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UDC 636./28.082.2
THE INFLUENCE OF HOLSTEIN BREED ON THE CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF THE MILK OF BLACK-AND-WHITE CATTLE
Mamaev A.V., Professor Samusenko L.D., Associate Professor Orel State Agrarian University, Orel City, Russia E-mail: shatone@mail.ru
ABSTRACT
Holsteins stud bulls of Western and European breeding with different linear affiliation, are widely used for improvement of dairy cattle in Russia.In this regard, it is important to know what influence they will have on the productivity, quality and technological properties of milk. The purpose was to study the influence of genetic factors on the quality indicators and technological properties of milk. Studies were conducted on the local livestock of black-and-white cattle with different linear affiliations.Control group - the line of Eagle; 1st experimental group - Reflection Sovereign line; 2nd experimental group - Montvic Chieftainline; 3rd experimental group - Vis Bake Ideal line. The highest yields of milk for 305 days of lactation was obtained from cows line V.B. Ideal - 4889 kg, which was significantly higher than yields in control group at 917 kg (P <0.001). No significant difference in the fat content of milk has been established. The protein content in the milk of all experimental groups was quite high and was on average - 3.12%.As well, the greatest content of it (3.2%) noted in the group of cows belonging to R. Sovereign line. In the first and second experimental groups, quantity of milk fat and protein was on average 163 kg and 135 kg respectively, which is also higher than in the control group. The average dry matter content in the milk of cows all experimental groups was 12.4 %. While the greatest amount of dry substance was noted in the control group. The analysis of the thermal stability of cow’s milk of different lines showed that milk from cows belonging to R. Sovereign and V.B. Ideal lines have the first group of heat stability. Studies lead to the conclusion that the best indicators of the chemical composition and technological properties of the milk of black-and-white cattle under the Oryol Region termswere obtained using the Holstein stud bulls belonging to the R. Sovereign and V.B. Ideal lines.
KEY WORDS
Line; Black-and-white cattle; Milk productivity; Dry matter; Milk solids; Technological properties.
Scientists and experts currently facing the task of not only finding ways to increase milk production, but also a comprehensive study of milk composition, because the yield and quality of milk products is determined not only by quantitative protein and fat in the milk, but also by the physicochemical, biochemical and technological properties and structure of the components, which depend on zootechnicfactors and, in particular, on the breed characteristics of animal. Today Holstein breed stud bulls of Western and European breeding are widely used to improve dairy cattle in Russia, so it is important to know which influence they will have on the quality characteristics of milk and its technological properties as raw materials for the processing industry. In this connection, the purpose of investigation was to study the influence of genetic factors on the quality indicators and technological properties of milk.
MATERIALS AND METHODS
Studies were conducted in the breeding farms of Orel Region on the different lines of Holsteins black-and-white cattle.Selection-genetic groups formed by pairs - analogues:
control group -the line of Eagle; 1st experimental group - Reflection Sovereign; 2nd experimental group - Montvic Chieftain; 3rd experimental group - Vis Bake Ideal.
RESULTS OF RESEARCH
In the analysis of milk productivity of heifers belonging to different lines established that the highest yields of milk for 305 days of lactation was obtained from heifers line V.B. Ideal -4889 kg, which was significantly higher than yields in control group at 917 kg (P <0.001) (Table 1).
Milk fat is one of the key indicators used to estimate milk productivity and effectiveness of the breeding work.At data analysis of the butterfat of cows on first lactation significant differences in milk fat content has not been established.However, it should be noted that the highest butterfat content was observed at heifers of Eagle line - 3.89 %, the lowest - at heifers of line V.B. Ideal - 3.79 %, it means the greater impact of Holstein breed fathers on daughters productivity, which prone to low butterfat content in milk.
With the introduction of the new standard for milk GOST R 52054-2008 protein content in milk should be at least 2.8%.After the analysis of protein content in the milk of cows on the first lactation, we found that protein level was quite high and averaged 3.12 % in all experimental groups.As well, the greatest content of it (3.2 %) noted in the group of cows belonging to R. Sovereign line.
