[Objective] The paper was to precisely predict nutrient requirements and optimize ration formula, and explore the inherent feature of ration optimization of dairy cow. [Method] Based on cornell net carbohydrate and pr...[Objective] The paper was to precisely predict nutrient requirements and optimize ration formula, and explore the inherent feature of ration optimization of dairy cow. [Method] Based on cornell net carbohydrate and protein system （CNCPS） with integrating dynamic prediction models on main nutrient requirements of dairy cattle recommended by NRC （2001） and the CNCPS parameter database accumu- lated by Chinese feed database, the ration nutrient requirement dynamic calculation and total mixed ration （TMR） formula optimizing system for Holstein dairy cow was developed using FOXPRO database system and parametric linear programming algo- rithm. [Result] By optimizing a specific cow ration and analyzing its completed nutri- ents, the results showed that this system could entirely consider a lots of nutrient balances, such as concentrate fraction and forage fraction balance, rumen degrad- able protein and rumen undergradable protein balance, crude protein and lactation net energy balance, fibrous substances （ADF, NDF） and non-fiber carbohydrates （NFC） balance, calcium and phosphate balance, electrolytes balance and trace ele- ment balance etc., and could also calculate intestinal amino acid flow in terms of different models. [Conclusion] By using dynamic mathematical equations and comput- erized program, it can be realized for the ration formula design of lactating cow with all-round interoperable but mutual-constraining each other among ration nutrients.展开更多
＂Rasi＂ （cassava-by product） instant cream soup is a processed food product that is made of a mixture of＂Rasi＂ flour, full cream milk powder, beef broth, and spices that are ready to be consumed after being brewe...＂Rasi＂ （cassava-by product） instant cream soup is a processed food product that is made of a mixture of＂Rasi＂ flour, full cream milk powder, beef broth, and spices that are ready to be consumed after being brewed with boiling water to become a thick solution. Complex bonding of fat in full cream milk powder and amylose in rasi flour causes the formation of a hydrophobic layer around granules, inhibiting water absorption during rehydration. The aim of experiment was to define the appropriate concentration of full cream milk powder, to be used in making ＂Rasi＂ instant cream soup with the best characteristic and the most preferable by panelist. The method used was experimental method with randomize block design with six treatments and four repetitions. The treatments on full cream milk concentration were A （12.5%）, B （15%）, C （17.5%）, D （20%）, E （22.5%） and F （25%）, respectively. ＂Rasi＂ instant cream soup with E treatment （22.5%） gives the best physical and chemical characteristics and organoleptics accepted by panelists, having an average value of rehydration 405, 16%, 575 cP viscocity, 4.74% water, 16.49% fat, 12.01% protein, average value of rendemen about 28.32% and panelist preference value of Rasi cream soup instan＇s colour, taste, flavor, and thickness after rehydration were accepted.展开更多
A study was conducted to evaluate thermal properties and degradation kinetic parameters of FD cow milk and camel milk powder. FT-IR was used to confirm the fat removal from the whole milk powder. Differential Scanning...A study was conducted to evaluate thermal properties and degradation kinetic parameters of FD cow milk and camel milk powder. FT-IR was used to confirm the fat removal from the whole milk powder. Differential Scanning Calorimetry （DSC） was used to study the thermal transitions. DSC thermograms of WMP showed a two-step endotherm, the former at lower temperatures （cow milk 16-35 ℃, camel milk 25-60 ℃） and the later at higher temperatures （cow milk 75-125 ℃, camel milk 90-160 ℃）. The main difference observed between cow and camel milk was peak maximum temperature for fat melting, AH and other decomposition temperatures. The enthalpy of fat melting was 2.314 J/g and 3.397 J/g for cow and camel milk respectively. Thermogravimetric Analysis （TGA）/derivative thermogravimetric analysis （DTG） also showed two steps degradation. The first step involves lactose degradation and second step corresponds to combined degradation of protein and fat. Hence logβ vs 1000/T was plotted separately for individual components to determine cumulative value of activation energy using Flynn-Wall-Osawa method.展开更多
HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging betw...HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.展开更多
