Highly Productive Cows of Holstein Breed Under Intensive Technology

UDC 623.2.082

DOI: 10.31521/2313-092X/2019-2(102)-12

 

T. Pidpala
Yu. Matashnyuk

 

      Researches, on the evaluation of the development of traits in high-yielding Holstein breeds for intensive milk production technology, have established that the animals of the group “> 9956” had the advantage in terms of productivity. During the first lactation their milk yield was higher for 3829 kg (p <0.001) than at the first-born of the group “<7936”. Similarly, the advantage was established for the second, third and fourth lactations. The difference was 3021 kg (p <0.001), 2346 kg (p <0.001) and 1195 kg of milk, accordingly. It was found that the difference in milk fat by the first, second, third and fourth lactations was 149.5 kg (p <0.001), 113.5 kg (p <0.001), 100.3 kg (p <0.001) and 48.2 kg compared to low-yielding cows (group “<7936”). By the amount of milk protein, the probable differences were also found which are 122.7 kg (p <0.001), 98.9 kg (p <0.001), 82.6 kg (p <0.001) and 37.5 kg, accordingly.
     The comparative analysis does not reveal differences in the fat and protein content of milk between animals in experimental groups. In cows of the group “>9956” fatty milk varied within the range of 3.91 … 4.02%, and protein digestibility was 3.22 … 3.32%, and in animals of the group “<7936” – 3.91 … 4.03% and 3.22 … 3.34%, accordingly.
     Such signs as milk yield, the amount of milk fat and protein during the second, third and fourth lactation are characterized by coefficients of high-level variability in the high-yielding cows. According to the cows of the group “<7936”, the tendency of variability of breeding traits is almost the same, however, some differences in the variability parameters especially in the fourth lactation are revealed.
     It has been established that each lactation of cows is characterized by different indices of milk yield, milk fat and milk protein content. The same signs of productivity are differ from each other for different lactations and this is due to age-related changes in animals. According to the numbers of repeatability of the milk yield of highly productive cows (group “>9956”), it was determined that higher values ​​of the coefficient are the characteristic for lactation I-II, I-III and II-III. Regarding the constancy of the amount of milk fat and protein for certain periods of economic use of cows, both high and low coefficients of repeatability were established.
    Based on the results of the conducted researches, it was found that cows, which showed a high level of productivity for the first lactation, will continue to increase their milk yield in the subsequent lactation, in the condition of proper maintenance for the welfare of the animals.

    Keywords: Holstein breed, highly productive cows, productivity over several lactations, repeatability of breeding traits.

 

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Optimization of parameters of technological process of production of meat semifinished products

UDC 637.521.47

DOI: 10.31521/2313-092X/2019-1(101)-10

 

L. Strika
ORCID ID: 0000-0002-9847-6036
T. Pidpala
ORCID ID: 0000-0002-4072-7576
A. Kramarenko
ORCID ID: 0000-0002-2635-526X

 

         In the process of research, it was determined how the rotation speed of the drum machine for pans is poured into the physical and chemical parameters of the products.  In the study of the influence of rotation time of the drum, qualitative parameters were found that the mass fraction of moisture in pancakes was 59,3-64,1% in different methods. The likely advantage of pancakes, compared with the ones produced at cardiac and low velocity, is 4,8% (P>0,95). Normative content of water in pancakes «With meat» should not be higher than 65%, so different groups of products meet the requirements of state standards.
        We have identified the following indicators: the percentage of moisture, fat, salt and fillings, the mass of the product. The moisture content of pancakes at manufacturing was 59,9-60,6% at the highest temperature at average temperature.  Nutrient moisture content was characterized by pancakes produced at an average frying temperature.
        During the experiment it was proved that the freezing temperature affects the quality of the products. In the process of researches it was established that the mass fraction of fat in pancakes at manufacturing was 21,1% at low temperature.  Lower fat content was characterized by products frozen at elevated temperatures.
        The advantage is, by the indicator of the fat content of pancakes at freezing at low temperature compared with products frozen at a raised temperature of 0,9%.
        According to the results of the research, it was established that such indicators as: the mass fraction of the filling, the mass fraction of fat, the mass of one meat product, the temperature in the thickness of the half-finished product meets the requirements of state standards.

      Keywords: pancakes, duration, freezing, frying temperature, physical and chemical indices.

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