Whey liquid feed, method for preparing the same and use thereof

Abstract

The application discloses whey liquid feed and a preparation method and application thereof, and belongs to the technical field of ruminant nutrition and feed processing. The whey liquid feed is prepared by replacing part of water in the basic daily ration with whey liquid, and the replacement amount is 0-4 kg / (head·d) and is not 0. The feed preparation method is quick and convenient, is suitable for dairy product processing industrial agglomeration areas, and can directly utilize a large amount of liquid whey by-products generated in a cheese production process. Through systematic dose gradient tests, the application first determines a safe addition threshold of the whey liquid in the daily ration of a dairy cow in the late lactation period and an anti-inflammatory effect of the whey liquid.

Description

Technical Field

[0001] This invention belongs to the field of ruminant nutrition and feed processing technology, and particularly relates to a whey feed, its preparation method and application. Background Technology

[0003] Whey is rich in components, including lactose, whey proteins (such as α-lactalbumin, β-lactoglobulin, immunoglobulins, lactoferrin, etc.), minerals, and various bioactive peptides (such as lactoperoxidase, glycomacropeptide, etc.), possessing both feed value and nutritional potential. Currently, the utilization of whey both domestically and internationally focuses on two main directions: firstly, high-value processing in the food industry, where it is purified and dried to produce whey powder, whey protein concentrate, and other products for use in infant formula, sports nutrition products, and functional protein products; secondly, in livestock and poultry farming, where it is simply processed and used as feed for pigs, dairy cows, and other livestock.

[0004] However, the large-scale application of whey in livestock farming, especially its systematic development in dairy cow diets, still faces significant shortcomings. Existing research on the application of whey in dairy farming is relatively scarce, and most studies focus on early observations of apparent traits, lacking systematic gradient experiments on the dosage of whey additives. Key technological bottlenecks remain: first, the appropriate addition threshold and safe dosage range of whey in lactating dairy cow diets are not yet clear; second, the effects of whey on dairy cow production performance (milk yield, dry matter intake, etc.), serum biochemical indicators, and overall health lack multi-dimensional and systematic experimental data; and third, the mechanism by which whey exerts its feeding function has not been thoroughly elucidated, preventing the scientific exploration, quantitative evaluation, and efficient utilization of its potential nutritional value and functional effects.

[0005] While some existing studies have shown that dairy cows have a certain tolerance to liquid whey, the conclusions are mostly based on single tolerance observations and have not established a complete dose gradient research system, making it impossible to accurately pinpoint the optimal addition range to ensure dairy cow production performance. At the same time, the research dimensions are limited, only staying at the superficial level such as production performance, and failing to analyze the interaction between whey and the dairy cow's body from multiple dimensions such as serum biochemical indicators, immune inflammatory response, and the body's antioxidant capacity, making it difficult to support its scientific promotion in dairy farming.

[0006] From a resource utilization and environmental perspective, the current utilization rate of whey is less than 50%. The remaining portion is mostly directly discharged or disposed of in a simple manner due to problems such as the difficulty of liquid storage, the high cost of high-value processing, and the lack of large-scale application technology. This not only results in a serious waste of high-quality protein and bioactive substances in whey, but also, because the high organic content in whey can easily lead to environmental problems such as eutrophication of water bodies, it hinders the green and sustainable development of the dairy industry.

[0007] In summary, conducting systematic and multi-dimensional research on the application of whey in dairy cow diets, clarifying its appropriate addition amount, safe range, and mechanism of action, is not only a key path to solving the waste of whey resources and environmental pressure, but also an important measure to explore the feed value of whey, reduce dairy cow breeding costs, and improve dairy cow production performance and health. It has significant practical significance and application value for promoting the circular development of the dairy industry and achieving efficient resource utilization. Summary of the Invention

[0008] To address the aforementioned technical problems, this invention proposes a whey feed, its preparation method, and its application.

[0009] To achieve the above objectives, the present invention provides the following technical solution: One objective is to develop a whey feed in which a portion of the water used to prepare the basal diet is replaced by whey in equal amounts, with a replacement rate of 2-4 kg / (head·day) and not zero.

[0010] Furthermore, the whey feed has a moisture content of 55%.

[0011] Furthermore, the formulation of the basal diet conforms to the NY / T34-2004 standard, with a concentrate-to-roughage ratio of 40:60.

[0012] Furthermore, the whey is a fresh liquid byproduct obtained during cheese production, with a dry matter content of 6-7%, a lactose content of 3-5%, a total crude protein content of 0.9-1%, a crude fat content of 0.3-0.4%, and an ash content of 0.6%.

[0013] Objective 2: A method for preparing whey feed, comprising the following steps: adding whey at a rate of ≤4 kg per dairy cow per day (e.g., 2-4 kg) to replace the water required in the feed formulation process, and preparing a total mixed ration (TMR) with a water content of 55%.

