Milk production, composition and milking time in Holstein cows under different milking procedures / PRODUÃÃO, TEMPO DE ORDENHA E COMPOSIÃÃO DO LEITE DE VACAS HOLANDESAS EM DIFERENTES PROCEDIMENTOS DE ORDENHA

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

The tactile stimulus on the teat before milking is important for milk ejection to occur. The objective was to evaluate the effect of milking prepare and coupling time post prepare on milk production, composition, milk flux and milking time. Thirty Holstein cows were milked twice a day and distributed in a switch back 2 x 3 factorial design, with two milking prepare times (30 and 60 seconds) and three coupling times (0, 60 and 120 seconds). Data were submitted to ANOVA and means compared by the Tukey test. Afternoon milk production was lower (P=0.056) in 60 s (7.91Â0.15 kg/d) compared to 0 s (8.42Â0.15 kg/d) coupling. Milking was faster with the immediate coupling and with 60 seconds delay compared with 120 seconds (13.83Â0.34, 14.91Â0.34 e 17.58Â0.34 min, respectively, P<0.01). Greater milk fluxes (1.70Â0.04 e 1.71Â0.04 kg/min, P<0.01) occurred with 0 and 60 seconds couplings compared to the milk flux observed in 120 seconds coupling (1.43Â0.04 Kg/min). Fat and total solid percentages were not affected (P<0.05), but protein (3.01Â0.03) was lower and lactose (4.50Â0.02) higher with 30 seconds prepare, compared to 60 seconds (3.11Â0.03 and 4.62Â0.02, respectively; P<0.05). Somatic cell count was lower with 30 seconds prepare, either with immediate milking onset or with delays of 60 and 120 seconds (189.26Â0.24, 81.16Â0.26 and 113.7Â0.26 x 103 cells/mL, respectively, P<0.05). It is concluded that prepare and coupling times are factors that affect milk production and composition, therefore, have a determinant role in milking efficiency.

ASSUNTO(S)

preparo da ordenha tempo de acoplamento componentes do leite raÃa holandesa produÃÃo de leite zootecnia

ACESSO AO ARTIGO

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