Composición química de la leche en vacas mestizas y su relación con el cumplimiento de los requerimientos nutricionales

Nilson Hernán  Ávila Loor; Víctor Hugo  Montero-Narváez; Gustavo Adolfo  Campozano-Marcillo

doi:10.59169/pentaciencias.v7i3.1528

Authors

Nilson Hernán Ávila Loor [email protected] https://orcid.org/0009-0003-9273-6698
Víctor Hugo Montero-Narváez Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López https://orcid.org/0009-0008-9894-7863
Gustavo Adolfo Campozano-Marcillo Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López https://orcid.org/0000-0001-8969-2856

DOI:

https://doi.org/10.59169/pentaciencias.v7i3.1528

Keywords:

Milk composition; Bovine lactation; Energy deficiency

Abstract

This study examined the chemical composition of milk from mixed-breed cows during lactation and its alignment with the NRC (2001) nutritional standards. We measured protein, fat, and lactose levels while accounting for each cow’s weight, milk yield, and lactation stage. Thirty cows were divided into three groups, and over three months we collected monthly samples, which were analyzed using an ultrasound LACTOSCAN S® system. By applying interpolation formulas, we estimated requirements for energy (NDT), protein, calcium, and phosphorus for both maintenance and production. Results showed protein peaking in the final lactation third at 2.90%, meeting minimum standards, while lactose remained stable between 4.32% and 4.39%, within the optimal range. However, fat content was consistently low, indicating an energy shortfall in the diet. Guided by these findings, we formulated stage-specific feeding plans to boost energy intake without compromising other nutrients. This precision approach enhances daily nutritional management. In conclusion, although protein and lactose levels reflect adequate nutritional status, the persistently low fat percentages underscore the need to reinforce dietary energy.

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