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Effects of Crossbreeding of Holsteins Cows with Montb??liarde and Swedish Red in First and Second Generation on Cheese Yield Traits

机译:第一代和第二代荷斯坦奶牛与蒙彼利娅猪油和瑞典红杂交对干酪产量性状的影响

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Crossbreeding in dairy cattle may improve functional traits of crossbred cows, but few are known on its effect on cheese-making traits. This study investigated the effects of crossbreeding of Holstein (HO) cows with Montb??liarde (MO) and Swedish Red (SR) on milk composition, cheese yield (CY) and other cheese-making traits. Milk samples from 188 cows were collected on 3 dairy herds producing PDO cheeses. Herds are following a 3-way rotational breeding scheme, so that parts of the cows were purebred HO and the remaining were 1 st ?? (SR ?? HO; MO ?? HO) and 2 nd generation [ MO x (SR x HO); SR x (MO x HO)] crossbred cows. M ilk samples were analyzed for assessing milk composition, CY, curd composition, and recovery of milk nutrients (REC) in curd. Cows yielded nearly 30.5 kg/d milk, with a fat and protein content of 4.5 and 3.8 %, respectively, without any difference between purebred HO and crossbred cows. Milk coagulation time was influenced by breed combination ( P the crossbreeding scheme considered did not exert any negative effect on cheese-making properties of milk, and can be chosen even in farms specialized in PDO cheese production. Further studies with larger sample size are needed for obtaining more robust estimates and for evaluating the performance of the different breed combinations. ?? Normal 0 21 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri",sans-serif; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:Calibri; mso-bidi-theme-font:minor-latin; mso-ansi-language:EN-US; mso-fareast-language:EN-US;}
机译:奶牛的杂交育种可以改善杂交奶牛的功能性状,但鲜有关于其对奶酪制作性状的影响的知之甚少。这项研究调查了荷斯坦(HO)奶牛与Montb?liarde(MO)和瑞典红(SR)的杂交对牛奶成分,奶酪产量(CY)和其他奶酪制作性状的影响。从3个生产PDO奶酪的奶牛场中收集了188头奶牛的牛奶样品。牛群采用了3种轮换育种方案,因此部分母牛是纯种HO,其余为第1代? (SR ?? HO; MO ?? HO)和第二代[MO x(SR x HO); SR x(MO x HO)]。分析了许多样品,以评估牛奶成分,CY,凝乳成分以及凝乳中牛奶营养成分(REC)的回收率。母牛每天生产近30.5 kg的牛奶,脂肪和蛋白质含量分别为4.5%和3.8%,纯种HO和杂种母牛之间没有任何差异。牛奶的凝结时间受品种组合的影响(P被认为不会对牛奶的奶酪制造性能产生任何负面影响,即使在专门生产PDO奶酪的农场中也可以选择该方法。 ??正常0 21否否否EN-US JA X-NONE / *样式定义* / table.MsoNormalTable {mso-style-name:“ Table Normal” ; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:“”; mso-padding- alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm;行高:115%; mso分页:寡妇孤儿;字体大小:11.0pt;字体家族:“ Calibri”,sans-serif; mso-ascii-font-family:Calibri; mso-ascii-theme-字体:小拉丁语; mso-hansi-font-family:Calibri; mso-hansi-theme -font:minor-latin; mso-bidi-font-family:Calibri; mso-bidi-theme-font:minor-latin; mso-ansi-language:EN-US; mso-fareast语言:EN-US;}

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