Muhammad Subhan Qureshi

Effect of Breed, Physiological States & Storage Condition on Milk Fat 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 < 0.01), the highest being in NPL animal (5.34 %). It was concluded that Azakheli buffaloe and Beetal goats possessed the highest level of milk fat. In NR buffalo, Achai and Crossbred cattle the highest milk fat percentage (6.68, 3.63 and 5.82 respectively) was found in NPL and it increased with the advancement in pregnancy and lactation. In Azakheli buffalo, the fat % was decreased with advancement of lactation and pregnanancy.