Journal of Dairy Research最新文献

{"title":"Predicting dairy herd resilience on farms with conventional milking systems.","authors":"Roxann S C Rikkers,&nbsp;Bart J Ducro,&nbsp;Rianne van Binsbergen,&nbsp;Claudia Kamphuis","doi":"10.1017/S0022029923000432","DOIUrl":"10.1017/S0022029923000432","url":null,"abstract":"<p><p>This research paper addresses the problem that, thus far, there is no method available to predict herd resilience for farms that do not use automated milking systems (AMS). Recently, a methodology was developed to estimate both individual cow as well as herd resilience using daily milk yield observations at individual cow level from farms with AMS. This AMS-based method, however, is not suitable on farms that use conventional milking systems (CMS) where such individual cow milk yield observations are lacking. Therefore, this research aimed at predicting herd resilience using herd performance data that is commonly available on CMS farms. To do so, data consisting of 585 Dutch AMS farms where herd resilience estimates using the AMS-based method were available was examined. To predict herd resilience with herd performance data, only those data that are also commonly available on CMS farms were used in a 5-fold cross validation Random Forest model. These herd resilience estimates were subsequently compared with the AMS-based herd resilience estimates. Results showed that it is possible to predict with a 69.9% probability whether a herd performs with above or below average herd resilience using only variables available on CMS farms. Especially, the proportion of cows with an indication of rumen acidosis, proportion of cows with an elevated somatic cell count and the fluctuation in herd size over the years are good predictors of herd resilience. Since herd management decisions appear to affect herd resilience, a lower predicted herd resilience could be taken as a general indication that tactical or strategic management changes could be taken to improve the herd resilience.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"273-279"},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10203164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DAR volume 90 issue 3 Cover and Back matter","authors":"","doi":"10.1017/s0022029923000602","DOIUrl":"https://doi.org/10.1017/s0022029923000602","url":null,"abstract":"An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135054664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Milk coagulation properties are moderately heritable in dairy cows: a meta-analysis using the random-effects model.","authors":"Navid Ghavi Hossein-Zadeh","doi":"10.1017/S0022029923000444","DOIUrl":"10.1017/S0022029923000444","url":null,"abstract":"<p><p>This study aimed to conduct a meta-analysis using the random-effects model to merge published genetic parameter estimates for milk coagulation properties (MCP: comprising rennet coagulation time (RCT), curd-firming time (k20), curd firmness 30 min after rennet addition (a30), titrable acidity (TA) and milk acidity or pH) in dairy cows. Overall, 80 heritability estimates and 157 genetic correlations from 23 papers published between 1999 and 2020 were used. The heritability estimates for RCT, a30, k20, TA, and pH were 0.273, 0.303, 0.278, 0.189 and 0.276, respectively. The genetic correlation estimates between RCT-a30, RCT-pH, and RCT-TA were 0.842, 0.549 and -0.565, respectively. Genetic correlation estimates between RCT and production traits were generally low and ranged from -0.142 (between RCT and casein content) to 0.094 (between RCT and somatic cell score). Moderate and significant genetic correlations were observed between a30-pH (-0.396) and a30-TA (0.662). Also, the genetic correlation estimates between a30 and production traits were low to moderate and varied from -0.165 (between a30 and milk yield) to 0.481 (between a30 and casein content). Genetic correlation estimates between pH and production traits were low and varied from -0.190 (between pH and milk protein percentage) to 0.254 (between pH and somatic cell score). The results of this meta-analysis indicated the existence of additive genetic variation for MCP that could be used in genetic selection programs for dairy cows. Because of the moderate heritability of MCP and small genetic correlations with production traits, it could be possible to improve MCP with negligible correlated effects on production traits.