WPSI-8 Biosynthesis of milk components and vitality of cows with high and low-fat milk.

Некрасов, Р.В.; Kharitonov, Evgeniy; Makar, Z. N.; Duborezov, V. M.; Golovin, A. V.

doi:10.1093/jas/sky404.1124

Cited by 6 publications

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“…As part of the implementation of the program to improve the feeding system of dairy cattle, methods for regulating the intensity of biosynthesis of individual milk components are being developed, ensuring the preservation of the health of highly productive dairy cows and obtaining products of the required quality. One approach to preventing energy deficiencies in cows at the beginning of lactation is the use of drugs that contribute to reducing energy deficiencies by reducing the biosynthesis of milk fat [2,3]. In the search for such a regulator in recent years, the biological effect of the addition of a mixture of positional and geometric isomers of octadecadienoic acid with conjugated bonds (conjugate linoleic acid, CLA) has been studied [4,5].…”

Section: Introductionmentioning

confidence: 99%

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

Kharitonov¹

2021

Preprint

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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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Section: Introductionmentioning

confidence: 99%

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

Kharitonov¹

2021

Preprint

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“…Dentre os aspectos que mais influenciam a variação do teor de gordura e proteína do leite está a alimentação. No entanto, a relação entre nutrientes ingeridos e excretados no leite é complexa e sofre influência da cinética ruminal, de hormônios e dos processos metabólicos que ocorrem na glândula mamária, que alteram a intensidade e quantidade de acúmulo desses macronutrientes no leite (NEKRASOV et al, 2018). Essas constatações mostram que a manipulação intencional da dieta para atingir ótimos valores de rendimento econômico dependem do conhecimento das interações que ela sofre com os demais fatores ligados aos sistemas produtivos.…”

Section: Introductionunclassified

Probabilidade de produção de leite com teores de gordura e proteína desejados pela indústria

Pacheco

Sudoski

Morais³

et al. 2020

Bol. Ind. Anim.

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The objective was to estimate the probability of dairy cows producing milk with fat and protein levels above the percentages desired by the industry, as well as the main factors that influence these levels. Milk samples of 78 first-lactation cows from 29 rural properties in the Planalto Norte Catarinense region were analyzed individually. The reference values for the analysis of fat and protein content were 4.0% and 3.3%, respectively. Logistic regression was used for analysis of the variables and the parameters were evaluated using odds ratios. Breed, age, gestation length, and grazing time are the variables that most influence the probability of producing milk with a protein content above 3.3%. Increasing milk production reduces the probability of obtaining milk with a fat content that allows the maximum bonus. Improvements in the cow's body condition increase the probability of obtaining milk with a fat content that meets the industry's requirements for maximum bonus.

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

Kharitonov¹,

A²

2021

Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021)

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WPSI-8 Biosynthesis of milk components and vitality of cows with high and low-fat milk.

Cited by 6 publications

References 0 publications

Processes of Nutrition, Metabolism, 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

Probabilidade de produção de leite com teores de gordura e proteína desejados pela indústria

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

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