As there are increasing numbers of small farms in Germany, it is necessary for them, to keep the workload as small as possible by enhancing the use of automatism. Important as those energetic-technical capabilities an...As there are increasing numbers of small farms in Germany, it is necessary for them, to keep the workload as small as possible by enhancing the use of automatism. Important as those energetic-technical capabilities and features in a modem dairy farm are, the final decision when using automatic machinery depends on the animal itself and its behavior. As a result, all animal-physiological criteria, animal protection and animal welfare have to be taken into consideration. Therefore tests have been done to investigate dairy cattle behavior on suddenly occurring energy failures, fluctuations or postponements due to a load management. The experiments have been taken in four different stables. In each stable, 12 ＂focus cows＂ have been selected. Their daily stress response was measured by a heart rate monitor and faecal cortisol metabolites. Video observation showed modifications in behavior, escape or avoidance reactions; pedometers recorded the movement activity. These scientific experiments will demonstrate cattle behavior in situations driven by a power load management, but no statistically significant effects on the usual daily routine are being expected.展开更多
The electrical safety requirements of soybean milk machines with Chinese food cooking characteristics and thefunctions of liquid heating and material crushing cannot be simply constituted by combining liquid heater st...The electrical safety requirements of soybean milk machines with Chinese food cooking characteristics and thefunctions of liquid heating and material crushing cannot be simply constituted by combining liquid heater standard （IEC 60335-2-15） and kitchen appliances standard （IEC 60335-2-14）. The alternating operation of rotation and heating and the antiburnt function may be the special features of safety and performance of soybean milk machines, so it is necessary to take into account those special features in the current standards by some means.展开更多
The objective of this study was to investigate the effect of Palm Oil By-pass Fat （POBF） on milk composition of early lactation Holstein during dry season, 24 postpartum Holstein （1 d-14 d） were selected and align...The objective of this study was to investigate the effect of Palm Oil By-pass Fat （POBF） on milk composition of early lactation Holstein during dry season, 24 postpartum Holstein （1 d-14 d） were selected and align to two groups according to CRD experimental design; each group included 12 Holstein cows. The control received by-pass fat 0 g/h.d, the experimental group received by-pass fat 300 g/h.d. The results shown, DMI and yield of milk did not be affected with supplementation of by-pass fat, however, milk protein increased by 6.71%, milk fat increased by 8.16%, lactose increased by 0.22%, SNF increased by 1.98%, TS increased 4.08%; digestibility of diet protein decreased by 6.62%, digestibility of EE decreased by 7.96%, digestibility of NDF and ADL decreased by 1.36%, 8.97% respectively, digestibility of DM and OM decreased by 4.42, 3.07 percentage units; amount of C4-C17 milk fatty acids showed a decreased tendency, that of CIs-C22 showed an increased tendency, the milk CLA increased significantly （P 〈 0.01）. To sum up, supplementation of by-pass fat for early lactation Holstein is an important measure to balance energy and sustain milk yield and quality.展开更多
基金Supported by National "973" Program(2011CB100805)Optional Subjects of State Key Laboratory of Animal Nutrition(2008DA12518G0809)~~
文摘[Objective] The paper was to precisely predict nutrient requirements and optimize ration formula, and explore the inherent feature of ration optimization of dairy cow. [Method] Based on cornell net carbohydrate and protein system （CNCPS） with integrating dynamic prediction models on main nutrient requirements of dairy cattle recommended by NRC （2001） and the CNCPS parameter database accumu- lated by Chinese feed database, the ration nutrient requirement dynamic calculation and total mixed ration （TMR） formula optimizing system for Holstein dairy cow was developed using FOXPRO database system and parametric linear programming algo- rithm. [Result] By optimizing a specific cow ration and analyzing its completed nutri- ents, the results showed that this system could entirely consider a lots of nutrient balances, such as concentrate fraction and forage fraction balance, rumen degrad- able protein and rumen undergradable protein balance, crude protein and lactation net energy balance, fibrous substances （ADF, NDF） and non-fiber carbohydrates （NFC） balance, calcium and phosphate balance, electrolytes balance and trace ele- ment balance etc., and could also calculate intestinal amino acid flow in terms of different models. [Conclusion] By using dynamic mathematical equations and comput- erized program, it can be realized for the ration formula design of lactating cow with all-round interoperable but mutual-constraining each other among ration nutrients.
