COMPARISON OF QUALITY INDICATORS OF COW'S MILK UKRAINIAN BROWN OF DAIRY AND SIMMENTAL BREEDS
Abstract
The formation of qualitative and quantitative indicators of milk productivity of cows is influenced by genotypic and paratypic factors. There is a big difference between animals of different breeds in terms of milk yield and milk content of its individual components. The highest milk yields in the world are inherent in Holstein cows. However, animals of this breed are inferior in terms of fat and protein content in the milk of cows of breeds such as Jersey and Swiss. To achieve this goal, conducted in the state breeding plant SE "Research Farm of the Institute of Agriculture of the Northeast of the National Academy of Agrarian Sciences of Ukraine", Sumy region on 50 animals of Ukrainian brown dairy breed and Simmental cows kept in PZ "Mykhailivka" Lebedyn district of Sumy region (n = 46) and SFG "Harvest" Romensky district of Sumy region (n = 30). The content of components in milk was determined in the laboratory of Sumy National Agrarian University on the equipment Ultrasonic milk analyzer Master Classic manufacturer Milkotester Ltd (Bulgaria). As a result of the conducted researches it is established that on average value of milkings of animals of experimental breeds correspond to breed standards. Animals of the Ukrainian brown dairy breed had an advantage on this basis (by 3%). In terms of fat and protein content in cow's milk, breed standards prevailed. Simmental animals had a statistically insignificant advantage in terms of the content of the main components of milk. At the same time, they also predominated in the content of somatic cells. Found that animals of the studied breeds between the content of individual components there are relationships of different direction and magnitude. Statistically significant correlation coefficients were found between the content of: fat and protein; fat and casein; fat and dry matter, protein and casein; protein and dry matter; protein and skimmed milk powder. A statistically significant relationship between somatic cell content and the content of individual components of milk has been established. Decreases in lactose, dry matter and skimmed milk solids were observed with increasing somatic cell content in milk.
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