The relations between post partum body condition and milk yield traits in Holstein Friesian cows

Year 2023, , 724 - 736, 18.12.2023

Şahin Tüfenk , İbrahim Tapkı

https://doi.org/10.37908/mkutbd.1349088

Abstract

In this study, the relationships between post-calving body condition and milk yield characteristics were investigated in 55 Holstein Friesian cows. Cows were divided into two groups according to their body condition scores as the first (VKP<3) and the second group (VKP≥3). A 5-point scale system was used in body condition scoring. In the first and second cow groups, body condition score at the 1st month after calving (BS1: 2.82, 3.36), the body condition score at the 5th month after calving (BS5: 3.21, 3.57), the decrease in body condition score between the 1st month after calving (DECREASE: 1.23, 0.80), the increase in body condition score between the 1st and 5th months of lactation (INCREASE 1: 0.39, 0.21) and the increase in body condition score between the 1st and 7th months of lactation (INCREASE2: 0.93, 0.64), and milk yield characteristics differences were found to be statistically significant (p<0.05). Daily milk yield, lactation milk yield, 305 days milk yield, lactation period and dry period for the first and second group cows respectively; 22.35, 25.98 kg; 5572.96, 6435.18 kg; 5572.96, 6338.57 kg; 278.15, 306.68 days; 71.22 and 60.25 days were determined. While negatively correlations between milk yield traits and body condition score of dry period (DP), BS1, BS5 and BS7, positively correlations between milk yield traits and DECREASE and INCREASE2 were found significantly (p<0.05). These results show that cows having medium level body condition score in calving have better milk yield and lower incidence of metabolic diseases.

Keywords

Milk yield traits, body condition, post calving, Holstein Friesian

Project Number

Proje No: 353

Siyah Alaca ineklerde buzağılama sonrası vücut kondisyonu ile süt verim özellikleri arasındaki ilişkiler

Abstract

Bu çalışmada, 55 baş Siyah Alaca ırkı inekte buzağılama sonrası vücut kondisyonu ile süt verim özellikleri arasındaki ilişkiler incelenmiştir. İnekler, vücut kondisyon puanlarına göre birinci (VKP<3) ve ikinci grup (VKP≥3) olmak üzere iki gruba ayrılmıştır. Vücut kondisyon puanlamasında 5’lik puan sistemi kullanılmıştır. Birinci ve ikinci inek gruplarında, buzağılama sonrası ilk 1. aydaki vücut kondisyon puanı (BS1: 2.82, 3.36), buzağılama sonrası 5. aydaki vücut kondisyon puanı (BS5: 3.21, 3.57), kuru dönem ile buzağılama sonrası ilk 1. ay arasındaki vücut kondisyon puanındaki düşüş (DÜŞÜŞ: 1.23, 0.80), laktasyonun 1. ve 5. ay arasındaki vücut kondisyon puanındaki artış (ARTIŞ1: 0.39, 0.21), laktasyonun 1. ve 7. ay arasındaki vücut kondisyon puanındaki artış (ARTIŞ2: 0.93, 0.64) ile süt verim özellikleri bakımından gruplar arasındaki farklılıklar istatistiki olarak önemli (p<0.05) bulunmuştur. Günlük süt verimi, laktasyon süt verimi, 305 günlük süt verimi, laktasyon süresi ve kuruda kalma süresi birinci ve ikinci grup inekler için sırasıyla; 22.35, 25.98 kg; 5572.96, 6435.18 kg; 5572.96, 6338.57 kg; 278.15, 306.68 gün; 71.22 ve 60.25 gün olarak tespit edilmiştir. Süt verim özellikleri ile kuru dönem vücut kondisyon puanı (KD), BS1, BS5 ve BS7 arasında negatif yönde, DÜŞÜŞ ve ARTIŞ2 arasında ise pozitif yönde önemli (p<0.05) korelasyonlar belirlenmiştir. Araştırma sonuçları, buzağılama sırasında orta düzeyde vücut kondisyonuna sahip olan ineklerde süt verim düzeylerinin daha iyi durumda olduğunu ve metabolik hastalıkların daha az sıklıkla görüldüğünü ortaya koymuştur.

Keywords

Süt verim özellikleri, vücut kondisyonu, buzağılama sonrası, Siyah Alaca

Ethical Statement

Bu makalede insan veya hayvan deneklerle herhangi bir çalışma bulunmaması nedeniyle etik onaya gerek duyulmamaktadır.

Supporting Institution

Hatay Mustafa Kemal Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

Proje No: 353

Thanks

Bu araştırma, Hatay Mustafa Kemal Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından desteklenmiştir (Proje No: 353).

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