FEEDS AND FEEDING FOR DAIRY STOCK.

New Zealand Journal of Agriculture, Volume XIII, Issue 3, 20 September 1916, Page 184

FEEDS AND FEEDING FOR DAIRY STOCK.

A. McTAGGART,

M.S.A., Agriculturist, Fields Division

THE SCIENCE OF FEEDING

Research, particularly the work of Kellner, among other scientists, has taught us many facts about the mammary gland of the cow, of which milk is the product, especially as to the behaviour of the gland during certain portions* of the lactation period and under the action of particular foods dr their elements. Research has also taught us the important fact that the food can only exert an influence upon the quantity and quality of the milk within the range of development and productiveness of this organ. In other words, the power of the mammary gland to secrete much or little rich or poor milk is hereditary, and the effectiveness of the food for milk-production is regulated by this inherent factor. How important, then, is the testing of the individual, irrespective of the breed, so that the maximum results may be obtained from the food fed and the management exercised ! Kellner in particular makes mention of the fact that the individuality and breed of the animal and the condition of the mammary gland as influenced by the period of lactation have the greatest effect upon the milkyield. He stresses the fact that the food, along with other factors, plays a less important part, and that it only exerts an influence within the 'capacity of the mammary gland. It is, he declares, upon the food, however, that the efficiency of this gland very largely depends.

The mammary gland is most active shortly after the birth of the calf, and it is then, we are informed, that the greatest latitude is left for the action of the food. Later, when the gland from natural causes loses more and more of its activity, the most liberal feeding cannot maintain the milk-yield at its former high level. Too much food in the second half of the • lactation period, therefore, causes the deposition of fat, states the • authority, and when the mammary gland is fat its capacity is reduced. This fact would point to the advisability of apportioning supplementary feed, fed because of declining pasture, so that the greedy . animals will not get too much and thus not tend to develop fatty mammary glands .as the lactation period advances. Liberal feeding of the cow during the first half of the lactation period is therefore

both necessary and economical, while during the second half moderate, though not scant, feeding is called for. As above indicated, research also reveals the fact that the quality of the milk cannot be influenced .to any appreciable extent by enriching the food fed, for ■ the mammary gland on secreting can only yield fluid whose variation . in. composition from time to time, under normal conditions of animal maintenance,

is slight. ■ ' The feeding of a scanty' diet immediately after a liberal one does not, as a rule, at once affect the mammary gland, a portion of the milk being formed from body substance (flesh and fat) ; and the cow may lose weight appreciably without the yield of milk undergoing any noticeable reduction.. As a rule, states Kellner, there is, however, a rapid fall in quantity. In like manner, if a pregnant cow is - insufficiently fed, we are informed she has to draw upon the body fat- and flesh to meet the demands of the developing foetus. This undue strain is bound to affect the productiveness of the cow during her next lactation period, and is also bound to unfavourably affect the capacity of the mammary .gland hence productiveness -of the heifer ultimately resulting from the ill-nourished dam. Here, truly, is the reason for the statement “ the basis of dairying is the maternity of the cow. A . disregard of this principle alone in some parts of the country means a loss annually to the dairying industry of New Zealand. During the period of pregnancy, and for some time after, the dairy cow requires a fairly liberal allowance of food well supplied with protein (a nitrogenous compound). This should be supplied in the form of lucerne or clover hay or ensilage stored for winter

(the usual pregnant period), or provided either in exceptionally good winter pasture or in winter soiling - crops that embody legumes, which are rich in protein.

Protein is most essential to the system of the milch-cow, not only for maintaining the tissues of the body but also for maintaining the yield of milk, for if the allowance of protein is diminished, although there may be a sufficiency of sugars, starches, and fat in the food, the quantity of milk produced decreases rapidly. The .reduction. of protein does. not, however, appreciably affect the quality of the milk, says Kellner, except when the reduction is so far carried that the animal is forced to draw upon its body supply of milk - constituents. It is only when the body is much' reduced in protein . that the milk becomes poorer in fat and more watery. It is further stated that the . amount of digestible protein which is essential for the production of a given quantity of milk depends to a certain degree upon the

starches, sugars, and fat in the food.. It is claimed by Kellner that just as fat, starches, and sugars can diminish protein metabolism (body-building' processes) in the formation of flesh, so can they also act in the production of milk. Indeed,.-it is possible, .he states, by the plentiful supply of starches and sugars to so reduce, the metabolism of , the food-protein in cows that no more is decomposed than the animals require for the actual maintenance of life. We are informed that this saving . can go so far that . all the digestible protein substances above that needed for maintenance of life. (| lb. per 1,000 lb. live weight) can be utilized . for the formation of milk without any call being made upon the protein of the body. Such a result is possible not only when moderate yields of milk are got, but when large quantities daily are obtained. The authority affirms that this fact is of great practical importance, for by feeding large quantities of sugars and starches (in the form of mangels, swedes, carrots, millet, sorghum, kale, chou moellier, cabbage, maize, &c.) the quantity of concentrated food or fodders rich in protein can be profitably reduced.

