Influence of vegetable biostimulators on physical and chemical parameters of cows milk

The paper presents the results of a comparative case study on the effect of the plant biostimulators ‘Biosvit’ and ‘Megasvit’ on the physical and chemical composition of cow’s milk. The milk was sampled from dairy cows of the Ukrainian Black-and-White breed from the Vidrodzhennya+1881 dairy farm, Zolochivskyi district, Kharkiv Oblast. Two batches of biological products were used in the case study. The first product, ‘Biosvit’ was made from the dry mixture ‘Eleven Tigers Herbal Bar Energizer’ by Eleven Tigers. The mixture consisted of 7 species of foreign plants. ‘Megasvit’ was the other product, made from a dry mixture of 7 plants of domestic origin. The experimental groups of animals, E1 and E2, were injected subcutaneously with ‘Biosvit’ and ‘Megasvit’ at the rate of 3-4 mg of active substance per kg of body weight (on average 15 ml per animal). A control group of cows was injected subcutaneously with 15 ml of isotonic NaCl solution per animal. Milk samples were taken three times: at the start of the experiment, before the first injection; 72 hours after the first injection; and 30 days after the fifth (final) injection. The physical and chemical parameters of samples of cow’s milk were assessed. The physical and chemical parameters of E1 and E2 milk samples were shown to have changed after 30 days of the experiment in the groups injected with ‘Biosvit’ and ‘Megasvit’. Milk fat content by weight increased by 0,21 p.p. and 0,32 p.p., , respectively, as compared to 4,03% in the control group (C); true protein increased by 0,12 p.p. and 0,37 p.p., compared to 2,71% in group C; lactose increased by 0,17 p.p. and 0,20 p.p. as compared to group C;, dry matter increased by 0,10 p.p. and 0,13 p.p. compared to group C; dry nonfat milk residue increased by 0,08 p.p. and 0,14 p.p. as compared to 8,27% in group C; and crude protein increased by 0,24 p.p. and 0,28 p.p. as compared to 2,86% in C. There was no significant difference in the freezing point across the groups.