QUALITY OF MILK AND PRODUCTS OF ITS PROCESSING RECEIVED FROM COWS AT THE CLEANING OF NON-TRADITIONAL FEED ADDITIVES

2018 ◽  
Vol 1 ◽  
Author(s):  
A.I. Sivkov
Keyword(s):  
Feed Additives ◽  
Quality Of Milk

Efficiency of protein concentrate application in the rations of highly productive cows

2021 ◽  
pp. 15-25
Author(s):  
N. P. Buryakov ◽  
M. A. Buryakova ◽  
A. S. Zaikina ◽  
I. A. Kasatkina ◽  
D. E. Aleshin
Keyword(s):  
Feed Additives ◽  
The Body ◽  
Control Group ◽  
Protein Concentrate ◽  
Lactating Cows ◽  
New Information ◽  
Ayrshire Breed ◽  
Quality Of Milk ◽  
Dispensable Amino Acids

The association between science and production is gradually developing due to the arrival of new information and discoveries about the composition of feed and the transformation of nutrients in the body of cows. One of the most important links in the formation of animal productivity during lactation is the use of new feed products and feed additives in feeding. The results of scientific and economic experiment on the use of protein concentrate “Agro-Matic” in feeding of highly productive lactating cows of Ayrshire breed are contained the article. The inclusion of protein concentrate “AgroMatic” in the daily rations of lactating cows in the amount of 1,0 and 1,5 kg/head/day increases the level of indigestible protein by 6,1 and 8,9 %, respectively. The use of protein concentrate in the amount of 1,5 kg in cows feeding helps to increase the digestibility of nutrients in rations the quality of milk and the productivity of cows. When feeding protein concentrate in the amount of 1,5 kg the milk productivity of cows during the period of increasing the milk yield was 4297,5 kg of milk, the yield of essential and dispensable amino acids with milk was significantly higher. The yield of milk protein in cows that received protein concentrate in the ration in the amount of 1,0 kg was 137,7 kg, and when using 1,5 kg – 141,4 kg, which was signifi cantly higher than in the control group by 10,2 and 13,6 kg, respectively. The use of protein concentrate “Agro-Matic” in the ration had a benefi cial eff ect on the digestibility of protein. The digestibility of raw protein of the feed mixture with the inclusion of 1,5 kg of protein concentrate was 71,1 % compared to 68,0 % in the basic ration, which are used at the Maysky complex in the “Plemzavod Maysky”

scholarly journals Influence of fulvic acid in feed additives on protein change and dairy productivity of cows

2021 ◽  
Vol 83 (2) ◽  
pp. 121-125
Author(s):  
A. V. Kuzmenkova ◽  
E. A. Denisyuk ◽  
R. V. Ginoyan ◽  
N. Y. Dmitrieva
Keyword(s):  
Fulvic Acid ◽  
Animal Husbandry ◽  
Feed Additives ◽  
Feed Additive ◽  
Main Task ◽  
Social Significance ◽  
Class 1 ◽  
Quality Of Milk ◽  
The Impact

The main task of animal husbandry is to obtain large volumes of products: increasing the weight gain of cows and milk yields in a short time at minimal cost. The existing feeding standards for cattle are based on the use of Class 1 feed. In farms, most feed contains a low concentration of nutrients, the feeding of which does not allow to maintain the standard ratio of the diet. The quality of milk is not only of economic importance, which determines the profitability and competitiveness of dairy products in the market, but also of social significance, which is associated with the impact on human health. The most important factor determining the quality of milk and its suitability for further processing is the fullness of animal feeding: the energy value of the feed ration, the ratio of basic nutrients. The article presents data on the effect of the feed additive "Furor" based on fulvic acid, developed by LLC "Esson", which.

scholarly journals Influence of the ZIGBIR hepatoprotector on the digestibility of nutrients of diets of cows of the second half of lactation

2020 ◽  
pp. 13-16
Author(s):  
G. V. Petrova
Keyword(s):  
Dynamic Change ◽  
Test Group ◽  
Feed Additives ◽  
Control Group ◽  
Dietary Nutrients ◽  
Research Experiment ◽  
Quality Of Milk ◽  
Positive Effect ◽  
Experimental Group

