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  • 1 Department of Animal Breeding, Nutrition and Laboratory Animal Science, Faculty of Veterinary Science, Szent István University Budapest, Hungary
  • 2 Department of Animal Breeding, Nutrition and Laboratory Animal Science, Faculty of Veterinary Science, Szent István University H-1078 Budapest, István u. 2, Hungary
  • 3 Department of Animal Breeding, Nutrition and Laboratory Animal Science, Faculty of Veterinary Science, Szent István University H-1078 Budapest, István u. 2, Hungary
  • 4 Department of Physiology and Biochemistry, Faculty of Veterinary Science, Szent István University H-1078 Budapest, István u. 2, Hungary
  • 5 Department of Animal Breeding, Nutrition and Laboratory Animal Science, Faculty of Veterinary Science, Szent István University H-1078 Budapest, István u. 2, Hungary
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The aim of this study was to examine the changes of the daily energy amount of lactose, protein and fat throughout the lactations, and compare them to each other. A total of 309 Israeli Holstein-Friesian cows from one kibbutz were investigated in three lactations, and information was given for a period of five years from 1996 to the end of 2000. The distribution of milk components and milk yield during lactation, and changes of the absolute and relative energy amount in the different milk components were calculated and evaluated. The results showed changes in the energy content of milk and its different components throughout the lactation. Each component (fat, lactose and protein) is dominant in different periods during the lactation. The energy amount from fat reaches a peak first, between days 40 and 50. Lactose has a peak at about day 66 of lactation, and protein reaches the peak last, approximately at day 104 of lactation. It seems that this peak sequence is constant and it is considered to be physiological. It might be suggested that there is a regulation governing the secretion of the different components at different times, and only one component is dominant in a given period. Each component exerts negative and positive influences on the secretion of the other components, which interact with each other and are not fully independent.

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