GEA Dairy ProQ机器人挤奶系统对患有子宫化脓性炎症的患病奶牛的牛奶卫生质量的影响

A. Filatova, B. Tshivale, G. Nikitin, V. Avdeenko
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摘要

目的:在使用不同挤奶系统的乳品企业中,确定高产奶牛的生殖病理在降低牛奶卫生质量中的作用。材料和方法。这些研究是在高科技乳品企业中使用GEA dairy ProQ和Ley Astronaut机器人挤奶系统进行的,奶牛每次泌乳的产奶量超过11吨。观察了4659头泌乳奶牛。子宫分泌物、乳头、肛门生殖器区表面、乳腺和乳汁的取样无菌后播种于营养培养基上进行细菌学研究。有子宫积脓的子宫内容物中80%被微生物污染:无乳链球菌占29.1%,金黄色葡萄球菌占26.4%,大肠杆菌占24.2%,无乳链球菌占20.3%。在12%的奶牛中,微生物群是在单一栽培中分离出来的。在使用Ley宇航员机器人挤奶系统获得的子宫病变患病奶牛的牛奶样本中,与使用GEA Dairy ProQ机器人挤奶系统获得的临床健康动物的样品相比,其卫生安全性降低了1.72倍。在使用莱伊宇航员机器人挤奶系统从病牛身上获得的牛奶样本中,一项微生物研究发现,牛奶的卫生质量下降,这是奶酪生产的一个障碍。
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Characteristics of the sanitary quality of milk in sick cows with purulent inflammation of the uterus when using the GEA Dairy ProQ robotic milking system
Purpose: to establish the role of reproductive pathologies in high-yielding cows in reducing the sanitary quality of milk at dairy enterprises using various milking systems.Materials and methods. The studies were carried out in high-tech dairy enterprises using GEA Dairy ProQ and Ley Astronaut robotic milking systems with cow productivity of more than 11 tons of milk per lactation. 4659 lactating cows were under observation. The selection of samples of uterine secretions, samples from the udder teats, the surface of the anogenital area, mammary gland and milk for bacteriological studies was carried out sterile, then they were sown on nutrient media.Results. The contents of the uterus with pyometra in 80% are contaminated with microorganisms: S. dysgalactiae  – 29.1%, S. aureus – 26.4%, E. coli  – 24.2%, and S. agalactiae – 20.3%. In 12% of cows, the microflora was isolated in monoculture. In samples of milk obtained from sick cows with uterine pathology using Ley Astronaut robotic milking, it showed 1.72 times lower sanitary safety, in comparison with samples obtained from clinically healthy animals and using the GEA Dairy ProQ robotic milking system.Conclusion. In samples of milk obtained from sick cows using the Ley Astronaut robotic milking system, a microbiological study found a decrease in the sanitary quality of milk, which is an obstacle in the production of cheese.
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