Feeding and Feeding Methods From the 15 days before the cows are born to the peak of milk production (30 to 45 days after childbirth), more concentrates should be fed and less coarse material should be fed. Feeding 1.5 to 1.8 kg per day per cow from day 15 onwards of the cow, then increasing it by 0.3 to 0.5 kg per day until feeding 1 to 1.5 kg per 100 kg of body weight. Dairy cows can secrete milk at the beginning of lactation, peak lactation, mid lactation and end of lactation. Dairy cows have peak milk production from January to March postpartum, and the monthly milk production gradually decreases by 5% to 10%. According to this feature, dairy cows continue to feed 0.3 to 0.5 kilograms of concentrate each day after delivery until the peak of milk production occurs, but the maximum daily feed of concentrates must not exceed 17 kilograms. After the peak period, the cows are raised according to normal standards. The limited-feeding method provides pre-feeding restrictions for healthy and well-fed dairy cows. During the dry period, feed more quality succulent feed or hay and feed less concentrate (up to 4 kg per day). From the 1st week postpartum, feed 0.3 to 0.5 kg of fine concentrate per head per day until each day. The material does not exceed 17 kilograms. The concentrate should be mixed and mixed so that the cow can eat freely and maintain it for 2 to 3 months. Alternating feeding method To stimulate the appetite of dairy cows in order to achieve high and stable yield, high- and low-period alternating feeding of concentrates should be performed. From the 10th day after the delivery of the cow, 8 kg of green hay, 10 kg of silage (12 kg of green grass or vegetable leaves) and 7 kg of concentrate are fed every day for 1 week. Then, the concentrate was gradually reduced to 3 kg, the amount of hay on the day was increased to 11 kg, and 30 kg of succulent feed (grass, vegetable leaves, root tubers, etc.) were fed. The others were unchanged, and they were fed for 1 week. The concentrate was gradually increased to 13 kg until the end of the milk production peak period.
Food additives refer to chemically synthesized or natural substances added to food in order to improve the quality, color, aroma and taste of food, as well as for the needs of antiseptic and processing technology. Due to the rapid development of the food industry, food additives have become an important part of the modern food industry, and have become an important driving force for technological progress and technological innovation in the food industry
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