The effect of propolis-based products on milk productivity, milk quality and stress-induced disorders of adaptive processes in Holstein cows

It became possible to increase milk productivity and improve the technological qualities of milk when using Holstein cows in the Russian Federation. However, at the same time, the presence of certain problems with the state of animal health was observed, characterized by a violation of adaptive processes in Holstein cows (as the most stress-sensitive), a decrease in immunity, and a violation of physiological and biochemical homeostasis. The aim of the work was to develop a method for increasing milk productivity and improving the quality of milk by normalizing adaptation processes when using propolis-based preparations in feeding in addition to the main diet. The paper presents the results of the effect of a propolis-based bolus on biochemical parameters, milk production and milk quality of Holstein cows kept under stressful conditions. The effect of bolus application on free-radical oxidation was shown, which manifested itself in a sharp decrease in malondialdehyde (by 30%) in the experimental group of cows compared to the control group that did not receive boluses. After the use of propolis-based boluses in the feeding of Holstein cows in the experimental groups, by the 40th day there was an increase in blood glucose levels (4 times increase), which made it possible to achieve optimal values. The objective indicators of the body state of a cow are indicators of milk productivity and milk quality. There is no doubt the relationship between the chemical composition of milk and the metabolic processes in the body of a cow, which in turn are determined by the optimization of the structure and composition of the diets of cows. After using a propolis-based bolus in addition to the basic diet, Holstein cows showed an increase in milk production and an improvement in milk quality. Thus, the average daily milk yield increased by 2.09% and amounted to 44.8 kg, milk protein - by 0.6% and fat milk - by 0.5%.