Bìol. Tvarin. 2021; 23 (2): 37–40.
Received 23.05.2021 ▪ Accepted 25.06.2021 ▪ Published online 01.07.2021

Effect of hop cones and vitamin E on ketogenesis and antioxidant status in transition dairy cows

S. R. Sachko1, I. V. Vudmaska1, I. V. Nevostruyeva1, R. G. Sachko1, A. P. Petruk2

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1Institute of Animal Biology NAAS,
38 V. Stus str., Lviv, 79034, Ukraine

2Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv,
50 Pekarska str., Lviv, 79010, Ukraine

The purpose of the work was the correction rumen fermentation in the transition cows to prevent metabolic disorders. For the experiment, two groups of Ukrainian dairy black-and-white breed cows were formed, 10 animals per group. The experiment lasted 3 weeks prepartum and 3 weeks postpartum. Animals received a balanced diet, which consisted of haylage, silage, barley, wheat, corn, soybean meal, salt, mineral and vitamin premix. The first group was the control. To the diet of second group 300 mg of α-tocopherol acetate (0.6 g of Rovimix E-50) and 1 g/kg of dry hop cones per kg of dry matter was added. Before calving, the tested feed additive reduced the concentration of peroxide oxidation products in the cows blood (P<0.05) without affecting other parameters. Changes that are more significant detected after calving. A decrease in the concentration of lipid hydroperoxides (P<0.05), TBARS (P<0.05), and beta-hydroxybutyrate (P<0.05) were observed in the blood of the cows of the experimental group. Therefore, the addition into diet of transition cows of α-tocopherol and hop cones inhibits the lipid peroxidation and reduces the ketones formation. So, this feed supplement can be used to prevent ketosis and steatosis in cows.

Key words: cows, hop cones, vitamin E, blood, ketone bodies, peroxidation

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