ISSN 1392-2130. VETERINARIJA IR ZOOTECHNIKA (Vet Med Zoot). T. 76 (98) Supplement. 2018 51 EFFECT OF EXTRUDED FIELD BEANS “FUEGO” (Vicia Faba) ON DAIRY COW’S PERFORMANCE AND MILK SENSORY PROPERTIES Ieva Kudlinskienė 1 , Jovita Lionikienė 1 , Jolita Klementavičiūtė 1 , Guoda Stanytė 1 , Romas Gružauskas 1 , Rolandas Stankevičius 2 , Danguolė Urbšienė 3 , Saulius Bliznikas 3 , Asta Racevičiūtė-Stupelienė 1 , Meelis Ots 4 , Marko Kass 4 1 Institute of Animal Rearing Technologies, Faculty of Animal Husbandry Technology Lithuanian University of Health Sciences, Veterinary Academy, Kaunas, Lithuania 2 Department of Animal Breeding and Nutrition, Faculty of Animal Husbandry Technology Lithuanian University of Health Sciences, Veterinary Academy, Kaunas, Lithuania 3 Institute of Animal Science, Lithuanian University of Health Sciences, Baisogala, Lithuania 4 Department of Animal Nutrition, Estonian University of Life Sciences, Tartu, Estonia Corresponding author: Ieva Kudlinskienė e-mail: ieva.kudlinskiene@lsmuni.lt; tel.+370 674 22530 Address: Tilžės 18, LT-47181 Kaunas Abstract. The aim of our research was to determine effect of extruded fodder beans on dairy cows performance and milk sensory properties. For the experiment selected 24 Lithuanian Black-and-White cows with analogous characteristics and randomly allocated into 2 groups (control and experimental), 12 animals each. The experimental groups‘ cow‘s were fed a similar diet, but instead of 9 kg of compound feed with non-extruded field beans, the cows were given the same amount of compound feed with extruded beans, cow per day. All training and data collection sessions were held in the sensory analysis laboratory of Kaunas University of Technology Food institute established according to ISO 8589 requirements The results of this study showed that a non-extruded beans replacement with extruded beans in dairy cow‘s diets, had possitive effect on milk yield. The results of milk sensory properties showed that non-extruded beans replacement with extruded beans in dairy cows’ rations did not have a negative influence on milk sensory parameters. Milk samples of both groups (control and experimental) did not differ by odour intensity, and every sample had an apparent milk’s specific odour. Keywords: productivity, extruded beans, dairy cows, sensory properties Introduction. Supplementation of pro-tein feeds in the diet of dairy cows is essential and the challenge of dairy nutrition is to establish minimal amount of protein required by high producing dairy cows (Huhtanen et al. 2011). High prices and consumers concerns has brought the attention to the use of more economical and ecological ways of producing home-grown protein feeds for animal feed market (Puhakka et al. 2016). Feed costs for the dairy cattle herd represent 50 to 60% of the total cost associated with the production of milk. In addition, properly implemented dairy cattle nutrition programs can improve milk production, health, and reproductive performance of dairy cows for both the milking herd. Any situation that causes cows to eat abnormally or limits feed intake may affect milk components and content, therefore we must to ensure the best quality rations (Grant and Ferraretto, 2017). Protein is very important component of dairy cow nutrition, it effect their milk quality and productivity. The highest protein content of the feed material is found in the grain. According to Kononoff (2006), grain intake should be limited to a maximum of 10 to 15 kg per cow daily. Compared with the mistyards higher protein concentrations are in bean plants, that's why faba beans is a great source of protein for the cattle diet, but for the better result they should be heat treated (Masoero et al., 2006). Processed grain by cracking, rolling, grinding, or possibly steam-flaking enhances rumen starch digestion, which improves milk yield and protein percentage (Vasupen et al., 2006). During extrusion, proteins are unfolded, realigned, hydrolyzed, and denatured, the resulting complexes forming matrices with the degree of expansion dependent on protein concentration. The sites for cross-linking among proteins and starches increase with an increase in protein concentration, which subsequently will affect the textural quality of extrudates (Onwulata at al., 2006). Protein concentration, moisture content, and the physical and mechanical parameters of the extruder significantly affect the physical and sensory qualities of extrudates (Li and Barry, 2013). Many researches had been done in order to investigate peas and faba beans effects on dairy cows performance and milk composition (Martini et al., 2008; Tufarelli et al., 2012; Puhakka et al., 2016), but there haven‘t been done many researches in pursuance to investigate its effects on milk sensory profiles. So the aim of our research was to determine the influence of extruded faba beans on dairy cow’s performance and milk sensory properties. Material and methods Dairy cows feeding trial. The research was carried out complying with the Law of the Republic of Lithuania on Animal Care, Housing and Use” (No. XI–2271) as well as complying with the amended Order of State Food and