Cows are cud-chewingmammals, known as ruminants. Until the 1950s, almost every family had their own cow and now, dairy cows produce more than 90% of the world’s milk supply. Below is a list of interesting facts and information about cows. ...
relation of conformation and anatomy of the dairy cow to her milk and butterfat producing capacity: udder capacity and milk secretiondoi:10.3168/jds.S0022-0302(27)93810-7SwettW.W.Elsevier Inc.Journal of Dairy ScienceSwett, W.W.: Udder capacity and milk secretion. J. Dairy Sci. 10 , 1–...
The mammary gland of the dairy cow is composed of millions of milk-producing alveoli, which convert blood components into protein, fat, and lactose. The gland is attached to the body by the median and lateral suspensory ligaments. Milk exits each mammary gland via a teat equipped with a teat...
Fission products and the dairy cow 1. The fate of orally administered cerium-144 The fate of orally administered cerium-144. R. J. Garner,H. G. Jones,L. Ekman. The American Journal of Anatomy . 1960 RJ Garner,HG Jones,L Ekman - 《Journal of Agricultural Science》 被引量: 26发表: 19...
Menu: Mammary gland Introduction Anatomy of mammary gland Neural system of the mammary gland Blood supply Galactopoiesis Lactation curve Dry Period Conclusion Content: Dry Period The mammary gland of the dairy cow requires a nonlactating (dry) period prior to an impending parturition to optimize milk...
We compared the importance of transmission via direct and indirect contact in field conditions by using mathematical tools. We analyzed a dataset collected during the LSD outbreak in 2006 in a large dairy herd, which included ten separated cattle groups. Outbreak dynamics and risk factors for LSD ...
GH Ardalani,RA Sadrkhanlou,A Mohsen - 《Journal of the Faculty of Veterinary Medicine University of Tehran》 被引量: 8发表: 2000年 Topographic anatomy of the heart of adult female Murrah buffalo (Bubalus bubalis) [dairy cattle, India]. [Anatomy and histology of vomeronasal; Organ of buffalo...
The redox potential, the quenching of stable free radicals, and the antioxidant capacity on bovine meat lipids and proteins was evaluated, under heating from ambient temperature to 80 °C. Age and anatomy showed a significant effect; the influence of anatomy becomes most important with age. Each...