JWSS - Journal of Water and Soil Science

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The purpose of this study was to evaluate nutritional status in Isfahan dairy herds and the relationship between milk urea nitrogen (MUN) and fertility in the first postpartum insemination. Blood and milk samples were collected from 170 and 290 Holstein cows from 9 dairy herds, respectively. Feed samples were also collected to quantify the relationship between MUN and protein and energy content of the ration. When simple linear regression was used, a close relationship was found to exist between blood and milk urea nitrogen. Regression equations indicated crude protein percentage and protein to energy ratio in the diet only explained 7 and 10 percent of milk urea nitrogen variations, respectively. The low correlation coefficient is probably due to incorrect nutritional management and variation in diet composition in different feeding days. Logistic regression was used to determine the relationship between MUN and fertility. A negative curvilinear relationship existed between MUN and rate of pregnancy at first insemination. Since cows with MUN concentrations of 16.5 to 19 mg/dl had a better chance for pregnancy than those having either below or above these values, it seems likely that pregnancy chances for those cows having this range of MUN concentration are 1.94 and 1.63 times more than cows with less than 14 mg/dl and between 14 - 16 mg/dl, respectively. The results of this study indicated that although MUN is a useful tool for nutritional management of dairy cows, it is not suitable for monitoring reproductive performance.

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In this research some properties of the casein micelles in the raw and pasteurized milk were studied by electron microscopy. SEM and TEM were used to evaluate the differences in acidified casein micelles of raw and pasteurized milk at the Iso Electric Point (pH=4.6). Milk samples were taken from research pilot plant of The College of Agriculture. Milk was pasteurized by the L.T.L.T. method in the same pilot plant. The samples of raw and pasteurized milk were divided into two parts. One part of raw and pasteurized milk was acidified to the Iso Electric Point of caseins (pH=4.6) by lactic acid (9%) and then sample preparation for electron microscopy was done. According to the previous findings, results indicated that in the native pH, specially in fresh raw milk casein micelles were in spherical and individual form with the smooth surface. Aggregated casein micelles were present of acidified samples of the raw and pasteurized milk. Aggregation was the result of neutralization of electric charges in the isoelectric pH of casein and partial removal of micellar calcium phosphate. Results of both electron microscope confirmed each other and effects of heating on increasing of the casein micelle size during pasteurization were seen.

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In this study changes in microstructure of casein micelles in raw and pasteurized milk were investigated by SEM and TEM. Milk was pasteurized by L.T.L.T. method (Temperature: 63 ^oC_ Time:30 minute).Samples of raw and pasteurized milk were taken from research pilot plant of The College of Agriculture. Each sample was divided into two parts. One part of each sample was directly prepared for SEM and TEM, whereas the second part were renneted at 2 ^oC and kept at this temperature for 24 h. and then prepared for evaluation by electron microscopes. Results indicated that in native state, particularly in raw milk casein micelles are in spherical shape with smooth surface and in the single form. The samples, which stored in the cold were under the effect of the rennet, encounter of filamentous status that might be due to the changes occurred in kappa-casein following the action of rennet along with partial removal of beta-casein and micellar calcium phosphate. Micrographs of casein micelles in pasteurized milk indicated that thermal condition during pasteurization had influenced on increasing of casein micelles size.

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Improvement of feed efficiency in dairy farming economically has a great importance. In this study, the genetic parameters of net energy efficiency and its relationships with milk yield, 3.2% fat corrected milk, body weight, gross income and income over feed costs were investigated, by the 2589 monthly records collected from the 723 lactating cows in the 3 herds. The different requirements of energy were estimated, by the National Research Council (NRC) models. A general linear model was employed for determining significant factors affecting each trait. The genetic parameters were estimated by a multivariate analysis with the derivative free approach of restricted maximum likelihood algorithm. The animal models contained the fixed effects of herd-year-season, parity number and stage of lactation, the regression coefficients of each trait on the dietary levels of rumen undegradable protein and metabolizable energy, and the random effects of animal additive genetic, permanent environment and residuals. The heritability of milk yield, 3.2 percent fat corrected milk, body weight, net energy efficiency, gross income and income over feed cost, were estimates 0.31, 0.32, 0.30, 0.34, 0.24 and 0.29 respectively. The results of this study indicated that the direct selection for net energy efficiency might genetically improve the feed efficiency. It also seems that the selection for fat corrected milk may be effective for the indirect improvement of feed efficiency and economic performance of dairy cows.