[0014] Third objective: Application of a whey feed in the preparation of feed for dairy cows in late lactation.

[0015] Furthermore, the late-lactation dairy cows are Holstein cows, with 2-3 parities and a lactation period of 225±41 days.

[0016] Objective 4: A method for using whey feed, comprising the following steps: feeding the whey feed to dairy cows in late lactation twice a day, with the amount of uneaten feed controlled within the range of 3-5 wt% each time, and milking the dairy cows in late lactation three times a day.

[0017] Compared with the prior art, the present invention has the following advantages and technical effects: The feed preparation method provided by this invention is rapid and convenient, suitable for areas with concentrated dairy processing industries, and can directly utilize the large amount of liquid whey byproducts generated during cheese production. Through systematic dose gradient experiments, this invention, for the first time, clarifies the safe addition threshold of whey liquid to the diets of dairy cows in late lactation and its anti-inflammatory effects.

[0018] This invention, through systematic experiments at five dosage gradients (0, 2, 4, 6, and 8 kg / (head·day)), found that the amount of whey added has a highly significant impact on the dry matter intake of dairy cows. When the addition amount reaches 6 kg / (head·day) or higher, the dry matter intake of dairy cows decreases significantly, while the addition amount ≤4 kg / (head·day) has no adverse effect on dry matter intake. This establishes that the safe upper limit for adding whey to the diet of dairy cows in late lactation is 4 kg / (head·day). Within this range, the normal feed intake of dairy cows can be guaranteed not to be affected, providing a dosage basis for the large-scale use of whey in feed.

[0019] Within the addition range of ≤4 kg / (head·d), whey extract significantly reduced the levels of pro-inflammatory factors in the serum of dairy cows. The interferon-γ levels in the 4 kg / (head·d) and 6 kg / (head·d) addition groups were significantly lower than those in the control group. This indicates that the bioactive components in whey extract, such as α-lactalbumin and lactoferrin, can effectively regulate the body's immunity, alleviate potential inflammatory responses in late lactation cows, and have a positive impact on improving the health status of dairy cows. Meanwhile, within this addition range, whey extract had no significant effect on milk yield, milk composition, routine serum biochemical indicators, or serum antioxidant indicators, indicating that this addition amount will not adversely affect the production performance and major organ functions of dairy cows, demonstrating good application safety. Detailed Implementation

[0020] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0021] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0022] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0023] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0024] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0025] This invention provides a method for applying whey extract in dairy cow feed, aiming to achieve its safe and efficient utilization in dairy farming. The method includes the following steps: (1) Preparation and testing of whey raw materials Fresh whey was obtained, and its conventional nutritional components and active ingredients were analyzed using non-targeted methods. Its basic value as a feed ingredient was assessed based on the test results. The whey used in this invention is a byproduct of cheese production. From a basic nutritional perspective, the theoretical content of each substance in the dry matter of the whey is approximately 6-7%, including 3-5% lactose, 0.9-1% total protein, 0.6% ash, and 0.3-0.4% crude fat. Actual measurements are shown in Table 1.

[0026] Table 1 (2) Formulation of Total Mixed Ration (TMR) Based on the nutritional requirements of dairy cows, the basal diet is formulated in accordance with the "Dairy Cow Feeding Standard" (NY / T34-2004), with a concentrate-to-roughage ratio of 40:60. When preparing the TMR (Total Mixed Ration) diet, whey extract is used in equal volume to replace the additional water required for TMR preparation. The amount of whey extract added is determined based on its comprehensive impact on the dry matter intake, production performance, and health status of the dairy cows. The addition level of whey extract is no more than 4 kg per cow per day. This level allows for the safe and efficient utilization of whey extract without affecting the dry matter intake of the dairy cows.

[0027] The specific operation is as follows: A TMR diet with a moisture content of 55% was prepared by adding water at a standard rate of 8 kg / (head·d). The water in the prepared TMR diet was then replaced with equal amounts of whey extract at rates of 0 kg (control group), 2 kg, 4 kg, 6 kg, and 8 kg / (head·d). Through dose gradient experiments, it was determined that when the addition amount was ≤4 kg / (head·d), it had no negative impact on the dairy cows' dry matter intake, milk yield, milk composition, and other production performance indicators, and could exert its functional effect of improving the cows' health.

[0028] Unless otherwise specified, "room temperature" in this invention refers to 25±2℃.

[0029] All raw materials used in this invention were purchased from the market.

[0030] The technical solution of the present invention will be further illustrated by the following embodiments.

