Search results for "dairy cow"

Cis-15 intermediates of biohydrogenation in the duodenal flow of cows receiving linseed

2006

Duodenal samples from a previous experiment (Akraim et al., 2006) were reanalysed for determination of cis-15 intermediates of ruminal biohydrogenation (BH). Three dry Holstein cows fitted with a duodenal cannula received a diet with 14% (dry matter basis) raw linseed. C18 fatty acids (C18FA) represented 6.3% of dietary dry matter, and contained 57.8% of C18:3. After 18 days adaptation, on each cow, twelve samples of duodenal flow were taken over 3 days, composited, and analysed for FA composition. Cis-9,trans-11,cis-15C18:3 and trans-11,cis-15C18:2 (CLnA) were identified by GC-MS. The proportion of CLnA was low, in spite of the high C18:3 intake. The first step of C18:3 BH, isomerisation t…

Effects of grazing on welfare and production traits of organic dairy cows

2013

In organic livestock systems, grazing is the preferred feeding source, especially for animal welfare and health implications, but it is not an obliged practice. In order to contribute on this topic, in an organic dairy farm, grazing was compared with permanent free-stall housing using two homogeneous groups of eight Bruna cows allocated to the following regimes: (G) grazing on barley grass for 5 h/d, and then kept in a free-stall structure and fed with unifeed, composed of hay and concentrate; (S) kept in a free-stall building for 24 h/d and fed with a diet based on the same unifeed. Comparison was based on milk production, behaviour, immune responses, metabolic status and oxidative stress …

Wheat bran as dietary tool to improve dairy production, oxidative status of lactating cows and food sustainability indexes.

2017

Wheat bran (WB), an inexpensive by-product widely available in southern Italy, is largely used as component of feed for ruminants, contributing to decrease the use of food suitable for human consumption, thus to improve the sustainability of livestock production. However, the potential benefits of WB, due to its content in polyphenolic compounds, mainly consisted of ferulic acid, in improving rumen conditions and the antioxidant balance of animals, and also providing animal products with functional properties, are not yet well known. Accordingly, this experiment was carried out for 100 days with 36 lactating Italian Simmental cows divided into 3 groups receiving one of 3 concentrates includ…

Effect of the pasture, in different seasons, and of the ripening time on the Caciocavallo Palermitano cheese

2008

The Caciocavallo Palermitano cheese is made processing Cinisara cow milk, which shows very interesting qualitative characteristics (Bonanno et al., 2004). The aim of this research was to study the effect of the pasture, in different seasons, and of different ripening on the yield in cheese after 24 h and on the chemical composition of the Caciocavallo Palermitano cheese

Effect of the pasture on milk production from Cinisara cows over the seasons

2008

Cinisara is a Sicilian autochthonous breed of dairy cow and its milk is processed to make Caciocavallo cheese. The pasture is the basis of the diet during all the year, but its production is not continuous and homogenous, because of environmental constrains (Alabiso et al., 2005). The feeding integrations are concentrate, hay and or straw, and their quantities given to the animals are different during the year in relation to the pasture resources. The aim of this research was to study the effect of the pasture on milk production from Cinisara cows over the seasons

Milk fatty acids of cows grazing a mountain diversified grassland is highly affected by the maturity stage of the grass.

2009