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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

Mitigating the dairy chain's contribution to climate change requires cheap, rapid methods of predicting enteric CH4 emissions (EME) of dairy cows in the field. Such methods may also be useful for genetically improving cows to reduce EME. Our objective was to evaluate different procedures for...

Author(s)
Bittante, G.; Cipolat-Gotet, C.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2018, 101, 8, pp 7219-7235
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

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
Abstract

This study investigated the potential application of mid-infrared spectroscopy (MIR 4,000-900 cm-1) for the determination of milk coagulation properties (MCP), titratable acidity (TA), and pH in Brown Swiss milk samples (n=1,064). Because MCP directly influence the efficiency of the cheese-making...

Author(s)
Marchi, M. de; Fagan, C. C.; O'Donnell, C. P.; Cecchinato, A.; Zotto, R. dal; Cassandro, M.; Penasa, M.; Bittante, G.
Publisher
American Dairy Science Association, Savoy, USA
Citation
Journal of Dairy Science, 2009, 92, 1, pp 423-432
Abstract

The objectives of this study were to characterize the variation in curd firmness model parameters obtained from coagulating bovine milk samples, and to investigate the effects of the dairy system, season, individual farm, and factors related to individual cows (days in milk and parity). Individual...

Author(s)
Bittante, G.; Cipolat-Gotet, C.; Malchiodi, F.; Sturaro, E.; Tagliapietra, F.; Schiavon, S.; Cecchinato, A.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2015, 98, 4, pp 2759-2774
Abstract

Milk coagulation properties (MCP) are conventionally measured using computerized renneting meters, mechanical or optical devices that record curd firmness over time (CFt). The traditional MCP are rennet coagulation time (RCT, min), curd firmness (a30, mm), and curd-firming time (k20, min). The milk ...

Author(s)
Bittante, G.; Penasa, M.; Cecchinato, A.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2012, 95, 12, pp 6843-6870
Abstract

Fourier-transform infrared (FTIR) spectra are used to predict the fat, protein, casein, and lactose contents of milk. These estimates are currently used to predict the individual estimated breeding values of animals. The objective of the present study was to estimate the genetic variation and...

Author(s)
Bittante, G.; Cecchinato, A.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2013, 96, 9, pp 5991-6006

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