New possibilities for preservation of essential milk components
Novi rezultati o mogućnostima očuvanja sadržaja važnijih sastojaka mleka
2003
Преузимање 🢃
Аутори
Adamović, MilanLemić, Jovan B.
Milić, Branislav
Grubić, Goran
Adamović, Ognjen
Radivojević, Mihailo
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Milk yield and content of main milk components are dominantly genetically determined characteristics. This fact must be considered while searching for possibilities for improving milk yield, dry matter, fat and protein. The effect of nutrition on milk yield and content of milk components is very significant. Cows with the genetic potential for production over 6 000 kg of milk in lactation show even more significant impact of this effect. Such genetic potential creates new requirements in nutrition of cows; increased feedstuff quality, inclusion of feedstuff rich in energy and protein addition of minerals, vitamins and other supplements if necessary. Application of proper herd management and working processes on the farm modern technological and technical milking solutions, housing conditions of the cows, also have effect on the milk yield and content of some milk components, mainly dry matter, fat, and partially protein. Usage of cottonseed in nutrition of cows, in amount of 1,5 kg/day... contribute to the enhancement of milk production, dry matter, fat and protein in milk. For this reason, especially in nutrition of highyielding cows, use of cottonseed is justified.The limiting factor for use of cottonseed can be disorder of cereal and oilseed meal or cottonseed price parity. Use of minerals with buffer characteristics, based on natural raw minerals, with various and complementary physical and chemical characteristics, has a positive effect on enhancement of milk production, dry matter and fat content in milk. Protein content is slightly changed. Therefore, buffer supplementation especially in stressing conditions of nutrition of highyielding cows, can be fully justified.
U radu se analiziraju faktori koji mogu da utiču na promenu sadržaja važnijih sastojaka mleka i prezentiraju najnoviji rezultati istraživanja o mogućnostima njihovog očuvanja. Posebna pažnja posvećena je, pored genetskih, grupi paragenetskih faktora koji se odnose na normative o potrebama grla u hranljivim materijama, kvalitetu i osobinama pojedinih hraniva i dodataka obrocima. Skrenuta je pažnja i na značaj primene odgovarajuće tehnike hranjenja krava. Izneseni su rezultati prema kojima dodatak 1,5 kg zrna pamuka u obrok krava, odnosno 3–4% mineralne predsmeše (na bazi bentonita, organozeolita, sode bikarbone i magnezijum oksida) u superkoncentrat za krave (30% ukupnih proteina) utiče na povećanje mlečne masti za 0,1–0,2 procenat poena uz adekvatno povećanje sadržaja suve materije i neznatno povećanje sadržaja proteina u mleku.
Кључне речи:
cows / nutrition / milk components / krave / ishrana / sastav mlekaИзвор:
Prehrambena industrija - mleko i mlečni proizvodi, 2003, 14, 1-2, 143-149Издавач:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Adamović, Milan AU - Lemić, Jovan B. AU - Milić, Branislav AU - Grubić, Goran AU - Adamović, Ognjen AU - Radivojević, Mihailo PY - 2003 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/648 AB - Milk yield and content of main milk components are dominantly genetically determined characteristics. This fact must be considered while searching for possibilities for improving milk yield, dry matter, fat and protein. The effect of nutrition on milk yield and content of milk components is very significant. Cows with the genetic potential for production over 6 000 kg of milk in lactation show even more significant impact of this effect. Such genetic potential creates new requirements in nutrition of cows; increased feedstuff quality, inclusion of feedstuff rich in energy and protein addition of minerals, vitamins and other supplements if necessary. Application of proper herd management and working processes on the farm modern technological and technical milking solutions, housing conditions of the cows, also have effect on the milk yield and content of some milk components, mainly dry matter, fat, and partially protein. Usage of cottonseed in nutrition of cows, in amount of 1,5 kg/day contribute to the enhancement of milk production, dry matter, fat and protein in milk. For this reason, especially in nutrition of highyielding cows, use of cottonseed is justified.The limiting factor for use of cottonseed can be disorder of cereal and oilseed meal or cottonseed price parity. Use of minerals with buffer characteristics, based on natural raw minerals, with various and complementary physical and chemical characteristics, has a positive effect on enhancement of milk production, dry matter and fat content in milk. Protein content is slightly changed. Therefore, buffer supplementation especially in stressing conditions of nutrition of highyielding cows, can be fully justified. AB - U radu se analiziraju faktori koji mogu da utiču na promenu sadržaja važnijih sastojaka mleka i