Relationship of Udder and Teat Morphology to Milking Characteristics and Udder Health Determined by Ultrasonographic Examinations in Dairy Cows / Związek Między Morfologią Wymienia I Strzyków A Cechami Doju I Zdrowotnością Wymienia W Badaniach Usg Krów Mlecznych

Szencziová, Iveta; Strapák, Peter; Stádník, Luděk; Ducháček, Jaromír; Beran, Jan

doi:10.2478/aoas-2013-0053

Cited by 11 publications

(20 citation statements)

References 14 publications

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“…The front teats canal diameter increased from 1.11 mm before milking to 1.21 mm after the end of milking (9%) while the rear teats canal diameter from 1.09 mm before milking to 1.19 mm after milking (9.1%) (Table 1, Figure 3). Szencziova et al (2013) stated an increase in the average diameter of the teat canal by about 17%. Higher value may be caused by a low number of cows in experiment (n = 25), parity, or stage of lactation.…”

Section: Resultsmentioning

confidence: 99%

“…These values seem higher compared to results of Geidel and Graff (2001) who found extension of front teats of 17% on average and rear teats of about 24%. Based on the measurements in Holstein dairy cows, Szencziova et al (2013) reported an average enlargement of the teat canal by 2.41 mm (22%). Similar conclusions were also made by Stadnik et al (2010), who confirmed the extension of the front teat canal in Holstein dairy cows due to milking by 13.9%.…”

Section: Resultsmentioning

confidence: 99%

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The influence of milking on the teat canal of dairy cows determined by ultrasonographic measurements

Strapák¹,

Strapáková²,

Rušinová³

et al. 2017

CZECH J ANIM SCI

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Strapák P., Strapáková E., Rušinová M., Szencziová I. (2017): The influence of milking on the teat canal of dairy cows determined by ultrasonographic measurements. Czech J. Anim. Sci., 62, 75-81.The effect of milking on the length and diameter of the teat canal during teat regeneration immediately after milking was evaluated. The practical measurements of the teat canal were performed on 70 Holstein cows using ultrasound Aloka Prosound device 2. A special "bath method" of the teat ultrasonographic scanning was used at set time intervals -before milking, immediately after milking, and 30, 60, 90, and 120 min after milking. Before milking, the average length of the teat canal was 10.67 mm and 9.3 mm and the teat canal diameter was 1.11 mm and 1.09 mm for front and rear teats, respectively. The average length of the front and rear teat canal significantly increased by about 20.5 and 32.9% and the front and rear teat canal diameter increased by 9.0 and 9.1% on average immediately after milking compared to values detected before milking. After 120 min of regeneration the teat canal was by 3.56 and 14.95% longer than before milking for front and rear teats, respectively. Prolongation of the teat canal was significantly affected by teat position. Based on the present results, the time period of 120 min is not sufficient for the complete regeneration of the teat canal length to the pre-milking values. On the other hand, we recorded total regeneration of the teat diameter within 120 min after milking. The initial values of the front and rear teat diameter were equal to those measurd 120 min after milking.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The influence of milking on the teat canal of dairy cows determined by ultrasonographic measurements

Strapák¹,

Strapáková²,

Rušinová³

et al. 2017

CZECH J ANIM SCI

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“…Milk composition is affected in general by genotype (Stádník et al, 1999; K adlecová et al, 2014), feeding system and nutrition level (Rego et al, 2009), systems of milking (Bobić et al, 2013), morphology of teat and udder (Szencziová et al, 2013) as well as other factors. The milk fat is a key component of raw milk determining energy balance of cows (K adlecová et al, 2014) as well as processing, technological, and nutritional quality of milk (Ducháček et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Relations between basic milk components and free fatty acid content in Holstein cow milk as lipolysis parameter