The high content of milk fat and protein was observed in the third experimental group -183 kg and 149 kg, respectively, which was significantly higher than the content in the control group by 29 and 27 kg (P <0.001).In the first and second experimental groups, quantity of milk fat and protein was on average 163 kg and 135 kg respectively, which is also higher than in the control group.
Table 1 - The indicators of the milk productivity of cows belonging to different lines
Indexes Line
Eagle 2/1482 (control) Reflection Sovereign 198998 (1st exp. group) Montvic Chieftain 95679 (2nd exp. group) V.B. Ideal 101341 (3rdexp. group)
n 21 22 18 21
Milk yield for 305 days of lactation 3972,55±70 4354,96±210** 4123,50±112** 4889,88±185***
Fat,% 3,89±0,03 3,86±0,26 3,87±0,02 3,79±0,02
Protein,% 3,08±0,26 3,2±0,02 3,10±0,007 3,10±0,03
The amount of milk fat, kg 154,64±5,5 168,8±4,9** 159,54±4,5* 183,02±7,1***
The amount of milk protein, kg 122,57±3,6 142,7±7,3** 128,47±3,8* 149,0±5,7***
Density, g/cm3 1030,3±1,23 1029,1 ± 1,03 1028,8±1,09 1029,01±1,04
Acidity, T0 18,1±0,45 17,2±0,52 17,5±0,81 18,0±0,50
Dry matter,% 12,7±0,12 12,4±0,11 12,2±0,12 12,3±0,09
Dry non-fat milk solids,% 8,81±0,05 8,84±0,04 8,53±0,05 8,81±0,03
Somaticcells, thousand / ml3 300-500 250-300 250-400 150-300
Note: * P <0.05, ** P <0.01, *** P <0.001, differences are statistically significant compared with the control.
Organoleptic evaluation of milk showed that the milk of heifers with different linear affiliation had clean, pleasant and slightly sweet taste; milk was free of impurities and odors. The consistency of milk was homogeneous without floc and mucus, color - white or slightly yellowish hue.
The average dry matter content in the milk of cows all experimental groups was 12.4 %.While the greatest amount of dry substance was noted in the control group, that unreliable (average 0.4%) exceeded parameters of experimental groups.In the quantity of dried non-fat milk solids in the analyzed milk of all experimental groups of animals a similar picture observed.
The acidity and density of milk - important indicators of its quality.The acidity of the milk is caused by the presence of a phosphoric acid, citrate salts, acidic nature of the proteins, by the presence of dissolved carbon dioxide and mineral substances in the milk.Titratable
acidity of normal milk is within 16 to 180 0T. Milk density depends on the chemical composition, the lactation period, the animal health, feed rations, breeds, and other factors.The density value of harvested milk in Russia is not less than 1027 kg/m3. Significant differences by the density and acidity of milk between groups were not found.
Another important parameter to evaluate the quality of milk and its suitability for the processing is the amount of somatic cells contained in it, which substantially represent the cells of the animal.In particular, the tissues of mammary passages and alveolus participating in the secretion of milk consist of these cells.In udder is a constant renewal of the cells of epithelial tissue.Old cells die and are rejected.The cells that has a protective function in the body (white blood cells) is added to this.Therefore, somatic cells are always present in milk.
The number of somatic cells in the milk of animals of all groups was within the acceptable norms, indicating no problems in the herd associated with mastitis and their timely detection.
The analysis of the thermal stability of cow’s milk of different lines showed that milk from cows belonging to R. Sovereign and V.B. Ideal lines have the first group of heat stability that allowing it to be subjected to high temperature treatment, in producing various dairy products.Cow’s milk of control and second experimental groups also may be suitable for high temperature processing, however, the ability of the coagulating proteins are somewhat lower.
CONCLUSION
Using the Holstein bulls to improve the dairy cattle productivity of black-and-white breeds did not have a negative impact on the chemical composition and technological properties of milk.Studies lead to the conclusion that the best indicators of the chemical composition and technological properties of the milk of black-and-white cattle under the Oryol Region termswere obtained using the Holstein stud bulls belonging to the R. Sovereign and V.B. Ideal lines.
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