Influence of Adding Malic Acid to Dairy Cattle Rations on Milk Production, Rumen Volatile Acids, Digestibility, and Nitrogen Utilization

Kung, L.; Huber, J.T.; Krummrey, J.D.; Allison, Lonnie; Cook, R.M.

doi:10.3168/jds.s0022-0302(82)82328-x

Cited by 49 publications

(55 citation statements)

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“…The non significant effects of malate supplementation in our results agreed with those previously reported in dairy cows fed malic acid [12,14]. In contrast, increases in milk yield [24] and in lactation persistency [14] have been reported in malic acid supplemented dairy cows.…”

Section: Resultssupporting

confidence: 81%

“…In contrast, increases in milk yield [24] and in lactation persistency [14] have been reported in malic acid supplemented dairy cows.…”

Section: Resultsmentioning

confidence: 99%

“…Malate content in ruminant diets can be increased naturally by the inclusion of forages rich in malate and forages improved by plant breeding techniques for high malate concentration or artificially by the addition of industrially synthesized malate [10]. The results of the few experiments conducted on malate supplementation in dairy cows [14,24] are contradictory. Considerable research is needed on the use of malate as a strategy for increasing rumen efficiency and reducing methane emissions, as indicated by the European Commission [10].…”

Section: Introductionmentioning

confidence: 99%

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Effects of adding a mixture of malate and yeast culture (Saccharomyces cerevisiae) on milk production of Murciano-Granadina dairy goats

et al. 2002

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-Twenty-four Murciano-Granadina dairy goats were used to investigate the effects of supplementation with a mixture of malate and yeast (Saccharomyces cerevisiae) on milk production. The goats were machine milked once a day after parturition and were assigned to two balanced groups on week 4 of lactation. The experimental groups were kept separately in pens and were fed a daily diet based on a dehydrated forage mixture (alfalfa hay: maize whole plant, 1:1) ad libitum, 0.3 kg alfalfa pellets and 0.2 kg barley grain. The basal diet was completed with 0.6 kg concentrate pellets fed individually. Two different dietary treatments were randomly assigned to each goat group: control (without supplementation) and supplemented (with a mixture of malate and yeast included in the concentrate at a level of 10 g·kg -1 ). Feed intake, milk yield, milk composition and body weight were evaluated from week 4 to 16 of lactation. Malate content of the control and supplemented concentrate was 2.4 and 6.0 g·kg -1 DM, respectively. Supplementation with the malate and yeast culture mixture did not affect (P > 0.05) feed intake (2.04 vs. 2.03 kg DM·d -1 ), milk yield (2.09 vs. 2.08 L·d -1 ), milk fat (5.17 vs. 4.85%), milk protein (3.70 vs. 3.63%) or milk casein (2.57 vs. 2.51%) for the control vs. the supplemented goats, respectively. Nevertheless, the supplemented goats gained more body weight than the control goats (39 vs. 19 g·d -1 ; P < 0.05). We conclude that supplementation with the mixture of malate and yeast culture, under the conditions of our experiment, had no beneficial effects on the performance of dairy goats. The relatively high contents of malic acid in the forage mixture (7.3 g·kg -1 DM) and in the alfalfa pellets (14.2 g·kg -1 DM) may have decreased the response to malate in the supplemented diet. sur la production laitière chez la chèvre Murciano-Granadina. Vingt-quatre chèvres laitières Murciano-Granadina ont été utilisées pour étudier les effets de la supplémentation d'un mélange de malate et de levure (Saccharomyces cerevisiae) sur la production du lait. Les chèvres étaient traites à la machine, une fois par jour, dès la mise bas et ont été réparties dans deux groupes équilibrés à partir de la quatrième semaine de lactation. Les lots expérimentaux ont été logés séparément et la ration de base journalière était constituée d'un mélange de fourrages déshydratés (foin de luzerne:maïs plante entière, 1:1) distribué ad libitum, 0,3 kg de pellets de foin de luzerne déshydratée et 0,2 kg d'orge en grain. La ration de base a été enrichie par 0,6 kg de concentré d'une façon individuelle. Deux traitements différents ont été appliqués aléatoirement à chaque groupe de chèvres : régime témoin (sans supplément) et régime supplémenté (avec mélange de malate et de levure inclus dans le concentré à un niveau de 10 g·kg -1 ). L'ingestion, la production de lait, la composition du lait et le poids vif ont été évalués de la 4 e à la 16 e semaine de lactation. Les concentrations en malate dans le concentré témoin et supplémenté ...

