Özet:

ÖZET Doğu-Anadolu Kırmızısı ırkı, Türkiye sığırlannm %28'2 sini teşki/ eder. Bu ırkın süt verimleri, ağız ve normaı süt/erinin bi/eşifPi, süt yağlarmın fiziksel ve kimyasal (izeiliklerini, belirtmek gayesi ile bu araştırmaya girişi/miştir. Doğu Anadolu KımlZlsı ırkı süt verimi; lzmen (11/178) tarafindan memleketimizin dnemli iki yerli, ırkı olan yerli Karalarda yıllık 842 kg. günlük 3.46 kg ve Boz ırkta (l0/29) 655 kg. (yıllık) ve 3.9 kg. (günlük) olarak tesbit edilen verimlerden (inemli dlçüde yüksek bulunmuştur. Atatürk Universitesi Çiftliği ve köy şartlarındaki gruplar arasında süt verimi bakımından bire iki misli (1414 ve 711 kg.) fark giirü1milştür. Laktasyon müddeti de 1. grupta diğerinden uzundur. Buradan Doğu KırmızlSı ırkmda süt veriminin bi/gili bakım ve besleme ile artınlabileceği sonucu çıkmaktadır. lki deneme grubu süt bileşimleri arasındaki farklar istatistikf bakımdan %5 seviyesinde önemli bulunmamıştır. Süt yağı konstantları arasında Polenske sayıları hariç diğerleri arasındaki farklılık önemli değildir. A STUDY OF MİLK YİELD, MİLK COMPOSİTİON, FİZİCAL AND CHEMİCAL CONTANTS OF BUTTERFAT OF THE EASTERN-RED COWS. The Eastem Red Breed is the dominant and typical race of the same region. The Cows selected from among the cows of Atatürk Üniversity farm and from among the cows where grown up under normal village condition. This inve~tigation have been carried out to defermine the milk yield, composition of the normal milk and colostrum, physcal and chemical contents of butter fat. The results o[ the research are as follows. 1- The milk yield of farm group varied from 603 - 2510 kg. and average was 1414, 790 kg. The annual milk yield of village group varied from 552 868 kg. with the average of 7i 1,517± 31 kg. The lactation peryot is deterrnined as 236 days. 2- The compasition of collostrum milk varied to a great deal for firts two and three days. The compasition of colostral milk of the farm group and village group was found to be close similar to each other. 3--The compasition of Red-Cows normal milk are as follows: a- Dry matter content varied from 12,3978 to 15,5575 %with an average of 13.2747±O.l968 % for farm group and from 11.9613 % to 14.8858 % for village group. General average was found to be 13.4517 %' b- The water cantent varied from 84.4425 to 87.6023 % with an average of 86.8253 %for the farnı cows and for village cows from 85.1142 to 88.0387 . %with an average of 86.4962±O.l942. Combined average was found to be 86.5483±02227 %' c- Fat content varied between 3.0656 and 6.7000 % with an average of 4.0067±0.1991 % for larm cows and 2.9450 to 5.4938 %with an average of 4.481O± 1.7325 % for village cows. Combined average of both groUp was 4.3450±0.2075 %' d- Non fat dry matter content variation range was from 8.7950 to 9. 6375 %, with an average of 9.1680± 0.0492 % for farın group and 8.66399.8938 % with an average of 9.0228± 0.2870 % for village groups. General average was found to be 9.l067±0. 0523 %' e- Protein content varied from 2. 924& to 3.7894 % with an average of 3.3İ95±0.0536 for farm group and from 2.5029 to 4.0507 % with an average 3.1327±0.1007 for village cows. The combined average calculated to be 3.2839±0.865 %' f- Laetose cantent: The general average was 5.0967±0.1023 %, varying from 4.3515 to 5.5604 % for [arrn group with an average of 5. 1182+ 0.0782 % and from 3.9971 to 5.7756 % for viIIage group with an avrage of 5.1822±0.1177 %' g- Specific Gravity varied from 1.0300 to 1.0345 for farrn group with an average of i .0320±0.00 and from 1.0293 to for village group with an average of 1.0312±0.00. Global ave- rage was 1.0315±0.0002 for both groups. h- 1. Theacidit} (S.H.) varied from 6.80 to 9.23. with an average of . i 7.83±0.ö984 for farm group and from 6.28 to. 8.57 with average of 7.97±0. 1620 for village group. Combined average was found to be 7.90±0.1240. 2- The aeidity (PH) varied from 6.55 to 6.85 with an average of 6.72± _0.0648 for farm group; from 6.51 to 6.86 with an average of 6.66±0.0262 for 'lillage group. The average of both found to be 6.70±0.0237. 3- The properties of butter fat: A) Physical properties: 1. Solidifying point: Varied from 19.75 to 24.40 oC for farnı group, with an average of 22.06±0.39 and from 20.30°C to 24.40cC with an average of 21.88±0.34 for village group. The eombined average for borh group was 21.97±0.29°C. 2. Meltİng point varied from 31.10 to 34.80°C for butter fat of farm group with an average of 32.54 ±0.33°C, from 30.40 to 35.20°C for 'lillage group with an average of 32.48±0.34°C, total average was 32.51 ±O.30°C. 3. Refraetometer number varied from 41.5 to 46.3, refraetometer index varied from 1.4533 to 1.4568 with averages of 43.4±0.29 and 1.4548± 0.37 respeetive1y for farm group; for these properties average, minimum an maximum values are respectively 44. 2±0.37 (42.2-47.5) and 1.4550±O.OO (1.4534± 1.4460) for 'lillage group butter fat. B) Chemkal propertİes: 1. Free aeidity point varied from 2.2 to 4,3 with an average of 3.15±0.14 for farın group; from 2.5 to 3.8 with an average of 3.4±0.ıo for village group. Global average was 3.155±0.10. 2. Neutralization number; varied from 219 to 237 w~th an average of 231 ± 1.27 for farm group, from 212 to 235 with an average of 225± 1.79 for village group. Combined average was 228±0.01. 3. Reichert-Meisş1 number varied from 22.49 to 29.86 with an average of 25.56±0.56 for the butterfat of farnı eows, and from 19. i 5 to 28.35 with an average of 26.ıo±0.89 for village group. Global average was 25.83±0.55. 4. Polenske number averaged as 1.66±0.03 for farm group and 1.89± O. i 5 for 'lillage group. Global average was 1.78+0.08. 5. Butyne acid number varied from 17.58 to 24.32 with aI:! average of 21.l0± 0.57 for farnı group, from 15.50 to 23.16 with an average of 20.93± 1.34 for vjJlage goup. Global average was 21.00±0.45. 6. Iodine number average was 36.00±O.66 or farın group varying from 31.82 to 39.46; 37:83±O.79 varying from 27.38 to 44.43 for village group. Combined average was 37.02±0.67. Physical, chemica1 contants, averages of butterfat, regression coeffieients, correlation, eoeffieients of the butterfat of the Eastem Red cows were detetmined by emp10ying statistical methods.

Anahtar Kelimeler: