Effects of Yerba Mate (Ilex paraguariensis) supplementation on the productive performance of dairy cows during mid-lactation
Pietro Celi A B and Herman W. Raadsma AA Faculty of Veterinary Science, University of Sydney, Camden, NSW 2570, Australia.
B Corresponding author. Email: pietro.celi@sydney.edu.au
Animal Production Science 50(6) 339-344 https://doi.org/10.1071/AN09170
Submitted: 1 December 2009 Accepted: 3 May 2010 Published: 11 June 2010
Abstract
Yerba Mate (Ilex paraguariensis), a tea known for its high antioxidant content, was fed (250 g/cow.day) to 8 of 16 Holstein cows for 6 weeks to assess its effect on their performance. Cows were weighed and blood samples were taken on Weeks 0, 3 and 6. Blood samples were centrifuged and plasma was analysed for reactive oxygen metabolites, biological antioxidant potential, advanced oxidation protein products and non-esterified fatty acids. Cows were milked two times daily and milk yields were recorded daily for individual cows. On Weeks 0 and 6, individual milk samples were collected from two consecutive milkings, composited, and analysed for somatic cell counts, fat and true protein concentrations. Plasma concentrations of reactive oxygen metabolites, biological antioxidant potential and non-esterified fatty acids were not affected by Yerba Mate supplementation. Similarly, no effect of Yerba Mate supplementation was noted on milk fat and protein content and on somatic cell counts. This study indicates that supplementation of dairy cows’ diet with Yerba Mate during mid lactation seems to improve milk yield when cows are fed with maize silage; however, even if the effect on milk yield was significant it was quite small and needs to be validated with further studies. Cows’ oxidative status was not affected by Yerba Mate supplementation indicating that the effect of Yerba Mate on their productive performances is not mediated by changes in redox status.
Additional keywords: antioxidants, dairy cow, milk yield.
Acknowledgements
This work was supported by the Faculty of Veterinary Science (University of Sydney). We are grateful to Gretha Claus and Gerbrich Jousma for their contribution during the trial and to Mr Geoff Conlon for providing the Yerba Mate.
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