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The Effect of Herbal Feed Additives in the Diet of Dairy Goats on Intestinal Lactic Acid Bacteria (LAB) Count
Sixty dairy goats of the Polish white improved breed were randomly assigned to five feeding groups of twelve animals each. The animals received a supplement containing seven herbs at 20 or 40 g/animal/day (experimental groups 1 and 2) and a supplement containing nine herbs at 20 or 40 g/animal/day (experimental groups 3 and 4)m, along with pelleted concentrate feed. Group 5 (the control group) received pelleted feed without any herbal supplements. A significant effect of herbal feed additive on lactic acid bacteria (LAB) count was observed (p < 0.001). The highest number density of LAB was found in the goats receiving the feed additive with nine herbs at 20 g/animal per day (p < 0.05). There was a statistically significant effect of lactation stage on intestinal LAB count (p < 0.001). Regardless of the feeding group, the highest number density of LAB was found in animals at the peak of lactation. The LAB count was also affected by the interaction of diet group × lactation stage (p < 0.0001). A probiotic strain of Lactobacillus fermentum was identified in the faecal samples of goats receiving the herbal additive, but not in the controls. Genetic identification of the microorganisms isolated from the faeces of the experimental goats did not reveal the presence of harmful mould spores, although spores of the fungus Aspergillus fumigatus were detected in the controls.
Effect of herbal feed additives on milk performance and health status of dairy goats
Abstract Introduction Interest is increasing in natural feed additives that improve animal health, raise farming productivity and enhance the quality of animal products. These additives, especially polyphenols, are biologically active chemical compounds found in plants. Material and Methods Sixty dairy goats were randomly assigned to five feeding groups of 12 animals each. Over 16 weeks, the animals received a polyherbal supplement containing seven or nine herb species at 20 or 40 g/animal/day, along with pelleted concentrate feed. The health status of the animals was assessed based on the concentration of acute phase haptoglobin proteins and serum amyloid A in blood serum. Results A statistically significant positive effect of the herbal mixtures was found on the percentage of milk fat and fat : protein ratio (P-value < 0.05). The time of test-day milking and milk sampling had a significant impact on the level of all examined milk parameters (P-value < 0.001). Moreover, milk yield and fat-corrected milk yield were significantly affected by a feeding group × time of test-day milking and milk sampling interaction, influencing the level of examined parameters. Conclusion The use of herbal supplements in the diet of dairy goats did not negatively affect the goats’ milk production – neither the yield nor composition. A positive effect of the administered multi-herbal mixtures was found on % fat concentration and fat : protein ratio in milk.