Related Experiment Video
Updated: Mar 19, 2026

10:01
Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
Published on: April 23, 2012
18.8K
Consumption of endophyte-infected fescue seed during the dry period does not decrease milk production in the
Ransom L Baldwin1, Anthony V Capuco1, Christina M Evock-Clover1
1Animal Genomics and Improvement Laboratory, USDA-Agricultural Research Service, Beltsville, MD 20705.
Journal of Dairy Science
|June 21, 2016
Summary
Consuming endophyte-infected fescue seed during the dry period reduced prolactin (PRL) but did not impair mammary growth or subsequent milk production in dairy cows.
Area of Science:
- Animal Science
- Ruminant Nutrition
- Reproductive Physiology
Background:
- Ergot alkaloids from endophyte-infected grasses can suppress prolactin (PRL) secretion.
- Reduced PRL may negatively impact mammary function and milk yield in dairy cows.
Purpose of the Study:
- To determine the effects of endophyte-infected fescue seed consumption during late lactation and the dry period on mammary development and milk production.
- To assess the impact on prolactin secretion and subsequent lactation performance.
Main Methods:
- Twenty-four Holstein cows were assigned to control (endophyte-free fescue), bromocriptine (PRL inhibitor), or infected fescue treatments.
- Mammary growth, differentiation, and milk production were evaluated during the dry period and following lactation.
Main Results:
- Infected fescue and bromocriptine treatments reduced milk yield and PRL concentrations during the dry period.
- Mammary tissue analysis showed no significant negative effects on growth or development.
- Subsequent lactation milk yield was not compromised; bromocriptine group showed a 9% increase.
Conclusions:
- Feeding endophyte-infected fescue during the dry period did not impair mammary development or future milk production.
- This feeding strategy may allow for resource utilization without compromising lactation performance.
Related Concept Videos
Microbes in the Production of Fermented Foods
1
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
1
Microbes in Food Production
3
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
3

