INFLUENCE OF FEED ADDITIVES COMPLEX ON THE PHYSICOCHEMICAL COMPOSITION OF MILK IN SUBCLINICAL KETOSIS IN COWS

The objective of the study is to identify the effectiveness of using a complex of feed additives on milk quality and milk productivity in highly productive cows with subclinical ketosis. The studies were conducted in the production conditions of a dairy complex in the north of Kazakhstan in 2020–2023. For the experiment, 40 highly productive fawn-motley third-calving Simmental cows were selected. All animals were kept in identical feeding and housing conditions. The selected animals were formed into two groups of 20 animals: Group 1 (control) – clinically healthy animals and Group 2 (experimental) – animals with subclinical ketosis. Animals with subclinical ketosis received "basic diet + liquid polysaccharides + vitamin-mineral premix + Menonic-50 + tricalcium phosphate". Studies were conducted on changes in milk productivity and the qualitative composition of milk after the introduction of liquid polysaccharides Polis, Menonik-50, tricalcium phosphate and premix for dairy cattle in subclinical ketosis in highly productive cows into the diet. When testing the applied scheme of introducing feed additives, the following main criteria were identified: increase in average daily milk yield, improvement of physicochemical parameters of milk, as well as improvement of energy balance and metabolic processes, replenishment of vitamins and minerals in the diet of highly productive animals. After using feed additives, the dynamics of change in average daily milk yield by 14.76 % is observed. There is a reliable increase in the protein level by 25.8 %, whey proteins by 19 % at p ≤ 0.001. The amount of dry skim milk residue increased by 11.5 %. A decrease in acidity in milk by 15.4 % is noted, the indicator was 17.31 °T and was within the normal range. The feed additives proposed for the prevention of subclinical ketosis help to improve carbohydrate and mineral metabolism in the body, increase the sugar-protein ratio in diets, increase productivity and change the qualitative composition of raw milk.