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The Research Column

by Heinz Meissner

Click on any of the publications below to read more about the specific topic:

 

Title Date Discipline Extract Keywords
Effect of concentrate feeding method on the performance of dairy cows in early to mid lactation

Discipline: nutrition/feeding; Key words: concentrate feeding method,

Effect of maternal heat stress in late gestation on blood hormones and metabolites of newborn calves.

Discipline: calf raising; Key words: heat stress,

THE EFFECT OF DIETARY CRUDE PROTEIN LEVEL AND CLA SUPPLEMENTATION ON CHEESE COMPOSITION

Discipline: composition; Key words: conjugated linoleic acid, dietary protein, fatty acid, milk, cheese
Strategies to gain body condition score in pasture-based dairy cows during late lactation and the far-off non-lactating period and their interaction with close-up dry matter intake.

Discipline: nutrition/feeding; Key words: transition cow, health, welfare, Hypocalcaemia.
Lactation performance of Holstein cows treated with 2 formulations of recombinant bovine somatotropin in a large commercial dairy herd in Brazil.

Discipline: hormone; Key words: somatotropin, lactation performance, lactation persistency, Boostin, Lactotropin. 
The genetic and biological basis of feed efficiency in mid-lactation Holstein dairy cows.

Discipline: genetic evaluation; Key words: genome-wide association study, residual feed intake, feed efficiency. 
Evaluation and validation of an automatic jaw movement recorder (RumiWatch) for ingestive and rumination behaviours of dairy cows during grazing and supplementation.

Discipline: behaviour; Key words: automatic jaw movement recorder, grazing behaviour, validation.  
The cost-benefit of genomic testing of heifers and using sexed semen in pasture-based dairy herds.

Discipline: breeding; Key words: genomic testing, rate of genetic gain, sexed semen   
Colonization of the human gut by bovine bacteria present in Parmesan cheese.

Bacteria are ubiquitous microorganisms present in all known environments, including various areas of the animal body as well as in fermented dairy foods, where they are organized in complex consortia. The microbial ecology of fresh cheese has been extensively investigated, and has lead to the generally accepted understanding that bacteria residing in milk may contribute beneficially to the aroma of fermented dairy products. Here, lactic acid bacteria are particularly important due to their positive or negative impacts on fresh and ripened cheese.
Antimicrobial and antidiabetic potential of symbiotic fermented milk: A functional dairy product.

The utilization of functional foods has increased since the last decade. In many instances they form part of the daily diet where they have the potential to lessen the risk of disease along with their accepted nutritional efficacy. The beneficial effects are due to the presence of physiologically active components, which have the ability to lessen the threat of chronic diseases.

 Synbiotic fermented milk, probiotics, prebiotics, Lactobacillus acidophilus, antidiabetic potential, antimicrobial activity.