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Physicochemical Quality of Milk from Dairy Cows Supplemented with Liquid Brewer’s Yeast in Smallholder Dairy Farms
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Volume 6, 2019
Issue 2 (March)
Pages: 18-23   |   Vol. 6, No. 2, March 2019   |   Follow on         
Paper in PDF Downloads: 58   Since Apr. 16, 2019 Views: 1166   Since Apr. 16, 2019
Peter Alphonce Obuong Alaru, Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya; Dairy Research Institute, Kenya Agricultural and Livestock Research Organization (KALRO), Naivasha, Kenya.
Alfred Anakalo Shitandi, Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya.
Symon Maina Mahungu, Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya.
John Muasya Kilumba Muia, Dairy Research Institute, Kenya Agricultural and Livestock Research Organization (KALRO), Naivasha, Kenya.
A study was conducted to evaluate physicochemical quality of raw milk from dairy cows supplemented with liquid brewer’s yeast (LBY) in smallholder dairy farms. The milk was delivered from different routes to Githunguri Dairy Farmers’ Cooperative Society in Kiambu County, Githunguri Sub-county, Kenya. The main objective was to ascertain suitability for use of LBY as alternative feed source for dairy cows without compromising on milk quality. Thirty farms (sampling units) were randomly selected from three milk delivery routes (sampling frame). A longitudinal survey was conducted where farms were nested within routes and equal number of farms selected per route based on supplementation of lactating cows with either LBY or commercial dairy meal (CDM). A repeated measure analysis was performed using the Linear Mixed Models methodology by PROC MIXED of SAS for milk quality and questionnaire data was summarized using descriptive statistics. Milk samples were analysed for physicochemical parameters such as butter fat (BF), protein, lactose, total ash, solid not fat (SNF), density and milk freezing point (MFP). The results indicated significantly (p<0.05) higher milk protein levels and lower freezing point for milk from LBY supplemented cows (3.07±0.03% and -0.532±0.005°C) compared to those supplemented with CDM (2.99±0.03% and -0.516±0.005°C). This was an indication of positive effect of LBY supplementation on the two parameters. The other physicochemical parameters were not significantly affected (p>0.05) by the type of supplementation regime, although higher levels were observed on LBY supplemented diets than CDM diets. The study indicates that LBY can be used as feed supplement for dairy cows without compromising on physicochemical quality of milk. In view of this, the research recommends use of LBY as a cost effective alternative protein source for dairy cows.
Feed Supplement, Liquid Brewer’s Yeast, Physicochemical Milk Quality, Smallholder Dairy Farms
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