RELATIONSHIP BETWEEN THE TECHNOLOGICAL CHARACTERISTICS OF DIFFERENT BREEDS OF COWS AND THE QUALITY OF RAW MILK

Abstract

In the conditions of industrial technology for obtaining high-quality dairy products and the market economy of dairy cattle breeding, increased requirements are imposed on animals in terms of dairy productivity. The most common on the territory of Russia can be attributed to the black-and-white breed of cows, the number of which is 57% of the livestock of dairy cattle. At the same time, the lowest quality indicators, among dairy breeds, are noted in the milk of black-and-white cows. An effective method of improving the productive qualities of this breed of animals can be considered crossing with other breeds with higher productivity indicators. As a result of absorbing and reproducible crossing of a black-and-white breed of cows with Holstein, it is possible to improve the technological characteristics of milk. At the same time, it was found that it is advisable to crossbreed to blood 1/2 and 5/8 for the Holstein breed with the transition to self-management. The yield of milk fat in both groups was 162.5 and 167.4 kg, respectively, which is 29.5 and 34.4 kg more in comparison with purebred analogues. In crossbred cows, compared with the black-and-white, the duration of lactation has significantly increased. So, in black-and-white cows, the duration of the first lactation was 305 days, and in crossbreeds from 1/4 to 7/8 of Holstein blood - from 312 to 417 days, the 2nd lactation, respectively, 302 and 306 – 369, the 3rd - 302 and 315 - 372, the 4th - 310 and 315 - 366, the 5th - 300 and 303 - 405, the 6th and older - 292 and 284 - 361 days.