Table 2.
Effect of dietary addition of ART on milk production and composition in dairy cows
| Item | CON | ART | SEM | P value |
|---|---|---|---|---|
| Yield, kg/d | ||||
| Milk | 30.23 | 31.22 | 0.91 | 0.06 |
| ECM1 | 30.50 | 32.42 | 1.03 | 0.14 |
| Lactose | 1.52 | 1.55 | 0.06 | 0.12 |
| Fat | 1.01 | 1.12 | 0.09 | 0.04 |
| Protein | 0.95 | 0.96 | 0.03 | 0.82 |
| Milk composition, % | ||||
| Lactose | 5.03 | 4.97 | 0.04 | 0.16 |
| Fat | 3.31 | 3.58 | 0.18 | 0.04 |
| Protein | 3.15 | 3.07 | 0.22 | 0.41 |
| Fat/protein ratio | 1.05 | 1.16 | 0.13 | 0.03 |
| SCC (× 104 cells/ml) | 12.77 | 10.35 | 0.32 | 0.08 |
1 ECM (kg/d) = 0.3246 × milk yield (kg/d) + 13.86 × fat yield (kg/d) + 7.04 × protein yield (kg/d)(Orth 1992)