Hostname: page-component-848d4c4894-wzw2p Total loading time: 0 Render date: 2024-05-25T04:16:36.281Z Has data issue: false hasContentIssue false
  • English
  • Français

506. The importance of machine milking rate in dairy cow management and breeding

Published online by Cambridge University Press:  01 June 2009

F. H. Dodd  and
A. S. Foot
F. H. Dodd
Affiliation:
National Institute for Research in Dairying, University of Reading
A. S. Foot
Affiliation:
National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

An analysis has been carried out on the milk yield, milk composition and milking-rate records collected in one herd of dairy cows.

It has been shown from the results of eighty-six heifers that for each pound per minute increase in inherent milking rate (i.e. peak flow) the standard lactation yield increases by 419 lb., the maximum daily yield by 0·9 lb., the lactation length by 8 days and the persistency index by 10 days, whilst the lactation solids-not-fat percentage decreases by 0·03 and the fat percentage by 0·04. All except the last coefficient were significant, although it was also shown that the relationship with solids-not-fat percentage was due to an interaction. Similarly, by the calculation of partial regression coefficients it was demonstrated that the relationship between milking rate and standard lactation yield was due to the effect of milking rate on maximum daily yield, lactation length and persistency.

Type
Original Articles
Information
Journal of Dairy Research , Volume 20 , Issue 2 , June 1953 , pp. 138 - 145
Copyright
Copyright © Proprietors of Journal of Dairy Research 1953

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Foot, A. S. (1935). J. Dairy Res. 6, 313.CrossRefGoogle Scholar
(2)Beck, G. H., Fryer, H. C. & Atkeson, F. W. (1951). J. Dairy Sci. 34, 58.CrossRefGoogle Scholar
(3)Dodd, F. H. (1953). J. Dairy Res. (In the Press.)Google Scholar
(4)Whittlestone, W. G. (1946). N.Z. J. Sci. Tech. A, 28, 188.Google Scholar
(5)Dodd, F. H. & Foot, A. S. (1949). J. Dairy Res. 16, 14.CrossRefGoogle Scholar
(6)Dodd, F. H., Foot, A. S. & Henriques, E. (1949). J. Dairy Res. 16, 301.CrossRefGoogle Scholar
(7)Dodd, F. H., Foot, A. S., Henriques, E. & Neave, F. K. (1950). J. Dairy Res. 17, 107.CrossRefGoogle Scholar
(8)Baxter, E. S., Clarke, P. M., Dodd, F. H. & Foot, A. S. (1950). J. Dairy Res. 17, 117.CrossRefGoogle Scholar
(9)Bailey, G. L. (1952). J. Dairy Res. 19, 89.CrossRefGoogle Scholar
(10)Johansson, I. & Hansson, A. (1940). K. LandtbrAkad. Handl., Stockh., 79, 127.Google Scholar
(11)Lush, J. L.. (1950). J. Dairy Sci. 33, 121.CrossRefGoogle Scholar
(12)Dodd, F. H. & Neave, F. K. (1951). J. Dairy Res. 18, 240.CrossRefGoogle Scholar