English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effects of the offer of kikuyu grass and oats silage on production and compositional quality of milk was evaluated using 18 Holstein cows in early and mid lactation, between 2 and 4 births, with a live weight (LW) of 585 kg and a milk production of 22.0 L/d. The experiment was carried out at Marengo Agricultural Center of the National University of Colombia. Three offers of silage (dry matter, DM); 0%, 0.7% y 1.4% of LW) were evaluated complemented with kikuyu grass in grazing to reach a total offer of 4%. The animals were supplemented daily with a balanced supplement. Kikuyu grass intake was estimated using chromium (external marker) and acid detergent indigestible fiber (internal marker). Kikuyu intake decreased (p < 0.001) to increase the proportion of silage in early and mid lactation cows. The milk production was affected by interaction kikuyu-silage offer, lactating stage and time of sampling (p < 0.01). Protein (0.2 units) (p < 0.05) and casein (0.35 units) concentration (p < 0.05) increased in early lactation cows offered oat silage at a level of 0.7% LW milk, while an offer of 1.4% LW decreased protein concentration (0.15 units) and slightly increased casein concentration (0.05 units) (p < 0.05). Milk fat tended to increase as oat silage was offered in the diet (p < 0.1).

Efecto de la oferta de pasto kikuyo y ensilaje de avena sobre la producción y calidad composicional de la leche bovina