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"234-243"},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10014606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Supplementation with antioxidants and phenolic compounds in ruminant feeding and its effect on dairy products: a systematic review.","authors":"Azalia Avila-Nava,&nbsp;Isabel Medina-Vera,&nbsp;Hugo Toledo-Alvarado,&nbsp;Luis Corona,&nbsp;Claudia C Márquez-Mota","doi":"10.1017/S0022029923000511","DOIUrl":"10.1017/S0022029923000511","url":null,"abstract":"<p><p>Milk and dairy products have great importance in human nutrition related to the presence of different nutrients, including protein, fatty acid profile and bioactive compounds. Dietary supplementation with foods containing these types of compounds may influence the chemical composition of milk and dairy products and hence, potentially, the consumer. Our objective was to summarize the evidence of the effect of supplementation with antioxidants and phenolic compounds in the diets of dairy animals and their effects on milk and dairy products. We conducted a systematic search in the MEDLINE/PubMed database for studies published up until July 2022 that reported on supplementation with antioxidants and phenolic compounds in diets that included plants, herbs, seeds, grains and isolated bioactive compounds of dairy animals such as cows, sheep and goats and their effects on milk and dairy products. Of the 94 studies identified in the search, only 15 met the inclusion criteria and were analyzed. The review revealed that supplementation with false flax cake, sweet grass, <i>Acacia farnesiana</i>, mushroom myceliated grains and sweet grass promoted an effect on the milk lipid profile, whereas supplementation with dried grape pomace and tannin extract promoted an effect on the milk and cheese lipid profiles. In six studies, the addition of <i>Acacia farnesiana</i>, hesperidin or naringin, durum wheat bran, mushroom myceliated grains, dried grape pomace and olive leaves increased the antioxidant activity of milk. In conclusion, supplementation with bioactive compounds had a positive impact which ranged from an increase in antioxidant capacity to a decrease in oxidative biomarkers such as malondialdehyde.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"216-226"},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10132095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Association between dam and calf measurements with overall and fetopelvic dystocia in Holstein heifers.","authors":"Angeliki Tsaousioti,&nbsp;Anastasia Praxitelous,&nbsp;Akke Kok,&nbsp;Evangelos Kiossis,&nbsp;Constantinos Boscos,&nbsp;Georgios Tsousis","doi":"10.1017/S0022029923000468","DOIUrl":"10.1017/S0022029923000468","url":null,"abstract":"<p><p>We investigated the relationship between dam's pelvic and calf's dimensions with dystocia due to fetopelvic disproportion in the Holstein breed and estimated risk factors and dystocia probability. For this purpose, external pelvic measurements were performed in 402 heifers 15 ± 11 (1-38) days ante-partum and specific conformation measurements were obtained from their calves 1.7 ± 1.2 post-partum. Dystocia was defined as the inability of the heifer to complete parturition spontaneously within 120 min after the appearance of the amnion with normal presentation, position and posture or as having definite obstetrical obstacles within 60 min. Overall and fetopelvic disproportion dystocia incidence was 10.4% and 5.2%, respectively. Heifer measurements mainly influenced overall dystocia, whereas calf conformation was related solely with fetopelvic dystocia. Specifically, heifers with a small pelvis (hip width <49.95 cm, pelvic inlet area <333.2 cm², pelvic volume <7799.2 cm³) had 2.8 to 3.5 times greater incidence of overall dystocia (19.0-20.8%) compared to heifers with a larger pelvis (incidence of 7.0-7.6%). Regarding calf factors, sex (male calves), body weight, chest circumference and fetlock joint circumference significantly increased the odds of experiencing dystocia due to fetopelvic disproportion compared with female, lighter or smaller calves. In a backward elimination model with independent variables treated as continuous, an area under the ROC curve of 0.66 regarding the prediction of overall dystocia based on heifer pelvic length, and of 0.64 for the prediction of fetopelvic dystocia based on fetlock joint circumference was found. The combination of the two variables in one model improved the ROC area to 0.71 regarding dystocia due to fetopelvic disproportion, reaching acceptable level of discrimination. Our findings indicate that dystocia due to fetopelvic disproportion in heifers is mainly influenced by the fetal side. Additionally, the estimation of pelvic dimensions of the dam before parturition and specific conformation characteristics of the calf during parturition, especially fetlock joint circumference, could aid obstetricians and herdsmen regarding dystocia probability and parturition surveillance.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"261-268"},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10014613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk.","authors":"Alperen Koker,&nbsp;Sebnem Ozturkoglu-Budak,&nbsp;Hami Alpas","doi":"10.1017/S0022029923000572","DOIUrl":"10.1017/S0022029923000572","url":null,"abstract":"<p><p>The effects of high hydrostatic pressure (HHP) and heat treatments on antimicrobial protein stability and on the physico-chemical, microbiological, rheological and shelf-life properties of donkey milk were investigated. Although heat treatment at 75°C for 2 min resulted in 1.50 log CFU ml^-1 microbial inactivation, losses in activities of lysozyme (58%) and lactoferrin (82%) were observed due to whey protein denaturation. By contrast, HHP application at 400 MPa caused lower enzyme activity losses (22 and 37% respectively) whilst maintaining a significant reduction of microbial load (1.80 log CFU ml^-1). Color analyses showed that the lightness values of all samples decreased during storage. Higher flow consistency (viscosity) and lower flow behavior indexes were observed in heat-treated samples compared to untreated and HHP-treated ones, which can be explained by advanced protein denaturation during heat-treatment. The results suggest that HHP is a more suitable process than heat treatment for preservation of donkey milk within the conditions studied.