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Using a deterministic model for dairy herd according to milk pricing system in Iran, the economic weights of milk production, fat percentage, protein percentage and herd life with minimized cost were identified, while restricted total input and total costs were variable in animal unit. By data simulation and the data obtained from 3 different dairy herds in Iran, the sensitivity of economic values with the assumption of 20% change in forage and concentrate price, forage to concentrate ratio, feed-cost, non-feed cost, base price of milk, free-market price of milk, average milk production, fat percentage, protein percentage and herd life were estimated. In the base condition, the economic weights of milk production, fat and protein percentage and herd life in three herds were -0.55, -0.24, -0.54 -34, -20, -11 -34, -37, -33 -0.37, 0.67, -0.39, respectively. The effect of change in different factors of production system on economic weights of three farms was variable. The economic weights of milk production, fat percentage, protein percentage and herd life had the most sensitivity to change in the average milk productoin, base price of milk and herd life, respectively.

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In this study, the effect of transmembrane pressure (TMP) on flux decline and protein rejection due to concentration polarization and fouling (adsorption) resistances during ultrafiltration of reconstituted skimmilk was investigated. UF experiments were carried out using a pilot plant unit equipped with spiral wound module and polysulfonamide UF membrane. A three-stage experimental strategy based on a resistance-in-series model (boundary layer-adsorption) was used to seperately determine the hydraulic membrane resistance, concentration polarization and fouling resistances. The results showed that increasing TMP had no effect on initial flux reduction (Jrt), but flux decline in each TMP was greatly due to concentration polarization, and fouling has a small role in flux decline, whereas dynamic response of flux decline proved that increasing Jrt during operation is due to fouling. The influence of TMP on resistances showed that total hydraulic resistance and reversible fouling resistance are increased with increasing TMP, but intrinsic membrane resistance and irreversible fouling resistance did not change. Increasing the total hydraulic resistance with time resulted in increasing both reversible and irreversible fouling resistances. Increasing TMP or operation time had no significant effect on protein rejection, but only led to an increase about 1-4 percent.

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For milk fat modification, after decantation of its serum, it was fractionated at three temperature rates (30-35, 17-22 and 5-10 ºC) and times (6, 13.5, and 18 hours). After each stage, the solid phase or stearine fraction was separated from liquid phase or olein fraction by centrifugation at 1600 rpm for 15 minutes. The olein fraction was then used in the second step of fractionation. This process was repeated three times until the low, medium and high melting fractions (LMF, MMF and HMF, respectively) were isolated to 27 fractions. Iodine value (by Wejs’ method) and solid fat content (SFC by NMR) of these fractions were measured and compared. The results, showed significant differences between in IV and SFC for LMF with MMF and HMF (3-6 units or 10-20% for IV and 3-14% for SFC) it was also found that LMF, MMF and HMF could be used in ice cream, Danish pastry and ice cream coating formulations, respectively.

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This research was carried out to investigate the heterogeneity of milk yield variance components in different production levels of holstein cattles. The first lactation milk yield records of 95945 Holstein cattles, which had calved in 651 herds through years 1991 to 2000, were used in this research. Data was collected by the Animal Breeding Center of Iran and adjusted for two-time milking per day. Records were classified into three classes: low (less than 5275 kg), average (5275-6874 kg), and high (more than 6874 kg) based on the level of production. Variance components and genetic parameters were estimated using single and three-trait animal models for each class and three classes with Derivative Free Restricted Maximum Likelihood methods (DF-REML). Bartlett test showed significant differences for variance components between classes. Milk yield heritability was estimated as 0.205, 0.276, and 0.196 for low, average, and high class, respectively, in both single and three-trait analysis. The gentic correlation coefficient between classes ranged from 0.80 to 0.85, Phenotypic correlation coefficients between classes were low and ranged from 0.17 to 0.19. The highest rank correlation coefficient between estimated breeding value by single and three-trait model was obtained in average class. The average changes in the rank of common animals in the top 1% of cows were greather than the top 5% of bulls. Adjustment for heterogeneity of variance components suggested selecting more top cows from herds with high level of production.

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A dairy chocolate-flavored beverage was prepared using 55 % whey permeate and 45% whole milk. The beverage was sweetened by 3% date extract and 3% sugar. The blend was mixed with 0.7% cacao powder, 0.2 % caraginan, 0.15% vanilla , 3% skim milk powder, and 3% pasteurized cream(30%fat). Control sample was prepared by 100% whole milk without skim milk powder and cream. Both samples were heated up to 50 ⁰C , blended by a mixer for 2 minutes, then pasteurized at 85⁰C for 30 seconds and immediately cooled down to room temperature. Stability, pH, protein, total solids, fat and acceptability of the beverage and control samples were then evaluated. The new beverage had high acceptability.

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Homogenized milks at 0.5 and 2.5% fat content were each fortified with three levels of Vitamin A palmitate at 3000, 4000 and 5000 IU/L. Vitamin was added just before homogenization and then pasteurized milks were packed in polymeric pouches and glass bottles. All samples were refrigerated at 4-5 °C for 48 hours. Any reduction in vitamin A level was monitored using HPLC, while sensory evaluation was conducted in order to rank the samples. ANOVA and Friedman analyses indicated that fat content along with package type had a significant effect on the residue of vitamin A. The loss of vitamin A was significantly higher in 0.5% milk either packed in polymeric pouch or glass bottle. However, besides fat concentration, more vitamin A was lost in glass bottles rather than polymeric pouches. Sensory evaluation showed that milk fortification had no adverse effects on color and flavor of the product.

