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dc.contributorHilali, Muhi El-Dineen_US
dc.contributorAad, Poulineen_US
dc.contributorHouchaimi, Khaleden_US
dc.contributorAbi Saab, Saaben_US
dc.creatorYoussef, Mountahaen_US
dc.date2019-01-01en_US
dc.date.accessioned2019-07-31T16:00:43Z
dc.date.available2019-07-31T16:00:43Z
dc.identifierhttps://mel.cgiar.org/reporting/download/hash/c358599ab200ea2732b950a9f700cc6een_US
dc.identifier.citationMountaha Youssef, Muhi El-Dine Hilali, Pouline Aad, Khaled Houchaimi, Saab Abi Saab. (1/1/2019). Milk Component Analysis in Awass/Ewes throughout Lactation, in "Les Doctoriales". Kaslik, Lebanon: Holy Spirit University of Kaslik (USEK).en_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/10134
dc.description.abstractThis study intends to describe progressive changes of lactation on milk components and to analyze the correlations among milk components and traits with ·body fat mobilization. Data were collected from eight lactating Awassi ewes housed indoors at the Lebanese Agricultural Research Institute - T erbol research station, under conventional feeding regimen. Milk composition and production parameters including ewe body condition score (BCS) and weight (BW), toil circumference (FTC) were recorded during lactation period from February till August 2017 on days (D) 0, 10, 20, 30, 40, 70, 100, 120, and 130 after lambing. Milk fat, protein, total solids (TS), lactose, solids non fat (SnF), acidity, density and freezing point (FP) were measured using infrared spectrometry (Milkoscon, FT 120, Foss Electric). Preliminary results showed positive correlation between BCS and BW, as well as between BCS and FTC (r = 0. 77 and 0. 80 respectively). Moreover, milk acidity, TS, SnF and milk protein followed the some pattern where they were highest by DO (l 5.77±0.66°SH, 20.43±0.84%, 11.92±0.34%, 6.61 ±0.20% respectively), decreased by Dl O and then recovered to lower levels than the first milk by Dl 30 showing significant differences (P<0.05). However, lactose followed on opposite pattern where it was lowest in the first milk DO (3.85±0.2%) and then increased at Dl O (4.83±0.22%), decreased significantly (P<0.05) and steadily till Dl 30. Fat stayed high until 020 (7.30±0.58%) and then dropped significantly by 030 (4.71 ±0.58%), recovering gradually until 0130 to lower levels than the first milk. On the other hand, milk density and FP showed steady variations. The findings indicate that lactation stages contribute to the variation in milk composition during lactation.en_US
dc.formatPDFen_US
dc.languageenen_US
dc.publisherHoly Spirit University of Kaslik (USEK)en_US
dc.rightsCC-BY-NC-4.0en_US
dc.subjectlactation stagesen_US
dc.subjectawossi ewesen_US
dc.titleMilk Component Analysis in Awass/Ewes throughout Lactationen_US
dc.typeBook Chapteren_US
cg.creator.idHilali, Muhi El-Dine: 0000-0002-8945-9613en_US
cg.creator.ID-typeORCIDen_US
cg.subject.agrovocmilk componentsen_US
cg.contributor.centerHoly Spirit University of Kaslik - USEKen_US
cg.contributor.centerNotre Dame University Louaize - NDUen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerLebanese Agricultural Research Institute - LARIen_US
cg.contributor.crpCGIAR Research Program on Livestock Agri-Food Systems - LAFSen_US
cg.contributor.funderArab Fund for Economic and Social Development - AFESDen_US
cg.contributor.projectFellowships Program and post graduate scholarships for implementing and managing agricultural research in the Arab countriesen_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.coverage.regionWestern Asiaen_US
cg.coverage.countryLBen_US
cg.contactm.hilali@cgiar.orgen_US
dc.identifier.statusOpen accessen_US
mel.project.openhttps://mel.cgiar.org/projects/fellowshipprogramafesden_US


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