Tag Archives: milk composition

1278-1292 Xh. Ramadani, A. Kryeziu, M. Kamberi and M. Zogaj
Influence of altitude and lactation period on composition and physical properties of milk in crossbred Sharri sheep
Abstract |
Full text PDF (817 KB)

Influence of altitude and lactation period on composition and physical properties of milk in crossbred Sharri sheep

Xh. Ramadani¹, A. Kryeziu²*, M. Kamberi² and M. Zogaj³

¹University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Food Technology with Biotechnology, Street Lidhja e Pejës 34, XK10000 Prishtinë, Kosovo
²University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Biotechnology in Animal Science, Street Lidhja e Pejës 34, XK10000 Prishtinë, Kosovo
³University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Plant Production, Street Lidhja e Pejës 34, XK10000 Prishtinë, Kosovo
*Correspondence: alltane.kryeziu@uni-pr.edu

Abstract:

The aim of this study was to compare the changes in chemical composition and physical properties of raw milk from crossbred ‘Sharri’ sheep as a function of altitude (1,200 m – variant A and 1,600 m – variant B) and lactation period. Milk composition (total solids – TS, milk fat–MF, solids non-fat-SNF, protein – P, lactose – L, ash, freezing point – FP, titratable acidity – TA, active acidity – AA, and density – D) were analysed once per month during the period of June, July, August, and September of 2021. Sheep milk at 1,600 m altitude showed significantly higher values (P < 0.05) for all analysed parameters and lower values for FP compared to milk from 1,200 m altitude, except SNF, FP and AA, which were not statistically significant. The analysed milk during the four months of lactation period has significantly increased (P < 0.05) in TS (from 15.65 to 25.46%); MF (6.49 to 10.80%); SNF (9.16 to 14.66%); P (4.46 to 6.94%); L (3.96 to 6.52%); ash (0.74 to 1.20%); TA (9.90 to 14.53 °SH); whereas changes in FP value (-0.611 to -0.709 °C), AA (6.68 to 6.76) and D (1.035 to 1.053 g cm-3), have been statistically non-significant. The interactions between altitude*lactation period on milk composition (TS, MF, SNF, P, L, ash) of crossbred ‘Sharri’ sheep and physical properties (FP, TA, AA and D) were nonsignificant.

Key words:

, , , ,




576–584 I. Šematoviča,, I. Eihvalde and D. Kairiša
Reticulo-ruminal pH and temperature relationship between dairy cow productivity and milk composition
Abstract |
Full text PDF (340 KB)

Reticulo-ruminal pH and temperature relationship between dairy cow productivity and milk composition

I. Šematoviča¹,*, I. Eihvalde² and D. Kairiša²

¹ Latvia University of Agriculture, Faculty of Veterinary Medicine, Clinical Institute, Kr. Helmana street 8, LV-3004 Jelgava, Latvia
² Latvia University of Agriculture, Faculty of Agriculture, Institute of Agrobiotechnology, Liela street 2, LV-3001 Jelgava, Latvia
*Correspondence: isem@inbox.lv

Abstract:

The aim of the research was to establish interrelations between reticulo-ruminal pH and temperature, cows’ productivity and milk composition (milk fat, protein, lactose, somatic cell count and electrical conductivity of milk) by using specific SmaXtec reticulo-ruminal boluses. In the research were included four different age dairy cows in early lactation period. The reticuloruminal pH and temperature was measured every 600 sec. over a 79 day period. The milk yield and quality was registered three times per day with automated data recording and management system Afmilk. Results showed that reticulo-ruminal temperature brightly demonstrates cow drinking behaviour and did not influence any of the investigated milk parameters. There was established a weak, statistically significant correlation between reticulo-ruminal pH and energetically corrected milk (r = 0.19; P < 0.01), milk protein level (r = 0.35) and a weak negative correlation between milk fat/protein ratio (r = − 0.22; P < 0.01). No relation between reticuloruminal pH, milk somatic cell count and milk electroconductivity was observed. Reticulo-ruminal pH fluctuations were at individual ranges for each cow without affecting an individual milk fat/protein ratio despite all of them received the same ration. It seems that milk fat/protein ratio is primarily dependent on the feed composition and properties. In the study was included one cow whose reticulo-ruminal pH was decreased below 5.7 for 400 min. in a day, and it had not had any individual effect on milk fat/protein ratio. That fact indicates to an individual cow tolerance to subacute rumen acidosis.

Key words:

, , ,