The nutritional regulation of the quantity and composition of dairy cow milk

The aim of the project is to analyse the nutritional effect in relation to fermentation activity of the rumen, intermediary metabolism of glucogenic and lipogenic nutrients in relation to milk composition. The focus of the work is to quantify the effect of the amount and quality of proteins (RDP and RUP), carbohydrates (starch and NDF), and lipids as well as the type and structure of TMR on the ruminal fermentation and metabolic transformation of glucogenic and lipogenic nutrients and their impact on the milk components and level of lactation of dairy cows. The aim of the project is to propose the system of biological control of nutritionally effects on amount of fat and protein of milk to use them to management of level of nutrition. Second aim is quantified correlation dependence analysed components of milk a level of quantity of milk (milk profile test) and to use for evaluation of critical points of nutrition, intermediary metabolism and state of negative energy balance.