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The effect on growth rate and on milk yield and composition of finely grinding the hay and cooking (flaking) the maize in mixed diets for growing and for milking heifers

Published online by Cambridge University Press:  01 June 2009

C. C. Balch ,
W. H. Broster ,
J. A. F. Rook  and
Valerie J. Tuck
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Extract

The volatile fatty acids produced during fermentation in the rumen have been shown to vary in their nutritive properties. Armstrong & Blaxter (1957) found that for lipogenesis in the adult sheep the value of the acids increases with increasing chain length. Rook & Balch (1961) showed that the individual acids have characteristically different effects on the synthesis of the various constituents of milk. In consequence the nature of the end products of fermentation must be one factor affecting the utilization of foods for productive purposes.

Type
Original Articles
Information
Journal of Dairy Research , Volume 32 , Issue 1 , February 1965 , pp. 1 - 11
Copyright
Copyright © Proprietors of Journal of Dairy Research 1965

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References

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