Important as is this fact it ■ does not, however, justify the protein-content of the milk , being taken as a measure of the protein to be given in the food. Indeed, it is stated . that a certain excess is necessary in order to counteract the weakening which the gland experiences as the period of lactation advances. If the supply of protein in the food were limited to that which appears in the milk, the natural decrease in the milk-yield, we are told, would most certainly be more rapid than if a food richer in protein were fed.

Kellner sets the • standard that the dairy cow should be fed per day, feed furnishing .2| lb. protein, I2| lb. carbohydrates, and | lb. fat. Feeds containing a greater proportion of protein than called for by this standard, he states, can be fed, because protein can take the place of the other materials. Sugars, starches, and fat cannot take the place of protein, however,, and"'no matter in how large quantities they may be fed, if protein is lacking the production"] will be less.

PASTURE VALUE.

Every farmer knows that good pasturage produces rapid growth, good gains, and abundant milk - yields. According to Henry, the American authority on the feeding of stock, it furnishes nutriment in the proportion of 3 lb. protein, 12 lb. sugars and starches, and | lb. fat per cow per day. This ratio practically conforms to

the standard of Kellner stated above. The latter states that good pasture plentifully supplied with clovers contains more protein than is necessary, hence the feeding, if feasible, of straw - —preferably oat-straw —is both profitable and economical in that it tends to “ balance ” the ration consumed by the animal. Provided the pasture is good, no supplemental feeding will be required.

SALT. According to Henry, salt, at the rate of f oz. to I oz. per cow per day —a reasonable allowance—is necessary, and this should be supplied in any convenient manner. Salt, of course, can also be given in the form of a rock-salt lick, which is best placed in convenient positions near the water-supply.

FLAVOURS IN MILK. Apart from the effect which ordinary foods of good quality exercise through the nutrients which they • contain, there are, according .to very prevalent views, other powers which affect the productiveness of flesh or milk for good or ill. It certainly cannot be denied, affirms Kellner, that when a feeding-stuff agrees with an animal the nutritive value can be increased, and that palatableness not only influences the consumption but also . the food value, particularly with animals like milch-cows, which are easily affected by nervous impulses. It is well known that all musty and mouldy foods spoil the taste of the milk, and more particularly that of the butter, and that this bad effect can continue for some time after the damaged food has been stopped. The same evil ; effect is produced when spoiled silage or green forage that has lain too long in thick rows is fed. Good meadow clovers, lucerne, mangels, swedes, . carrots,, fresh maize, Buda kale, cabbages, chou moellier, oats and peas, ryecorn and vetches, millet, crushed oats, well-cured hay, well-made silage, &c., all produce sweet flavours in milk.

Turnips cause objectionable flavours, and, as this is one of our staple forage crops in New Zealand, the prevention or minimizing of turnipy flavours in milk is one of our pressing problems. If a dairy-farmer is compelled to feed turnips to dairy cows he should always feed them after milking. Indeed, the feeding of any supplemental feed to cows before or when milking is not a commendable practice. The breath of the cow that has been previously feeding on turnips transmits turnip flavour to the milk, and when a cow is feeding while being milked dust is raised, thus contaminating the milk. If cows are fed turnips immediately after milking

the tendency for the milk to assume tumipy flavour is somewhat minimized. While turnips are not a highly desirable food for milk-cows, yet they can be fed in moderation, and should be fed together with fodders such, as good meadow hay, lucerne hay, oat - straw, pea - straw, oaten chaff, and ensilage, which tend to offset the objectionable flavour of the turnip. Certain turnip varieties are believed to be less prone to cause flavours than others. To avoid the labour of lifting turnips the cows could be turned into the turnip-field for a comparatively short period, then fed good hay or chaff. But the lifting of the turnips and feeding them out (sliced) to the cows is more economical and productive of somewhat better milk. In feeding turnips care should be exercised in feeding nd rotten or badly diseased roots. As the turnip contains on the average 91-5 per cent, of water, it is in itself not a satisfying food for an animal, and particularly* a dairy cowan additional reason why dry feed should be fed with the turnips, in a manner most convenient to the farmer. It is here assumed that the dairyfarmer would not be feeding turnips, with dr without dry feed, if good pasture were plentiful. ,

