Milk and Fresh Cheese Quality of Crossbred Cows Supplemented with Phytogenic Additives and Managed under Thermal Stress

SIMPLE SUMMARY: This study focuses on the impact of environmental conditions and the use of phytogenic additives on dairy cattle performance and cheese production. The research was conducted in Brazil and considered the effects of shade and dietary additives on various physiological and production parameters. The results showed that providing shade to cows can help mitigate the effects of heat stress, although it did not significantly affect milk yield or quality. The use of a phytogenic additive did not yield substantial changes in the parameters studied, suggesting the potential adaptability of the animals to their environment. Cheese production was not significantly influenced by these factors, indicating a consistent yield and quality. This study highlights the need for further research to explore the benefits of phytogenic additives and their impact on animal welfare and product quality. In summary, while shade and dietary additives may offer some advantages, the adaptability of dairy cattle and specific environmental conditions should be considered when implementing strategies to enhance productivity and product quality in the dairy industry. ABSTRACT: This investigation aimed to assess the physiological parameters and quality of milk and fresh cheeses produced by cows that were housed in paddocks, either with or without shade, and supplemented with a phytogenic additive. Sixteen crossbred cows were allocated in a 4 × 4 Latin square design, dividing them into paddocks with or without shade, and providing or not providing a phytogenic additive in their feed. This resulted in a total of four treatment groups and sixteen experimental plots, each containing four animals, over four periods of 21 days. Various parameters were examined, including haematology, rectal and skin temperature, respiratory rate, milk yield and composition, serum parameters, and cheese yield and quality. It is worth noting that the temperature and humidity, as measured by a black globe thermometer, did not display significant variations between the different environments and exhibited minimal fluctuations throughout the day. Additionally, the supplementation of the phytogenic additive led to a reduction in haematocrit levels (p = 0.011). Furthermore, the analysis showed that whey obtained from cheese production had a higher fat content when cows were without access to shade (p = 0.005). Notably, there was an interaction between factors in relation to the total dry extract content, which was lower when cows had access to shade and received the additive (p = 0.010). In summary, the provision of a phytogenic additive and the presence or absence of shade did not bring about significant changes in milk production and quality or in the yield and quality of fresh cheese.