Vitaly V Gorshkov, Elena M Shchetinina

Animal Husbandry and Fodder Production.2024. Vol. 107, no. 3. Р. 108-118.

doi:10.33284/2658-3135-107-3-108

Original article

Line of cows as a basic factor in the formation of raw milk quality

 

Vitaly V Gorshkov1, Elena M Shchetinina2

1Altai State Agrarian University, Barnaul, Russia

2Federal Research Center for Nutrition and Biotechnology, Moscow, Russia

1vita-gorshkov@yandex.ru, https://orcid.org/0000-0003-3407-0552

2schetinina2014@bk.ru, https://orcid.org/0000-0002-3463-9502

 

Abstract. Milk productivity and quality of raw milk of cows were studied depending on their line belonging, since the genetically determined level of milk productivity is determined by the heritability of traits, primarily from paternal lines. It has been established that milk yield of cows grouped according to the line principle varies within the range of 6355.2-7153.0 kg, live weight - 512.0-531.3 kg, fat mass fraction - 4.08-4.25% and protein – 3.12-3.19%. Average data on physical and chemical parameters of raw milk according to three lactations indicate that having a blood level of 51-90% in the line of V.B. Ideal, the amount of dry matter increased by 0.13%, nonfat milk solids - by 0.16, compared with peers with Holstein blood less than 50%, and the mass fraction of fat and protein decreased by 0.03 and 0.07%.In cows of the R. Sovering line with a high proportion of Holstein blood, the amount of dry matter decreased by 0.02, nonfat milk solids - by 0.12, and fat - increased by 0.01%. In the P. Governer line, with a blood level of more than 50% in Holsteins, dry matter decreased by 0.02%, nonfat milk solids - by 0.08, mass fraction of protein - by 0.06, and fat increased by 0.06%.Enterprises purchasing milk for cheese production should give preference to those farms in which herds are selected according to V.B. Ideal and P. Governer, and if the specialization of the enterprise is the preparation of butter or fermented milk products - R. Sovering lines with a high level of Holstein blood.

Keywords: cattle, Black Spotted breed, Holstein breed, blood quality, line, milk yield, milk productivity, raw milk, milk fat, milk protein, dry matter

For citation: Gorshkov VV, Shchetinina EM. Line of cows as a basic factor in the formation of raw milk quality. Animal Husbandry and Fodder Production. 2024;107(3):108-118. (In Russ.). https://doi.org/10.33284/2658-3135-107-3-108

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Information about the authors:                              

Vitaly V Gorshkov, Cand. Sci. (Agriculture), Associate Professor, Head of the Department of the Department of Production Technology and Processing of Livestock Products, Faculty of Biology and Technology, Altai State Agrarian University, 98 Krasnoarmeysky Ave., Barnaul, Altai Territory, 656049, tel.: +7-903-957-5424.

Elena M Shchetinina, Dr. Sci. (Technical), Associate Professor, Leading Researcher at the Laboratory of Food Biotechnologies and Specialized Products, Federal Research Center for Nutrition and Biotechnology, 2/14 Ustinsky proezd Moscow, 109240, tel.: +7-923-645 -2149.

The article was submitted 01.07.2024; approved after reviewing 25.07.2024; accepted for publication 09.09.2024.

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