Journal of Dairy Research最新文献_第9页

Skin carotenoid levels in lactating dairy cows as measured using multiple spatially resolved reflection spectroscopy. 使用多重空间分辨反射光谱法测量泌乳奶牛的皮肤类胡萝卜素水平。

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-08-01 Epub Date: 2023-09-11 DOI: 10.1017/S0022029923000493

Martina Jakob, Joana Lima, Frederic Launay, Holly J Ferguson

{"title":"Skin carotenoid levels in lactating dairy cows as measured using multiple spatially resolved reflection spectroscopy.","authors":"Martina Jakob, Joana Lima, Frederic Launay, Holly J Ferguson","doi":"10.1017/S0022029923000493","DOIUrl":"10.1017/S0022029923000493","url":null,"abstract":"This research communication describes a pilot study measuring skin carotenoid levels of lactating dairy cows. Carotenoids are natural antioxidants, involved in cell communication and immune function, protecting against oxidative stress. They are precursors of vitamin A, important for reproduction efficiency, growth and male fertility. Therefore, easy-to-use, inexpensive methods to measure carotenoids in cattle would provide interesting data for farmers to monitor the health and nutritional status of their herds. In this study, we used a commercially available sensor based on multiple spatially resolved reflection spectroscopy (MSRRS), intended for human use, to measure the carotenoid content in bovine skin in three research herds in France, Ireland and Scotland. Carotenoid levels were measured by applying the sensor to the teat barrel, avoiding pigmented areas of skin. Mean sensor values differed significantly between herds and between diets, with pasture-based animals showing significantly higher carotenoid levels. Our results suggest that MSRRS can be used to accurately to measure skin carotenoids in cows. However, further calibration in bovines is needed to improve of the accuracy of the MSRRS sensor in cattle.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10203158","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}

引用次数: 0

The effect of high-temperature heat treatment and homogenization on the microstructure of set yogurt curd networks. 高温热处理和均匀化对凝固酸奶凝乳网络微观结构的影响。

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-08-01 Epub Date: 2023-08-31 DOI: 10.1017/S0022029923000523

Takefumi Ichimura, Mai Kusaka, Taku Nakamura

{"title":"The effect of high-temperature heat treatment and homogenization on the microstructure of set yogurt curd networks.","authors":"Takefumi Ichimura, Mai Kusaka, Taku Nakamura","doi":"10.1017/S0022029923000523","DOIUrl":"10.1017/S0022029923000523","url":null,"abstract":"Set yogurt's physical characteristics are greatly affected by the homogenization and heat treatment processes. In our previous study, set yogurt treated at 130°C and with the fat particle size reduced to ≤0.6 μm had equivalent curd strength, less syneresis and smoother texture than yogurt treated at 95°C. When investigating the mechanisms underlying yogurt's physical properties, it is important to evaluate the yogurt's microstructure. We conducted electron microscopy evaluations to investigate the mechanisms of changes in yogurt's physical properties caused by 130°C heat treatment and by a reduction in the fat globule size. We prepared yogurt mixtures by combining heat treatment at 95 and 130°C and homogenization pressure at 10 + 5 and 35 + 5 MPa and then fermented the mixtures in a common yogurt starter. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were used for the structural observations. Fine particles were observed on the surface of the casein micelles of the yogurt treated at 95°C, and the coalescence density between micelles was high. The surface of the yogurt treated at 130°C had few fine particles, and the coalescence density between micelles was low. The yogurt treated at 130°C with 35 + 5 MPa homogenization had low coalescence density between casein micelles, but smaller-particle-size fat globules increased the network density. Approximately 30% of the fat globules were estimated to be incorporated into the yogurt networks compared to the volume of casein micelles. We speculate that 130°C heat treatment alters the structure of whey protein on the surface of casein micelles and interferes with network formation, but reducing the size of fat globules reinforces the network as a pseudoprotein.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10177477","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}

引用次数: 0

The prevalence of coagulase-negative staphylococcus associated with bovine mastitis in China and its antimicrobial resistance rate: a meta-analysis. 中国与牛乳腺炎相关的凝固酶阴性葡萄球菌患病率及其抗菌素耐药率:一项荟萃分析。

