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Effect of criss crossing of jerseys and holstein friesians on basis of hungarofriz cattle on the composition of the colostrum and milk

Effect of criss crossing of jerseys and holstein friesians on basis of hungarofriz cattle on the composition of the colostrum and milk

Allattenyesztes es Takarmanyozas 35(6): 549-557

Dry matter content, protein fractions, amino acid composition, biological value, ash, macro- and micro-element content was determined in the colostrum of Hungarofriz B (50% Jersey, 25% Hungarian Fleckvieh, 25% Holstein Friesian) and Holstein Friesian sired (62.5% Holstein Friesian, 25% Jersey and 12.5% Hungarian Fleckvieh) cows and also in the colostrum and milk of the former two genotypes and Jersey sired cows (62.5% Jersey, 31.2% Holstein Friesian, 6.3% Hungarian Fleckvieh). Differences in the composition of the colostrum of the two genotypes were minor and inconsistent except the IgG concentration. This conclusion was supported by calculations of the amino acid composition of milk protein and of the biologial value of the milk. No differences were found among genotypes in respect of macro- and microelement content of the milk. Finally the authors conclude that more concentrate milk of the Hungarofriz B and Jersey sired cows is more suitable for cheese marking, while due to the higher whey protein percentage and smaller concentration the milk of Holstein Friesian sired cows is more suitable for consumption as raw milk.

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Accession: 005229778

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