Review on Effect of Nutrition on Milk Composition and Yield of Dairy Cows

Abstract

Nutrition affects the quality of milk and even the quantity. Nutrition is the single factor having the greatest influence on milk production performance of dairy animals. Milk composition is a trait of animal species, which cannot be altered under normal production systems. Changes in composition are attributed through the altered genetic makeup and by the dietary modifications. Feeding proper non-fiber carbohydrate levels can improve both milk fat and protein content. Protein and fat content also can be changed due to the physical form of forage being fed. The milk fat being the greater sensitive to dietary manipulation than other milk constituents has received a great attention of nutritional control of milk fat content and fatty acid composition. The nutritional factors that are having major influence on milk protein content are forage-to-concentrate ratio, the amount and source of dietary protein, and the amount and source of dietary fat. Any situation that causes cows to eat abnormally or limits feed intake may affect milk components. The nutrient density of diet and availability of desired in satisfying nutrient to support higher milk production are responsible in enhancing milk production of dairy animals.