Factors Influencing Variation of Test Day Milk Yield, Somatic Cell Count, Fat, and Protein in Dairy Sheep

Gonzalo, C.; Carriedo, J.A.; Baró, J.A.; Primitivo, F. San

doi:10.3168/jds.s0022-0302(94)77094-6

Cited by 113 publications

(98 citation statements)

References 20 publications

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“…The stage of lactation had a highly significant effect on all milk components, however only the contents of TS, SNF, F, P and CN increased gradually with the advancement of lactation. The above-mentioned tendency concerning the contents of TS, SNF, F and P is in line with the results published by Casoli et al (1989), Gonzalo et al (1994), Čapistrák et al (1995), Fuertes et al (1998) and Ploumi et al (1998). However, Jelínek et al (1990) and Hassan (1995) reported that during the first 2-5 weeks of lactation the contents of the above-mentioned components decreased as a result of the increased DMY in this period.…”

Section: Resultssupporting

confidence: 88%

Effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling in East Friesian ewes

Kuchtík¹,

Šustová²,

Urban³

et al. 2008

Czech J. Anim. Sci.

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The composition of sheep milk and its production per lactation are influenced by a large number of factors; however, the most important factors are breed, nutrition, health of the animals, environment and the number and stage of lactation. The effect of the stage of lactation on milk composition in different sheep breeds was studied by Jelínek et al. (1990), Maria and Gabina (1993) ABSTRACT:The evaluation of the effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling was carried out over the period of three successive years using milk samples (n = 162) obtained from a total of 27 ewes of the East Friesian (EF) breed, reared on a small sheep farm in Juřinka in the region of Wallachia. The stage of lactation had a highly significant effect on the contents of all milk components. However, only the contents of total solids (TS), solids non-fat (SNF), fat (F), protein (P) and casein (CN) gradually increased with the advancement of lactation. The stage of lactation also had a highly significant effect both on all the properties of milk and the rennet curdling quality (RCQ). All phenotypic correlations between the particular contents of TS, SNF, F, P, CN and urea nitrogen (UN) were positive and high (P ≤ 0.001). On the other hand, all phenotypic correlations between milk yield and particular contents of TS, SNF, F, P, CN and UN were negative and high (P ≤ 0.001). The majority of phenotypic correlations between rennet clotting time (RCT) and the other particular parameters was insignificant. However, the phenotypic correlations between lactose (L) and RCT and between pH and RCT were positive and high (P ≤ 0.001) whereas the phenotypic correlation between titratable acidity (TA) and RCT was negative and high (P ≤ 0.001). The majority of phenotypic correlations between the rennet curdling quality (RCQ) and the other particular parameters was insignificant. Nevertheless, the phenotypic correlations between pH and RCQ and between RCT and RCQ were positive and high (P ≤ 0.001) whereas the phenotypic correlation between TA and RCQ was negative and high (P ≤ 0.001).

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Section: Resultssupporting

confidence: 88%

Effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling in East Friesian ewes

Kuchtík¹,

Šustová²,

Urban³

et al. 2008

Czech J. Anim. Sci.

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“…Of these chemical parameters lactose was the most constant, con®rming its role as an osmotic regulator and a compensator for variations in all the other components (Bertoni, 1996). The average values for the fat and protein contents were consistent with those found in other dairy sheep breeds (Flamant and Casu, 1977;Barillet and Boichard, 1987;Sakul and Boylan, 1992;Gonzalo et al, 1994;Cappio-Borlino et al, 1997) and in the Massese breed (Casoli et al, 1989). Values for pH exhibited only moderate variation but all renneting parameters had a high CV at about 50%.…”

Section: Methodssupporting

confidence: 86%

“…The breed itself is a factor in milk composition (Barillet, 1985;Sakul and Boylan, 1992) but within breeds the most signi®cant compositional variations are determined by the stage of lactation as shown by Casoli et al (1989), Marõ Áa andGabin Äa (1993), Delacroix-Buchet et al (1994), Gonzalo et al (1994), Carta et al (1995), Hassan (1995) and Cappio-Borlino et al (1997). Sheep have, moreover, a particular reproductive rhythm relating to individual breeds and to external factors of climate and breeding environment, and the seasonality of lambing, which is common to several breeds, often prevents the effects of stage of lactation, season, and nutrition from being distinguished separately (Pellegrini et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Evolution of chemical composition, somatic cell count and renneting properties of the milk of Massese ewes

Pugliese

Acciaioli

Rapaccini

et al. 1999

Small Ruminant Research

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The experiment was carried out on 52 lactations of 37 multiparous Massese ewes. Because of the mating practice of the breed, three types of lactation were detected: Type 1, a short lactation initiated in autumn; Type 2, a short lactation initiated in spring, following the Type 1 lactation; Type 3, a long lactation initiated in autumn. Milk yield was recorded weekly, starting not before the eighth day from lambing. On a total 984 milk samples, contents of fat, protein, casein and lactose, SCC, pH and clotting parameters (R, K20 and A30) were determined. Data were analysed by a mixed model including lactation order, lactation type, DIM, and individual lactation as random effects. Protein and casein content increased from the second to ®fth lactation; the highest fat content was detected in the sixth lactation and over; milk of fourth lactation had higher SCC and worse renneting properties than that of second lactation. The pattern of evolution of parameters within the three types of lactation showed that the increase of nutrients with DIM was particularly noticeable for fat content in the Type 2 lactation (spring/short) which exhibited, at an average of 94 DIM, 1.5 percentage units above the other two types. Evolution of lactodynamographic parameters indicates that generally there was a substantial improvement in cheese-making suitability during the ®rst 2±3 months postpartum, and a worsening thereafter. The Type 2 lactation yielded milk with better renneting properties, particularly with respect to milk obtained during the same season from ewes that had an autumn delivery. This suggested that the newly started milk from the spring lactation could have a corrective effect on the total amount of bulk milk produced, a possible advantage for the Massese breed, which is characterised by a particularly pronounced deseasonalisation of lambings. #

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“…Studies analyzing the factors affecting ewe's milk yield and milk composition (Margetín et Antonič et al, 2013) such as breed, age at lambing, parity, litter size as well as studies estimating lactation curves (Oravcová et al, 2006(Oravcová et al, , 2007 were performed. Among factors that affect variation of daily milk yield, milk fat and protein content, the effect of stage of lactation was reported important by Gonzalo et al (1994), Pavic et al (2002), Komprej et al (2012). Various lactation curves based on Wood (1967), Cobby and Le Du (1978), Wilmink (1987) model were firstly used in cattle.…”

mentioning

confidence: 99%

The effect of stage of lactation on daily milk yield, and milk fat and protein content in Tsigai and Improved Valachian ewes

2015

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Factors Influencing Variation of Test Day Milk Yield, Somatic Cell Count, Fat, and Protein in Dairy Sheep

Cited by 113 publications

References 20 publications

Effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling in East Friesian ewes

Effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling in East Friesian ewes

Evolution of chemical composition, somatic cell count and renneting properties of the milk of Massese ewes

The effect of stage of lactation on daily milk yield, and milk fat and protein content in Tsigai and Improved Valachian ewes

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