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Dietary cation anion balance on milk composition

Eight lactating Holsteins cows were distributed in a 4x4 replicated Latin square in the summer for 72 days. The objective of this research was to study the effect of four levels of cationic diets on the composition and physic-chemistries parameters of milk in cows after the lactation peak. For dietary cation anion balance manipulation, different concentrations of the sodium bicarbonate were added in the diets and the following treatments were obtainned: +150, +250, +400 e +500mEq kg-1 DM. The diets did not affect fat percentage and variables, density and crioscopic indice in the milk. Milk pH increased linearly and acidity decreased cubically with increased of dietary CAB.

anion; cation; sodium bicarbonate; minerals; nutrition

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