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EVALUATION OF THE FAMILIES OF DAIRY HERD BY THE PRODUCTIVITY AND BREEDING VALUE

The method and duration of storage are crucial factors determining quality of fresh milk, as assessed by total bacterial, fat content, and protein content of fresh milk. This research aims to determine the comparison of the total bacterial count, fat content, and protein content of fresh milk stored at a low temperature and at room temperature. The research subjects used were fresh milk obtained from a single cow in a single milking process, stored at a low temperature of 4 – 6 ℃ and at room temperature, and then tested and compared for the total bacterial count, fat content, and protein content after storage for the 2nd, 4th, and 6th hours. The data obtained was statistically analyzed using the student’s t-test at a confidence level of α = 95%. The result showed that there a significant difference (p<0,05) in total bacterial and fat content. Within 6 hours, at a low temperature, total bacterial increased from the initial 3,07 × 105 cfu/ml to 5,95 × 105 cfu/ml, while at room temperature, it rose to 21.02 × 105 cfu/ml. The initial fat content was 4,14%, and after 6 hours of storage, at a low temperature, fat content decreased to 3,35%, whereas at room temperature, it dropped below the SNI standard of 3 to 2,91%. As for the protein content of the milk, both at low and room temperatures, the protein did not decrease and did not show a significant difference (p<0,05). It can be concluded that up to two hours of storage, the quality of milk is not affected by temperature. However, after being stored for more than two hours, the storage temperature does impact the total bacterial count and the fat content of the milk.

The study examined the effect of the choice of reference method on the functionality and reliability of calibrations in near-IR (NIR) spectroscopy intended for measuring the fat content in raw cow's milk. The fat content in the milk samples was evaluated using methods according to either Röse-Gottlieb or Gerber. The same samples were then subjected to analysis on an Antaris FT-NIR spectrometer. Using a partial least-squares algorithm, calibration models were created for both methods from the values measured. The calibration models show very good values of standard error of calibration: 0.133 for the Gerber method and 0.095 for the Röse-Gottlieb method. These calibrations were subsequently used to analyze 30 new samples of cow's milk of undefined fat content, and the differences in the values were evaluated using statistical paired t-test to a median value at a probability level of α = 0.05. No statistically significant differences were found. It was revealed that the reference method used for calibrating the device evaluating the fat content in raw cow's milk has no effect on the functionality and reliability of the calibration model.

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The aim of the study was to analyse the dynamics of changes in economically important traits of dairy cattle: milk fat and protein content, daughter pregnancy rate, productive longevity, residual feed intake, live weight, somatic cell score, when modelling selection for dairy productivity traits such as milk yield, milk fat and protein content. The research material consisted of data from a reference herd of Holstein cows at the “Terezyne” dairy farm (Kyiv region, Ukraine). The total number of cows observed was 14,712 across seven lactations. MRS software was used for modelling. When selecting for milk yield at selection differentials of 100 kg, 300 kg and 500 kg, the genetic response of the next generation for milk yield was 31.59 kg, 94.77 kg and 157.97 kg, respectively. At the same time, there was an increase in such traits as productive longevity, from 0.59 months to 2.94 months, live weight – from 0.36 to 1.79 kg, and the score for somatic cell content in milk – from 0.03 to 0.13. Genetic changes in milk fat and protein content, signs of daughter fertility and residual feed intake had reverse values. Significant phenotypic correlations were obtained between the milk yield of first-calf heifers and milk fat content (-0.2985), milk fat content (+0.9631), milk protein content (-0.2642), milk protein (+0.9924), open days period (+0.0989), productive longevity (+0.0989) and live weight (+0.2199). There were mixed levels of correlation in the daughters of sires between milk yield and milk protein content from -0.1229 to +0.1708, and between milk yield and open days from -0.0726 to +0.1836. Modelling of possible changes in genetic correlations in the range from -0.10 to -0.95 between milk yield and daughter pregnancy rate (DPR) was performed. The rates of correlated response when selecting for milk yield, depending on the values of genetic correlation between these traits, affected the reduction in the level of pregnancy in cows from -0.51 to almost -5.0 points. The impact on the strength and direction of the established relationships can contribute to the stabilisation or deterioration of reproductive traits when selecting for milk yield. The proposed modelling method makes it possible to predict changes in the main traits used for selection, depending on the genetic correlations between them

