Effect of Successive Lactations, Gestation, and Season of Calving on Constituents of Cows’ Milk
作者： M.R. Parkhie , L.O. Gilmore , N.S. Fechheimer
DOI: 10.3168/JDS.S0022-0302(66)88103-1
关键词: Pregnancy 、 Gestation 、 Protein content 、 Animal science 、 Total dissolved solids 、 Milk yield 、 Lactation 、 Herd 、 Ice calving 、 Biology
摘要: Abstract Six different least-squares analyses were carried out on 280 records from first through fourth completed lactations milk yield and the percentages, respectively, of total solids, fat, nonfat-solids (NFS), protein, pregnancy NFS. These 121 Holstein cows in one herd. Two-factor interactions between laction number, gestation length, season calving also considered. Milk a cow increased as she advanced successively lactation to another, with concomitant decrease content solids. For protein there was no significant difference among lactations. Cows pregnant for seven months or more produced significantly (P Of constituents studied, fat most variable one, followed by
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