Effect of Breed, Physiological States & Storage Condition on Milk Fat Bakht Daraz Khan, Rajwali Khan and Muhammad Subhan Qureshi

Milk is very valuable food substance as it contains all the essential food constituents, viz. proteins, carbohydrates, fats, and vitamins in addition to a considerable percentage of minerals. Important component of milk next to protein is fat, either freely available in globular form or complex form of lipoproteins. The present study was conducted in LR&D Station Surezai. The breed effect on milk fat percentage was highly significant (P< 0.01), being highest in Azakheli buffalo (6.94%) followed by Beetal goats (6.2%), and lower levels in Nili Ravi buffalos, Sahiwal, Crossbred (F1) and Friesian cattle (5.79, 4.5, 4.9 and 4.57 % respectively). The fat % in milk of Achai cattle was 3.03. Pregnancy and lactation affected milk fat percentage significantly (P ... Это и многое другое вы найдете в книге Effect of Breed, Physiological States & Storage Condition on Milk Fat (Bakht Daraz Khan,Rajwali Khan and Muhammad Subhan Qureshi)