Teores de proteína, gordura e sólidos totais no leite de vacas da raça Jersey criadas no Estado de São Paulo durante o primeiro mês de lactação

• Autor(a) principal: Raimondo, Raquel Fraga Silva
• Data de Publicação: 2009
• Outros Autores: Saut, João Paulo Elsen, Souza, Regiane Machado, Nunes, Mariana Tikuma, Birgel Junior, Eduardo Harry
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Brazilian Journal of Veterinary Research and Animal Science
• Texto Completo: https://www.revistas.usp.br/bjvras/article/view/26784
• topic: Leite; Proteína; Gordura; Sólidos totais; Bovinos; Raça Jersey; Fase colostral; Milk; Proteins; Fat; Total solids; Cattle Jersey breed; Colostral phase

With the aim to establish reference values of the protein, fat and total solids of milk from Jersey cows, raised in the State of São Paulo, during the first month of lactation, as well as to evaluate the influence of the colostral phase, 418 milk samples, obtained from healthy mammary glands without bacterial growth, were analized. Milk samples were aseptically collected before milking and protein, fat and total solids determined by infrared radiation. The milk protein level decrease from first to second day of lactation, while milk total solids level decreased during the first 24 hours after parturition. Milk fat level oscillated in the first 3 days of lactation and then decreased to the minimum values between 15-30 days of lactation. We suggest, for the first 24 hours of lactation (colostral phase) the use of the following reference values: protein- between 7,35 and 11,45 g/dl; fat- between 0,98 and 2,00 g/dl ; total solids - between 12,39 and 19,45 g/dl