The influence of the enzyme preparation (Lesnov’s ferment) on the milch cow milk productivity is studied. The use of Lesnov’s ferment allowed to optimize and to balance the rations of feeding, and increased their biological value. It facilitated the milk productivity increase and the milk chemical composition improvement of the Simmental breed cows in the conditions of Yakutia.
Lesnov’s ferment, wheat brans, chemical composition of milk, cows, Simmental breed, milk productivity
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