Effect of the use of brewery by-products and mineral salts in dairy crossbred cows in the tropics of Peru

Authors

  • Roberto Del Águila L. Estación Experimental del Trópico, Centro de Investigaciones IVITA, Universidad Nacional Mayor de San Marcos, Pucallpa
  • César Reyes A. Estación Experimental del Trópico, Centro de Investigaciones IVITA, Universidad Nacional Mayor de San Marcos, Pucallpa
  • Wilder Suárez R. Estación Experimental del Trópico, Centro de Investigaciones IVITA, Universidad Nacional Mayor de San Marcos, Pucallpa
  • Juan Rondón E. Estación Experimental del Trópico, Centro de Investigaciones IVITA, Universidad Nacional Mayor de San Marcos, Pucallpa
  • Alfredo Delgado C. Clínica de Animales Mayores, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos. Lima
  • Zoila M. Clavo P. Estación Experimental del Trópico, Centro de Investigaciones IVITA, Universidad Nacional Mayor de San Marcos, Pucallpa

DOI:

https://doi.org/10.15381/rivep.v29i2.14474

Keywords:

zebu, mineral salts, brewery by-products, naturalized pasture

Abstract

The aim of the study was to evaluate the supplementation of dry brewery by-products and mineral salts (Fosvimin®) in milk yield of crossbred cows in the Pucallpa area, Peru. Three groups of six cows each were used. Cows were at various phases of lactation and had various degree of crossbreeding, but with zebu predominance. The treatments were: T1 = naturalized pasture (PN), T2 = PN + 5 kg of brewery residue (Os) and T3 = PN + Os + 100 g/cow of mineral salt. The three groups of cows were confronted with the three treatments for periods of 10 days, in a randomized complete block design, where daily milk yield was recorded between days 6 and 10 of each period. Supplements of T2 and T3 were provided during milking. The available forage of the naturalized pasture was 2207.6 kg/ha of dry matter. The milk production in T1, T2 and T3 was 4.5, 4.3 and 4.8 l/cow/day respectively, showing significant difference between T3 with T2 and T1 (p<0.05). The results showed a beneficial effect of the combined supplementation of brewery’s residues and mineral salts in the milk production of grazing crossbred cows.

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Published

2018-05-31

Issue

Vol. 29 No. 2 (2018)

Section

Comunicaciones

License

Copyright (c) 2018 Roberto Del Águila L., César Reyes A., Wilder Suárez R., Juan Rondón E., Alfredo Delgado C., Zoila M. Clavo P.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

AUTHORS RETAIN THEIR RIGHTS:

a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.

b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the Revista de Investigaciones Veterinarias del Perú (RIVEP).

c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).

How to Cite

Del Águila L., R., Reyes A., C., Suárez R., W., Rondón E., J., Delgado C., A., & Clavo P., Z. M. (2018). Effect of the use of brewery by-products and mineral salts in dairy crossbred cows in the tropics of Peru. Revista De Investigaciones Veterinarias Del Perú, 29(2), 706-712. https://doi.org/10.15381/rivep.v29i2.14474