genetic parameters and trends for milk and fat yields as well as for fat percentage were estimated from 35,438 milk production records (305d, 2x) of 17,971 holstein dairy cattle in 133 herds during the period of 1990-2003 in khorasan province. variance components were estimated using restricted maximum likelihood statistical method applying univariate and repeatability animal models. for the un...

A whole-genome association study of milk production traits: milk yield, protein yield, fat yield, protein percentage, and fat percentage, was performed on the population of Braunvieh cattle. Five hundred and fifty-four progeny-tested bulls and 36,219 autosomal single nucleotide polymorphism (SNP) markers on 29 Bos taurus autosomes (BTA) were included in the analysis. A principal component analy...

Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 microm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact...

Adulteration of milk with other additives resembling in physico-chemical properties can be done. Vegetable oils, hydrogenated fats, animal body fats and their blends have been reported as adulterants in milk and milk fat products. The scientists at Gujarat Agriculture University, Anand worked on detection of vegetable oils in milk and milk fat by a rapid method. The elevation of butyrorefractom...

BACKGROUND Indian cattle (Bos indicus) and riverine buffalo (Bubalus bubalis) give a poor yield of milk but it has a high fat and protein percentage compared to taurine cattle. The identification of QTLs (Quantitative Trait Loci) on BTA14 and BTA6 and its subsequent fine mapping has led to identification of two non conservative mutations affecting milk production and composition. Our objective ...

In this study, modified starch was used as a fat replacer in the milk. The fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. Modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. Viscosity, total solid, fat content, titr...

Burfi is a popular khoa based confection and its contains considerable amount of milk solids. The manufacture of value added products by using vegetable like elephant foot yam. The present investigation shows that, the overall acceptability of the elephant foot yam pulp burfi prepared with 10 percent elephant foot yam pulp in treatment T2 (23.65 )was highest and superior. Treatment T2 was more ...

A dynamic programming model was developed in which cows were described in terms of lactation number, body weight, 305-day milk yield, and milk fat percent. Milk returns, beef sales, feed costs, replacement costs, and cow depreciation costs were included. A 10-yr planning horizon was used. Three prices were assigned to each economic component and to the interest rate in the discounting procedure...

Since high quality forage is essential in a dairy ration, it is improtant to study new methods of preserving hay. In this trial, the effect of a commercial organic acid preservative on nutirent content and feeding value of alfalfa hay was evaluated. Alfalfa hay from a common field was baled at about 20 percent moisture for a control, and at about 28 percent moisture with addition of 0.1 percent...