Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-03T08:31:06.714Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of different milking intervals and milking times per day in jennet milk production

Published online by Cambridge University Press:  01 April 2009

M. Alabiso ,
C. Giosuè ,
M. L. Alicata ,
F. Mazza  and
G. Iannolino
M. Alabiso*
Affiliation:
S.En.Fi.Mi.Zo Department, University of Palermo, Viale delle Scienze, Palermo 90128, Italy
C. Giosuè
Affiliation:
S.En.Fi.Mi.Zo Department, University of Palermo, Viale delle Scienze, Palermo 90128, Italy
M. L. Alicata
Affiliation:
S.En.Fi.Mi.Zo Department, University of Palermo, Viale delle Scienze, Palermo 90128, Italy
F. Mazza
Affiliation:
S.En.Fi.Mi.Zo Department, University of Palermo, Viale delle Scienze, Palermo 90128, Italy
G. Iannolino
Affiliation:
Istituto Sperimentale Zootecnico per la Sicilia (ISZS), Via Roccazzo n. 85, Palermo 90136, Italy
*
E-mail: [email protected]
Get access

Abstract

In their first 150 days of lactation, nine Ragusana jennets were investigated at the ‘Istituto Sperimentale Zootecnico per la Sicilia’ (ISZS) in Palermo, to study the effects of different milking typologies on milk production. The jennets were kept in a paddock and were fed hay ad libitum and concentrate (3.5 kg jennet/day). From post-foaling day 21, every 3 weeks individual milk amounts were recorded, and individual milk samples were collected and analyzed for the main qualitative parameters. The compared theses were: two daily milking times with 6- and 3-h intervals; and two, three and eight daily milking times with 3-h interval. The jennets were manually milked. The foals were separated from the jennets at 0800 h, and after the last milking the foals were housed with the jennets. During the day with eight milkings, the milk yield from the jennets was fed to their respective foals, through bottles. The 6-h milking interval produced more milk (+19%) per session than the 3-h interval (P ⩽ 0.01). The fat content per session, with the eight-time milking frequency (P ⩽ 0.001), was greater than the others. For each milking typology, the lactation stage had a similar effect on almost all the considered variables. When observing the eight-milking times, the fat content (%) increased from 1100 to 0500 h (P ⩽ 0.001). The milk yield and the fat percentage produced by two-, three- and eight-milking times were positively correlated.

