[Physiological condition of cows organism and the quality of products]
1998
Birgele, E. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine) | Bluzmanis, J. | Jonins, V. (Latvian Univ. of Agriculture, Sigulda (Latvia). Research Centre "Sigra")
To produce high-quality healthy food products definite food quality criteria must be observed. In the given investigation milk quality has been tested during disturbances of cows' different physiological functions including udder functions. The milk yield as well as the content of mineral elements in milk have been determined in the last months of lactation and during cows' rutting-time. It has been established that at the end of lactation and during rutting periods the milk yield decreases. At the end of lactation milk often has a bitter and a saltish taste. The investigation results show that cows feed produced on the farms does not provide the necessary elements in the amount required for the normal process of metabolism. It must be normalized by an additional supply of the defficient elements.
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