Relevance and methods. The article assesses the effectiveness of the use of herbal feed additives "Zigbir" (which is positioned as a plant hepatoprotector) on the cows diets in the second half of lactation, how it influence on the digestibility of dietary nutrients, on hfhematological composition of blood serum, on productivity and quality of milk.Results. As a result of research experiment, it was found that the introduction of herbal feed additives into the diet had a positive effect on the digestibility coefficients. So, the concentration of total protein at the end of the period, in the experimental group increased by 5.34 g/l and came into compliance with the physiological norm, the digestibility of organic matter, of crude fat and of nitrogen-free extractives in the experimental group increased by 2.2%, 1.6% and 1.0%, respectively. Although the decrease in the digestibility coefficient of crude fiber by the end of the period occurred in both groups, however, the dynamics of its value in the experimental group was on 3.5% less than the value in the control. The use of the feed additives "Zigbir" in the diet made it possible to bring the indicator of urea concentration closer to the physiological norm, the blood glucose increased by 46.4% and came into line with the norm. The dynamic change of bilirubin in the test groups blood was not as significant as in the control group, the total bilirubin decreased by only 15%, against 36% in animals in the control group. The decrease in milk yield due to the attenuation of lactation in the test group was slower relative to the control group and was lower by 0,6l, the mass of fat share and of protein in the cows milk from the test group was higher by 0.4% and 0.2%, respectively.

Application of membrane technology in the pretreatment of cheese dairies wastes and co-treatment in a municipal conventional biological unit

1997 ◽  
Vol 36 (2-3) ◽  
pp. 361-367 ◽  
Author(s):  
Eleftheria Papachristou ◽  
Costas T. Lafazanis
Keyword(s):  
Cheese Whey ◽  
Treatment Plant ◽  
Membrane Technology ◽  
Biological Unit ◽  
Urban Sewage ◽  
Dairy Wastes ◽  
Starting Point ◽  
Quality Of Milk ◽  
Cheese Production

A great number of cheese dairies and dairy industries in Greece are disposing their wastes, mainly cheese whey, either on land or in surface receivers, in large quantities creating a major environmental problem. A typical agricultural and pastoral provincial town of 70,000 inhabitants, Trikala, became the starting point of this research. A co-treatment of the urban sewage and the dairy wastes in the municipal treatment plant was recommended. The successful application of the above statement is based primarily on the pretreatment of the cheese dairies wastes. So far for cheese whey the recovery of the lactose serum in the contemporary central unit applying membrane technology has been suggested. As far as the wastewaters of the washing and refrigeration are concerned a pretreatment is required for the defatting in a grease trap, the grating, the adjustment of pH and the equalisation in an appropriate tank. Finally, this research has also focussed on the importance of membrane technology in improving the quality of milk and cheese production.

Proteinase and phospholipase activities and development at different temperatures of yeasts isolated from bovine milk

2011 ◽  
Vol 78 (4) ◽  
pp. 385-390 ◽  
Author(s):  
Priscilla A Melville ◽  
Nilson R Benites ◽  
Monica Ruz-Peres ◽  
Eugenio Yokoya
Keyword(s):  
Dairy Products ◽  
Room Temperature ◽  
Bovine Milk ◽  
Raw Milk ◽  
Pathogenic Potential ◽  
Proteinase Production ◽  
Different Temperatures ◽  
Quality Of Milk ◽  
Means Of Transmission

The presence of yeasts in milk may cause physical and chemical changes limiting the durability and compromising the quality of the product. Moreover, milk and dairy products contaminated by yeasts may be a potential means of transmission of these microorganisms to man and animals causing several kinds of infections. This study aimed to determine whether different species of yeasts isolated from bovine raw milk had the ability to develop at 37°C and/or under refrigeration temperature. Proteinase and phospholipase activities resulting from these yeasts were also monitored at different temperatures. Five genera of yeasts (Aureobasidium sp., Candida spp., Geotrichum spp., Trichosporon spp. and Rhodotorula spp.) isolated from bovine raw milk samples were evaluated. All strains showed one or a combination of characteristics: growth at 37°C (99·09% of the strains), psychrotrophic behaviour (50·9%), proteinase production (16·81% of the strains at 37°C and 4·09% under refrigeration) and phospholipase production (36·36% of the isolates at 37°C and 10·9% under refrigeration), and all these factors may compromise the quality of the product. Proteinase production was similar for strains incubated at 37°C (16·81% of the isolates) and room temperature (17·27%) but there was less amount of phospholipase-producing strains at room temperature (15·45% of the isolates were positive) when compared with incubation at 37°C (36·36%). Enzymes production at 37°C by yeasts isolated from milk confirmed their pathogenic potential. The refrigeration temperature was found to be most efficient to inhibit enzymes production and consequently ensure better quality of milk. The viability of yeasts and the activity of their enzymes at different temperatures are worrying because this can compromise the quality of dairy products at all stages of production and/or storage, and represent a risk to the consumer.

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