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- W2017455471 abstract "Effects of parity, lambing season, lactation length and interval of lambing to first recording of milk production of Latxa milking ewes were analyzed. One thousand records collected between 1983 and 1986 in the Basque Country (Spain) were studied. Milk yield averaged 138 (± 47) kg (CV = 34%) with 5.77 (±0.80) % fat (CV = 14%) and 5.07 (±0.41) % protein (CV = 8%). Negative correlation coefficients between milk yield and fat% (−0.27) and milk yield and protein% (−0.24) were found. Multiple correlations (R2) for the combined effects of parity, season, lactation length and record intervals on milk, fat and protein yields were 0.33, 0.39 and 0.44, respectively; while for fat% and protein% they were 0.19 and 0.33, respectively. Lambing season and lactation length were the most important effects (P ≤0.001 for all variables) on milk yield. Parity was highly significant (P ≤ 0.01) for milk, fat yields and protein%, but not significant for fat% and protein yield. The lambing to 1st recording interval was highly significant (P ≤ 0.01) only for protein%. Se analiza el efecto del número de parto, la estación de parto, la longitud de la lactación y del intervalo desde el parto hasta el primer control lechero, sobre la producción de ovejas de raza Latxa. Se estudian un total de mil lactaciones recogidas en el País Vasco (España) entre 1983 y 1986. La producción lechera media fué de 138 kg (CV = 34%) con (CV = 14%) de grasa y 5.07% (CV = 8%) de proteína. Los coeficientes de correlación residuales entre cantidad de leche y% de grasa, y entre cantidad de leche y% de proteina fueron de −0..27 y −0.24, respectivamente. Los valores de R2 para el efecto combinado de número de parto, estación de parto, longitud de la lactación e intervalo desde el parto hasta el primer control, fueron de 0.33, 0.39 y 0.44, para kg de leche, kg grasa y kg proteína, respectivamente; mientras que para % de grasa y % de proteína fueron de 0.19 y 0.33, respectivamente. El efecto de la estación de parto y de la longitud de la lactación fueron los factores de mayor importancia (P ≤ 0.001 en todas las variables); mientras que el efecto del número de parto fué significativo para kg de leche, kg de grasa (P ≤ 0.001) y % de proteína (P ≤ 0.01); pero no para % de grasa y kg de proteína. El intervalo desde el parto hasta primer control lechero fue significativo (P ≤ 0.01) sólo para % de proteína." @default.
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- W2017455471 title "Non-genetic effects on milk production of Latxa ewes" @default.
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- W2017455471 doi "https://doi.org/10.1016/0921-4488(93)90038-j" @default.
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