SUPPLEMENTING THE PASTURE. . Except, in the most favoured parts of the country, as regards climate and soil, plentiful pasture is not maintained the year round. Hence supplemental feed, to add to the periodic declining pasture, is desirable and in many instances necessary. On . the lighter soils especially this need is frequently most felt as the summer advances and autumn sets in. Under such conditions the supply of soiling (green-feed-producing) crops is highly desirable. Lucerne, cut first when coming into flower and the cutting continued as required, furnishes . perhaps the finest soiling-crop. About io lb. per head per day will be- enough at the start, and the quantity can be increased to 15 lb. If green maize is available a more economical and better-balanced ration would be 7I lb. lucerne and 15 lb. green maize per cow per day. Lucerne, like all legumes,- is rich in that valuable nitrogenous compound protein, while maize is low in protein and rich in carbohydrates (starches and sugars). Thus the feeding of these two in definite ratio, 1 part by weight of lucerne to 2 of maize, makes for economy of the valuable protein, yet also for high productiveness.

Other valuable soiling-crops for feeding, where necessary, to cows in summer and autumn are as follows : Peas and oats (i| bushels seeding per acre of each) —-a more or less “ balanced ” ration.

Buda kalea most succulent and palatable fodder (usually 8-10 lb. broadcast or 41b. in drills). Western Wolths rye-grass—for strong soils (30 lb.). Italian rye-grass (20 lb.) and cow-grass (41b.), or vetches ■ (1 bushel) j‘ .: ■ Sorghum (5 lb. or 61b. drilled or 20 lb. broadcast). Millet (about 12 lb. drilled or 16 lb. broadcast). Prairie-grass (60 lb.), or prairie-grass (40 lb.) and cow-grass ( 4 ib.). ;

The rates of seeding per acre given in parentheses are standard and must vary with soil and climate.

These crops, if necessary, could be sown at different dates in the early summer, so as to come in later to supplement the failing pasture in the event of such decline being expected. Though the falling-off of the pasture corresponds somewhat to the natural decline in the activity of the mammary gland as the lactation period advances, yet in certain circumstances, such as lightness of soil and seasonal deficiency of rainfall, provision should be made for maintaining the normal .flow of milk, and for sustaining the . animal later on during a period of still greater shortage of food, by providing these . invaluable supplemental pasture crops. Legumes (lucerne, red clover, cow-grass, peas, vetches, and, where they can be grown, cow-peas and soya beans) should play an important part in connection with the-provision 'of these supplemental soiling-crops. They are abundant suppliers of protein (so important to milk - production), nitrogen - enrichers of the soil, and transmitters of lime to the animal. An economical method of growing such leguminous crops is to utilize stubble-fields or to sow after the last cultivation of maize, where grown.

THE IMPORTANCE OF LIME TO DAIRYING.

Hart and McCollum, of the Wisconsin Experiment Station, found that a cow yielding 30 lb. of milk daily requires a minimum of not less than 2 oz. of lime per day. How important, then, is liming to dairying, and, indeed, other lands; and how essential are legumes as conveyers of lime to the cow, for legumes per given weight take up more lime from the soil than any other order of plants.

BALANCING RATIONS.

The dairyman who grows great crops of maize, and is largely dependent on them for silage, must also have broad fields of clover, lucerne, or some other legumes to help to round out the

ration.- On the subject of nutritive values of grasses, clovers, &c., also the balancing of rations under natural conditions, farmers will find useful information in the Department's Bulletin No. 52 (new series), also in an article on “ The Growing and Utilization of Forage Crops," published in the Journal, for July, 1915, both by the present writer.

RATES OF FEEDING

In winter, when the pasture is scant, and when good legume hay and maize ensilage have previously been produced on the farm, the daily allowance per cow should not be less than 15 lb. hay, 40 lb. maize ensilage, and 40 lb. mangels. Where maize and lucerne are made into ensilage in the proportion of 2 to 1 (an excellent combination), about 25 lb. of this mixture, together with a little hay and mangels, will be good treatment. A liberal supply of roots such as mangels will largely eliminate the need for any concentrated foods ; and a full ration of ensilage composed of 2 of maize and 1 of lucerne will entirely eliminate the need for these expensive foods. Of course, it must be understood that such winter feeding is recommended only for districts calling for it —districts where more or less scant winter pastures obtain — and that the above-mentioned quantities of fodders apply to milchcows of average feeding-capacity.

