Published in Journal of dairy science
The aim of this study was to use an automated behavior-monitoring system to objectively assess the association between lying and activity behavior in the precalving, calving, and postcalving periods between multiparous and primiparous cows with (1) normocalcemia, (2) subclinical hypocalcemia, or (3) clinical hypocalcemia at calving. Behavioral data...
Published in Journal of dairy science
Staphylococcus aureus is a widely recognized pathogen responsible for many serious diseases in both humans and animals. It is also one of the major causative agents of bovine mastitis. Methicillin-resistant S. aureus (MRSA), although relatively rare in this pathology, has been increasingly reported in livestock animals, mainly in pigs, but also cat...
Published in Journal of dairy science
In low- and middle-income countries (LMICs), dairy production is highly valued, and demand for milk is projected to continue to increase markedly over the next few decades. This presents a tremendous opportunity to improve the nutrition, health, incomes, and livelihoods of millions of people with the high-quality protein and bioavailable micronutri...
Published in Journal of dairy science
Leftover bakery by-products (BP) from bakeries and supermarkets may serve as energy-rich ingredient in ruminant diets. The aim of the present study was to evaluate the effect of the successive substitution of cereal grains by BP on dry matter (DM) intake, milk production, and metabolic health as well as ruminal pH and eating and chewing behavior of...
Published in Journal of dairy science
Although the presence of bacteria has been characterized throughout the reproductive tracts of multiple species, how these bacteria may interact with the host has yet to be described. Previous reviews have described how pathogenic bacteria interact with the reproductive tract to cause infections such as metritis. This review aimed to summarize the ...
Published in Journal of dairy science
Some infants allergic to cow milk-based formula are also sensitive to soybean-based formula. This paper aimed to explore the association of IgE and IgG cross-reactivity between αS1-casein in cow milk (CM) and soybean proteins. The IgE and IgG cross-reactive allergens and epitopes were identified using sera from infants allergic to CM or mice monocl...
Published in Journal of dairy science
Dairy animals are an important source of income, food, and nutritional security, and improvements in the productivity of dairy animals substantially improve the wellbeing of smallholder dairy farmers. As in other developing countries, dairy animals are key for rural livelihoods in Nepal but often suffer from mastitis-a production disease causing ec...
Published in Journal of dairy science
Streptococcus thermophilus, one of the most important industrial lactic acid bacteria, is widely used for the production of fermented dairy products such as yogurt and cheese. The accuracy of gene expression-based analyses (e.g., reverse-transcription quantitative real-time PCR) relies heavily on the selection of reliable reference genes (RG), whic...
Published in Journal of dairy science
Three generations of crossbreds from a 3-breed rotation of the Viking Red (VR), Montbéliarde (MO), and Holstein (HO) breeds were compared with their HO herdmates in 7 commercial dairy herds in Minnesota. The designed study enrolled 3,550 HO females in 2008 to initiate crossbreeding and a control of pure HO herdmates within each herd. Service sires ...
Published in Journal of dairy science
The aim of this study was to evaluate the effect of ricotta whey (RW), cheese whey (CW), and butter whey (BUW) as replacers of whole milk (WM) at different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) in the physicochemical and sensory qualities of ice cream. All formulations, including a commercial sample used as reference, were analyzed for nut...
