Dietary Supplementation of Probiotics to Improve Milk Production and Milk Quality in Crossbred Jersey Dairy Cows

Background: Milk production and composition can vary during different stages of lactation. The use of probiotics can have an impact on milk quality and quantity. Methods: The experiment investigated the effects of dietary supplementation with probiotic on milk production and quality in crossbreed Jersey dairy cows [Jersey x Local (F1 50% Jersey generation)]. Sixteen crossbred Jersey dairy cows were selected and were divided into four groups: T0 (control group), T1, T2 and T3. The cows in the T0 group were given normal feed without probiotics. Meanwhile, the cows in the T1, T2 and T3 (treatment groups) were supplemented with 20 gm, 25 gm and 30 gm probiotics/animal/day for six months. Milk production and milk content of individual cows were evaluated during the three stages of lactation (early lactation, mid-lactation and late lactation). Result: Milk production was significantly (P less than 0.05) increased in the probiotic-supplemented group in a dose-dependent manner during all three stages of lactation compared to the control group. Fat, protein, SNF, density and ash content of milk were also significantly (P less than 0.05) increased in the probiotic supplemented group (T1, T2 and T3) when compared to the control group (T0). However, milk lactose and freezing point decreased in probiotic-supplemented groups (T1, T2 and T3) compared to the control group (T0). Moreover, out of the three different doses of treatment groups, milk quality was significantly improved in the group supplemented with 30gm/cow/day (T3) during all stages of lactation. Dietary supplementation with probiotics can improve milk production and quality in crossbred Jersey cows.