Selenium Sources in the Diet of Dairy Cows and Their Effects on Milk Production and Quality, on Udder Health and on Physiological Indicators of Heat Stress

Abstract

Twenty-four dairy cows, with daily average milk production of 18.1 kg, were fed diets containing different selenium (Se) sources. The purpose of this paper is to evaluate the effects of such diets on milk production and quality, on the occurrence of mastitis, and on physiological variables. During the experimental period (124 days), all the cows received the same diet: a total mixed feed with 0.278 mg.kg^-1 DM of selenium. In the inorganic Se treatment, the selenium source was sodium selenite and in the organic Se treatment the source was selenium yeast (Saccharomyces cerevisiae CNCM I-3060). There were no significant differences in milk yield or in Se concentration in the milk. No significant differences between the treatments were observed in protein, lactose, solids-not-fat andpercentage of total solids. The animals subjected to the organic Se treatment presented higher (P=0.013) percentage of milk fat and lower (P=0.014) somatic cell count (SCC) than those subjected to the inorganic Se treatment. There was no significant difference in subclinical mastitisas determined by the California Mastitis Test (CMT) between the treatments. However, both Se sources reduced the incidence of mastitis (subclinical positive mastitis and strongly positive mastitis) between the pre-experimental and experimental phases. There was no significant difference in rectal temperature (RT) between the treatments. Respiratory frequency (RF) was lower (P=0.027) in the inorganic treatment than in the organic one, whereas haircoat temperature (HT) was lower (P=0.007) in the organic treatment than in the inorganic one.

Key Words:

• Dairy cow
• Selenium yeast
• Milk quality and production
• Mastitis
• Physiological variables