BIO Web Conf.
Volume 27, 2020International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2020)
|Number of page(s)||5|
|Published online||25 November 2020|
Evaluation of milk and meat quality in culled cows with purulent pododermatitis
Ulyanovsk State Agrarian University named after P.A. Stolypin, 432017 Ulyanovsk, Russia
* Corresponding author: firstname.lastname@example.org
This article presents the results of a sanitary assessment of the quality of milk and meat in culled animals with purulent pododermatitis. The research was conducted in the conditions of a meat processing enterprise. In the selected milk samples from sick animals, the following parameters were studied: consistency, color, taste and smell, acidity, density, fat mass fraction, protein mass fraction, dry skimmed milk residue, the amount of added water and somatic cells in 1 cm3. During the carried-out researches it has been established that animals with purulent polarmarine have skinny fatness, weight ranged from 325 kg to 463 kg., body temperature fluctuated within the physiological norm and was at the level of 37.9 to 38.7 ℃, pH was at 5.8 6.0, reaction to peroxidase – positive, reactions with copper sulfate solution was benign (meat, the broth was clear, slight turbidity). KMAFANM, CFU/cm3 fluctuated within 1*101 1*102, and bgcp was not detected. In animals with a complicated form of purulent pododermatitis, the consistency of milk does not conform to the permissible values and appeared as a viscous and often flaky liquid. The color ranges from orange to yellow, which is also not allowed, with a putrid smell of milk. The mass fraction of fat in milk in all orthopaedic animals exceeded the permissible values and ranged from 3.32 to 3.71%. The mass fraction of protein in all animals was also higher than normal and was within the range of 2.85 3.4%. Тhe Dry skimmed milk residue ranged from 7.70 9.53%.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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