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-05-01 DOI: 10.1017/S0022029923000365

Jianming Deng, Kai Liu, Kuan Wang, Bowen Yang, Hui Xu, Juyu Wang, Feiyan Dai, Xiao Xiao, Xiaolong Gu, Limei Zhang, Weijie Qu

{"title":"The prevalence of coagulase-negative staphylococcus associated with bovine mastitis in China and its antimicrobial resistance rate: a meta-analysis.","authors":"Jianming Deng, Kai Liu, Kuan Wang, Bowen Yang, Hui Xu, Juyu Wang, Feiyan Dai, Xiao Xiao, Xiaolong Gu, Limei Zhang, Weijie Qu","doi":"10.1017/S0022029923000365","DOIUrl":"https://doi.org/10.1017/S0022029923000365","url":null,"abstract":"To contribute to the treatment decision and optimize coagulase-negative staphylococcus (CNS) control programs, we conducted a meta-analysis to investigate the epidemiology and antimicrobial resistance rates of coagulase-negative staphylococcus associated with bovine mastitis in China. Three databases (PubMed, Google scholar and China National Knowledge Infrastructure database) were utilized to obtain relevant publications. A total of 18 publications were included in our research, and 3 of them included antimicrobial resistant (AMR) test. The pooled prevalence of coagulase-negative staphylococcus was 17.28%. Subgroup analysis revealed that the prevalence was higher in South China than in North China, was higher in 2011-2020 than in 2000-2010 and was higher in clinical bovine mastitis cases than in subclinical cases. The pooled AMR were most resistant to β-lactams, followed by tetracyclines, quinolones, nitrofurans, lincosamides, sulfonamides, amphenicol and aminoglycosides. The pooled AMR rate of coagulase-negative staphylococcus was lower in 2011-2020 than in 2000-2010. Although the prevalence of CNS showed an increasing trend over 20 years, the AMR rate showed a decreasing trend, and the clinical type of mastitis was the most frequent and the prevalence was highest in South China. Finally, CNS was most resistant to β-lactams amongst the eight groups of antimicrobial agents.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9978450","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}

引用次数: 0

Sonication as a pre-processing step to alter acid whey generation during Greek yoghurt manufacture. 在希腊酸奶生产过程中，超声处理作为改变酸性乳清生成的预处理步骤。

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-05-01 DOI: 10.1017/S0022029923000328

Kai Xu, Mayumi Silva, Jayani Chandrapala

引用次数: 0

Effect of postruminal supply of linseed oil in dairy cows: 1. Production performance and fate of postruminally available α-linolenic acid. 亚麻籽油对奶牛胃后供给的影响:尿后有效α-亚麻酸的生产性能及命运。

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-05-01 DOI: 10.1017/S0022029923000250

Rachel Gervais, Daniel E Rico, Sara M Peňa-Cotrino, Yolaine Lebeuf, P Yvan Chouinard

{"title":"Effect of postruminal supply of linseed oil in dairy cows: 1. Production performance and fate of postruminally available α-linolenic acid.","authors":"Rachel Gervais, Daniel E Rico, Sara M Peňa-Cotrino, Yolaine Lebeuf, P Yvan Chouinard","doi":"10.1017/S0022029923000250","DOIUrl":"https://doi.org/10.1017/S0022029923000250","url":null,"abstract":"Triacylglycerols (TAG) are the primary sources of preformed fatty acids (FA) for lipid synthesis in the mammary gland. However, polyunsaturated FA escaping ruminal biohydrogenation are selectively incorporated into cholesterol esters (CE) and phospholipids (PL). The aim of the current experiment was to study the effects of abomasal infusion of increasing amount of linseed oil (L-oil) on plasma distribution of α-linolenic acid (α-LA) and its transfer efficiency into milk fat. Five rumen-fistulated Holstein cows were randomly distributed in a 5 × 5 Latin square design. Abomasal infusion of L-oil (55.9% α-LA) was performed at the rate of 0, 75, 150, 300, and 600 ml/d. Concentrations of α-LA increased quadratically in TAG, PL, and CE; a less steep slope was observed with an inflexion at an infusion rate of 300 ml L-oil per day. The increase in plasma concentration of α-LA was of a lower magnitude in CE as compared with the other two fractions, resulting in a quadratic decrease in relative proportion of this FA circulating as CE. The transfer efficiency into milk fat increased from 0 to 150 ml L-oil infused, and a plateau was maintained thereafter with greater levels of infusion (quadratic response). This pattern resembles the quadratic response of the relative proportion of α-LA circulating as TAG, and the relative concentration of this FA in TAG. Increasing the postruminal supply of α-LA partly overcame the segregation mechanism of absorbed polyunsaturated FA in different plasma lipid classes. Proportionately more α-LA was then esterified as TAG, at the expense of CE, increasing its efficiency of transfer into milk fat. This mechanism appears to be surpassed in its turn when L-oil infusion was increased over 150 ml/d. Nevertheless, the yield of α-LA in milk fat continued to increase, but at a slower rate at the highest levels of infusion.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9923037","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}

