Composition of milk of some beef cattle breeds in Hungary
1997
Kovacs, A.Z. (PANNON Agrartud. Egyet., Mosonmagyarovar (Hungary). Allattenyesztesi Intezet)
This experiment was carried out in three domestic beef cattle farms. Taking into account two years averages, the composition of the colostrum of two beef cattle breeds and the composition of the milk of four beef cattle breeds were analysed and compared with each other and with similar data of dairy breeds. The names of farms and the terms of the gained samples were shown in the 4. table. The samples were gained after 12 hours shut off and delivery of 3-5 ml-s oxytocin injection with milking by hand. The milk-samples were prepared in various laboratories after adequate preserving methods. Significant differences were found between the crude fat- (2.24 percent and 2.96 percent), crude protein- (13.91 percent and 11.23 percent) and lactose-content (1.77 percent and 2.48 percent) of the colostrum of Limousin and Hungarian Fleckvieh breeds kept under same conditions which show that the chemical composition of milk primarily determined by the breed. The composition of the colostrum of beef cattle breeds investigated widely differs from that of dairy breeds. This difference is not only significant with earlier listed parameters, but it is also significant with the dry matter (Limousin=18.75 percent and Hungarian Fleckvieh=17.45 percent). The similar dry matter-, crude fat-, crude protein-, lactose-, ash-, whey protein-, casein-, and nonprotein nitrogen-content measured in milk gained from Limousin and Hungarian Fleckvieh to show that the above-mentioned parameters are highly influenced by feeding and environmental conditions besides by the breed. This can be proved by the data of Blonde d'Aquitaine and Hereford breeds kept under different conditions. These data differ from those of Limousin and Hungarian Fleckvieh breeds. A significant difference were found only regarding the crude fat between beef cattle and dairy breeds by the Blonde d'Aquitaine (5.24 percent) and the Hereford (4.50 percent). Not having found a decided difference in the amino acid composition and the biological value of protein of milk gained from different beef and dairy cattle, we are of the opinion that the individual amino acids milk is a genetically fixed racial trait. The macro and micro element content of milk is influenced to a greater extent by feeding conditions than by the breed. Higher macro-element content of milk gained from dairy breeds can be attributed to the mineral supplement fed to the animals in the fodder while the higher micro-element content of milk gained from beef cattle breeds is probably due to pasture's grass. The macro- and micro-element content of milk gained from Hungarian Fleckvieh was at the bottom almost in every instances which all goes to show that this breed definitely requires mineral supplement in the fodder
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