Goal. To study the influence of selection of breeders of Montbeliard, Holstein, and Norwegian red breeds in herds of cows of Ukrainian red-spotted and black-spotted dairy breeds on the productivity of dairy cattle. Methods. Analysis of experimental research in the application of efficient breeding methods, theoretical analysis, formulation of hypotheses, genealogical, biometric and statistical methods, assessment of productive qualities of animals. Results. Higher milk yields were obtained from local first-born cows for the first 100 and 200 days of lactation: by 240 kg and 517 kg (P>0.999) from crossbreeds of Ukrainian red-spotted dairy and Montbeliard breeds; by 338 kg (P>0.99) and 883 kg (P>0.999) from crossbreeds of Ukrainian black-spotted dairy breed and Norwegian. Similarly, the predominance of mixtures as to the fat and protein content in milk was observed. Crossed first-born cows outnumbered purebred peers in terms of smaller service period — for 24 days (P>0.99) among crossbreeds of Ukrainian red-spotted dairy and Montbeliard breed; for 32 days (P>0.999) among crossbreeds of Ukrainian black-spotted dairy breed and Norwegian, the number of inseminations per 1 fertile (less than 1.4 times among crossbreeds of Ukrainian red-spotted dairy breed and Montbeliard breed; and 1.69 times among crossbreeds of Ukrainian black-spotted dairy breed and Norwegian), the safety of the number of first-born cows in the herd increased by 94.4 and 96.7%. Conclusions. Crossed first-borns obtained from the selection of breeders of Montbeliard and Norwegian red breeds outnumbered their peers obtained from Holstein bulls: by milk yield — on 324–425 kg (P>0.999), by fat content in milk — on 0.14–0.61% (P>0.95), and by protein — on 0.09–0.13%, by the coefficients of milk yield, constancy of lactation, reproductive capacity and safety of first-borns for the 1-st lactation.

A significant level of intergroup differentiation and specificity of cows with different proportions of conditional blood by Holstein breed on the basis of milk productivity was revealed. There is a tendency of some increase in milk yield of cows with an increase in their conditional blood content by Holstein breed over 50% and above and a decrease in milk fat content by 0.16%. Our research has established quite significant recurrence rates for the considered signs of milk productivity at the highest degrees of probability, which indicates the possibility of effective selection of cows on the basis of milk productivity for the first lactation. Age-related recurrence of signs of milking between the first and higher lactation is higher than the same in terms of fat content in milk. At the same time, there is a clear trend of a gradual increase in the coefficients of recurrence of both quantitative and qualitative composition of the milk of cows of the herd with an increase in their conditional blood content by Holstein breed. The only exceptions are low-blooded animals (up to 50%). One-factor analysis of variance revealed a very insignificant and unreliable effect of heredity by Holstein breed on the hopes of cows for both the first and higher lactation. The influence of conditional blood by Holstein breed on the variability of fat content in milk is slightly higher (11–15%) at the highest levels of reliability. Correlation analysis of signs of milk yield and fat content in milk for both the first and higher lactation revealed mostly low values of correlation coefficients with a predominantly low degree of reliability. There was some increase in the correlation and change of its direction from negative to positive in high-blooded Holstein animals. Significant variability of coefficients of phenotypic consolidation of cows of different conditional bloodlines by Holstein breed on the main signs of milk productivity is noted. There is a tendency to reduce the coefficients of phenotypic consolidation of signs of milk productivity, in addition to the fat content in milk, with an increase in conditional blood in Holstein breed to 75% and above and in low-blooded animals (up to 50%).

Variations in Carotenoids, Vitamins A and E, and Color in Cow's Plasma and Milk Following a Shift from Hay Diet to Diets Containing Increasing Levels of Carotenoids and Vitamin E

The results of the study of milk production and morphophysiological properties of the uterus of heifers of the red-and-white breed for 100 days of lactation in comparison with the heifers of the Simmental breed are presented. For 100 days of lactation from heifers of the red-motley breed, 2096 kg of milk each were obtained, with a fat content of 3,9 and a protein of 2,9%, from simmental fat, respectively, 1363,2 kg, with a fat content of 3,7 milk and protein of 2,9% First heifers of the red-motley breed exceeded their peers in milk production by 732,8 kg (34,9%) with a highly reliable statistical difference (B3 ≥ 0.999). Reliability (td=1,6) at zero threshold (Bo> 0,90) was also noted for fat content in milk. The protein content in milk in first-calf cows of both groups was at the same level – 2,9%. It has been established that the morphological features and functional properties of the udder are fairly consistently inherited by the offspring. Therefore, by selection and selection, it is possible to obtain animals with bath-like and cup-shaped forms of the udder, uniform development of quarters, with full milk yield. The shape of the udder is one of the main breeding traits characterizing the suitability of cows for machine milking, which is most closely associated with productivity. In our studies, all the first heifers of the red-and-white breed had a bath-like and cup-shaped udder (65 and 35%). Simmental first heifers were inferior, in them 78% of the animals had a bath-like and bowl shape and 22% were round. When measuring the udder, it was established that the first-hens of the red-and-white breed had a wider, deeper udder with a large girth. Their udder was longer than that of the Simmental ones, by 1,4 cm, wider by 1,5, deeper by 1,7, and more by girth by 3,6 cm. The functional properties of the udder of heifers of the red-and-white breed were significantly better than those of the Simmental. One-time milk yield from them was higher by 5,7 kg and amounted to 10,8 milk. The lactation rate was also higher in the red-and-white first-calfs, and it was 1,794 kg / min. In the red-and-white heifers, a high positive correlation was observed between the milk yield and body weight – 0,76, among the Simmental ones – 0,22, and between the milk yield and the fat and protein content in milk, the negative correlation in both groups of animals. For measurements of the udder (length, width, and girth) and milk yield for 100 days of lactation, a positive correlation was found for both red-and-white and simmental healers.

