Determining Some Structural Characteristics and Mechanization Potential of Dairy Cattle Farms in Karacabey District of Bursa Province
Yükleniyor...
Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, is aimed to determine some structural characteristics and mechanization potential of dairy cattle farms in Karacabey District of Bursa province and data were obtained with 59 questionnaires, which were made by one-onone interviews with cattle farms, selected by random sampling method. The enterprises owners, visited in Karacabey District, educational levels as follows; 74.5% primary school, 15.6% secondary schools, 3.3% high school, 3.3% universities and 3.3% postgraduate level. While 86.4% of the owners are involved in agricultural activities in addition to dairy cattle, 13.6% are only involved in dairy cattle. Of 51 enterprises, engaged in agricultural production, 74.5% grow silage corn, 56.8% barley, 11.8% vetch and 19.6% alfalfa. Holstein Hybrid is grown intentionally in the region with 86.4%, while Simmental is preferred with 11.9% and Montofon with 1.7%. It was determined that 52.5% of the enterprises consisted of closed and 47.5% of semi-open barns, 98% of which were concrete and 1.7% were soil. 42.4% of barns have a ventilation pipe, while 57.6% do not. 84.7% of the enterprises have separate sections for calves and 52.5% have separate sections for cows, will give birth. Average daily milk yield quantity is detected as 18.6 kg in the region. 62.7% of the enterprises use mobile machines, while 37.3% of the them use milking system to milking process.
Açıklama
Anahtar Kelimeler
Livestock, Barn, Milk Yield, Dairy Cattle Farms
Kaynak
Selcuk Journal of Agriculture and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
34
Sayı
1
Künye
Yeşil, S., (2020). Determining Some Structural Characteristics and Mechanization Potential of
Dairy Cattle Farms in Karacabey District of Bursa Province. Selcuk Journal of Agriculture and Food Sciences, 34(1), 57-64.
DOI: :10.15316/SJAFS.2020.195
