![]() ![]() Feed containers should be kept clean and few amount of feed should be there for the animal most of the time in a day.High producing cows should given 3.5 to 4.0 percent of their body weight as dry matter regularly. The greatest increase occurs in diets of less than 45 percent forage and when grain is fed separately as in parlor feeding. Provision of frequent feeding of low fiber, high grain diets increases milk fat levels. Thus it is essential to mix thoroughly all the milk removed, before taking a sample for analysis. The first milk obtained from the udder is comparatively low in fat while the last milk (or strippings) is always high in fat content. READ MORE : Cow comfort- Need for the higher production and maximum profit The various types of diet, which can cause a decrease in milk fat percentage, are as follows: The SNF content can also decrease if the cow is fed a low-energy diet. Fat content and fat composition are showing more variation due to feeding of roughages (fibre). Under feeding tends to decrease both the fat and the SNF content of milk. Heat stress resulted in decreased feed intakes, 10 to 25% lower milk production, decreased milk fat percentage, total protein, lactose and increase pH of milk. After attaining 8 to 9 years of age, a reduction in the level of milk production observed in the cows generally.īoth fat and SNF contents can be reduced due to different diseases, particularly mastitis. With the increase in age of animal, fat content of their milk decreases by about 0.02 percentage units per lactation and the fall in SNF content is very high. There is an inverse relationship observed between the age and milk composition with regards to fat content. Fat content is high immediately after calving after which it begins to fall for next 10 to 12 weeks and further it tends to rise again until the end of the lactation. Solids-not-fat content (SNF) is usually highest during the first 2 to 3 weeks and then it shows a decreasing trend. The amount of fat, lactose and protein contents of milk varies according to the stage of lactation. If cows were milked at 12-hour intervals the variation in fat content between milking would be negligible, but this is not practicable on most of the farms. The fat content of milk varies between the morning and evening milking. It has been reported that three times milking per day increases milk production up to 10 to 25 % whereas, milking four times a day results in another 5 to 15% increase in production. Besides this, environment and various physiological factors strongly influence the amount and composition of milk. Heredity also stands as strong component behind the potential milk production of the animal. Selective breeding can be used to improve milk quality. Jersey and Guernsey breeds provide milk of higher fat and protein content than Shorthorns and Friesians. Milk composition varies according to breeds of dairy cattle. The fat content of the milk produced by cows can also be modified by adopting selective breeding method and genetic modification. Milk composition differs according to the different species of animal concern. water, fat, protein, lactose and minerals. Several factors held responsible for the variation observed in the composition of milk and the major components of which are i.e. It is a white liquid emulsion of fat globules and a suspension of casein micelles (casein, calcium and phosphorous) produced by the mammary glands of mammals. Milk is the primary source of nutrition for young mammals and it provides immunity, many other nutrients and the carbohydrate lactose (which is only found in milk) to the young one. ![]()
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