Effect of humates in diet of dairy cows on the raw milk main components


  • Miroslava Potůčková Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, Praha 6 ”“ Suchdol 165 00
  • Lenka Kouřimská Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, Praha 6 ”“ Suchdol 165 00




humic substances, Sakhalin Leonardite, dairy cows, milk proteins, casein


The effect of supplemental humic substances (HS) on the main milk components was investigated. A total of 10 dairy cows (Czech pied cattle, crossbred Czech pied cattle ´ Ayrshire and crossbred Czech pied cattle ´ Red Holstein) were tested. Animals were randomly divided into 2 groups, control (C) and experimental (E). Animals fed the same feed mixture and group E was additionally supplemented with HS (200 mg.kg-1 of product Humafit prepared from the Sakhalin Leonardite). The experimental period took 3 months. Cows were milked twice a day. The milk composition (lactose, fat, crude protein, pure protein and casein) of every cow was monitored on days 0, 14, 28, 42, 56, 70 and 84 of the experiment. Pure protein content was determined by Kjeldahl method, other components were analysed using an infrared analyserMilkoScan FT 120. It was found that the crude protein, pure protein and casein content in milk of group E significantly (p <0.05) increased from the 56th day of the experimental period. Differences of the protein fraction contents in group C and of the dry matter, non-fat dry matter, lactose and fat content in both groups were non-significant (p <0.05).Higher protein and especially casein content in milk could be very important for the cheesemaking as it could increase the cheese yield.


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How to Cite

Potůčková, M. ., & Kouřimská, L. . (2017). Effect of humates in diet of dairy cows on the raw milk main components. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 558–563. https://doi.org/10.5219/748

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