تأثير مرحلة الحلب على تركيب الحليب الكيميوفيزيائي على بعض الصفات الدمية و الكيموحيوية في الماعز المحلي

الملخص EN

This study was conducted at farms of Animal Resources- College of Agriculture- AL-Qasim Green University for the period from 15/11/2014 to 15/2/2015.

The aim of this study was to know the effect of milking stage on chemical and physical composition of milk on some haematological and biochemical characteristics in local goats during complete milking stage.

The study included five female goats ranged from 2-3 years of age.

Milk samples collected and tested to estimate chemical and physical characteristics.

5 ml of blood was collected and divided into two parts, 2 ml was used to measure blood parameters and 3 ml was used to isolate the serum in order to measure biochemical parameters.

The results of this study showed that fresh milk contains 3.00 – 3.51% fat, 8.67 – 8.84% SNF materials, 1.023 – 1.031 relative density, 3.22 – 3.27 % protein, 4.75 – 4.96 % lactose, 0.525 – 0.566 freezing point, PH for the milk ranged between 6.67 – 6.77, and the boiling point for the milk was 105.55 – 106.0.

For the blood characteristics, the results notesed that milking stage had significant (P<0.05) effect in the values of cholesterol, total protein, albumen, percentage of PCV values, the number of white blood cells, also highly significant (P<0.01) in the triglycerides, globulin, and hemoglobin value.

Blood and biochemical parameters in the blood of females goat effected significantly during the production months.