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EFFECT OF HERB ANTIOXIDANTS ON BLOOD PROTEINS AND MILK QUALITY IN EARLY LACTATING DAIRY COWS.

Discipline: health and welfare; Key words: plant herbs, immune response, oxidative stress, antioxidants, serum protein, milk composition. 

Oxidative stress associated with poor nutrition underlies metabolic problems and poor immune response in dairy cows. Natural plant herbs contain high levels of organic acids, polyphenols, vitamins and complex proteins that have anti-oxidative properties which can boost immunity and performance of lactating cows. Thus, the aim of the study by the authors below was to assess the effects of micro-supplementation of herbal antioxidants on dairy milk quality.

Twenty-eight, second lactation Jersey cows (60 days in milk) in 20 zero grazing units were allocated to one of two treatments: T1: (control no supplementation) and T2: (HERB- 30 g per cow per day). The cows were fed 6 kg of a commercial concentrate and ad libitum E. curvula hay. Milk yield was recorded daily and composite milk samples were collected once per week for determination of fat, protein, lactose and milk urea nitrogen (MUN) and the total antioxidant capacity. Blood samples were collected from the coccygeal vein on day 14, 21 and 50 for determination of total antioxidant capacity, total serum protein, albumin, creatinine, urea, total immunoglobulin, and immunoglobulin G. The cows were weighed in 14-day intervals.

Supplementation with natural herb increased milk fat and total solids (4.0 vs 4.4 %; 13.5 vs 14.9 %) respectively. Milk yield, MUN and protein did not vary (15.5 vs 15.6ℓ per day; 10.4 vs 9.85mg per dℓ; 3.4 vs 3.6% respectively). Herb supplementation also had an effect on total antioxidant capacity (2424 vs 22965 mmol TE per g of milk protein; P<0.0001) and serum total antioxidant capacity (P<0.0001). Differences were also noted in serum proteins, with higher levels in herb supplemented cows (61.6 vs 68.6 g per ℓ; P=0.0002), albumin (36.1 vs 42.5 g per ℓ; P<0.0001) and IgG (P<0.0001) (10.3 vs 13.5 g per ℓ). Furthermore, supplementation lowered serum creatinine (94.7 vs 87.3 mmol per dℓ; P<0.0001).

It was concluded that supplementation with anti-oxidant rich herbs improved immunity of lactating cows and the oxidative capacity of milk and should therefore be considered.

Reference:

T.W. Kekana, F.V. Nherera-Chokuda, M.C. Muyaand K.C. Lehloenya, 2017. Effect of herb antioxidants on blood proteins and milk quality of early lactating dairy cows. In: Proc. of the 50th SASAS Annual Congress, Port Elizabeth, 18-20 September 2017.