Effect of Meteorological Condition and Temperature Humidity Index (THI) on Milk Quality of Holstein Cow
Effect of Meteorological Condition and Temperature Humidity Index (THI) on Milk Quality of Holstein Cow
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DOI：
10.14397/jals.2013.47.6.155
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发表时间：
2013-01-01
期刊：
影响因子：
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通讯作者：
Gon, Jeon Sang
中科院分区：
文献类型：
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作者：
Lee, Joon-Hee;Lee, Won-Jae;Gon, Jeon Sang
全球变暖导致的环境温度升高可能会降低牛奶产量，并对奶牛的牛奶质量产生负面影响。预计气温上升将影响乳制品行业，因为生产成本将随着牛奶产量的减少而增加。在韩国，奶农根据原料奶成分的组成（乳脂浓度、体细胞计数和细菌细胞计数）获得报酬。在这项研究中，以评估在韩国南部（庆北省）的环境温度和相对湿度所造成的牛奶质量的变化，温度-湿度指数（THI）的基础上，Schoen的模型建议的方程计算。对温度、相对湿度和THI对牛奶品质的影响进行了相关和回归分析。温度升高和THI显着降低牛奶脂肪浓度从4.0-4.1%在冬季到3.6-3.7%在夏季。一级体细胞数（1st SCC）在4 ~ 9月的发生率较常年平均值低。在整个庆北地区，THI与乳脂浓度（r=-0.8914）和第一SCC（r=-0.6067）呈负相关。温度和THI对乳脂浓度和第一次SCC有显著影响。而1A细菌细胞数的出现率（1ABC）与温度、相对湿度和THI无相关性。为了预测乳脂浓度和第一次SCC，开发了回归模型来拟合数据。总的来说，这些结果表明，THI是一个有用的和简单的方法来评估热应激的风险，是一个候选参数来预测牛奶质量。
Increasing in ambient temperature by global warming is likely to reduce milk yields and negatively affect milk quality in dairy cows. The projected increase in temperature would impact on dairy industry since production costs would increase with reductions in milk production. In Korea, dairy farmers are paid according to the composition of the raw milk components (milk fat concentrations, somatic cell counts and bacteria cell counts). In this study, to assess changes of milk quality caused by ambient temperature and relative humidity in the southern part of Korea (Gyeongbuk province), the temperature-humidity index (THI) was calculated on the base of the equation suggested by Schoen's model. Correlation and regression analysis were performed to determine the effects of the temperature, relative humidity and THI on milk quality. Increased temperature and THI significantly reduced milk fat concentrations from 4.0-4.1% during the winter to 3.6-3.7% during the summer. Occurrence ratio of the 1st grade somatic cell counts (1st SCC) was lower during April to September compared to that of annual average. The THI was negatively correlated to milk fat concentrations (r=-0.8914) and 1st SCC (r=-0.6067) in the overall Gyeongbuk region. There were significant effects of the temperature and THI on milk fat concentrations and 1st SCC. Whereas occurrence ratio of 1A bacteria cell counts (1A BC) had no correlation with the temperature, relative humidity and THI. To make predictions for milk fat concentrations and 1st SCC, the regression model was developed to fit data. Overall, these results suggest that the THI is a useful and easy way to assess the risks of heat stress and is a candidate parameter to predict milk quality.