期刊论文详细信息
Revista Brasileira de Zootecnia
Milk quality of Jersey cows kept on winter pasture supplemented or not with concentrate
Helenice De Lima Gonzalez2  Ione Maria Pereira Haygert Velho1  Marcelo Abreu Da Silva1  Renato Borges De Medeiros1  Nilton Rodrigues Paim1  José Laerte Nörnberg1 
[1] ,Universidade Federal de Pelotas
关键词: milk composition;    pasture;    somatic cells count;    composição do leite;    contagem de células somáticas;    pastagem;   
DOI  :  10.1590/S1516-35982009001000018
来源: SciELO
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【 摘 要 】

This study was carried out to evaluate the effect of the use of supplementation in pasture cultivated with Avena strigosa (black oats), Lolium multiflorum (ryegrass) and Vicia sativa L. (common vetch) on the composition and somatic cells count (SCC) of Jersey cow milk. Eight cows of the Jersey breed were separated by milk production, lactation period and live weight and were randomly blocked into two homogeneous groups (one with supplementation and other only on pasture), in a randomized complete design. Both groups were allowed to pasture for about 7 hours per day in a rotational grazing system in strips, with a one-day occupation period. The supplemented group was fed daily with 8 kg of supplement made of soy bean meal, soy shells, calcium limestone and mineral salt. The results showed significant differences between the two groups, because the percentage of total solids, protein and milk fat were higher in the supplemented cows. The lactose percentage was not influenced by the supplement intake. The somatic cell count, although there was a lower statistical difference for the group on pasture, showed small numerical oscillation between the groups and therefore should not be considered an effect of supplementation. The supplement supply to Jersey cows during lactation caused an increase in the total milk solid percentage, because it raised the fat and protein concentration.

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CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License

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