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  1. Article ; Online: A Longitudinal Study with a Laser Methane Detector (LMD) Highlighting Lactation Cycle-Related Differences in Methane Emissions from Dairy Cows

    Ana Margarida Pereira / Pedro Peixoto / Henrique J. D. Rosa / Carlos Vouzela / João S. Madruga / Alfredo E. S. Borba

    Animals, Vol 13, Iss 974, p

    2023  Volume 974

    Abstract: Reversing climate change requires broad, cohesive, and strategic plans for the mitigation of greenhouse gas emissions from animal farming. The implementation and evaluation of such plans demand accurate and accessible methods for monitoring on-field CH 4 ...

    Abstract Reversing climate change requires broad, cohesive, and strategic plans for the mitigation of greenhouse gas emissions from animal farming. The implementation and evaluation of such plans demand accurate and accessible methods for monitoring on-field CH 4 concentration in eructating breath. Therefore, this paper describes a longitudinal study over six months, aiming to test a protocol using a laser methane detector (LMD) to monitor CH 4 emissions in semi-extensive dairy farm systems. Over 10 time points, CH 4 measurements were performed in dry (late gestation) and lactating cows at an Azorean dairy farm. Methane traits including CH 4 concentration related to eructation (E_CH4) and respiration (R_CH 4 ), and eructation events, were automatically computed from CH 4 measured values using algorithms created for peak detection and analysis. Daily CH 4 emission was estimated from each profile’s mean CH 4 concentration (MEAN_CH 4 ). Data were analyzed using a linear mixed model, including breed, lactation stage, and parity as fixed effects, and cow (subject) and time point as random effects. The results showed that Holsteins had higher E_CH 4 than Jersey cows ( p < 0.001). Although a breed-related trend was found in daily CH 4 emission ( p = 0.060), it was not significant when normalized to daily milk yield ( p > 0.05). Methane emissions were lower in dry than in lactation cows ( p < 0.05) and increased with the advancement of the lactation, even when normalizing it to daily milk yield ( p < 0.05). Primiparous cows had lower daily CH 4 emissions related to R_ CH 4 compared to multiparous ( p < 0.001). This allowed the identification of periods of higher CH 4 emissions within the milk production cycle of dairy cows, and thus, the opportunity to tailor mitigation strategies accordingly.
    Keywords Azores ; dairy cows ; extensive farming systems ; laser methane detector (LMD) ; methane ; milk sustainability ; Veterinary medicine ; SF600-1100 ; Zoology ; QL1-991
    Subject code 630
    Language English
    Publishing date 2023-03-01T00:00:00Z
    Publisher MDPI AG
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  2. Article: Physicochemical traits and sensory quality of commercial butter produced in the Azores

    Silva, Célia C.G / Sofia P.M. Silva / José A.M. Prates / Rui J.B. Bessa / Henrique J.D. Rosa / Oldemiro A. Rego

    International dairy journal. 2019 Jan., v. 88

    2019  

    Abstract: In the volcanic islands of the Azores archipelago, pasture is available the entire year and affects the composition of bovine milk fat. The composition of cows' milk butter manufactured in this region was evaluated. All brands showed excellent ... ...

    Abstract In the volcanic islands of the Azores archipelago, pasture is available the entire year and affects the composition of bovine milk fat. The composition of cows' milk butter manufactured in this region was evaluated. All brands showed excellent microbiological and oxidative quality. The fatty acid profile range presented a low n-6/n-3 ratio (1.81–3.38), low atherogenic (2.86–3.11) and thrombogenicity (3.27–3.60) indices and reduced cholesterol content (136–143 mg 100 g⁻¹). In addition, Azorean butters have a high content of conjugated linoleic acid (0.44–0.64 mg 100 g⁻¹), β-carotene (0.12–0.17 mg 100 g⁻¹) and α-tocopherol (1.40–2.20 mg 100 g⁻¹). Sensory analysis revealed high scores for appearance, consistency and flavour of all brands. These results indicate that Azorean butters produced from cows’ milk based on grass-feeding have a potentially healthier fat content and a desirable flavour that, associated with its “natural image”, may be promoted for product differentiation.
    Keywords alpha-tocopherol ; beta-carotene ; butter ; cholesterol ; conjugated linoleic acid ; fatty acid composition ; flavor ; lipid content ; milk ; milk fat ; pastures ; sensory evaluation ; volcanic islands ; Azores
    Language English
    Dates of publication 2019-01
    Size p. 10-17.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 1076400-8
    ISSN 0958-6946
    ISSN 0958-6946
    DOI 10.1016/j.idairyj.2018.08.005
    Database NAL-Catalogue (AGRICOLA)

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  3. Article: Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

    Câmara, Sandra P A / Airidas Dapkevicius / Henrique J D Rosa / Célia C G Silva / F Xavier Malcata / Maria L N Enes Dapkevicius

    International journal of dairy technology. 2017 Nov., v. 70, no. 4

    2017  

    Abstract: Pico cheese is a traditional variety manufactured on the eponymous Azorean Island (Portugal). In total, 153 cheeses were analysed. The average total solids (TS) content by the end of maturation was 63.3 ± 0.3 g/100 g, Aw 0.943–0.966, salt‐in‐moisture 2 ... ...

    Abstract Pico cheese is a traditional variety manufactured on the eponymous Azorean Island (Portugal). In total, 153 cheeses were analysed. The average total solids (TS) content by the end of maturation was 63.3 ± 0.3 g/100 g, Aw 0.943–0.966, salt‐in‐moisture 2.12–4.17 g/100 g and pH 4.89–5.11 ± 0.02. Proteolysis was similar to that of other Iberian raw milk cheeses, but the free fatty acid content was generally higher. Lactococci were the predominant bacteria. Coagulase‐positive staphylococci constituted the most severe hygiene problem. Positive correlations were found between maturation time and TS, titratable acidity, Aw, proteolysis indices and Enterobacteriaceae and coagulase‐positive staphylococcus viable numbers.
    Keywords Enterobacteriaceae ; Lactococcus ; bacteria ; cheeses ; coagulase positive staphylococci ; fatty acid composition ; free fatty acids ; hygiene ; pH ; proteolysis ; raw milk ; titratable acidity ; total solids ; Portugal
    Language English
    Dates of publication 2017-11
    Size p. 542-555.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 1363788-5
    ISSN 1364-727X
    ISSN 1364-727X
    DOI 10.1111/1471-0307.12424
    Database NAL-Catalogue (AGRICOLA)

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