EFFECT OF FEEDING

Waikato Times, Volume 97, Issue 15894, 19 January 1924, Page 6

EFFECT OF FEEDING

TURNIPS AND ALFALFA. Mr C. J. Babeock, of the United States Department of Agriculture, has been experimenting with the feeding of turnips and lucerne to dairy cows. Two bulletins have been issued," and as in different parts of the Dominion these two classes of fodder are being used, we give below the conclusion arrived at:— Turnips.' Feeding turnips to dairy cows at the rate of 151 b one hour before milking produces objectionable off flavours and odours in the milk. Increasing the amount of turnips fed one hour before milking from 15 to 301 b increases to a very marked degree the intensity of the off flavours and odours produced in the milk. Feeding turnips at the rate of 301 b immediately after milking has but little detrimental effect on. the flavour and odour of the milk. Proper aeration reduced strong off flavours and odours in milk, caused by feeding turnips, and some of the slight off flavours and odours may be eliminated. The off flavours and odours produced by feuding turnips are more pronounced in the cream than in the milk. Alfalfa. Feeding green alfalfa to dairy cows at the rate of 301 b to each cow 1 hour before milking produced very pronounced off flavours and odours in the milk. When the quantity fed was decreased to 151 b the off flavours and odours were still present to an objectionable degree. I Increasing the time of feeding tlrfe green alfalfa to three hours before milking practically eliminated the off flavours and odours from the milk.

Feeding green alfalfa at the rate of 151 b to each cow immediately after milking had practically no bad effect on the flavour and odour of the milk. When 301 b of green alfalfa were fed immediately after milking, the milk had less objectionable flavour and odour than milk from cows not fed green alfalfa. It is advisable, when using alfalfa as a spiling crop for dairy cows, to feed it after milking. When using it for pasture it is advisable to remove the cows from the pasture at least four or five hours before milking.

Proper aeration reduces. strong off flavours and odours in milk, caused by feeding green alfalfa, and slightly off flavours and odours may be eliminated.

Feeding 251 b of green corn 1- hour before milking may produce slightly off flavours or odours in milk. They are only slight, however, and would seldom be perceived by the average consumer.

Feeding 251 b of green corn immediately after milking affects neither the flavour nor the odour of the milk. At least 251 b of green corn, therefore, may be fed to dairy cows at any time without producing any objectionable flavours or odours in the milk.