引用次数: 2

Eggnog: process optimization and characterization of a dairy-based beverage. 蛋奶酒:一种乳基饮料的工艺优化与表征。

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-05-01 DOI: 10.1017/S0022029923000286

Kamini Sharma, Ashish Kumar Singh, Dharani Kumar Maddipatla, Gaurav Kr Deshwal, Priyanka Singh Rao, Heena Sharma

{"title":"Eggnog: process optimization and characterization of a dairy-based beverage.","authors":"Kamini Sharma, Ashish Kumar Singh, Dharani Kumar Maddipatla, Gaurav Kr Deshwal, Priyanka Singh Rao, Heena Sharma","doi":"10.1017/S0022029923000286","DOIUrl":"https://doi.org/10.1017/S0022029923000286","url":null,"abstract":"Eggnog, a dairy-based beverage, comprises both milk and egg proteins. We aimed at optimizing the eggnog formulation using Box-Behnken design of response surface methodology. The combined effects of milk (60-75), cream (25-35) and eggnog base (6-8, all three as g 100/ml) were investigated on heat coagulation time, viscosity and thermal gelation temperature. ANOVA indicated that experimental data were well explained by a quadratic model with high check values (R2 > 0.94) and non-significant lack of fit tests. Based on the responses, an optimized formulation of eggnog with 60.0 milk, 25.0 cream and 6.50 eggnog base (as g 100/ml), could be considered best for manufacturing eggnog with desired attributes. This optimized formulation was characterized for physico-chemical, microbial and sensory attributes and the results indicated significantly higher fat and protein content than control formulation, but lesser lactose and total sugar content. Significantly higher viscosity, heat stability and lower thermal gelation temperature were also observed for the optimized formulation. Coliform, yeast and mold, E. coli and Salmonella counts were not detected in any sample but a significantly lower total plate count was observed for the optimized formulation.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9923317","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}

引用次数: 1

Effects of time and temperature of storage on chemical and nutritional characteristics of raw milk for Provolone Valpadana PDO cheesemaking: a multivariate approach. 储存时间和温度对波洛伏洛干酪原料奶化学和营养特性的影响:一种多变量方法。

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-05-01 DOI: 10.1017/S0022029923000341

Federico Paggio, Mena Ritota, Maria Gabriella Di Costanzo, Stefania Barzaghi, Lucia Monti, Alessandro Ulrici, Pamela Manzi

