The aim of this research was to study the effect of two machine milking vacuum levels on the quantitative and qualitative characteristics of milk and mammary gland hygiene of ewes, when vitamin E and Se were administrated supplementarily. The experiment was conducted at the Vlasti Research Station in the Greek province of West Macedonia. Ninety-six ewes of the Mountainous Greek sheep breed were used. Animals were separated in four equal groups of 24 ewes per group. A 2 × 2 factorial design was applied, with two milking vacuum levels (38 kPa and 46 kPa) and two rations, one supplemented with vitamin E (300 I.U.) and Se (3 mg/kg DM feed) and one without any vitamin E and Se supplementation. Six test days were assigned (evening and morning milkings) at 14-day intervals, from April to July. Following milk yield control, milk samples were collected for chemical composition and somatic cell count (SCC) determination. At the end of milking of each lot, the milk from the terminal receiver of the milking machine was received for the evaluation of total bacterial count (TBC). The results revealed that milk yield was improved considerably in the case of 46 kPa vacuum level. Moreover, the chemical composition of milk was not influenced by vacuum level; however, the administration of vitamin E and Se appeared to have a positive effect. Moreover, the addition of vitamin E and Se decreased somatic cell counts (number and log) at the two assessed machine milking vacuum levels. In reference to TBC and their log, significant differences were not observed at both milking vacuum levels, regardless of vitamin E and Se administration. Statistical analysis did not indicate any interactions between the factors that were studied. Therefore, it is concluded that the quantity of vitamin E and Se supplemented to the ration has a positive effect on decreasing SCC and consequent positive action in the hygiene of the mammary glands of machine milked ewes.
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http://dx.doi.org/10.3390/ani13213400 | DOI Listing |
Front Microbiol
December 2024
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
The enhancement of cellulose degradation is important for improving the quality of corn-stalk silage. However, the rapid drop in pH caused by the propagation of lactic acid bacteria (LAB) can influence the degradation of cellulose by cellulose-degrading microorganisms (CDMs) during the mixed fermentation process of ensilage. In this study, a CDM ( 2-4, BM 2-4) was isolated, and its lyophilization condition was studied.
View Article and Find Full Text PDFAnimals (Basel)
September 2024
One Health Unit, Department of Biomedical, Surgical and Dental Sciences, School of Medicine, University of Milan, Via Pascal 36, 20133 Milan, Italy.
Automatic milking systems (AMSs) are revolutionizing the dairy industry by boosting herd efficiency, primarily through an increased milk yield per cow and reduced labor costs. The performance of milking machines, whether traditional or automated, can be evaluated using advanced vacuum meters through dynamic testing. This process involves scrutinizing the system and milking routine to identify critical points, utilizing the VaDia™ logger (BioControl AS, Rakkestad, Norway).
View Article and Find Full Text PDFInt J Mol Sci
October 2024
National Reference Laboratory for Control and Monitoring of Antimicrobial Resistance, Department of Microbiology, National Center of Infectious and Parasitic Diseases, 26 Yanko Sakazov Blvd., 1504 Sofia, Bulgaria.
J Dairy Sci
December 2024
Veterinary Physiology, Vetsuisse Faculty, University of Bern, 3001 Bern, Switzerland. Electronic address:
Dairy cows usually store more milk in the rear quarters of the udder than the front quarters. With conventional machine milking, this leads to an earlier cessation of milk flow in front quarters than the rear quarters and hence unavoidable milking on empty front teats. We tested the hypothesis that an increased pulsation ratio in rear quarters reduces milking on empty front teats as well as machine-on time.
View Article and Find Full Text PDFMicroorganisms
September 2024
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Lately, the inclusion of additional lactic acid bacteria (LAB) strains to cheeses is becoming more popular since they can affect cheese's nutritional, technological, and sensory properties, as well as increase the product's safety. This work studied the effect of L33 and L125 free cells and supernatants on feta cheese quality and fate. In addition, rapid and non-invasive techniques such as Fourier transform infrared (FTIR) and multispectral imaging (MSI) analysis were used to classify the cheese samples based on their sensory attributes.
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