The Study of the Main Milk Production Traits of Red Holstein Breed, Raised in Conditions Salaj County

Abstract

In order to increase the quantity and quality of milk production, animal fertility and natality, many dairy farmers grow specialized dairy breeds, including Red Holstein breed, or practice some crossbreeding with those breeds. The aim of this work was to determine the production potential of Red Holstein cows, and milk quality, in terms of somatic cell count and total germ number. The study was conducted on a herd of 20 Red Holstein cows from the S.C. Agro Laura farm, Sălaj County, which was analysed in terms of quantity and quality of milk produced in 2012-2014. The amount of milk was estimated based on daily production obtained from the total number of milked cows, while milk quality was established based on milk samples collected monthly and analysed by standard procedure in a specialised laboratory. In the analysis performed we found that daily milk production was on average about 22.4 kg/head, while somatic cell count and total number of germs were within the standard limits of 136-506 cells/ml x 10 3 , with an average of 258 cells/ml x 10 3 , and 24-279 germs/ml x 10 3 , with an average of 120.5 germs/ml x 10 3 . This research has confirmed the good potential for milk production of the studied cattle breed, with the productive performance over 10,000 kg milk, close to the real genetic potential of the breed.

The Effect of Lactation Number on Physico-Chemical and Microbiological Parameters of Milk from Small and Medium Bovine Farms located in Transilvania Region

“…The hygienic profile is characterized by the contamination level and specific distribution of different microorganisms. This is strictly correlated to animal age, udder health (Kilic & Kilic, 1994;Othmane et al, 2002;Matei et al, 2010;Ţibulcă et al, 2012) animal age and milking conditions (Bony et al, 2005;Salovuo et al, 2005;Van Nieuwenhove et al, 2009;Falchero et al, 2010) and hygienic conditions in the stable (Mironeasa et al, 2011;Onaciu et al, 2015;El Mahdy et al, 2016). The milk composition also varies with other factors, such as environmental temperature (Yetismeyen, 2000, Ozrenk & Selcuk, 2008, seasonal variations (Bruhn & Franke, 1997), the light-to-dark ratio (Tucker, 1989;Casati et al, 1998).…”