prezentiraju najnoviji rezultati istraživanja o mogućnostima njihovog očuvanja. Posebna pažnja posvećena je, pored genetskih, grupi paragenetskih faktora koji se odnose na normative o potrebama grla u hranljivim materijama, kvalitetu i osobinama pojedinih hraniva i dodataka obrocima. Skrenuta je pažnja i na značaj primene odgovarajuće tehnike hranjenja krava. Izneseni su rezultati prema kojima dodatak 1,5 kg zrna pamuka u obrok krava, odnosno 3–4% mineralne predsmeše (na bazi bentonita, organozeolita, sode bikarbone i magnezijum oksida) u superkoncentrat za krave (30% ukupnih proteina) utiče na povećanje mlečne masti za 0,1–0,2 procenat poena uz adekvatno povećanje sadržaja suve materije i neznatno povećanje sadržaja proteina u mleku. PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd T2 - Prehrambena industrija - mleko i mlečni proizvodi T1 - New possibilities for preservation of essential milk components T1 - Novi rezultati o mogućnostima očuvanja sadržaja važnijih sastojaka mleka EP - 149 IS - 1-2 SP - 143 VL - 14 UR - https://hdl.handle.net/21.15107/rcub_agrospace_648 ER -
@article{ author = "Adamović, Milan and Lemić, Jovan B. and Milić, Branislav and Grubić, Goran and Adamović, Ognjen and Radivojević, Mihailo", year = "2003", abstract = "Milk yield and content of main milk components are dominantly genetically determined characteristics. This fact must be considered while searching for possibilities for improving milk yield, dry matter, fat and protein. The effect of nutrition on milk yield and content of milk components is very significant. Cows with the genetic potential for production over 6 000 kg of milk in lactation show even more significant impact of this effect. Such genetic potential creates new requirements in nutrition of cows; increased feedstuff quality, inclusion of feedstuff rich in energy and protein addition of minerals, vitamins and other supplements if necessary. Application of proper herd management and working processes on the farm modern technological and technical milking solutions, housing conditions of the cows, also have effect on the milk yield and content of some milk components, mainly dry matter, fat, and partially protein. Usage of cottonseed in nutrition of cows, in amount of 1,5 kg/day contribute to the enhancement of milk production, dry matter, fat and protein in milk. For this reason, especially in nutrition of highyielding cows, use of cottonseed is justified.The limiting factor for use of cottonseed can be disorder of cereal and oilseed meal or cottonseed price parity. Use of minerals with buffer characteristics, based on natural raw minerals, with various and complementary physical and chemical characteristics, has a positive effect on enhancement of milk production, dry matter and fat content in milk. Protein content is slightly changed. Therefore, buffer supplementation especially in stressing conditions of nutrition of highyielding cows, can be fully justified., U radu se analiziraju faktori koji mogu da utiču na promenu sadržaja važnijih sastojaka mleka i prezentiraju najnoviji rezultati istraživanja o mogućnostima njihovog očuvanja. Posebna pažnja posvećena je, pored genetskih, grupi paragenetskih faktora koji se odnose na normative o potrebama grla u hranljivim materijama, kvalitetu i osobinama pojedinih hraniva i dodataka obrocima. Skrenuta je pažnja i na značaj primene odgovarajuće tehnike hranjenja krava. Izneseni su rezultati prema kojima dodatak 1,5 kg zrna pamuka u obrok krava, odnosno 3–4% mineralne predsmeše (na bazi bentonita, organozeolita, sode bikarbone i magnezijum oksida) u superkoncentrat za krave (30% ukupnih proteina) utiče na povećanje mlečne masti za 0,1–0,2 procenat poena uz adekvatno povećanje sadržaja suve materije i neznatno povećanje sadržaja proteina u mleku.", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd", journal = "Prehrambena industrija - mleko i mlečni proizvodi", title = "New possibilities for preservation of essential milk components, Novi rezultati o mogućnostima očuvanja sadržaja važnijih sastojaka mleka", pages = "149-143", number = "1-2", volume = "14", url = "https://hdl.handle.net/21.15107/rcub_agrospace_648" }
Adamović, M., Lemić, J. B., Milić, B., Grubić, G., Adamović, O.,& Radivojević, M.. (2003). New possibilities for preservation of essential milk components. in Prehrambena industrija - mleko i mlečni proizvodi Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 14(1-2), 143-149. https://hdl.handle.net/21.15107/rcub_agrospace_648
Adamović M, Lemić JB, Milić B, Grubić G, Adamović O, Radivojević M. New possibilities for preservation of essential milk components. in Prehrambena industrija - mleko i mlečni proizvodi. 2003;14(1-2):143-149. https://hdl.handle.net/21.15107/rcub_agrospace_648 .
Adamović, Milan, Lemić, Jovan B., Milić, Branislav, Grubić, Goran, Adamović, Ognjen, Radivojević, Mihailo, "New possibilities for preservation of essential milk components" in Prehrambena industrija - mleko i mlečni proizvodi, 14, no. 1-2 (2003):143-149, https://hdl.handle.net/21.15107/rcub_agrospace_648 .