Low-quality milk mainly means that the quality of fresh milk directly extruded from the breast does not meet the expected physiological and biochemical indicators. It may occur throughout the lactation. There are three main types: alcohol-positive milk, low-fat milk, and low-fat dry milk.
Alcohol positive milk
The acidity of fresh milk discharged directly from the breast is between 11 and 18 T. When it is mixed with 70% alcohol in a certain proportion, milk with fine floc is produced, and the heat is not solidified, which is commonly called second-class milk.
The main causes are as follows: (1) The malnutrition of breeding, including the excess or deficiency of digestible crude protein and digestible total nutrients, the deficiency or excess of mineral components, or the inappropriate proportion between them. Poor feed quality (mildew, deterioration) leads to metabolic disorders in the body. 2 The occurrence of diseases such as non-specific or chronic mastitis. 3 Improper stress stimuli.
Preventive measures: strengthen feeding and management, supply balanced diets, improve environmental conditions, relieve unsuitable stress stimuli, and appropriately regulate the body's medications.
2. Low fat milk
According to the current standards of fresh milk, the average milk fat percentage is lower than 3.1%.
Reasons: In addition to genetic and physiological factors, it is mainly due to improper breeding. The proportion of refined and roughage is imbalanced, and the crude fiber content is lower than the lower limit of 15%, which results in high propionic acid type in rumen fermentation. In the case of insufficient crude fiber, the processing length of the roughage and the size of the granules are also factors that affect the milk fat percentage. For example, when the oyster silage is 4.8 mm thick, the milk fat percentage is decreased from 3.8% to 3.0% as compared with 9.5 mm.
3. Low-drying milk
Fresh milk with less than 11.2% dry matter.
The reason: Although there is a certain relationship between protein supply levels and protein quality, it is mainly due to insufficient energy levels. It should be solved by adjusting the balance of dietary concentrations. It is worth noting that it has a reverse trend with milk fat percentage, and the proportion of crude fiber increases as dry matter has a downward trend. For high-yield dairy cows, based on the fact that the amount of crude fiber cannot be reduced and the protein quality is increased to a certain level, the protein quality should be improved, amino acids should be added, and non-degradable protein and supplemented fat should be added to solve the physiological balance among the three. . While increasing milk production, dry matter remains at a certain level. The latter two types of milk, like alcohol-positive milk, have the same effect on stress and disease, especially the effects of heat and mastitis and liver disease. Therefore, strengthening the regulation of the environment is a side that cannot be ignored.
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