Effect on the production and quality of milk supplementation guácimo flour and Guanacaste

Abstract

The experiment was conducted in the San Ramon production unit, owned by Mr. Leonardo Castro, community La Lima, San Ramon, Matagalpa. It was used Balanced Complete Block Crossover Design of two treatments and a witness. The first treatment consisted of subjecting 3 cows of race Jersey 360 kg to consume the usual diet provides the producer consisting of Pasto Taiwan (Pennisetum purpureum), this was the witness. The second treatment 2 kg of flour guácimo (Guazuma ulmifolia). The third treatment 2 kg flour guanacaste (Enterolobium cyclocarpum). Each treatment three periods and periods were repeats, each experimental unit consisting of a lactating cow. Each treatment lasted 12 days, with three days of adaptation, six days of evaluation and three days’ recess, for a total duration of 36 days. Study variables were milk production and milk quality. ANOVA was performed for each variable and multiple range test Duncan. It was determined that fruit of guanacaste flour contains a protein level of 20.42% and 8.81% guácimo one by compositional analysis. Supplementation guácimo flour increases milk production up 15.58 % over the control supplementation. It is shown that guanacaste flour improves the quality of fat milk and total solids matter.