A Study on Lactation Milk Yield and Milk Qualtiy Characteristics of Kilis Goats in Farm Conditions

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dc.contributor.authorDaskiran, Irfan
dc.contributor.authorYilmaz, Ayhan
dc.contributor.authorGunbey, Veysel Serkan
dc.date.accessioned2024-12-24T19:31:03Z
dc.date.available2024-12-24T19:31:03Z
dc.date.issued2022
dc.departmentSiirt Üniversitesi
dc.description.abstractConsidering the traditional ice cream production in Kilis goat breeding regions and the demand for goat cheese, it is very big importance to focus on these criteria as selection criteria in research on milk components. This study was carried out to determine the relationship between lactation milk yield and milk quality characteristics in Kilis goats. Animal material was consisting of 170 Kilis goat reared from two different farms in Kilis province. The least squares mean for lactation yield and lactation length were 177.97 +/- 4.45 kg and 184.84 +/- 0.95 days. The values for the total dry matter (TDM), oil (%), protein (%), lactose (%), casein (%) in Kilis goats were determined; 12.175 +/- 0.125, 4.025 +/- 0.088, 3.346 +/- 0.054, 4.068 +/- 0.027, 2.563 +/- 0,040, respectively. In our study, the correlation between milk protein ratio and milk dry matter was significant at the level of 0.88 (P<0.01). In our study, the correlation between milk protein ratio and milk dry matter was significant at the level of 0.88 (P<0.01). In this study, the relationship between the fat component and the lactose component was found r = 0.13. In addition, it has been reported that the relationships between milk quality characteristics vary according to the lactation period. Although there is no significant change in milk protein, lactose and milk dry matter at the beginning and middle of lactation, milk fat ratio increases while lactose content decreases in the last periods of lactation. As a result, Kilis goat have the high values for milk yield and characteristics of milk quality compared to several goat genotypes and even they had higher values that some goat genotypes. In addition to this, it is confirmed that Kilis goat have adequate values of protein and casein, especially for cheese production.
dc.identifier.doi10.33462/jotaf.1059728
dc.identifier.endpage687
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85139787210
dc.identifier.scopusqualityQ3
dc.identifier.startpage678
dc.identifier.trdizinid1152798
dc.identifier.urihttps://doi.org/10.33462/jotaf.1059728
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1152798
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7794
dc.identifier.volume19
dc.identifier.wosWOS:000865470100016
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectKilis goat
dc.subjectLactation
dc.subjectMilk quality
dc.subjectMilk fat
dc.subjectCasein
dc.titleA Study on Lactation Milk Yield and Milk Qualtiy Characteristics of Kilis Goats in Farm Conditions
dc.title.alternativeYetiştirici Koşullarındaki Kilis Keçilerinin Laktasyon Süt Verimi ve Süt Kalite Özellikleri Üzerine Bir Çalışma
dc.typeArticle

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