Use of milk biomarkers to assess productive qualities and physiological status of cows
https://doi.org/10.25687/3034-493X.2025.4.3.004
Abstract
Milk is an important source of nutrients for humans. Changes in the component composition of milk reflect the metabolic status and health status of cows. Specific milk parameters can be used as biomarkers reflecting cows' energy status, metabolic processes, health status and nutritional value of the diet. Biomarkers can serve as a simple tool in assessing herd management responsible for the formation and subsequent implementation of cow productivity. The introduction of additional parameters for assessing the quantitative and qualitative composition of cows’ milk should have a positive impact on the realization of the genetic value of the animal, extending the period of productive use and the quality of the resulting product.
Milk productivity and the quality composition of milk depend on many factors. The use of Fourier-transform infrared spectroscopy for the development of management and selection tools for dairy farms provides great opportunities as a simpler and more reliable method that allows monitoring of the herd during control milkings, taking into account the collection of individual data for each cow.
The presented article discusses the functional parameters of cow milk biomarkers, the possibilities of their practical implementation, scientific significance and prospects for inclusion in scientific research.
About the Authors
I. A. Lasneva
L.K. Ernst Federal Research Center for Animal Husbandry
Russian Federation
Russian Federation
Moscow Region
A. A. Sermyagin
All-Russian Research Institute of Genetics and Farm Animal Breeding, Branch of L.K. Ernst Federal Research Center for Animal Husbandry
Russian Federation
Russian Federation
Saint Petersburg
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Lasneva I.A., Sermyagin A.A. Use of milk biomarkers to assess productive qualities and physiological status of cows. Ernst Journal of Animal Science. 2025;(3):52-73. (In Russ.) https://doi.org/10.25687/3034-493X.2025.4.3.004
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