文摘＂Rasi＂ （cassava-by product） instant cream soup is a processed food product that is made of a mixture of＂Rasi＂ flour, full cream milk powder, beef broth, and spices that are ready to be consumed after being brewed with boiling water to become a thick solution. Complex bonding of fat in full cream milk powder and amylose in rasi flour causes the formation of a hydrophobic layer around granules, inhibiting water absorption during rehydration. The aim of experiment was to define the appropriate concentration of full cream milk powder, to be used in making ＂Rasi＂ instant cream soup with the best characteristic and the most preferable by panelist. The method used was experimental method with randomize block design with six treatments and four repetitions. The treatments on full cream milk concentration were A （12.5%）, B （15%）, C （17.5%）, D （20%）, E （22.5%） and F （25%）, respectively. ＂Rasi＂ instant cream soup with E treatment （22.5%） gives the best physical and chemical characteristics and organoleptics accepted by panelists, having an average value of rehydration 405, 16%, 575 cP viscocity, 4.74% water, 16.49% fat, 12.01% protein, average value of rendemen about 28.32% and panelist preference value of Rasi cream soup instan＇s colour, taste, flavor, and thickness after rehydration were accepted.
文摘A study was conducted to evaluate thermal properties and degradation kinetic parameters of FD cow milk and camel milk powder. FT-IR was used to confirm the fat removal from the whole milk powder. Differential Scanning Calorimetry （DSC） was used to study the thermal transitions. DSC thermograms of WMP showed a two-step endotherm, the former at lower temperatures （cow milk 16-35 ℃, camel milk 25-60 ℃） and the later at higher temperatures （cow milk 75-125 ℃, camel milk 90-160 ℃）. The main difference observed between cow and camel milk was peak maximum temperature for fat melting, AH and other decomposition temperatures. The enthalpy of fat melting was 2.314 J/g and 3.397 J/g for cow and camel milk respectively. Thermogravimetric Analysis （TGA）/derivative thermogravimetric analysis （DTG） also showed two steps degradation. The first step involves lactose degradation and second step corresponds to combined degradation of protein and fat. Hence logβ vs 1000/T was plotted separately for individual components to determine cumulative value of activation energy using Flynn-Wall-Osawa method.
文摘HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.
文摘As there are increasing numbers of small farms in Germany, it is necessary for them, to keep the workload as small as possible by enhancing the use of automatism. Important as those energetic-technical capabilities and features in a modem dairy farm are, the final decision when using automatic machinery depends on the animal itself and its behavior. As a result, all animal-physiological criteria, animal protection and animal welfare have to be taken into consideration. Therefore tests have been done to investigate dairy cattle behavior on suddenly occurring energy failures, fluctuations or postponements due to a load management. The experiments have been taken in four different stables. In each stable, 12 ＂focus cows＂ have been selected. Their daily stress response was measured by a heart rate monitor and faecal cortisol metabolites. Video observation showed modifications in behavior, escape or avoidance reactions; pedometers recorded the movement activity. These scientific experiments will demonstrate cattle behavior in situations driven by a power load management, but no statistically significant effects on the usual daily routine are being expected.
文摘The electrical safety requirements of soybean milk machines with Chinese food cooking characteristics and thefunctions of liquid heating and material crushing cannot be simply constituted by combining liquid heater standard （IEC 60335-2-15） and kitchen appliances standard （IEC 60335-2-14）. The alternating operation of rotation and heating and the antiburnt function may be the special features of safety and performance of soybean milk machines, so it is necessary to take into account those special features in the current standards by some means.
文摘The objective of this study was to investigate the effect of Palm Oil By-pass Fat （POBF） on milk composition of early lactation Holstein during dry season, 24 postpartum Holstein （1 d-14 d） were selected and align to two groups according to CRD experimental design; each group included 12 Holstein cows. The control received by-pass fat 0 g/h.d, the experimental group received by-pass fat 300 g/h.d. The results shown, DMI and yield of milk did not be affected with supplementation of by-pass fat, however, milk protein increased by 6.71%, milk fat increased by 8.16%, lactose increased by 0.22%, SNF increased by 1.98%, TS increased 4.08%; digestibility of diet protein decreased by 6.62%, digestibility of EE decreased by 7.96%, digestibility of NDF and ADL decreased by 1.36%, 8.97% respectively, digestibility of DM and OM decreased by 4.42, 3.07 percentage units; amount of C4-C17 milk fatty acids showed a decreased tendency, that of CIs-C22 showed an increased tendency, the milk CLA increased significantly （P 〈 0.01）. To sum up, supplementation of by-pass fat for early lactation Holstein is an important measure to balance energy and sustain milk yield and quality.
