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Milk temperatures of dairy cows during milking.

作者信息

King J O

出版信息

Br Vet J. 1980 May-Jun;136(3):245-50. doi: 10.1016/s0007-1935(17)32288-1.

DOI:10.1016/s0007-1935(17)32288-1
PMID:7190052
Abstract
摘要

相似文献

1
Milk temperatures of dairy cows during milking.奶牛挤奶期间的牛奶温度。
Br Vet J. 1980 May-Jun;136(3):245-50. doi: 10.1016/s0007-1935(17)32288-1.
2
An evaluation of milk temperature measurement for detecting oestrus in dairy cattle. II. Variations in body and milk temperature associated with oestrus.奶牛发情检测中牛奶温度测量的评估。II. 与发情相关的体温和牛奶温度变化。
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3
Technical note: Assessment of milk temperature measured by automatic milking systems as an indicator of body temperature and fever in dairy cows.技术说明：评估自动挤奶系统测量的牛奶温度作为奶牛体温和发热指标的情况。
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Management of heat stress to improve fertility in dairy cows in Israel.以色列通过热应激管理提高奶牛繁殖力
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Once-daily milking during late lactation in pasture-fed dairy cows has minor effects on feed intake, body condition score gain, and hepatic gene expression.在放牧饲养的奶牛泌乳后期进行每日一次挤奶，对采食量、体况评分增加和肝脏基因表达有轻微影响。
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An evaluation of milk temperature measurement for detecting oestrus in dairy cattle. I. Factors affecting measurement of milk temperature.
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7
Use it or lose it: enhancing milk production efficiency by frequent milking of dairy cows.用进废退：通过频繁挤奶提高奶牛产奶效率
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Effects of continuous milking during the dry period or once daily milking in the first 4 weeks of lactation on metabolism and productivity of dairy cows.干奶期持续挤奶或泌乳期前 4 周每天挤奶一次对奶牛代谢和生产性能的影响。
J Dairy Sci. 2010 Jun;93(6):2471-85. doi: 10.3168/jds.2009-2823.
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Continuous lactation in dairy cows: effect on milk production and mammary nutrient supply and extraction.奶牛的持续泌乳：对产奶量以及乳腺营养供应与摄取的影响。
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Effect of lactation on diurnal temperature patterns of dairy cattle in hot environments.泌乳对炎热环境下奶牛昼夜体温模式的影响。
J Dairy Sci. 1984 Aug;67(8):1752-60. doi: 10.3168/jds.S0022-0302(84)81501-5.

引用本文的文献

1
An evaluation of milk temperature measurement for detecting oestrus in dairy cattle. I. Factors affecting measurement of milk temperature.
Vet Res Commun. 1987;11(4):367-79. doi: 10.1007/BF00346195.