Protein and fat sources for intensive milk replacers
نویسنده
چکیده
Many dairy producers and calf growers evaluate milk replacers on the basis of cost without considering what value is received for the dollars spent. When someone sells a milk replacer at substantially lower prices than the competition, producers are confused and can’t see why prices differ so much. Frequently the old adage, “if something sounds too good to be true, it probably is” fits well in this situation. The purpose of this presentation is to review some of the basic principles regarding the quality of ingredients used in milk replacers. These principles become especially important as one considers adopting the philosophy of feeding calves to their nutrient requirements for biological growth rather than as a means to limit intake to encourage them to consume dry food more quickly.
منابع مشابه
Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese
The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the ha...
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