Uticaj vrste hraniva i sastava obroka na količinu i kvalitet mleka

The amount of protein and fat in milk are main parameters that have influence on milk price, as a result farmers are very concerned for possible influence of the diet on them. Milk fat is under greatest nutritional influence, and their percent depends on availability of precursors needed for its synthesis; but also on presence of substances that might have adverse effect. There can be little influence of the diet on milk proteins. The most successful way to improve protein content is to enhance microbial protein synthesis in the rumen, and to take care about balance of degradable and undegradable protein in the diet. It is not possible to change lactose content with normal nutrition, considering that it is the most consistent milk component.Količina proteina i masti u mleku su glavni parametri za određivanje cene mleka, te su proizvođači zainteresovani za mogućnost uticaja ishranom na njih. Masti su pod najvećim uticajem ishrane, odnosno njihova količina zavisi od prisutnosti neophodnih prekursora, kao i antagonističkih materija. Proteini se u maloj meri mogu korigovati ishranom, i to stimulacijom mikrobijalne sinteze proteina, kao i odnosom razgradive i nerazgradive frakcije. Na količinu laktoze se ne može uticati ishranom, pošto ona predstavlja najstabilniji sastojak mleka