Effect Of Adding Different Level Compound Enzyme At The Ration Of Diary Cows On The Milk Production And Milk Composition

The experiment was carried on in XI'AN Cao Tan dairy farm. The 30 dairy cows were divided into 5 groups at random and 6 replicates in each group. The 0.2% probiotics of concentrates was added in dairy diets of group 1, and 0.1%, 0.2% , 0.3% compound enzyme was added in dairy diets of group 2, group 3 and group 4 respectively. No enzyme additive was added in control group (group 5). The compound enzyme was provided by the Institute of Enzyme Products in Shaanxi Province. The compound enzyme additive contains the 20600u cellulose, 170000uβ-glucanase, 15000u xylanase and 24100u pectic enzyme respectively per gram. The forage was eaten on time, the concentrates was offered twice daily( AM 9:00 and PM 6:00) at fixed quantity. The milk was collected mechanically and the production was recorded by computers. The milk samples were taken at the beginning and ending of the experiment respectively. The composition of milk was analyzed to determine the following indexes: Milk fat, Milk protein, Milk lactose, Milk dry matter, Milk non-fat dry matter. The results showed that:1. The milk production of group 3 increased 3.6 4Kg/d, 2.02 Kg/d, 3.89Kg/d compared with the group 5, group 2 and group 4 respectively (P<0.01). The milk production of group 1 increased 2.18Kg/d, 0.59Kg/d, 2.64 Kg/d compared with the group 5, 2, 4 respectively (P<0.01). The milk production of group 2 increased 1.58Kg/d ,1.9 Kg/d compared with group 5 and group 4( P<0.05). The milk production of group 4 decreased 0.32Kg/d compared with group 5(P>0.05). The conclusion is that the supplementation of 0.2% compound enzyme and 0.2% probiotics in dairy cow diet can increase the milk production significantly.2. The 0.2% probiotics and 0.1%, 0.2% compound enzyme of concentrates can increase the milk fat, the 0.3% compound enzyme and no enzyme adding in diet can decreased the milk fat, but the difference was not significance(P>0.05); The milk protein of group 1, 2, 3 were decreased, but the group 4,5 increased after the experiment, the difference was not significance(P>0.05);The milk lactose of group 1, 3, 4 ,5 were decreased but there is no change in group 2; The data statistics was not significance(P>0.05); The milk dry matter of group 1, 2, 4,5 were decreased but the group 3 was increased after the experiment; The milk non-fat dry matter of group 1, 2, 3, 4 decreased after experiment. Only ground 5 were increased after the experiment. The conclusion is that the supplementation of 0.2% probiotics and 0.1%, 0.2% compound enzyme have the trend of increasing the milk fat and decreasing the milk protein; the supplementation of 0.2% probiotics and 0.2%, 0.3% compound enzyme have the trend of decreasing the milk lactose. The mechanism needs reveal furtherly. No disease was observed in all groups. The supplementation of 0.2% probiotics and 0.2% compound enzyme have the best benefit for the dairy cow raising.All result in experiment were similar to other researchers . But there is some difference in the data of the experiment. This difference was due to the enzyme activity and the standards of the enzyme activity unit in this experiment, this need to be standardized in future.