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Section: Resultssupporting

confidence: 81%

“…In contrast, increases in milk yield [24] and in lactation persistency [14] have been reported in malic acid supplemented dairy cows.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of adding a mixture of malate and yeast culture (Saccharomyces cerevisiae) on milk production of Murciano-Granadina dairy goats

et al. 2002

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“…Despite few studies on them, the organic acids have provided effects on animal performance by increasing the production and percentage of milk components and improving feed efficiency and weight gain on animals (Khampa & Wanapat, 2007, Kung et al, 1982.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of whey fermented by Enterococcus faecium in consortium with Veilonella parvula in ruminant feeding

et al. 2012

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-The objective of this study was to evaluate the whey fermented by Enterococcus faecium in consortium with Veilonella parvula on the in vitro growth of ruminal bacteria and as a supplement in the cattle diet. In the in vitro experiment, a randomized design, with the following combinations was used: ruminal bacteria; ruminal bacteria and inactive whey; ruminal bacteria and active whey; and active whey. In the in vivo experiment, five fistulated Zebu Holstein-Zebu crossbred heifers were distributed in a 5 × 5 Latin square. Supplements were formulated without the addition of whey, with the addition of two levels of unfermented whey (2.5 and 5 L/day) or two levels of fermented whey (2.5 and 5 L/day). A positive effect of the whey fermentation was detected on the consumption of dry matter, organic matter, crude protein, ether extract, nonfiber carbohydrates and neutral detergent fiber, corrected for ash and protein in kg/day. No effects of whey were observed on the pH and concentration of rumen ammonia nitrogen, serum concentration of urea and glucose, urinary excretion of urea or nutrient digestibility, except for the total digestible nutrients. Supplementation with whey improved the apparent nitrogen balance, but supplementation with fermented whey decreased the intestinal flow of microbial nitrogen and microbial synthesis efficiency in relation to the unfermented whey. The whey fermentation process does not optimize the physiological responses of heifers supplemented with 2.5 and 5.0 L of whey.

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“…Malic acid is an intermediate of the randomizing pathway of propionate production in the rumen, and its supply has been shown to increase propionate concentrations both in vitro Tejido et al, 2005) and in vivo (Kung et al, 1982;Khampa et al, 2006). An increase in propionate production would result in increased energy efficiency and therefore in improved ruminant performance.…”

Section: Discussionmentioning

confidence: 99%

Potenciación de la respuesta productiva en rumiantes mediante el empleo de proteínas protegidas

Royón¹

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SUMMARY XIThe main objective of this thesis project was to increase the protein efficiency in ruminant diets by using protected protein (sunflower meal and spring pea), and improving the prediction of microbial protein supply.Commercial sunflower meal (SFM) and spring pea (SP) were treated with 4 N solutions (200 mL/kg) of malic acid (268.2 g/L) or orthophosphoric acid (130.6 g/L). Daily, two fractions of 12.5 kg of one of these meals were successively sprayed with the tested acid solution in a concrete mixer using a sprayer. Both fractions were then mixed and allowed to rest for 1 h at room temperature. The blend was then dried in a forced air oven at 120 ºC for 1 h. Then the oven was turned off and the treated material was left in the oven overnight. During the drying process, the material was stirred every 30 min during the first 2 h and then every 60 min for the subsequent 5 h. This process was repeated until the amounts of treated flour needed for the different trials performed.In the first experiment (chapter 3), ruminal and intestinal digestion trials were conducted to study the effects of the application of these acid solutions and heat to protect proteins of SFM and SP against ruminal degradation using three wethers fitted with rumen and duodenum cannulae. The ruminal digestion study was carried out in three experimental periods in which the wethers were successively fed three isoproteic diets including SFM and SP, untreated or treated with malic or orthophosphoric acids. The experimental periods of 21 days included successively: 10 days of diet adaptation, SFM and SP particle ruminal transit study (days 11-14) and ruminal nylon-bag incubations (days 15-21). The meals incubated in each experimental period were those corresponding to the associated diet. Rumen bacteria were labelled from days 11 to 21 by continuous intra-ruminal infusion of a 15 N source and the rumen was emptied at the end of in situ incubations in each period to isolate solid adherent bacteria and liquid associate bacteria. The intestinal digestion trial was conducted twenty days after the end of the ruminal studies to eliminate the 15 N enrichment in the digesta. The tested samples XII were composite samples obtained pooling the different ruminally undegraded residues to be representative of the chemical composition of the ruminally undegraded fraction (RU).Wethers were fed the untreated diet to determine the intestinal digestibility of untreated and treated meals using the mobile nylon bag technique. In addition, protein in untreated and treated meals and their 0 h, composite and intestinally undigested samples were extracted and subjected to electrophoresis to determine the digestion site of the different protein fractions.Estimates of the RU and its intestinal digestibility of dry matter, organic matter (only for RU), crude protein (CP) and starch (only in SP) were obtained considering ruminal microbial contamination and particle comminution and outflow rates. When corrected for the microbial contamination taking place in the rume...

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Influence of Adding Malic Acid to Dairy Cattle Rations on Milk Production, Rumen Volatile Acids, Digestibility, and Nitrogen Utilization

Cited by 49 publications

References 2 publications

Effects of adding a mixture of malate and yeast culture (Saccharomyces cerevisiae) on milk production of Murciano-Granadina dairy goats

Effects of adding a mixture of malate and yeast culture (Saccharomyces cerevisiae) on milk production of Murciano-Granadina dairy goats

Evaluation of whey fermented by Enterococcus faecium in consortium with Veilonella parvula in ruminant feeding

Potenciación de la respuesta productiva en rumiantes mediante el empleo de proteínas protegidas

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