The fat and protein content of milk is the most important two quality indicators of milk. The increase of fat and protein in milk not only increases the consistency of milk, increases the nutritional value, but also raises the acquisition standard for milk, which directly increases the economic benefits of cattle farmers. The following are some of the factors that affect the thickening of milk:
1. Feed factors: Dairy cows have too much dietary concentrate and a severe shortage of roughage, which reduces the production of rumen acetic acid and lowers the milk fat percentage. Acetic acid, as a volatile fatty acid produced in the rumen of cows, can be used as a raw material for the synthesis of milk fat, in addition to serving as an energy source. The source is cellulose in the roughage, especially hay. In the diet, if straw is used instead of 40% of hay, milk yield and milk fat percentage can be significantly reduced. Feeding too much concentrate will increase the formation of propionic acid. Propionic acid cannot be used to synthesize milk fat, resulting in a decrease in fat percentage. In addition, the dairy farmer's diet for dairy cows is mainly in the feeding mode of “silver + concentrate†or “straw + concentrateâ€. Due to poor storage of silage, the phenomenon of secondary fermentation and mold deterioration prevails, resulting in decreased quality of silage. Cows have reduced feed intake, which affects milk production and milk quality. The decrease in the crude protein content of the diet led to a decrease in the milk protein rate. When the crude protein content of diets decreased from 17% to 9%, crude protein decreased by 1% and milk protein decreased by 0.2%.
2. The feeding and management environment of dairy cows is poor. The relative humidity of the barn is greater than 90%, and the milk fat percentage will decrease by 0.16%-0.18%. Excessively high ambient temperature will also lead to a decrease in milk fat percentage, a decrease in the synthesis of fat-free solids, and a thinning of milk.
3, heat stimulation. Due to the hot weather, the calf's appetite decreased, the feed intake was insufficient, the cow's physical strength decreased, and the breast's function decreased, resulting in the thinning of milk.
4. Inadequate preparation for milking, incorrect vacuum of the milking machine, and the number of pulsations are not only affecting milk production, but also affecting the increase of milk fat percentage.
5. The mistakes in the selection and selection of dairy cows pursued one-sided milk production, ignoring the increase in milk fat percentage.
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