Ankara Etimesgut'daki Kimi Süt Sığırı İşletmelerindeki İneklerin Süt Komponentleri ve Bunlara Etkili Faktörlerin Belirlenmesi
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Date
2022
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Selçuk Üniversitesi Fen Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Abstract
Bu araştırma, Ankara ili Etimesgut ilçesinde bulunan özel sığırcılık işletmelerinde yetiştirilen süt sığırlarının süt komponentlerinin ve süt komponentlerini etkileyen faktörlerin araştırılması amacıyla yapılmıştır. Laktasyonun başlangıcında süt komponentlerindeki farklılıkları tespit etmek amacıyla dört farklı işletmeden üç ırktan süt numuneleri alınmıştır. Alınan örneklerde elektrik iletkenliği (Eİ), laktoz, logSHS, protein, somatik hücre sayısı (SHS), yağsız kuru madde (SNF), kuru madde ve yağ değerleri sırasıyla 5.993 ± 0.163, 4.521 ± 0.067, 5.798 ± 0.092, 3.449 ± 0.076, 2941.144 ± 679.920, 8.587 ± 0.123, 12.109 ± 0.120 ve 3.166 ± 0.141 olarak bulunmuştur. Sütün bileşimine etkisi incelenen faktörlerden Eİ değerine işletme (P<0.01) ve Californiya mastitis testi (CMT) test grubu (P<0.01), Laktoz değerine işletme (P<0.01), LogSHS değerine CMT test grubu (P<0.01), SHS değerine CMT test grubu (P<0.01) ve buzağılama mevsimi (P<0.01), kuru madde değerine işletme (P<0.01) ve yağ değerine ırk faktörünün (P<0.01) etkisi önemli bulunmuştur. Deneme sonunda bazı özellikler bakımından işletmelerde problemler olduğu görülmüş, bu problemlerin tespit edilerek gerekli düzeltmelerin yapılması gerektiği önerilmiştir. İşletmelerin belirli aralıklarla bu değerlendirmeleri yaparak kendi durumlarını görmeleri ve problemlere önlem almaları gerektiği sonucuna varılmıştır.
This research was carried out to investigate the milk components of dairy cattle raised in private cattle farms in Ankara province Etimesgut district and the factors affecting milk components. In order to determine the differences in milk components at the beginning of lactation, milk samples from three breeds were taken from four different farms. Electrical conductivity, lactose, logSHS, protein, somatic cell count (SCC), SNF, TS and fat values in the samples taken were 5.993 ± 0.163, 4.521 ± 0.067, 5.798 ± 0.092, 3.449 ± 0.076, 2941.144 ± 679.920, 8.587 ± 0.123, 12.109 ± 0.120, and 3.166 ± 0.141, respectively. Among the factors of which effects on milk composition were examined, the effect of the facility (P<0.01) and CMT test groupc(P<0.01) on EI value, the facility on Lactose value (P<0.01), CMT test group (P<0.01) on LogSHS value, CMT test group (P<0.01) and calving season (P<0.01) on SHS value, the facility (P<0.01) on dry matter value, and breed (P<0.01) on fat value were found significant. At the end of the study, it was seen that there were problems in the facilities in terms of some qualities, it was suggested that these problems should be identified and necessary corrections should be made. It has been concluded that these facilities should make these evaluations at regular intervals, see their own situation and take precautions against problems.
This research was carried out to investigate the milk components of dairy cattle raised in private cattle farms in Ankara province Etimesgut district and the factors affecting milk components. In order to determine the differences in milk components at the beginning of lactation, milk samples from three breeds were taken from four different farms. Electrical conductivity, lactose, logSHS, protein, somatic cell count (SCC), SNF, TS and fat values in the samples taken were 5.993 ± 0.163, 4.521 ± 0.067, 5.798 ± 0.092, 3.449 ± 0.076, 2941.144 ± 679.920, 8.587 ± 0.123, 12.109 ± 0.120, and 3.166 ± 0.141, respectively. Among the factors of which effects on milk composition were examined, the effect of the facility (P<0.01) and CMT test groupc(P<0.01) on EI value, the facility on Lactose value (P<0.01), CMT test group (P<0.01) on LogSHS value, CMT test group (P<0.01) and calving season (P<0.01) on SHS value, the facility (P<0.01) on dry matter value, and breed (P<0.01) on fat value were found significant. At the end of the study, it was seen that there were problems in the facilities in terms of some qualities, it was suggested that these problems should be identified and necessary corrections should be made. It has been concluded that these facilities should make these evaluations at regular intervals, see their own situation and take precautions against problems.
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Laktoz, SHS, süt komponentleri, ırk, Lactose, SCC, milk components, breed
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Dağ, B., (2022). Ankara Etimesgut'daki Kimi Süt Sığırı İşletmelerindeki İneklerin Süt Komponentleri ve Bunlara Etkili Faktörlerin Belirlenmesi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
