. (2021). The assessment of the influence of nutrition, program feeding management on cow’s milk warehouse: literature review. Bulletin of Sumy National Agrarian University. The Series: Livestock, (2 (45), 62-67.