
	International Journal of Dairy Science
	Year: 2011 \| Volume: 6 \| Issue: 2 \| Page No.: 124-133 DOI: 10.3923/ijds.2011.124.133

Effect on the Quality of Milk and Milk Products in Murrah Buffaloes (Bubalus bubalis) Fed Rumen Protected Fat and Protein

S.K. Shelke and S.S. Thakur

Abstract: Objectives of present study were to study the effect of feeding protected nutrients on quality of milk and milk products in buffaloes. Eighteen Murrah buffaloes (Bubalus bubalis) were divided into two groups (9 each) on the basis of Most Probable Production Ability (MPPA). Group 1 (control; MPPA 2204.17 kg) were fed wheat straw, green maize fodder and concentrate mixture as per requirements. However, group 2 (treatment; MPPA 2210.64 kg) were fed same ration as control group plus 2.5% rumen protected fat (on dry matter intake basis) and concentrate mixture containing formaldehyde treated mustard and ground nut oil cake (1.2 g formaldehyde/ 100 g crude protein). The average milk yield (90 days) was 19.07% higher (p<0.01) in group 2 than that of group 1 (13.11 vs 11.01 kg day^-1). Total unsaturated fatty acid content (% of total fatty acids) increased by 35.73% (41.78 vs 30.78%) and saturated fatty acids of milk decreased by 18.70% (52.91 vs 65.08%) in group 2 than that of group 1, respectively. There was no difference in flavor and overall acceptability between raw and pasteurized milk samples of group 1 and 2. Total sensory evaluation score of butter was 90.45 and 91.70 in group 1 and 2, respectively. The spreadability of butter was better in protected nutrient supplemented group. Total sensory evaluation score of ghee was 86.65 and 87.85 in group 1 and 2, respectively. Results of present study indicated that supplementation of protected nutrients to lactating buffaloes not only increased milk yield but quality of milk and milk products also.

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How to cite this article:

S.K. Shelke and S.S. Thakur, 2011. Effect on the Quality of Milk and Milk Products in Murrah Buffaloes (Bubalus bubalis) Fed Rumen Protected Fat and Protein. International Journal of Dairy Science, 6: 124-133.

DOI: 10.3923/ijds.2011.124.133

URL: https://scialert.net/abstract/?doi=ijds.2011.124.133

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