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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
01/10/2004 |
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Data da última atualização: |
01/10/2004 |
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Autoria: |
LETO, G.; TODARO, M.; DI NOTO, A. M.; ALICANTA, M. L. |
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Título: |
Comparison of Sulla-hay and Sulla-silage in the lactating ewes and their effets on milk and cheese characteristics. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
Small Ruminant Research, v. 45, n. 3, p. 301-306, 2002. |
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Idioma: |
Inglês |
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Conteúdo: |
Two methods of storage of Sulla-and oat-grass (silage or hay) were compared. Fort y-six homogeneous lactating ewes, housed indoors, were divided into two groups and after 35 days of diet adjustment, were fed ad libitum twice a clay, either Sulla-(Hedysarum coronarium L.) and oat-hay (control group) or Sulla-and oat-silage in partial substitution of hay (silage group). Both groups were fed with 0.5 kg of commercial concentrate. The dietary treatment started 60 days post-lambing and lasted for 58 days. Every day, the feeding intake for each group was recorded. lndividual milk yield was measured weekly and at the same time, milk samples were collected and analysed by Milko-Scan 605. Every week, the milk yield of each group, collected for 48 h before and frozen at 5oC, for a total of eight replications, was analysed for fat, protein, casein, whey-protein, non-protein nitrogen, urea, lactose percentages, pH, and microbiological contamination. The cheese were made according to the traditional cheese making process of Sicilian Pecorino cheese. On the basis of Flieg (82) and Vanbelle (60) points, the silage tumed out to be very good, with a good nutrient value (0.60 milk FU/kg). The dry matter (DM) intake did not differ between feeding groups (1585 versus 1639 g per day of DM, respectively). The silage level of substitution with regard to hay was equal to 27%. The silage group ewes did flot show significant differences as regards daily milk yield (0.59 kg per day versus 0.60 kg per day), fat percentage (8.12% versus 8.03%), and protein percentage (5.53% versus 5.40%), but increased their body weight (+3.82 kg versus +2.08 kg, P = 0.05). Cheese yield and microbiological analysis did Dot show significant differences among the mature cheese of both groups. MenosTwo methods of storage of Sulla-and oat-grass (silage or hay) were compared. Fort y-six homogeneous lactating ewes, housed indoors, were divided into two groups and after 35 days of diet adjustment, were fed ad libitum twice a clay, either Sulla-(Hedysarum coronarium L.) and oat-hay (control group) or Sulla-and oat-silage in partial substitution of hay (silage group). Both groups were fed with 0.5 kg of commercial concentrate. The dietary treatment started 60 days post-lambing and lasted for 58 days. Every day, the feeding intake for each group was recorded. lndividual milk yield was measured weekly and at the same time, milk samples were collected and analysed by Milko-Scan 605. Every week, the milk yield of each group, collected for 48 h before and frozen at 5oC, for a total of eight replications, was analysed for fat, protein, casein, whey-protein, non-protein nitrogen, urea, lactose percentages, pH, and microbiological contamination. The cheese were made according to the traditional cheese making process of Sicilian Pecorino cheese. On the basis of Flieg (82) and Vanbelle (60) points, the silage tumed out to be very good, with a good nutrient value (0.60 milk FU/kg). The dry matter (DM) intake did not differ between feeding groups (1585 versus 1639 g per day of DM, respectively). The silage level of substitution with regard to hay was equal to 27%. The silage group ewes did flot show significant differences as regards daily milk yield (0.59 kg per day versus 0.60 kg per ... Mostrar Tudo |
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Palavras-Chave: |
Ovino Leiteiro. |
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Thesagro: |
Lactação; Leite; Ovelha; Queijo; Silagem. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02404naa a2200229 a 4500
001 1530738
005 2004-10-01
008 2002 bl uuuu u00u1 u #d
100 1 $aLETO, G.
245 $aComparison of Sulla-hay and Sulla-silage in the lactating ewes and their effets on milk and cheese characteristics.
260 $c2002
520 $aTwo methods of storage of Sulla-and oat-grass (silage or hay) were compared. Fort y-six homogeneous lactating ewes, housed indoors, were divided into two groups and after 35 days of diet adjustment, were fed ad libitum twice a clay, either Sulla-(Hedysarum coronarium L.) and oat-hay (control group) or Sulla-and oat-silage in partial substitution of hay (silage group). Both groups were fed with 0.5 kg of commercial concentrate. The dietary treatment started 60 days post-lambing and lasted for 58 days. Every day, the feeding intake for each group was recorded. lndividual milk yield was measured weekly and at the same time, milk samples were collected and analysed by Milko-Scan 605. Every week, the milk yield of each group, collected for 48 h before and frozen at 5oC, for a total of eight replications, was analysed for fat, protein, casein, whey-protein, non-protein nitrogen, urea, lactose percentages, pH, and microbiological contamination. The cheese were made according to the traditional cheese making process of Sicilian Pecorino cheese. On the basis of Flieg (82) and Vanbelle (60) points, the silage tumed out to be very good, with a good nutrient value (0.60 milk FU/kg). The dry matter (DM) intake did not differ between feeding groups (1585 versus 1639 g per day of DM, respectively). The silage level of substitution with regard to hay was equal to 27%. The silage group ewes did flot show significant differences as regards daily milk yield (0.59 kg per day versus 0.60 kg per day), fat percentage (8.12% versus 8.03%), and protein percentage (5.53% versus 5.40%), but increased their body weight (+3.82 kg versus +2.08 kg, P = 0.05). Cheese yield and microbiological analysis did Dot show significant differences among the mature cheese of both groups.
650 $aLactação
650 $aLeite
650 $aOvelha
650 $aQueijo
650 $aSilagem
653 $aOvino Leiteiro
700 1 $aTODARO, M.
700 1 $aDI NOTO, A. M.
700 1 $aALICANTA, M. L.
773 $tSmall Ruminant Research$gv. 45, n. 3, p. 301-306, 2002.
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Embrapa Caprinos e Ovinos (CNPC) |
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