Keywords

jennet milk, yield, composition, milking interval, milking frequency
Type
Full Paper
Information
animal , Volume 3 , Issue 4 , April 2009 , pp. 543 - 547
Copyright
Copyright © The Animal Consortium 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abbate, F 2006. Caratteristiche morfologiche della mammella di asina. Abstracts delle relazioni scientifiche dell’evento ECM ‘l’asino all’attenzione della comunità scientific’. Facoltà di Medicina Veterinaria, Messina 26–27 maggio, Italy.Google Scholar
Aguggini, G, Beghelli, V, Giulio, LF 1992. Fisiologia degli animali domestici con elementi di etologia. UTET, Torino, Italy.Google Scholar
Alabiso, M, Russo, G, Giosuè, C, Alicata, MLand Torrisi, C 2005. La produzione di latte nell’arco di una intera lattazione in asine allevate in Sicilia. Proceedings of the 7th congress ‘Nuove acquisizioni in materia di Ippologia’, Lodi, Italy, pp. 152–158.Google Scholar
Anantakrishnan, CP 1941. Studies on ass’s milk composition. Journal of Dairy Research 12, 119–130.CrossRefGoogle Scholar
ASPA (Associazione Scientifica di Produzione Animale) 1995. Commissione metodologie di valutazione della produzione quanti-qualitativa di latte. Edizione Università degli studi di Perugia, Perugia, Italy.Google Scholar
Barone, R 1983. Anatomia comparata dei mammiferi domestici, vol. 4: Splancnologia. Edizione Edagricole, Bologna, Italy.Google Scholar
Carroccio, A, Cavataio, F, Montalto, G, D’Amico, D, Alabrese, L, Iacono, G 2000. Intolerance to hydrolysed cow’s milk proteins in infants: clinical characteristics and dietary treatment. Clinical and Experimental Allergy 30, 1597–1603.CrossRefGoogle ScholarPubMed
Chiofalo, B, Azzara, V, Liotta, Land Chiofalo, L 2004. I parametri chimico fisici del latte di asina nel corso della lattazione. Proceedings of the 6th congress ‘Nuove acquisizioni in materia di Ippologia’, Campobasso, Italy, pp. 77–84.Google Scholar
Conte, F 2006. Linee guida per il controllo igienico-sanitario del latte d’asina. Abstracts delle relazioni scientifiche dell’evento ECM ‘l’asino all’attenzione della comunità scientifica’. Facoltà di Medicina Veterinaria, Messina 26–27 maggio, Italy, p. 14.Google Scholar
Conte, F, Scatassa, ML, Todaro, M, Barreca, M 2005. Osservazioni su alcuni parametri di composizione e igienico–sanitari del latte d’asina. Industrie Alimentari 44, 1265–1273.Google Scholar
Doreau, M, Gaillard, JL, Chobert, JM, Léonil, J, Egito, ASand Haertlé, T 2002. Composizione in acidi grassi ed in proteine del latte di cavalla e di asina. Proceedings of the 4th congress ‘Nuove acquisizioni in materia di ippologia’, Campobasso, Italy, pp. 51–71.Google Scholar
Fiat, AM, Migliore-Samour, D, Jolles, P, Droulet, L, Sollier, CB, Cain, J 1993. Biologically active peptides from milk proteins with emphasis on two examples concerning antithrombotic and immunomodulating activities. Journal of Dairy Science 76, 301–310.CrossRefGoogle ScholarPubMed
Froetschel, MA 1996. Bioactive peptides in digesta that regulate gastrointestinal function and intake. Journal of Animal Science 74, 2500–2508.CrossRefGoogle ScholarPubMed
Gonzalez-Diaz, C, Cravioto, RO 1947. Contribucìon al estudio del la composicìon de la leche de burra. Anales de la Escuela Nacional de Ciencias Biologicas 4, 371–374.Google Scholar
Iacono, G, Carroccio, A, Cavataio, F, Montalto, G, Soresi, M, Balsamo, V 1992. Use of ass’ milk in multiple food allergy. Journal of Pediatric Gastroenterology and Nutrition 14, 177–181.Google ScholarPubMed
Iannolino, G, Iacono, G, Carroccio, A, Scalici, C, Russo, G, Pellerito, Mand Schirò, A 2005. Utilizzo diretto del latte d’asina nelle allergie alimentari. Proceedings of the 1st congress ‘Convegno Nazionale sull’Asino’, Grosseto, Italy, pp. 58–66.Google Scholar
Malacarne, M, Martuzzi, F, Summer, A, Mariani, P 2002. Protein and fat composition of mare’s milk: some nutritional remarks with reference to human and cow’s milk: a review. International Dairy Journal 12, 869–877.CrossRefGoogle Scholar
Martin-Rosset, W, Doreau, M, Cloix, J 1978. Etude des activités d’un troupeau de poulinières de trait et de leurs poulains au pâturage. Annales de Zootechnie 27, 33–45.CrossRefGoogle Scholar
Meisel, H 1997. Biochemical properties of regulatory peptides derived from milk proteins. Biopolymers 43, 119–128.3.0.CO;2-Y>CrossRefGoogle ScholarPubMed
Monti, G, Muratore, C, Bertino, E, Coscia, A, Fabbris, Cand Conti, A 2005. Allergia alle proteine del latte bovino: i latti alternativi. Proceedings of the congress ‘Il latte: un alimento antico verso il futuro’, Torino, Italy, pp. 49–53.Google Scholar
Oftedal, OT, Jenness, R 1988. Interspecies variation in milk composition among horses, zebras and asses (Perissodactyla: Equidae). Journal of Dairy Research 55, 57–66.CrossRefGoogle ScholarPubMed
Salimei, E, Belli Blanes, R, Marano, Aand Varisco, G 2001. Latte di asina: un’alternativa contro le allergie alimentari dell’infanzia. Retrieved on 14 March 2007 from http://www.veterinaribrescia.it/chiron/2001/01/def_chi.htmGoogle Scholar
Summer, A, Formaggioni, P, Filippini, S, Martuzzi, F, Catalano, ALand Mariani, P 2000. Physico-chemical properties and energy value of Haflinger nursing mare milk during 6 lactation months. Proceedings of the 2nd congress ‘Nuove acquisizioni in materia di alimentazione, allevamento e allenamento del cavallo sportivo’, Campobasso, Italy, pp. 153–160.Google Scholar
Wagner, B 1908. An investigation of the composition of asses’ milk. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel 16, 174–175.CrossRefGoogle Scholar