The purpose of the presented research was to study the influence of the type of higher nervous activity (HNA) on the secretion of organic components of milk in various milking conditions. The studies were carried out in 2 periods. The first period was standard, and in the second there was a conditioned stimulus - the presence of an outsider. Black-and-white cows were assigned to four types of higher nervous activity: type 1 - strong, balanced; type 2 - strong, unbalanced; 3 - strong, inert; 4 - weak, inhibitory. In the first period, type 2 cows showed a significant decrease in the amount of milk, fat and glucose, but the mass fraction of protein in milk tended to increase separately for each milking by 0.22 %. The ratio of the mass fraction of protein to the percentage of lactose for two milkings was significantly higher by 0.06, in relation to type 1. In type 3, in general, for two milkings, an increase in lactose by 13.3 g, fat - by 7.0 g was noted, in contrast to the indicators of the first type. Animals of the fourth type tended to reduce milk secretion to 18.3 %. Also, the mass fraction of fat in milk was lower to 0.53 % (P < 0.05) and protein to 0.28 %, and the proportion of lactose in milk, on the contrary, was consistently higher in both milkings by 0.25-0,26 % (P < 0.05). In the second period (with a conditioned stimulus), cows of the second group showed a positive trend towards an increase in the mass fraction of protein in the morning with machine milking by 0.26 % (P < 0.05), and with manual milking by 0.32 % (P < 0.05), in relation to the first group. The mass fraction of fat during machine and manual milking in animals of the second type tended to decrease. In the third group, the indicators of milk of the first streams in the morning were higher by 0.99 % (P < 0.05) - fat, by 0.33 % - protein, by 0.09 % - lactose, in relation to the first type of higher nervous activity. In cows with a weak, inhibitory nervous system, the influence of the conditioned stimulus contributed to a decrease in the ratios of the mass fraction of fat and protein in milk to lactose to 0.14 and 0.09, compared with type 1 cows.
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