{"title":"Effects of time and temperature of storage on chemical and nutritional characteristics of raw milk for Provolone Valpadana PDO cheesemaking: a multivariate approach.","authors":"Federico Paggio, Mena Ritota, Maria Gabriella Di Costanzo, Stefania Barzaghi, Lucia Monti, Alessandro Ulrici, Pamela Manzi","doi":"10.1017/S0022029923000341","DOIUrl":"https://doi.org/10.1017/S0022029923000341","url":null,"abstract":"We evaluated the possibility of increasing the storage temperature of raw milk for Provolone Valpadana cheesemaking, to identify the most suitable conditions of time and temperature for a pre-maturation process. We used Principal Component Analysis (PCA) to analyze the overall effects of different storage conditions on chemical, nutritional and technological characteristics of the raw milk. Four different thermal storage cycles, two at fixed temperature/time (6 and 12°C for 60 h) and two with two-phase thermal cycle (10 and 12°C for 15 h, followed by refrigeration at 4°C for 45 h) were studied. Although a moderate heterogeneity among raw milks from the 11 producers of Provolone Valpadana cheese was observed, PCA revealed the critical aspects of the extreme storage conditions (60 h of refrigeration). Some samples resulted in anomalous behaviors, probably related to unexpected fermentation phenomena occurring with increasing storage temperature. The acidification and the increase in the contents of lactic acid, soluble calcium, and degree of retinol isomerization observed in the anomalous samples can compromise the technological functionality of milk. Conversely, the storage with a two-phase thermal cycle did not lead to variations in any measured characteristic, suggesting that mild refrigeration conditions (10 or 12°C for 15 h followed by 4°C for 45 h) could be a good compromise in favoring milk pre-maturation without altering its quality characteristics.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9914589","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}

引用次数: 0

Effect of postruminal supply of linseed oil in dairy cows: 2. Milk fatty acid profile and oxidative stability. 乳牛胃后供给亚麻籽油的影响:牛奶脂肪酸谱与氧化稳定性。

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-05-01 DOI: 10.1017/S0022029923000262

Daniel E Rico, Rachel Gervais, Sara M Peňa-Cotrino, Yolaine Lebeuf, P Yvan Chouinard

{"title":"Effect of postruminal supply of linseed oil in dairy cows: 2. Milk fatty acid profile and oxidative stability.","authors":"Daniel E Rico, Rachel Gervais, Sara M Peňa-Cotrino, Yolaine Lebeuf, P Yvan Chouinard","doi":"10.1017/S0022029923000262","DOIUrl":"https://doi.org/10.1017/S0022029923000262","url":null,"abstract":"Our objective was to study the effect of increasing postruminal supply of linseed oil (L-oil), as a source of cis-9, cis-12, cis-15 18:3, on milk fatty acid profile and to assess the resulting impact on the development of volatile degradation products during the storage of homogenized milk. Five Holstein dairy cows fitted with a rumen cannula were randomly distributed in a 5 × 5 Latin square design. Abomasal infusion of L-oil was performed at the rate of 0, 75, 150, 300, and 600 ml/d during periods of 14 d. The concentration of cis-9, cis-12, cis-15 18:3 in milk fat increased linearly with L-oil dose. Concentrations of primary (conjugated diene and triene hydroperoxides) and secondary oxidation products (1-octen-3-one, propanal, hexanal, trans-2 + cis-3-hexenals, cis-4-heptenal, trans-2, cis-6-nonadienal trans-2, trans-4-nonadienal) increased during 11 d of storage at 4°C of homogenized milk under fluorescent light. The magnitude of the increase (difference between final and initial measurements) was linearly greater for all nine lipid oxidation products evaluated in response to increasing level of infusion. Results of the current experiment have shown that milk enriched in cis-9, cis-12, cis-15 18:3 via postruminal supply of L-oil is highly prone to oxidative degradation. This low oxidative stability, exposed under controlled experimental conditions, would represent a major obstacle to those who aim to market milk enriched in polyunsaturated fatty acids.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9922777","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}

引用次数: 2

Detection of lytic phage infecting flavour-producing strain of Lacticaseibacillus paracasei in the dairy effluents of Kerala. 喀拉拉邦乳业废液中产味副干酪乳杆菌裂解噬菌体的检测。

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-05-01 DOI: 10.1017/S0022029923000274

Archana Chandran, Athrayil Kalathil Beena, Murugadas Vaiyapuri, Lijo John, S N Rajakumar, Sudheer Babu, Ligimol James, Mundakka Paramban Rahila