[0031] Example 1 A method using whey: (1) Preparation of whey feed: Take fresh whey after cheese production, add 2 kg per cow per day, and replace the water required when preparing total mixed ration (TMR) with the same amount of water to prepare a total mixed ration with a moisture content of 55%. (2) Feeding management: The prepared whey feed is fed to Holstein cows in the late lactation stage twice a day to ensure that the cows have free access to feed and clean water. Milking is performed three times a day to ensure that the amount of leftover feed is controlled within the range of 3-5 wt%.

[0032] Example 2 Same as Example 1, except that in step (1) the fresh whey liquid after cheese production is taken and added at a rate of 4 kg per cow per day, and the water required for preparing total mixed ration is replaced by an equal amount to prepare a total mixed ration with a moisture content of 55%.

[0033] Example 3 Same as Example 1, except that in step (1) the following steps are taken: fresh whey after cheese production is taken and added at a rate of 6 kg per cow per day, and the water required for preparing total mixed ration is replaced by an equal amount to prepare a total mixed ration with a moisture content of 55%.

[0034] Example 4 Same as Example 1, except that in step (1) the following steps are taken: fresh whey after cheese production is taken and added at a rate of 8 kg per cow per day, and the water required for preparing total mixed ration is replaced by an equal amount to prepare a total mixed ration with a moisture content of 55%.

[0035] control group Same as Example 1, except that in step (1) the following steps are taken: fresh whey after cheese production is taken and added at a rate of 0 kg per cow per day, and the water required for preparing total mixed ration is replaced by an equal amount to prepare a total mixed ration with a moisture content of 55%.

[0036] I. The experiment will be conducted from May to July 2025 at Wanruihe Ranch in Hejing County, Korla Prefecture, Xinjiang. The experiment employed a single-factor completely randomized experimental design, selecting 40 healthy Holstein dairy cows of 2-3 parities, late lactation (225±41 days), and similar milk production (21.81±4.57 kg / d). These cows were randomly divided into 5 groups, with 8 replicates per group and 1 cow per replicate. The experimental diet was formulated according to the "Dairy Cow Feeding Standard" (NY / T34-2004) with a concentrate-to-roughage ratio of 40:60. Nutrient levels are shown in Table 2. A total moist condition (TMR) diet with 55% moisture content was prepared by adding water at a rate of 8 kg / (head·d). The additional water added to the TMR diet was replaced with whey at equal masses of 0, 2, 4, 6, and 8 kg / (head·d), respectively: 0 kg group (control group), 2 kg group (Example 1), 4 kg group (Example 2), 6 kg group (Example 3), and 8 kg group (Example 4). During the experiment, the dairy cows had free access to feed and water, and were fed twice daily at 10:00 and 16:00, ensuring that the amount of uneaten feed in each group was 3-5 wt%. Milking was conducted three times daily (8:00, 15:00, and 22:00). The experiment lasted 60 days, including a 15-day pre-experiment period and a 45-day main trial period. During the experiment, the whey was stored at 4℃ and stirred thoroughly before use to prevent spoilage.

[0037] Feed samples from each experimental group were collected daily using a 5-point sampling method during the trial period. After the trial period, the samples were mixed using a quartering method and the nutritional components were tested. The sample pretreatment method is as follows: After placing the sample in a 65℃ oven for 48 hours, remove it and place it at room temperature for 24 hours. Then, pulverize it and pass it through a 40-mesh sieve. The determination methods refer to the national standards. The dry matter content is determined by the 105℃ drying method (GB / T 6435-2014), the crude protein content is determined by the Kjeldahl nitrogen determination method (GB / T 6432-2018), the neutral detergent fiber (GB / T20806-2022), acid detergent fiber (NY / T 1459-2007), and fat content (GB / T 6433-2025) are determined by the filter bag method, the ash content is determined by the ignition method (GB / T 6438-2025), the calcium content is determined by the potassium permanganate titration method (GB / T 13885-2017), and the phosphorus content is determined by spectrophotometry (GB / T 6437-2018).

[0038] Table 2. Composition and nutrient levels of the basal diet (dry matter basis %) Note: 1) Each kilogram of lactating cow premix contains: VA: 120,000-270,000 IU, VD3: 25,000-80,000 IU, Fe: 10-2550 mg, Cu: 180-650 mg, Mn: 180-2050 mg, Zn: 400-1710 mg. 2) Net energy for lactation is calculated according to NASEM (2021), and other nutrient levels are measured values.

[0039] 1. During the trial period, record the feed intake and uneaten feed of each group of dairy cows daily, and calculate the dry matter intake (DMI) using the following formula: .

