EXPERIMENTS ON NUTRITION OF DAIRY HEIFER .8. EFFECT ON MILK PRODUCTION OF LEVEL OF FEEDING AT 2 STAGES OF LACTATION

Eighty Friesian heifers were used to study the effect on milk production of two fixed levels of intake at two stages of the lactation. The rations were estimated to contain 7.9 and 6.2 kg starch equivalent per day, with adequate protein content. The heifers were allocated at random to these two levels of intake for weeks 1.9 of lactation and re-allocated at random to them for weeks 10-18 of lactation. Apart from minor variation the heifers were all fed alike for the remainder of the lactation. The higher level of feeding increased yields of milk and milk solids and solids-not-fat content in each period but had a smaller effect in mid- than in early lactation, a trend which was shown to continue further into later lactation. It also conserved body reserves. There was a residual effect in weeks 10-18 from the level of feeding in weeks 1-9 of lactation. This was directly additive to the effects of the current level of feeding. Those animals which had received the higher level of feeding in weeks 1-9 yielded more milk of higher solids-not-fat content than those which had had the lower level of feeding in weeks 1-9. The former group gained less live weight. The effect on milk production over the full lactation from additional feeding in early lactation was three times that observed in early lactation itself. Additional feeding in mid-lactation did not have a residual effect. The absolute output of milk per unit of food over the 18-week period was greatest for that group which had received the lower level of feeding throughout, followed by the group which received the higher level of feeding in weeks 1-9 only. This superiority was achieved at the expense of body reserves. There was a negative regression of live-weight change on milk production. Estimated intakes of metabolizable energy agreed closely with requirements for milk production as indicated by the Agricultural Research Council (1965). © 1969, Cambridge University Press. All rights reserved.