By Jimmy Luyima
A natural antioxidant and anti-inflammatory compound found in rosemary plants can significantly enhance milk production and aid dairy cows during the demanding post-calving phase, said Wytze Heida, a Senior Advisor at Bles Dairies in the Netherlands.
“The transition period involves substantial changes in metabolism and physiology as the animal transitions from pregnancy to full lactation,” explained Heida.
During the week after giving birth, cows can produce six to 10 gallons of milk per day imposing a considerable strain on their bodies.
“Around 75% of health issues in cows arise within the first month after calving. An average productive life of a dairy cow is three to four years, so mitigating problems during this transition period is crucial for improving their longevity and overall profitability,” said Heida.
Carnosic acid, notably abundant in rosemary leaves, has demonstrated significant antioxidant activity in both human and mouse studies.
In light of these findings, farmers in the dairy industry are advised to incorporate rosemary as a dietary component when feeding their dairy cows.
This addition not only promotes the health of the animals, but also contributes to the increase of dairy production on their farms.
