The Absorption of the Precursors of Milk Components by the Udder of Cows at Different Milk Fat Content

Kharitonov, E. L.; A, Berezin

doi:10.1007/978-3-030-91405-9_74

Cited by 2 publications

(2 citation statements)

References 11 publications

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“…For this purpose, feed additives based on conjugated fatty acids are used. In such earlier experiments carried out [ 29 ], it was possible to reduce the release of energy with milk by 13.3% and to reduce the negative energy balance by 6.6 MJ. In the current experiment, the energy yield with milk decreased by 13.2%, and the energy retention increased by 26.1 MJ ( p < 0.05) ( Table 5 ).…”

Section: Discussionmentioning

confidence: 99%

The Processes of Nutrition and Metabolism Affecting the Biosynthesis of Milk Components and Vitality of Cows with High- and Low-Fat Milk

Kharitonov

2022

Animals

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In order to clarify the mechanism of the depression of milk fat formation and preserve the health of animals, the aim of the research was to study the characteristics of rumen digestion, energy metabolism, and milk composition in high-producing dairy cows with high and low levels of milk fat that are fed the same diet. Two groups of cows with normal milk fat content (3.94 ± 0.12; n = 10) and low milk fat content (2.95 ± 0.14, n = 10) contained in the same diet were identified. Gas exchange (O2 uptake and CO2 output) was studied in cows and blood samples, rumen contents (pH, NH3-N), and VFA and milk (fat, protein, and fatty acid composition) were collected and analyzed. It was determined that cows with low fat milk are more efficient at using the metabolized energy of their diets due to the tendency to have a decrease in the proportion of heat production (by 6.2 MJ; p = 0.055) and an earlier start of a positive energy balance. At the same time, the fat content in milk did not depend on the level of hormones in the blood or on the formation of acetate in the rumen. An analysis of the duration of the productive use of cows on this farm (n = 650) showed that the number of lactations was inversely correlated with the level of fat in milk (r = −0.68; p < 0.05, n = 1300). These results indicate the advantages of cows that can reduce the fat content of their milk in the first months of lactation.

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Section: Discussionmentioning

confidence: 99%

The Processes of Nutrition and Metabolism Affecting the Biosynthesis of Milk Components and Vitality of Cows with High- and Low-Fat Milk

Kharitonov

2022

Animals

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“…For this purpose, feed additives based on conjugated fatty acid are used. In such experiments carried out by us earlier [44], it was possible to reduce the release of energy with milk by 13.3% and to reduce the negative energy balance by 6.6 MJ. In the current experiment, the energy yield with milk decreased by 13.2%, and the energy retention increased by 26.1 MJ (Table 5).…”

Section: Discussionmentioning

confidence: 99%

Processes of Nutrition, Metabolism, Biosynthesis of Milk Components and Vitality of Cows With High and Low-Fat Milk

Kharitonov¹

2021

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The trials were performed on 20 multiparous cows of Holstein breed (39.7 ± 0.75 kg of milk) at the end of the first phase of lactation this different milk fat (4.1-2.8%). The aim of the research was to study the characteristics of nutrition, metabolism and biosynthesis of milk components in highly productive dairy cows with normal and low milk fat levels and the timing of their productive use. Study the characteristics of fermentation of scar formation substrates and their use in energy metabolism and biosynthesis of the milk components. Found that low fat milk is not associated with a lack of formation of acetate in the rumen (6.1 vs. 6.6 mmol/dl in the contents of the rumen, р>0.05) and the non change in the hormonal profile, but depends on the reduction of fatty acids synthesis de novo in mammary gland, regulated by conjugated higher fatty acids. The result is a reduction in the need of cows in the exchange energy (reduction of heat transfer by 6.2 MJ), a shorter service period (109.5 vs.139 days) and the prolongation of their productive use (the number of lactations correlated back with the level of fat in milk (r=-0.68, p<0.05, n=1300).

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The Absorption of the Precursors of Milk Components by the Udder of Cows at Different Milk Fat Content

Cited by 2 publications

References 11 publications

The Processes of Nutrition and Metabolism Affecting the Biosynthesis of Milk Components and Vitality of Cows with High- and Low-Fat Milk

The Processes of Nutrition and Metabolism Affecting the Biosynthesis of Milk Components and Vitality of Cows with High- and Low-Fat Milk

Processes of Nutrition, Metabolism, Biosynthesis of Milk Components and Vitality of Cows With High and Low-Fat Milk

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