PRELIMINARY DATA ON MILK PRODUCTION AND MILK COMPONENTS OF SIMMENTAL BREED IN ALBANIA
Ylli Biçoku, Merita Uruçi
Agricultural University of Tirana, Tirana, Albania
bicokuy@gmail.com
The Simmental breed is spread in our country after 2000, through the importation of heifers and biological material, mainly from Austria and Germany. One of the reasons, for the actual prevalence of this is its direction of combined milk-meat, suitable for the conditions of small and medium private farms. Our study was to analyze the milk production, and the link of this product with key ingredients such as milk fat, protein, and freezing point produced by cows imported from Austria in 2007, and bred on private farms in the Kruja and Durres districts. For the period September 2010 ‑ April 2011 the milk of 18 in both farms was analyzed. The analysis of milk production in the farm of the Kruja district in 2007-2008 (3.800 liter/cow) noticed that we had to do with a herd that produced 50% more milk than average milk production in the country, but with higher potential. Likewise, the yield of these cows for lactation 2010‑2011 was 5.400 liters/cow/year. The data of our study for milk fat, protein and freezing point are within the limits of the Albanian Standards and EU Directives, and higher compared with the results taken by other Albanian authors, during the period from 1996 to 2000. However, the milk fat and protein percentage are lower compared with the results taken in Austria which could be explained with the management and nutrition conditions that are not on the level of the requests. There is not statistically significant relationship between milk production and milk fat at the 95.0% or higher confidence level. The correlation coefficient equals 0.0354184, indicating a relatively weak relationship between the variables; but there is a statistically significant relationship between milk production with protein content and the freezing point. Statistical data processing was done with the Statgraphics Centurion XVI.
Keywords: breed; milk fat; protein; freezing point; milk production
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