Search

In the present socio-economic context and environmental sustainability trend it is a high accent on milk production related with increased milk yield per cow. This study aims to explore the influence of milking technology for Holstein dairy cows on "milk" productivity and quality, at the farm level. Over three consecutive years, the dynamics of milk quantity and its quality parameters (% fat, % protein, somatic cells count, % dry matter) were followed. The values of these parameters changed as a result of the increase of milkings frequency per day, from two in the first year of study, to three milkings per day in the following years. The results were statistically analyzed, from the point of view of significance, using the Fisher and Student tests. The comparative analysis of the 3 years of production shows that milk production had a positive evolution, both in terms of quantity and quality. [ABSTRACT FROM AUTHOR]

The fatty acids in milk from various species of domestic animals have many important benefits for the human body. The physical chemical characteristics of milk are influenced by many factors: animal nutrition, lactation period, storage conditions and treatments to which it has been subjected. Milk fat is directly determined by the characteristics and the different proportion of fatty acids in its composition. The fat contains over 70 different fatty acids, which sets it apart from all other animal fats. Fats are of vegetable and animal origin, vegetable fats are generally liquid (oils) and animal fats are solid (lard, butter). Fatty acids are of two types saturated and unsaturated. The saturated ones have only simple sigma type bonds (butyric, capronic, caprylic, capric, lauric, myristic, palmitic, stearic acid, etc.). Unsaturated acids contain a pi bond and have longer chains (palmitoleic, oleic, linoleic, etc.). It was found that cow's milk has a low fatty acid content of about 2-3%. This paper is a review of the fatty acid content of milk from different species and their importance. [ABSTRACT FROM AUTHOR]

Cattle are the most widespread category of domestic animals, with a special importance for the economy and agriculture of any country. Cattle produces 96% of the world's milk consumption, over 30% of meat and 90% of leather production. An important category in cattle is the "dairy cow", considered a living plant that transforms feed into animal products with a special nutritional value for human consumption. It is also an increasingly powerful "animal machinery", whose efficiency and productivity depend on its genetic background, diet and management. The present study showed that the level of protein in food can influence milk production. [ABSTRACT FROM AUTHOR]

The Holstein-Friesian breed is the best known and most representative breed that produces large quantities of the best quality milk. A healthy Holstein calf weighs 40 kg at birth. Holstein bulls can weigh up to 1180 kg. The growth and development of calves are influenced by environmental conditions, but also by feed. For this study, the calf breeding group from the 0-3 months category was used. Calves were tested from a nutritional point of view, both in terms of the lactating diet and the concentrate mixture at different protein levels. The consumption of the mixture of concentrates per animal was measured, following the development of calves in this category and metabolic problems. The rations were differentiated by protein level. It was found that there are statistically significant differences in feed consumption due to the different ratios applied and the type of milk administered according to the feeding schedule. [ABSTRACT FROM AUTHOR]

The objective of the work is to carry out a bibliographic study on the biological value of milk from different animal species (cow, buffalo, goat, sheep, donkey). The quality of the milk and its composition varies depending on the breed, diet, feeding practices, management system, lactation stage and animal health. Milk and products obtained from it contain most of the nutrients needed by the human body, with a high biological value. Studies have shown that the milk with the highest fat content is sheep’s milk, followed by buffalo milk, cow’s milk, goat’s milk and donkey’s milk. In addition to the genetic variation between animal breeds, feeding fodder with a fat and fiber content can lead to an increase in the fat content of milk. [ABSTRACT FROM AUTHOR]

It is known that the performances of the cows are influenced by the value of the mother and the value of the father for which it is important to know and group the performances so that the influence of the father can be highlighted. Therefore, the present study was conducted in order to identify the families of bulls, to study the performances of their daughters and also to determine their influence on these performances, analyzing the performances for milk production, percentage and quantity of fat and protein for cows that have completed maximum IV lactation. The biological material studied was grouped into 19 families with a total of 262 milk cows, the family with the highest milk production being given by the family with the Janther bull with an average production of 7975.80 ± 225.16 kg milk while the family with the smallest amount of milk was that of the bull Jecko Embriotransfer with an average production of 6474.20 ± 546.12 kg. The results obtained from this study indicate that the bull with the most influence on the descendants is the Janther bull, having the highest average yields on the quantity of milk, the quantity of fat in milk as well as on the quantity of proteins. [ABSTRACT FROM AUTHOR]