[0040] 2. During the last four days of the experiment, milk production data for each group of dairy cows was continuously recorded using a fully automated milking system, and the average daily milk production was calculated as an evaluation indicator. On day 61 of the experiment, 50 mL of milk samples were collected from the experimental cows at the morning, noon, and evening milking times. These samples were mixed in a 4:3:3 mass ratio, stored at 4℃, and sent to Xinjiang Kairuike Food Technology Co., Ltd. for testing. The milk composition was analyzed using an FT120 milk component analyzer (FOSS) and a LACTOSCAN SCC somatic cell count analyzer (Beijing Mingcheng Jiyue Technology Co., Ltd.). The main milk component indicators included milk fat, milk protein, lactose, total solids, and somatic cell count (SCC). The 4% standard milk (FCM) and feed efficiency (FE) were calculated. The results are shown in Table 3.

[0041] .

[0042] 3. Serum biochemical indicators On day 61 of the experimental period, 10 mL of blood was collected from the tail vein of the experimental dairy cows before morning feeding using vacuum blood collection tubes. After standing for 15 min, the serum was separated (centrifuged at 3500 r / min for 15 min). The separated serum was aliquoted into 1.5 mL Eppendorf tubes and stored at -20℃ for testing. The reagent kit was purchased from Beijing Huaying Biotechnology Research Institute. The assays were performed using a Mindray BS-420 fully automated biochemical analyzer (Shenzhen Mindray Bio-Medical Electronics Co., Ltd.) and a Huweidelang DR-200BS (Wuxi Huweidelang Instrument Co., Ltd.). The results are shown in Tables 4-7.

[0043] Serum biochemical indicators mainly include: total protein (TP), albumin (ALB), globulin (GLB), cholesterol (TC), triglycerides (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL), blood urea nitrogen (BUN), blood glucose (GLU), aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), creatine kinase (CK), and lactate (LD).

[0044] Serum antioxidant indicators mainly include: total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), catalase (CAT), and malondialdehyde (MDA).

[0045] Serum immune markers mainly include: tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), interleukin-1β (IL-1β), and interleukin-6 (IL-6).

[0046] Table 3. Effects of whey addition amount on dairy cow production performance. Note: Different shoulder letters in the table indicate significant differences, and the same applies below.

[0047] Table 4. Effects of whey residue addition amount on milk composition in dairy cows Table 5. Effects of whey addition amount on serum biochemical parameters of dairy cows Table 6. Effects of whey addition amount on serum antioxidant indices in dairy cows Table 7. Effects of whey liquor addition on serum inflammatory factor markers in dairy cows II. Evaluation of Feed Application Effects Feeds were prepared according to the methods described in Examples 1-4 and the control group. Healthy Holstein dairy cows of 2-3 parities, in late lactation, and with similar milk production were selected for feeding trials. The results showed that the dry matter intake, milk production, and milk composition of the cows in Examples 1 (2 kg / head·d) and 2 (4 kg / head·d) were not significantly different from the control group. Furthermore, the serum interferon-γ content in Example 2 was significantly lower than that in the control group, indicating that it has a role in alleviating inflammatory responses. However, the dry matter intake of the cows in Examples 3 (6 kg / head·d) and 4 (8 kg / head·d) was significantly lower than that in the control group, indicating that excessive addition would inhibit feed intake. In summary, the preferred addition amount of whey in the method described in this invention is 2-4 kg / (head·d), within which the whey can be safely and efficiently utilized.

[0048] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A whey feed, characterized in that, The water used to prepare the basic diet is partially replaced by whey liquid of equal mass, with a replacement amount of 0-4 kg / (head·day), and not 0.

2. The whey feed according to claim 1, characterized in that, The whey feed has a moisture content of 55%.

3. The whey feed according to claim 1, characterized in that, The basic diet is formulated in accordance with the NY / T34-2004 standard, with a concentrate-to-roughage ratio of 40:

60.

4. The whey feed according to claim 1, characterized in that, The whey is a fresh liquid byproduct obtained during cheese production, with a dry matter content of 6-7%, a lactose content of 3-5%, a total crude protein content of 0.9-1%, a crude fat content of 0.3-0.4%, and a crude ash content of 0.6%.

5. A method for preparing whey feed as described in any one of claims 1-4, characterized in that, Includes the following steps: Add whey solution at a rate of ≤4kg per cow per day to replace the water required in feed formulation, and prepare a total mixed ration with a moisture content of 55%.

6. The use of whey feed as described in any one of claims 1-4 in the preparation of late lactation dairy cow feed.

7. The application according to claim 6, characterized in that, The late-lactation dairy cows mentioned are Holstein cows, with parity of 2-3, and lactation days of 225±41 days.

8. A method of using whey feed as described in any one of claims 1-4, characterized in that, Includes the following steps: The whey feed was fed to dairy cows in late lactation twice a day, with each feeding containing 3-5 wt% of uneaten feed. The dairy cows in late lactation were milked three times a day.

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