Natural bioactive additives for enhancing milk quality in dairy cows

Optimizing milk production and quality is essential for dairy farming, driven by economic and consumer demands. With increasing interest in sustainable feeding strategies, natural feed additives are being explored to enhance performance while ensuring animal health and product safety. This study evaluates the impact of a natural feed supplement, which consisted of zeolite, magnesium oxide and mannan-oligosaccharide yeast, on milk yield and composition, contributing to sustainable dairy nutrition. The study was conducted on a Lithuanian dairy farm (Sept–Nov 2024) with 30 lactating cows divided into control (n = 15) and study groups (n = 15). The study group received 350 g/day of a feed additive alongside a standard diet. Milk production, composition, and health indicators were monitored over three months. In investigated group statistically significant mean differences were detected in fat content, 18.78% higher in November, compared to September, p<0.05; in pH content 0.9 % higher content was estimated in a milk in September, compared to November, p<0.01, and 0.75% higher compared to October, p<0.05; amount of SFA was 23.88% higher in November, compared to September, p<0.01; amount of UFA was 16.23% higher in November, compared to October; amount of MUFA was 15.60% higher in November, compared to October, p<0.05; amount of PUFA was 35.77% higher in November, compared to September, p<0.05; amount of De novo fatty-acid was 20.29% higher in November, compared to September, p<0.05; amount of Mixed fatty-acid was 19.82% higher in November, compared to September, p<0.05; Preformed fatty acids was 20,51% higher in November, compared to September, p<0.01 and 15,80% higher in November, compared to October, p<0.05. The study showed statistically significant mean difference between control and investigated groups in: converted milk yield – 8.77%, p<0,05; fat content – 0.35%, p<0.01; and in pH – 0,30% higher in investigated group, compared to control, p<0.05. The investigated group exhibited an 8.77% increase in converted milk yield, 0.35% higher fat content, and 0.30% higher milk pH compared to the control. These findings highlight the potential benefits of dietary interventions in enhancing milk production efficiency and compositional quality.