Effect of including different levels of palm kernel cake to dairy cow concentrate on milk production and composition

Abstract

A study was conducted to determine effects of including different content of palm kernel cake (PKC) to milk cow concentrate on milk production of 24 Australian-Holstein dairy cows. Twenty four midlactation cows were randomly divided into four groups (three experimental and one control) of 6 cows each. During trial periods, the PKC content of three experimental groups were 10, 15 and 18%, and control group were fed concentrates without including PKC. Over 30 days study, the milk protein contents in I and II experimental groups and milk yields in I, II and III experimental groups were significantly (P<0.05) higher than those of control. There were no significantly (P>0.05) difference between experimental and control groups in milk fat, total milk dry matter and lactose improvement. Comparing experimental groups with control, including PKC in dairy cow concentrate had positively effect on milk quality improvement, and milk production capacity was slightly increased.