[Cobalt supply to ruminants, a bottleneck?].

Tijdschr Diergeneeskd

V.o.f. Veevoeding Adviesbureau V.A.B., Voorthuizen.

Published: November 1995

On some dairy farms the supply of cobalt was expected to be adequate given the soil data and the composition of the ration. However cows on these farms produced less milk than expected and their condition was poor considering their ration and milk yield. The milk lactose content was less than 4.5%. The cows produced more milk after they were given extra cobalt (5.5 mg/day). The animals, condition improved, the milk lactose content rose, and the animals ate more dry matter than previously. A marked increase in the potassium content of the grass silage possibly depressed the availability of cobalt and caused vitamin B12 deficiency. This needs further investigation.

Download full-text PDF

Source

Publication Analysis

Top Keywords

produced milk
8
milk lactose
8
lactose content
8
milk
5
[cobalt supply
4
supply ruminants
4
ruminants bottleneck?]
4
bottleneck?] dairy
4
dairy farms
4
farms supply
4

Similar Publications

Background: Immunoglobulin A (IgA) plays a crucial role in the maturation the neonatal mucosal barrier. The accumulation of IgA antibody-secreting cells (ASCs) in the lactating mammary gland facilitates the secretion of IgA antibodies into milk, which are then passively to the suckling newborn, providing transient immune protection against gastrointestinal pathogens. Physiologically, full-term infants are unable to produce IgA, required for mucosal barrier maturation for at least 10 days after birth.

View Article and Find Full Text PDF

A methodological approach to assess the ropy character of stirred acid dairy gels based on the measure of adhesiveness.

JDS Commun

January 2025

Department of Food Science, STELA Dairy Science and Technology Research Center, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec City, QC, Canada G1V 0A6.

This work aims to evaluate the potential and limits of adhesiveness measurement using a texturometer to assess the ropiness of acid dairy gels for starter selection. Commercial yogurts of various formulations and textures were used to assess the ability of adhesiveness to detect ropiness and to compare performance of different probes. Chemically acidified gels using different concentrations of glucono-delta-lactone (GDL) were tested to determine the effect of pH on adhesiveness.

View Article and Find Full Text PDF

The effects of poor fluid milk experience on store choice and customer loyalty in online and in-store retail channels.

JDS Commun

January 2025

Nolan School of Hotel Administration, SC Johnson College of Business, Cornell University, Ithaca, NY 14853.

Dairy producers work extensively to ensure quality, but there is limited information on how poor experience with milk affects consumer choice. This study uses an online survey of 725 US consumers to assess how a poor experience with milk affects purchase behavior in different channels. We examine the relationship between product experience and purchase behavior and find that a poor experience is associated with a greater likelihood of switching stores and with lower net promoter scores, suggesting that having high quality milk may improve customer loyalty.

View Article and Find Full Text PDF

Background: Most women can produce enough milk to exclusively breastfeed. However, a small cohort are prevented from doing so due to a condition known as primary low milk supply. The aim of the study was to provide new insights into how mothers with this condition experience help and support from professionals, volunteer support groups, and partners.

View Article and Find Full Text PDF

Protein glycation compromises the bioavailability of milk protein-derived lysine in vivo in healthy adult males: a double-blind randomized cross-over trial.

Am J Clin Nutr

January 2025

Department of Human Biology, NUTRIM Institute of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, the Netherlands. Electronic address:

Background: Industrial processing and storage of milk products can strongly increase protein glycation level. Previously, we have reported that ingestion of highly glycated milk protein attenuates the post-prandial rise in plasma lysine concentrations when compared to the ingestion of an equivalent amount of milk protein with a low glycation level. Whether the attenuated increase in plasma lysine availability is attributed to compromised protein digestion and subsequent lysine absorption remains to be established.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!