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The purpose of this study was to investigate dairy farmers' attitudes regarding the quality of milk and role of training in improving the quality of milk. The study was implemented in two parts. The first part was survey research and 6200 dairy farmers were the target population for this study in Golpayegan Township, Iran. Dairy farmers were selected using stratified randomization sampling method (n= 130). In the second part, 12 dairy farmers were selected. Plate count and lipid percentage of milk in 12 dairy farms were determined in a completely randomized block design with 2 treatments and 3 replications. The results of the study showed positive and statistically significant relationship between independent variables (sex, educational level, membership in dairy :::union:::s, knowledge and participation in educational programs) and dependent variable (attitude). Results of analysis of variances showed that plate count and lipid percentage in the two treatments were significantly different.

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Cantaloupe (Cucumis melo L.) is one of the most important melons in Iran especially in Khorasan province. The cantaloupe seed is a good functional and nutritional source for human, having large amounts of essential amino acids and unsaturated fatty acids. In spite of nutritional and functional aspects, it does not have considerable applications in food industry yet. Cantaloupe seed milk's pH is about 6.8, so cannot be stored for a long time. In this work, pH of cantaloupe seed milk decreases to 4.15 in 3 treatments (citric acid, orange concentrate, and orange sacs) and a constant amount of lemon juice. At first, nutritive value of seed milk was measured. According to results, this milk is a good source of protein (1.52%), phosphorus (41/3 ppm) and potassium (17 ppm). After that, storage stability of cantaloupe seed beverage at refrigerator temperature (4 °C) for 42 days was evaluated by analyzing changes in the chemical, microbial and sensory properties. The results showed that the orange concentrate-cantaloupe seed beverage reached the highest score of total acceptance (3.67 on a 5-point hedonic scale). In these conditions, we couldn’t find any molds and yeasts in the samples, thus the shelf life of the mentioned beverage could be 6 weeks at 4 °C.

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This study was carried out to compare the effects of ewe milk with commercial milk replacer and starter diet with different levels of concentrate on microbial protein synthesis, ruminal fermentation and blood metabolites in the suckling lambs. Thirty Dalagh breed male lambs were separated from their mothers on 3±1 days of age and divided into 6 groups (5 lambs per treatment), and reared in individual cages. Lambs were fed with 6 treatment diets for 90 days age. Treatment diets consisted of 2 fluid feed (ewe milk and milk replacer) and 3 starter diets, 1: 100% concentrate, 2: 67% concentrate and 33% alfalfa hay and 3: 33% concentrate and 67% alfalfa hay. Data were analyzed as a completely randomized design according to 3×2 factorial method. Average of rumen fluid pH, total volatile fatty acids (TVFA), ammonia nitrogen (NH3-N), blood urea nitrogen (BUN), beta hydroxyl butyrate (BHBA), urinary purine derivative excretion (PD), microbial purines (MPD) and microbial nitrogen supply (MN) in lambs fed with ewe milk and milk replacer did not show any significant differences (P>0.05). Average of pH, TVFA (P<0.01), BHBA and MPD, MN were significantly different and higher on lambs fed with starter diet of 100% concentrate than other starter diets (P<0.05). Feeding suckling lambs with all the 3 starter diets affected PD and allantoin to creatinine ratio (P<0.05). This experiment demonstrated that lambs could be reared with milk replacer, without any efeect on microbial protein synthesis, rumen and blood metabolites. Feeding starter diet containing high concentrate to suckling lambs increased microbial protein synthesis and improved rumen and blood metabolites.

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Eight multiparous Holstein dairy cows with 634±44 BW, 57±6 DIM, and 46.7±3.1 kg daily milk yield were assigned to a duplicated 4×4 Latin square design for 21-day periods (adaptation, 14d sample collection, 7d). The treatment diets were: 1) no pistachio by-product (control), 2) 5% of pistachio by-product, 3) 10% pistachio by-product and 4) 15% pistachio by-product. Corn silage in control diet was replaced with pistachio by-product. The blood metabolites (2h after feeding), DMI, daily milk yield and milk compositions were not affected by the treatment diets. The economically corrected milk (ECM) and fat corrected milk (FCM) were decreased linearly by increasing pistachio by-product in the diet (P<0.1). By increasing the by-product level in the diet, digestibility of DM, OM, NDF and ADF were decreased linearly (P<0.05). Daily rumination and chewing activity alone or per DMI, NDFI or ADFI were linearly decreased when the by-product level increased in the diet (P<0.1). The results showed that the pistachio by-product does not seem to be suitable for complete replacing of the roughages in the diet and it can be used as a part of forage in the diet up to 10% of DMI.