how-to-create-conditioned-taste-aversion-for-grazing-ground-covers

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants

Conditioned taste aversion (CTA) is a learning behavior process where animals are trained to reject certain feed after gastrointestinal discomfort has ...

Universitat Autònoma de Barcelona

South Dakota State University

Analysis using near-infrared reflectance spectroscopy (NIRS) was investigated as a means of predicting quality parameters of goat's milk. Calibration equations were developed with samples from individual goats of Malagueña and Murciano-Granadina dairy breeds at different stages of lactation to obtain a wide range of variation in milk composition. Prediction equations for milk fat, protein, casein, total solids, and somatic cell count (SCC) were developed with 2 sample presentations, liquid drawer (homogenized milk) and aluminium cup (unhomogenized milk), to measure absorbance values, and accuracy of measurements was compared. The multiple correlation coefficient (R) values for homogenized milk were 0.98, 0.96, 0.91, 0.94, and 0.79 and for unhomogenized milk were 0.98, 0.95, 0.92, 0.95, and 0.74 for fat, protein, casein, total solid, and SCC, respectively. To validate the calibrations, an independent set of samples was used. The best simple correlation coefficient (r) values were 0.97, 0.95, 0.91, 0.93, and 0.72 for homogenized milk and 0.97, 0.95, 0.92, 0.95, and 0.79 for unhomogenized milk. The study showed that NIRS is a useful technique for the prediction of fat, protein, casein, total solids, and SCC in unhomogenized goat's milk.

Determination of fat, protein, casein, total solids, and somatic cell count in goat's milk by near-infrared reflectance spectroscopy.

Effects of six different milking intervals on the distribution of milk between cistern and alveoli were studied in a randomized, incomplete Latin Square experiment with four lactating Holstein cows. Cisternal and alveolar milk was measured by udder quarter at 4, 8, 12, 16, 20 and 24-h intervals with a 3-d interperiod of regular milking. Cisternal milk was evacuated using a cannula after injection of an oxytocin-receptor blocking agent, followed by an injection of oxytocin to remove the alveolar fraction. Milk samples from each fraction and quarter were collected for analysis. Cisternal and alveolar milk increased with milking interval and represented on average 30 and 70% of the milk stored in the udder, respectively. Fat content in alveolar milk remained constant during the first 16 h, increasing rapidly thereafter, reaching its maximum at 24 h (6.95%). Fat content in cisternal milk decreased with milking interval and reached its minimum at 24 h (0.96%). Total fat yield tended to increase for cisternal milk with longer milking intervals, but it increased markedly for alveolar milk, showing that fat globules did not pass freely from alveoli to cistern between milkings. Milk protein content was greater in rear quarters than in front quarters for both milk fractions. Milk protein content increased in the cisternal milk fraction and tended to increase in the alveolar milk fraction with longer milking intervals, but values did not differ between cisternal and alveolar fractions or between front and rear quarters. Total protein yield increased with milking interval in both fractions, indicating that casein micelles passed more freely than fat globules from the alveolar to the cisternal compartment. In conclusion, the short-term effects of milking intervals in milk composition were explained by the changes observed in alveolar and cisternal milk ratio.

Maristela Rovai

Group of Ruminant Research (G2R),
Department of Animal and Food Science,
Group of Ruminant Research (G2R), Department of Animal and Food Science

Universitat Autònoma de Barcelona

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants

Maristela Rovai

.css-o250i3{font-size:18px;font-family:Open Sans,sans-serif;line-height:21.6px;}Group of Ruminant Research (G2R),Department of Animal and Food Science,Group of Ruminant Research (G2R), Department of Animal and Food Science

Universitat Autònoma de Barcelona

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants

Group of Ruminant Research (G2R),
Department of Animal and Food Science,
Group of Ruminant Research (G2R), Department of Animal and Food Science