Effects of Sodium Bicarbonate on Palatability and Voluntary Intake of Concentrates Fed Lactating Dairy Cows

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Abstract
Holstein cows [30] at 2 locations were used to test effects of sudden vs. gradual addition of 1.5% NaHCO3 to the concentrate portion of the diet on palatability of concentrates in a 4-wk trial. Sudden inclusion of 1.5% NaHCO3 reduced concentrate intake 0.7 and 0.9 kg/day during wk 1 and 2 of the experiment, a gradual increase to 1.5% NaHCO3 over 3 wk prevented this drop. Measured eating rates and time to consume 4.54 kg concentrate were unaffected by NaHCO3 addition. Dry matter intake, silage intake and fat-corrected milk production were not affected. Gradual addition of NaHCO2 increased milk fat 0.5 percentage units. Milk production was depressed 0.7 to 1.6 kg/day by both sudden and gradual NaHCO3 addition during wk 1 and 2 of the trial whereas differences at the end were small and declines in production appeared temporary. Reductions in concentrate consumption were temporary, and there was a slight advantage to addition of NaHCO3 gradually.