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":"90 3","pages":"292-298"},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41235782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DAR volume 90 issue 3 Cover and Front matter","authors":"","doi":"10.1017/s0022029923000596","DOIUrl":"https://doi.org/10.1017/s0022029923000596","url":null,"abstract":"An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":"143 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135054667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of reuterin by <i>Lactobacillus coryniformis</i> and its antimicrobial activities.","authors":"Harutoshi Tsuda","doi":"10.1017/S002202992300047X","DOIUrl":"10.1017/S002202992300047X","url":null,"abstract":"<p><p>Reuterin is a broad-spectrum antimicrobial substance produced by lactic acid bacteria, and most previous studies have reported that reuterin is only produced under anaerobic conditions. If there are lactic acid bacteria that also produce it under aerobic conditions, it could be applied to fermented foods. In this study, it was found that <i>Lactobacillus coryniformis</i> WBB05 showed optimal reuterin production (123 mM reuterin from 200 mM glycerol) when incubated aerobically at 20°C. Furthermore, the minimum inhibitory concentration (MIC) of reuterin was determined for starter lactic acid bacteria strains and cheese moulds. MIC toward <i>Penicillium camemberti</i> was 0.125 mM and the white mould starter was much more sensitive than other moulds.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"312-317"},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10368285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of homogenisation pressure on the microstructure of milk during evaporation and drying: particle-size distribution, electronic scanning microscopy, water activity and isotherm.","authors":"Thiago Medeiros Zacaron,&nbsp;Júlia d'Almeida Francisquini,&nbsp;Ítalo Tuler Perrone,&nbsp;Rodrigo Stephani","doi":"10.1017/S0022029923000456","DOIUrl":"10.1017/S0022029923000456","url":null,"abstract":"<p><p>Homogenisation is a widely used technique in manufacturing powdered milk with a direct impact on product solubility, and the homogenisation pressure is a central attribute of this process. We aimed to understand the effect of increasing homogenisation pressures (0/0, 15/5, and 75/5 MPa, 1st/2nd stages) on particle-size distribution during homogenised whole milk powder manufacture and rehydration of the final product. The fluid milk was thermally treated, homogenised, concentrated by rotary evaporation, and then dried using a spray dryer. Particle size (Dv90) was monitored at all stages of the manufacturing process. The final product (milk powder) was analysed using particle-size distribution, electronic scanning microscopy, water activity, and isotherms. The results demonstrated that increasing the homogenisation pressure leads to milk powder with smaller particle size when rehydrated (Dv90 values: 6.08, 1.48 and 0.64 μm for 0, 20 and 80 MPa, respectively). Furthermore, the volume (%) of the particles in the 'sub-micro' region (smaller than 1.0 μm) presented an inversely proportional profile to the homogenisation pressure (homogenised fluid milk: 86.1, 29.3 and 2.4%; concentrated milk: 86.1, 26.5 and 5.7%, and reconstituted milk powder: 84.2, 31.8 and 10.9%). Surprisingly, this pattern was not observed in the SPAN value (which corresponds to the width or range of the size distribution based on the volume). Additionally, the increase in the homogenisation pressure did not affect the sorption isotherm pattern. These results demonstrate that increasing the homogenisation pressure decreases the particle size of the reconstituted powdered milk, indicating the potential for future studies on how this phenomenon affects its physicochemical and final product properties.</p>","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"299-305"},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41114231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality dairying.","authors":"Christopher H Knight","doi":"10.1017/S0022029923000535","DOIUrl":"10.1017/S0022029923000535","url":null,"abstract":"","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"215"},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41133403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}