Quantitative inversion model of protein and fat content in milk based on hyperspectral techniques

Effects of Rumen-Mate® on Lactational Performance of Holsteins Fed a High Grain Diet

An important reserve for improving the effectiveness of milk production is the creation of highly productive breeds of cattle by improving them. Families, which are an integral part of the herd structure are essential in this case. Maternal families play a very important role in breeding work to increase the milk productivity. The milk yield, content of protein and fat in milk, udder shape and teats, milk flow rate are actually measured only on females. In the best factory families identify the most promising highly productive cows, which are subsequently used to obtain sires, which often becoming the ancestors of the lines. The main purpose of working with the family is to develop in the offspring of valuable qualities of the ancestor by mating her, her daughters and granddaughters with the best sires belonging to the best line, to obtain high-value off spring. 26 families, which differ on age, level of productivity, quantity of highly productive cows are allocated in the farms in the Voronezh region. According to the development of breeding characteristics of the family to varying degrees deviate from the indicators of the herd. The best results on milk yield have been obtained in the families: Martha 113, Vishnya 1208, Malvina 166, Skoda 8 and Putana 1312, which exceed the average for the herd from 428 to 1019 kg, or from 7,2 to 17,1 %. On the content of fat in milk the superiority of families was revealed: Drofa 752 by 0,23 %, Soroka 2206 by 0,21 %, Manyunya 1013 by 0,19 %, Kukla 1252 by 0,11 %. In terms of protein content in milk the best families were: Spring 8028 by 0,07 %, Boyarka 2118 by 0,04 %, Vishnya 1208 and Soroka 2206 by 0,03 %. Thus, in order to increase the efficiency of milk production in the Voronezh region it is necessary to use selection of maternal families most widely.

Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication

The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality. One method is to increase the fat and casein content of milk.       In effect, the proportions of these ingredients affect production efficiency and quality of cheese. Most milk components, and the maturity of the cheese, are associated with two qualities which are very important for consumers, hardness and fusibility. Therefore, the complex proteolysis and lipolysis processes occurring in ripening cheeses are an important evaluation component. For this reason, there is a constant need to deepen the knowledge of the relationships between the components of bulk milk and those retained in curds, and the processes that shape the quality of ripening cheese, which is important for consumers. The aim of the study was to analyze the transformations of proteins and fat which occur during the ripening of Gouda cheese. Research hypotheses assumed that higher proportions of fat in milk and curd were associated with melting properties and that the casein content in milk and protein content in curds affected the brittleness and greater nitrogen recovery in cheese. The research materials consisted of 15 cheese batches, produced from October to December. Cheese samples were collected at several ripening stages (RS): day 1th, 14th, 30th and 60th. Bulk milk was subjected to standard procedures applied during Gouda cheese production. Fat was extracted from the cheese, the content of which was estimated on the basis of fat values. The intensity of proteolysis was de- termined by the content of soluble nitrogen and nitrogen recovery. The data was statistically compiled using the ANOVA mixed model. The influence of the ripening stage, differences between means and the correlation coefficient values were estimated at P ≤ 0.05. The results confirmed that ripening stage has a strong influence on the increase in dry matter con- tent and nitrogen solubility and the decrease in fat content in cheese. Assessment of proteolytic changes (the proportion of soluble nitrogen, NS) indicates an increased dynamic of changes from day 30th of ripening. This index was correlated with casein and dry matter content. However, the amount of nitrogen recovered in cheese (NR) was most strongly correlated with protein content in the product and casein content in bulk milk. The ripening time was related to the melting properties and hardness of the cheese, as evidenced by the values of the correlation coefficient (0.394 and 0.489). Both characteristics were also related to the fat content in milk and in cheese (–0.286 to –0.427). Moreover, hardness was correlated with the proportion of protein, dry matter and casein in milk (0.326–0.762). The influence of RS on the increase in the acid and saponification values of fat contained in the cheese was usually observed from the 30th day of ripening (0.512 and 0.535). These changes were accompanied by a decrease in fat content (r = –0.247 and –0.364). The recorded range of changes do not affect the nutritional values of cheese, as free fatty acid content increased only slightly with ripening time. The observed tendencies towards slower proteolysis and lipolysis reactions can be partly explained by the increasing content of dry matter (lower water availability). It was shown that the proportion of fat in milk and cheese and its protein content significantly affected the hardness and melting properties of cheese. Importantly, the proportion of casein in milk was positively as- sociated with nitrogen recovery in the ripening product. It can be assumed that the activities increasing the proportion of casein in milk are an important method of improving the technological suitability and sensory quality of cheese.

The Food Standards Agency (FSA) is responsible for food safety across England, Wales, and Northern Ireland. As part of its work on the Achieving Business Compliance (ABC) programme, the FSA wanted to understand in more detail how Local Authorities (LAs), businesses and consumers feel about the current Food Hygiene Rating Scheme (FHRS). In addition, the FSA wanted to capture consumer views on potential changes to the regulatory approach. To this purpose, the FSA commissioned Ipsos UK to conduct qualitative research to explore the views of businesses about the FHRS.