et al. 2015

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The aim of this study was to evaluate in detail the relationship between the basic milk components (fat and protein percentage) and the free fatty acids (FFA) content, as indicators of spontaneous and/or induced lipolysis. The additional aim of the study was to compare the FFA content of milk with respect to spontaneous and induced lipolysis. Milking was carried out in herringbone parlour twice a day. In total, 540 milk samples were obtained for evaluation of spontaneous (n=240) and induced lipolysis (n=300). The milk samples for determination of basic milk components and FFA (lipolysis) levels were collected during four subsequent lactation weeks. Milk samples for spontaneous lipolysis detection were taken directly in parlour immediately after milking using the ICAR methodology and subsequently grouped. Induced lipolysis was observed from bulk milk in time 0, 1, 2, 3, and 4 hours after milking (T0-T4). The evaluation of basic components and FFA content was carried on MILKOSCAN F120 (Foss Electronic; Denmark). Statistical evaluation was carried out using SAS 9.3. (SAS/STAT ® 9.3, 2011). An increase of one percentage of milk fat was equal to 0.318 mmol x 100 g -1 FFA decline (spontaneous lipolysis) or from 0.232 to 0.370 mmol x 100 g -1 FFA decline (induced lipolysis T0-T4) respectively. One percentage increase of milk protein was equal to 1.219 mmol x 100 g -1 FFA increase (spontaneous lipolysis) or 0.421 to 1.531 mmol x 100 g -1 FFA decrease (induced lipolysis T0 -T4) respectively. Significant differences (P<0.01) were detected among FFA content in relation to spontaneous and induced lipolysis evaluated during storage and cooling after milking. The minimal differences were detected between the FFA content during 4 hours cooling and storage of milk in the tank.

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“…Capability of dairy cows to increase feed intake during the postpartum period could be predicted with respect to the polymorphism of selected genes (Kadlecová et al 2014a). Milk production increases in early lactation (Szencziová et al 2013) and despite simultaneously increased feed intake, the cow's metabolism goes through the negative energy balance (NEB) phase of lactation (Kadlecová et al 2014b). This standard course of the postpartum period of all dairy cows evokes body fat reserve degradation as an additional source of energy, concurrently followed by a decline in live weight (Řehák et al 2012), body condition score (BCS) (Stádník et al 2002;Ducháček et al 2012a) causing a simultaneous decrease of reproduction (Louda & Stádník 2000;Ducháček et al 2012b) and impairment of health (Vacek et al 2007), and/or changes in milk composition (Gellrich et al 2014).…”

mentioning

confidence: 99%

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Duchãcek¹,

Stádník²,

Ptáček³

et al. 2014

Czech J. Food Sci.

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Ducháček J., Stádník L., Ptáček M., Beran J., Okrouhlá M., Čítek J., Stupka R. (2014): Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk. Czech J. Food Sci., 32: 273-279.We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1 st period of lactation in relation to their negative energy balance (NEB). Sampling of each cow's milk started on the 7 th day after calving. Milk samples (n = 425) were collected at 7-day periods during the first 17 weeks of lactation. The proportion (%) of saturated (SFA), hypercholesterolaemic (HCFA), volatile (VFA), unsaturated (UFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in the milk fat was determined. Body condition score and fat to protein ratio in milk were applied for precise determination of the NEB breakpoint during the observed period. The effects of parity, NEB, regression on lactation week and fat to protein ratio were evaluated using SAS 9.3. Milk contained a lower proportion of SFA as well as equally higher UFA (± 2.13%; P < 0.01) during the NEB period. The overcoming of NEB caused an increase in SFA, however, and simultaneously a significant decline in total HCFA (-1.86%; P < 0.01) as well as main MUFA (-1.81%, P < 0.05). The results document the necessity of increasing Holstein cow robustness to meet the production conditions in dairy farms in relation to the requirement of higher nutrient quality as well as the potential health benefits of cow's raw milk for consumers.

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Relationship of Udder and Teat Morphology to Milking Characteristics and Udder Health Determined by Ultrasonographic Examinations in Dairy Cows / Związek Między Morfologią Wymienia I Strzyków A Cechami Doju I Zdrowotnością Wymienia W Badaniach Usg Krów Mlecznych

Cited by 11 publications

References 14 publications

The influence of milking on the teat canal of dairy cows determined by ultrasonographic measurements

The influence of milking on the teat canal of dairy cows determined by ultrasonographic measurements

Relations between basic milk components and free fatty acid content in Holstein cow milk as lipolysis parameter

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

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