Effects of Maillard Reaction Products on Production Performance and Milk Quality of Dairy Cows

LI Yong-fu et al (School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122)

MRPs;Dairy cow;Milk yield;Milk fat;Milk protein;Bacterial number

[Objective] The purpose was to study the effects of adding Maillard reaction products(MRPs)in the diet on production performance and milk quality of dairy cows.[Method] 1 000 mg/kg MRPs was added in the concentrate diet of 220 Holstein dairy cows to study their effect on the production performance and milk quality of dairy cows.The trial period was one month,the daily milk yield was made for statistics,the milk fat and milk protein were determined in each milking time by full automatic dairy food component analyzer and the bacterial number in milk was counted by numeration of the total plate bacterial number in end of the trial.The results of corresponding time period in last year(2007)was taken as CK.[Result] The milk yield,milk fat and milk protein in the MRPs-adding test were increased by 6.81%(P<0.01),3.98%(P<0.01) and 2.44%(P>0.05),resp.Before MRPs-adding test,the bacterial number in milk was smaller than 400 000 cfu/ml,whereas in end of MRPs-adding test,it was smaller than 100 000 cfu/ml.[Conclusion] Adding MRPs in the diet increased the milk yield and milk fat significantly,enhanced the milk protein cntent,reduced the bacterial number in milk,thus improving the milk quality.