{"title":"Detection of lytic phage infecting flavour-producing strain of Lacticaseibacillus paracasei in the dairy effluents of Kerala.","authors":"Archana Chandran, Athrayil Kalathil Beena, Murugadas Vaiyapuri, Lijo John, S N Rajakumar, Sudheer Babu, Ligimol James, Mundakka Paramban Rahila","doi":"10.1017/S0022029923000274","DOIUrl":"https://doi.org/10.1017/S0022029923000274","url":null,"abstract":"The performance of the starter culture is a critical factor that decides the quality of fermented milk. Dahi is a fermented milk product popular in India made using a mixed starter culture of lactic acid bacteria comprising acid and flavour producers. The prevalence of bacteriophages in the dairy environment can critically affect the activity of these starter cultures resulting in starter failure. As there is little information available on the occurrence of bacteriophages in the dairy environment of Kerala, this research communication examines the presence of lytic bacteriophages acting against three potential flavour-producing strains of Lacticaseibacillus paracasei (Lc. paracasei). Dairy effluent samples were screened for the presence of phages against the strains of Lc. paracasei by the multiple host enrichment method. Plates showing clearance zone in spot assay were confirmed for the presence of phages by double-layer agar assay. The plaques obtained in the double-layer agar assay were purified for further identification by next-generation sequencing. A bacteriophage infecting one of the three strains of Lc. paracasei was detected by the plaque assay and the blast annotation of the bacteriophage sequence found 86.05% similarity of the phage to Siphoviridae family. The study endorses the need for monitoring phages in the dairy environment to control phage-related starter failure in the state of Kerala.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9924066","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}

引用次数: 0

Effect of crude glycerin supplementation via drinking water on feed intake, water intake and productive performance of dairy ewes. 饮水补充粗甘油对奶羊采食量、采水量及生产性能的影响

IF 2.1 3区农林科学

Journal of Dairy Research Pub Date : 2023-05-01 DOI: 10.1017/S0022029923000377

Felipe Santiago Santos, Hemilly Cristina Menezes de Sá, Luciano Soares de Lima, Tássia Ludmila Teles Martins, Flávio Augusto Pereira Alvarenga, José André Junior, Luciana Freitas Guedes, Leonardo de Rago Nery Alves, Joana Palhares Campolina, Gilberto de Lima Macedo Júnior, Iran Borges

{"title":"Effect of crude glycerin supplementation via drinking water on feed intake, water intake and productive performance of dairy ewes.","authors":"Felipe Santiago Santos, Hemilly Cristina Menezes de Sá, Luciano Soares de Lima, Tássia Ludmila Teles Martins, Flávio Augusto Pereira Alvarenga, José André Junior, Luciana Freitas Guedes, Leonardo de Rago Nery Alves, Joana Palhares Campolina, Gilberto de Lima Macedo Júnior, Iran Borges","doi":"10.1017/S0022029923000377","DOIUrl":"https://doi.org/10.1017/S0022029923000377","url":null,"abstract":"This study was performed to determine the effects of crude glycerin (CG) supplementation in drinking water on DM and nutrient intake, milk production, milk composition, and serum glucose. Twenty multiparous Lacaune × East Friesian ewes were randomly distributed into four dietary treatments throughout the lactation cycle. Treatments consisted of doses of CG supplementation via drinking water as follows: (1) no CG supplementation, (2) 15.0 g CG/kg DM, (3) 30.0 g CG/kg DM, and (4) 45.0 g CG/kg DM. DM and nutrient intake were reduced linearly with CG supplementation. CG linearly reduced water intake when expressed as kg d-1. However, no effect of CG was observed when it was expressed as a percentage of body weight or metabolic body weight. The water to DM intake ratio was increased linearly with CG supplementation. No effect of CG doses on serum glucose was observed. The production of standardized milk decreased linearly with the experimental doses of CG. Protein, fat, and lactose yield were linearly reduced with the experimental doses of CG. Milk urea concentration was quadratically increased with CG doses. Feed conversion was quadratically increased by treatments during the pre-weaning period (P < 0.05), in which the worst values were observed when the ewes were supplemented with 15 and 30 g CG/kg DM. The N-efficiency was linearly increased with CG supplementation in drinking water. Our results suggest that dairy sheep can be supplemented with CG up to 15 g/kg DM in drinking water. Greater doses are not beneficial for feed intake, milk production, and the yield of milk components.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":null,"pages":null},"PeriodicalIF":2.1,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10281295","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}

引用次数: 0