The present study is part of a larger project aimed to eliminate soybean, often GM, from the diet of cows. Seventy milking cows were involved in the research and randomly subdivided into two homogeneous groups; treatments were as follows: control diet contained 8 kg medium quality alfalfa hay, 2 kg Italian rygrass hay and 4 kg concentrate containing 21% of soybean meal; GMO free diet contained 13 kg high quality alfalfa hay and 1.2 kg concentrate without soybean meal. Animal performances and dry matter intake were not affected. Milk production significantly decreased (p<0.05) in the GMO free diet. The treatment did not change the main cheese-making characteristics of bulk milk but increased cheese yield, likely due to the higher fat (p<0.01) and casein (p<0.05) milk concentration. The present study shows that it is possible to feed a GMO free diet to dairy cows without affecting milk quality.

Strategie d'impiego del fieno di medica nella produzione del Parmigiano-Reggiano

MORDENTI, ATTILIO;MERENDI, FLAVIA;CIPOLLINI, IRENE;FUSTINI, MATTIA;ZAGHINI, GIULIANO
2007

Abstract

The present study is part of a larger project aimed to eliminate soybean, often GM, from the diet of cows. Seventy milking cows were involved in the research and randomly subdivided into two homogeneous groups; treatments were as follows: control diet contained 8 kg medium quality alfalfa hay, 2 kg Italian rygrass hay and 4 kg concentrate containing 21% of soybean meal; GMO free diet contained 13 kg high quality alfalfa hay and 1.2 kg concentrate without soybean meal. Animal performances and dry matter intake were not affected. Milk production significantly decreased (p<0.05) in the GMO free diet. The treatment did not change the main cheese-making characteristics of bulk milk but increased cheese yield, likely due to the higher fat (p<0.01) and casein (p<0.05) milk concentration. The present study shows that it is possible to feed a GMO free diet to dairy cows without affecting milk quality.
LXI Annual Meeting of the Italian Society for Veterinary Sciences
421
422
A.L. Mordenti; F. Merendi; I. Cipollini; M. Fustini; G. Zaghini
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/53728
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