THE EFFECT OF PRODUCTION´S STAGE ON THE PROPORTIONS AND COMPONENTS OF MILK AND BLOOD BIOCHEMICAL COMPONENTS OF COWS RAISED IN IRAQ
Keywords:
milk production, milk components, biochemical blood characteristicsAbstract
There is a direct relationship between the amount of fat in milk and the amount of milk production, as the amount of fat in milk decreases at the beginning and end of the production stages and decreases during the middle of the production stage. Therefore, this research was conducted at the Taj Al-Nahrain cattle station in Al-Qadisiyah Governorate, where the cows were divided into three groups in which they were collected. 720 samples of cow’s milk for a period of 90 days from Holstein Friesian cows. The daily milk production, milk production in (30, 60, and 90) days, and the total milk production and corrected milk production for (305) days were calculated. 360 blood samples were obtained from all cows, 180 A sample of 60 Holstein-Friesian cows to calculate biochemical characteristics. The results showed that there is a statistical relationship between the daily milk production, corrected for energy, protein, fat, fat percentage, and the stage of milk production. It is possible to predict the daily and corrected production (for energy, protein, fat, and fat percentage) at different production stages with high accuracy from... Through mathematical equations.
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