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Abstract

The aim of this study was to investigate the relationship between age (Age; 24.2±8.7 days) and BW (61.0±8.2 kg) of Brown Swiss male calves (n=6826) sold at auction between 2003 and 2007. Animals were progeny of 330 sires mated to 6826 heifers. Preliminary least-squares analysis showed that herd of...

Author(s)
Bittante, G.; Cecchinato, A.; Zotto, R. dal; Marchi, M. de; Penasa, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Livestock Science, 2011, 140, 1/3, pp 1-7
Abstract

The aim of this study was to assess the performance of Bayesian models commonly used for genomic selection to predict "difficult-to-predict" dairy traits, such as milk fatty acid (FA) expressed as percentage of total fatty acids, and technological properties, such as fresh cheese yield and protein...

Author(s)
Ferragina, A.; Campos, G. de los; Vazquez, A. I.; Cecchinato, A.; Bittante, G.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2015, 98, 11, pp 8133-8151
Abstract

We examined the latent structure of 26 cheese related phenotypes in dairy cattle. Traits related to milk yield and quality (8 traits), milk protein fractions (8 traits), coagulation and curd firmness indicators (CF, 5 traits) and cheese-making phenotypes (cheese yields (%CY) and nutrient recoveries ...

Author(s)
Dadousis, C.; Cipolat-Gotet, C.; Schiavon, S.; Bittante, G.; Cecchinato, A.
Publisher
Cambridge University Press, Cambridge, UK
Citation
Journal of Dairy Research, 2018, 85, 1, pp 87-97
Abstract

Ruminants (and milk production) contribute to global climate change through enteric methane emissions (EME), and any attempt to reduce them is complicated by the fact that they are difficult and expensive to measure directly. In the case of dairy cows, a promising indirect method of estimating EME...

Author(s)
Bittante, G.; Cecchinato, A.; Schiavon, S.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2018, 101, 2, pp 1752-1766
Abstract

Three sample preparation procedures for producing a solution of fatty acid methyl esters (FAME) from the liver, subcutaneous fat and muscle of 9 bulls were compared. Fat was extracted from fresh samples using solvents under ambient (Folch) or high temperature and pressure (ASE) conditions. As an...

Author(s)
Schiavon, S.; Pellattiero, E.; Cecchinato, A.; Tagliapietra, F.; Dannenberger, D.; Nuernberg, K.; Nuernberg, G.; Bittante, G.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Food Composition and Analysis, 2016, 50, pp 10-18
Abstract

The aim of the present study was to compare milk coagulation properties measured through a traditional mechanical device, the Formagraph (FRM; Foss Electric A/S, Hillerød, Denmark), and a near-infrared optical device, the Optigraph (OPT; Ysebaert SA, Frépillon, France). Individual milk samples of...

Author(s)
Cipolat-Gotet, C.; Cecchinato, A.; Marchi, M. de; Penasa, M.; Bittante, G.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2012, 95, 11, pp 6806-6819
Abstract

Cheese yield is the most important technological parameter in the dairy industry in many countries. The aim of this study was to infer (co)variance components for cheese yields (CY) and nutrient recoveries in curd (REC) predicted using Fourier-transform infrared (FTIR) spectroscopy of samples...

Author(s)
Cecchinato, A.; Albera, A.; Cipolat-Gotet, C.; Ferragina, A.; Bittante, G.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2015, 98, 7, pp 4914-4927
Abstract

We investigated the potential of using multivariate factor analysis to extract metabolic information from data on the quantity and quality of milk produced under different management systems. We collected data from individual milk samples taken from 1,158 Brown Swiss cows farmed in 85 traditional...

Author(s)
Mele, M.; Macciotta, N. P. P.; Cecchinato, A.; Conte, G.; Schiavon, S.; Bittante, G.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2016, 99, 12, pp 9820-9833
Abstract

The aim of this study was to elucidate the relationships between various cheesemaking-related traits, namely the well-known traditional milk coagulation properties (MCP), the new curd firming and syneresis traits, the cheese yield, and the curd nutrient recoveries or whey losses (all measured at...

Author(s)
Cecchinato, A.; Bittante, G.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2016, 99, 3, pp 1975-1989
Abstract

The aims of this study were to investigate variation of milk coagulation property (MCP) measures and their predictions obtained by mid-infrared spectroscopy (MIR), to investigate the genetic relationship between measures of MCP and MIR predictions, and to estimate the expected response from a...

Author(s)
Cecchinato, A.; Marchi, M. de; Gallo, L.; Bittante, G.; Carnier, P.
Publisher
American Dairy Science Association, Savoy, USA
Citation
Journal of Dairy Science, 2009, 92, 10, pp 5304-5313

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