Evaluating the inclusion of Vinasse in lactating-cow diets

Efficient milk production depends on feed quality as well as quantity. Animals require a balanced diet with appropriate levels of protein, vitamins and minerals to sustain high milk production, especially in early lactation. Conventional forages such as silage, haylage and hay do not always supply enough of these nutrients because their quality can deteriorate during the feeding period. Protein ingredients with a consistent composition can provide additional energy, protein, vitamins, macrominerals and trace elements.

Yeast production is a major industrial sector. After the required yeast biomass has been harvested, a nutrient-rich medium remains. It contains protein, minerals, biologically active compounds and other substances produced during yeast growth. This material is used to make Vinasse, a liquid feed ingredient with a consistent composition and a safety profile that supports its use as an alternative protein source. Vinasse contains more than 20% crude protein, which rumen microorganisms use primarily for microbial protein synthesis without additional energy expenditure. This promotes beneficial microorganisms while reducing the proportion of pathogenic and opportunistic organisms. Restoring and maintaining microbial balance improves nutrient digestibility and metabolism, supporting higher milk production.

Successful dairy farming combines animal health with higher productivity. Specially developed feed ingredients can help achieve both. A trial on a farm in the Moscow region evaluated the effect of protein ingredients on milk production. Cows were divided into three groups: the control group received the conventional diet, while the first and second treatment groups received 500 g and 1,000 g of Vinasse per head per day, respectively, during lactation after calving. Vinasse replaced grain and protein components of the compound feed.

Cows receiving Vinasse showed noticeable improvements:

• Total milk yield at its natural fat content increased by 0.5–1.1 kg compared with the control group.
• Total yield of milk standardised to 4% fat increased by 0.8–1.7 kg, respectively.
• Milk fat yield increased by 3.1–7.0%, and protein yield by 2.1–5.2%.
• The calving-to-conception interval shortened by 3–5 days, and the insemination index fell by 0.3–0.5 units.

Protein ingredients such as Vinasse can improve milk production, nutrient utilisation and total mixed ration intake. The trial data support the safety and effectiveness of alternative protein and energy sources. Enriching diets with available protein supports consistent improvements in milk yield and milk protein and fat output. Regular, appropriate use of protein ingredients improves farm economics while maintaining milk quality and animal health.