A Research on The Milk Yield Traits of Brown Swiss, Simmental, Holstein Friesian Cattle and Their Crossbreeds Registered in The Herdbook System in Türkiye

Yıl 2023, Cilt: 33 Sayı: 2, 174 - 182, 30.06.2023

Onur Şahin , İsa Yılmaz , Ömer Akbulut

https://doi.org/10.29133/yyutbd.1228970

Cited By: 1

Öz

This study was conducted to examine the milk yield traits of Holstein Friesian (HF), Brown Swiss (BS), and Simmental (SM) breeds, as well as their crossbreeds raised in enterprises registered in the herdbook system in Türkiye. With this study, the performances of cattle breeds and their crossbreeds widely raised in Türkiye were compared in terms of milk yield characteristics based on agricultural regions of Türkiye. The data used in the study included the completed lactation records of 22 331 heads of cattle for the years 2000-2014. The GLM ANOVA method was used in the statistical analysis of the effects of breed, genotype, and region on traits related to milk yield. Across the herd, the mean and standard deviation values were determined as 7551±2771 kg for lactation actual milk yield (AMY), 4.2±1.8 for total lactation number (TLN), and 382.9±9.2 days for lactation period (LP). The effects of genotypes and regions were found to be significant or very significant (p<0.05 or p<0.001) for all three studied traits, region x genotype interaction was found to be very significant for AMY and TLN (p<0.001), and not significant for LP (p=0.184). As a result, it was revealed that the interaction effects of genotype, region, and genotype x region should be taken into account in determining the milk yield traits of cultured breed and crossbreed cows that are widely raised in Türkiye. Accordingly, it was concluded that the interaction findings should be evaluated in determining the breed preferences by the regions.

Anahtar Kelimeler

Milk yield, Holstein Friesian, Brown Swiss, Simmental, Crossbreed

Teşekkür

The use of this study data was allowed by the “Cattle Breeders’ Association of Turkey (CBAT)” on 21.08.2019 with the decision of the Board of Directors numbered 2019/10. We would like to thank the CBAT officials.

Türkiye’de Herdbook Sistemine Kayıtlı Esmer, Simental ve Siyah Alaca Sığır Irkları ile Melezlerine ait Süt Verimi Özellikleri Üzerine bir Araştırma

Öz

Bu çalışma Türkiye’de herdbook sistemine kayıtlı işletmelerde yetiştirilen Holstein Friesian (HF), Brown Swiss (BS) ve Simmental (SM) ırkları ile Holstein Friesian melezi (HFX), Brown Swiss melezi (BSX) ve Simmental melezi (SMX) sığırlara ait süt verim özelliklerini incelemek için yapılmıştır. Çalışmada kullanılan veriler 2000-2014 yıllarına ait, toplam 22 331 baş sığırın tamamlanmış laktasyon kaydını içermektedir. Süt verimi ile ilgili özelliklerin ırk, genotip ve bölge etkilerinin istatistik analizinde GLM ANOVA yöntemi kullanılmıştır. Bu çalışma ile Türkiye’de yaygın olarak yetiştirilen sığır ırkları ve bunların melezlerinin süt verimi özellikleri bakımından Türkiye tarımsal bölgelerinde ki performansları karşılaştırılmıştır. Sürü genelinde ortalama ve standart sapma değerleri; laktasyon gerçek süt verimi (GSV) için 7551±2771 kg, toplam laktasyon sayısı (TLSa) için 4.2±1.8 adet ve laktasyon süresi (LS) için 382.9±9.2 gün olarak belirlenmiştir. Genotiplerin ve bölgelerin etkisi incelen her üç özellik için önemli veya çok önemli (p<0.05 veya p<0.001), bölge x genotip etkileşimi GSV ve TLSa için çok önemli (p<0.001) LS için anlamsız (p=0.184) bulunmuştur. Sonuç olarak Türkiye’de yaygın olarak yetiştiriciliği yapılan kültür ırkı ve melezi ineklerin süt verim özelliklerinin belirlenmesinde genotip, bölge ve genotip x bölge etkileşim etkileri dikkate alınmalıdır. Bu duruma göre bölgelere göre ırk tercihinin belirlenmesinde etkileşim bulgularının değerlendirilmesi gerektiği sonucuna varılmıştır. Bu çalışmada elde edilen sonuçların, sığır yetiştiriciliği ile ilgili politikaların geliştirilmesine katkı sağlayacağı, bölgelere göre ırk tercihinde üreticilere yol gösterici olması beklenmektedir.

Anahtar Kelimeler

Milk yield, Holstein Friesian, Brown Swiss, Simmental, Crossbreed

Kaynakça

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