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https://doi.org/10.15567/mljekarstvo.2019.0402

Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition

Katarzyna Mikołajczyk ; Wroclaw University of Environmental and Life Sciences, Department of Biostructure and Animal Physiology, Norwida 31, 50-375 Wroclaw, Poland
Ewa Pecka-Kiełb ; Wroclaw University of Environmental and Life Sciences, Department of Biostructure and Animal Physiology, Norwida 31, 50-375 Wroclaw, Poland
Andrzej Zachwieja ; Wroclaw University of Environmental and Life Sciences, Department of Cattle Breeding and Milk Production, Chełmońskiego 38c, 51-630 Wroclaw, Poland

Puni tekst: engleski, pdf (208 KB) str. 222-228 preuzimanja: 387* citiraj
APA 6th Edition
Mikołajczyk, K., Pecka-Kiełb, E. i Zachwieja, A. (2019). Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition. Mljekarstvo, 69 (4), 222-228. https://doi.org/10.15567/mljekarstvo.2019.0402
MLA 8th Edition
Mikołajczyk, Katarzyna, et al. "Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition." Mljekarstvo, vol. 69, br. 4, 2019, str. 222-228. https://doi.org/10.15567/mljekarstvo.2019.0402. Citirano 07.05.2021.
Chicago 17th Edition
Mikołajczyk, Katarzyna, Ewa Pecka-Kiełb i Andrzej Zachwieja. "Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition." Mljekarstvo 69, br. 4 (2019): 222-228. https://doi.org/10.15567/mljekarstvo.2019.0402
Harvard
Mikołajczyk, K., Pecka-Kiełb, E., i Zachwieja, A. (2019). 'Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition', Mljekarstvo, 69(4), str. 222-228. https://doi.org/10.15567/mljekarstvo.2019.0402
Vancouver
Mikołajczyk K, Pecka-Kiełb E, Zachwieja A. Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition. Mljekarstvo [Internet]. 2019 [pristupljeno 07.05.2021.];69(4):222-228. https://doi.org/10.15567/mljekarstvo.2019.0402
IEEE
K. Mikołajczyk, E. Pecka-Kiełb i A. Zachwieja, "Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition", Mljekarstvo, vol.69, br. 4, str. 222-228, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0402
Puni tekst: hrvatski, pdf (208 KB) str. 222-228 preuzimanja: 221* citiraj
APA 6th Edition
Mikołajczyk, K., Pecka-Kiełb, E. i Zachwieja, A. (2019). Utjecaj volumena i profila hlapivih masnih kiselina u fermentu buraga na produktivnost krava i sastav mlijeka. Mljekarstvo, 69 (4), 222-228. https://doi.org/10.15567/mljekarstvo.2019.0402
MLA 8th Edition
Mikołajczyk, Katarzyna, et al. "Utjecaj volumena i profila hlapivih masnih kiselina u fermentu buraga na produktivnost krava i sastav mlijeka." Mljekarstvo, vol. 69, br. 4, 2019, str. 222-228. https://doi.org/10.15567/mljekarstvo.2019.0402. Citirano 07.05.2021.
Chicago 17th Edition
Mikołajczyk, Katarzyna, Ewa Pecka-Kiełb i Andrzej Zachwieja. "Utjecaj volumena i profila hlapivih masnih kiselina u fermentu buraga na produktivnost krava i sastav mlijeka." Mljekarstvo 69, br. 4 (2019): 222-228. https://doi.org/10.15567/mljekarstvo.2019.0402
Harvard
Mikołajczyk, K., Pecka-Kiełb, E., i Zachwieja, A. (2019). 'Utjecaj volumena i profila hlapivih masnih kiselina u fermentu buraga na produktivnost krava i sastav mlijeka', Mljekarstvo, 69(4), str. 222-228. https://doi.org/10.15567/mljekarstvo.2019.0402
Vancouver
Mikołajczyk K, Pecka-Kiełb E, Zachwieja A. Utjecaj volumena i profila hlapivih masnih kiselina u fermentu buraga na produktivnost krava i sastav mlijeka. Mljekarstvo [Internet]. 2019 [pristupljeno 07.05.2021.];69(4):222-228. https://doi.org/10.15567/mljekarstvo.2019.0402
IEEE
K. Mikołajczyk, E. Pecka-Kiełb i A. Zachwieja, "Utjecaj volumena i profila hlapivih masnih kiselina u fermentu buraga na produktivnost krava i sastav mlijeka", Mljekarstvo, vol.69, br. 4, str. 222-228, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0402

Sažetak
The aim of the research was to establish relations between the selected rumen fermentation products and the milk composition in dairy cows. The experiment was conducted on 10 Polish Holstein-Friesian cows of black and white variety. The animals were kept in the free stall housing system and fed with the total mixed ration (TMR). The herd’s milk production was assessed using the A4 method and the milk analyses were obtained from the milk recordings. The rumen digesta were sampled two hours after the morning delivery of TMR using a stomach pump. The sampled digesta were diluted with buffer, homogenized and the obtained suspension was analysed using gas chromatograph with the FID detector to determine the total concentration of volatile fatty acids (VFA) and the percentage of individual VFAs. Milk composition was obtained from the RW-1 reports, and the Pearson correlation coefficient was calculated for the obtained parameters. It was determined that propionate and the relation of propionate to butyrate in the rumen digesta increased the protein content and its fractions in milk. The volatile fatty acids utilization coefficient in the rumen digesta a positive correlation to protein contents and a negative correlation to the level of caseins in milk were shown. Processes taking place in the cow rumen significantly influence the composition and quality of milk. The knowledge of volatile fatty acids content and the of individual VFAs allows for the management of the rumen fermentation in order to obtain better technological parameters of milk.

Ključne riječi
milk composition; rumen digesta; volatile fatty acids; cows

Hrčak ID: 225860

URI
https://hrcak.srce.hr/225860

[hrvatski]

Posjeta: 928 *