SOILAGE AND SILAGE.

The wise dairyman will provide sufficient soilage (green-feed-producing crops) and silage to make good all possible shortage of pastures in summer or winter. Soilage and silage enable the dairyman to maintain the maximum flow of milk at the minimum cost of production, regardless of season. In the event of summer or autumn soilage crops (enumerated above) in part not being required for green feed, they can be made into ensilage, preferably by means of a silo, and so reserved for winter feeding. In like manner, any surplus of pasture or suitable forage crops could be so preserved and held over for a period of scarcity. It is thus that the ill effects of a drought can be greatly minimized.

WINTER FEED CROPS.

Crops specially suited for providing soiling or depasturing in winter are the following, the seedings given being per acre : . . Emerald ryecorn (i| bushels) and Scotch or Winter vetches (i bushel). . ' Cape barley (2 bushels) and vetches (1 .bushel).

Russian Black Skinless ' barley (2 bushels) and vetches (1 bushel). ' . . Prairie-grass (40 lb.) and cow-grass (4 lb.). Canary-grass (Phalaris bulbosa) (30 lb.)— strong soils. This is more suited for dry cows than for cows in milk. Western Wolths rye-grass. (30 lb.)for strong soils. Buda kale, 8-10 lb. per ' acre broadcast or 4 lb. drilled. ' Thousand-headed kale, 8-10 lb. broadcast or 4 lb. drilled. G

Western Wolths and the kales are specially suitable for early winter and late winter or early spring, while the others come in any time during the winter. Each can be sown so as to come in at the time or times indicated. For drained swamp land Western Wolths, Italian rye-grass, canary - grass, cow-grass, and kale are each specially suitable. Where hay, ensilage, and roots have been provided in addition to winter green feed, the latter can still be fed to advantage in moderation, and will be acceptable in the spring when the winter’s supply of stored fodder is about used up. It is at this time, after the cow has calved, that abundance of food is required to nourish the animal, which also at this stage of the lactation period can make the fullest use of the food fed. All feed should as far as possible be fed after the cows are milked.

SEED OF FORAGE CROPS.

As seed of certain valuable winter forage crops is as a rule expensive, the suggestion is here offered that farmers in dairying districts might co-operatively grow, on small areas of land set aside for the purpose, sufficient seed for their own use and for the remunerative sale of any surplus seed.

CONCLUSION. In conclusion, I would emphasize the following points:— (i.) Study the individual characteristics of your cows and their requirements as far as possible, and feed accordingly. (2.) Grow lucerne if at all possible, it being invaluable in dairying. (3.) Make your surplus feed into ensilage, or, if feasible and to your advantage, grow maize and convert the surplus of this into ensilage, preferably by means of a small or medium-sized silo.

(4.) Grow mangels, and make fairly liberal use of these most palatable .roots, after storing for not less than a month.

(5.) Grow winter-feed soiling-crops, and, where necessary, summer soiling-crops.

(6.) Treat the .pregnant cow well, for the maternity of the cow is the basis of dairying; and make the most of pasture or other feed during the first half of the lactation period.

(7.) Endeavour to “ balance ” rations under natural conditions, by growing together, or bringing together in feeding, forage crops rich in protein on the one hand and those rich in carbohydrates (sugars and starches) on the other. A standard example of this is 1 part by weight of lucerne to. 2 parts of maize—in the' form of ensilage. Another is the growing of peas and oats together in about equal seedings.

(8.) Cultivate to some extent your pastures in the early spring by light harrowing ; top-dress occasionally with lime as well as with manures. As far as possible follow a definite rotation in pasturing your fields, thereby conserving the mineral wealth of the soil and making for economical production. Break up old unprofitable pastures and sow a good clean mixture suited to the soil. Always keep in mind that the pasture crop is your staple crop and should be treated as such.

(9.) Feed turnips only after milking, and feed them in moderation with, if possible, - dry or absorbent feed such as hay, oatstraw, pea-straw, chaff, or ensilage. Eliminate, or at least minimize, turnipy flavours as far as possible.

(io.) Deep-rooting legumes such as lucerne, white clover, grasspea, corniculatus, &c., and grasses such as cocksfoot, prairiegrass, Western Wolths, meadow-fescue, tall oat-grass, &c., should be grown as far as possible in Taranaki.

The. saying that “ half the breeding goes down the throat of the cow” still, holds, good, and it is upon the intelligent feeding, whether by natural or artificial means, or by both, that the expansion and maintained efficiency of the dairy industry very largely depends.