Dairy Corner

Hay making

Introduction: Hay is grass, legumes or other plant sources that have been cut, dried, and preserve fodder in such a way that their nutrient is preserved with a minimum loss, and available to animal as a feed at the time of scarcity period. The preservation of hay is done by drying and reduces the moisture content … Read more

Phases of Silage making

Silage is a form of feed that is fermented under airtight conditions in the presence of anaerobic bacteria that converts all the soluble sugar into Organic acids.It takes about 25-30 days (without inoculants). The ideal pH of silage ranges between 3.75-4.25. It enhances the flavor, and digestibility and can be preserved for a very long time. … Read more

Types of Carbohydrates

On the basis of structure there are two types of Carbohydrates. Structured Carbohydrates Non-Structured Carbohydrates Here are the 10 differences between structured and non-structured carbohydrate. Types of carbohydrates: Structured Carbohydrates Non-Structured Carbohydrates Structured carbohydrates are made up of a long chain of sugar molecules (mostly Polysaccharides). Non-Structured Carbohydrates are made up of simple sugars (mostly … Read more

How to make Urea Mineral Molasses Block (UMMB)

Introduction: In most developing countries, there is a shortage of feed and Local farmers cannot complete the requirement of dairy cows mainly by grazing and local crop residue because these crop residues are low in nitrogen and high in fiber and lignin; characteristics that restrict intake and digestibility in animals. These feeds are deficient in … Read more

Production of volatile fatty acids in Rumen.

Volatile fatty acid formed after the fermentation of carbs in the rumen.These VFAs absorbed directly from the rumen into blood stream with the help of Rumen papillae. Rumen papillae are the finger like projection in the rumen which helps to increase the surface area for absorption. Types of volatile fatty acids There are three types … Read more