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An Inline Reticulorumen pH as Biomarker of Cow’s Reproduction and Health Status

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Submitted:

08 January 2020

Posted:

10 January 2020

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Abstract
We hypothesized possibility that inline registered reticulorumen pH can be as biomarker of cows reproduction and health status. Aim of this study was to evaluate the relationship of reticulorumen pH with biomarkers from automatic milking system (AMS) and some blood parameters and determinate reticulorumen pH as biomarker of cows reproduction and health status. According to cows reproductive status the cows were classified as belonging to the following four groups: 15-30 d. postpartum; 1-34 d. after insemination; 35 d. after insemination (non-pregnant); 35 d. after insemination (pregnant). According reticulorumen pH assay experimental animals were divided into four classes: 1) pH<6.22 (5.3% of cows), 2) pH - 6.22-6.42 (42.1% of cows), 3) pH - 6.42-6.62 (21.1% of cows), 4) pH >6.62 (10.5% of cows). Rumination time, body weight, milk yield, milk fat – protein ratio, milk lactose, milk somatic cell count (SCC), milk electrical conductivity of all quarters of udder were registered with the help of Lely Astronaut® A3 milking robots. The pH, temperature of the contents of cow reticulorumens and cow activity were measured using specific smaX-tec boluses. Blood gas parameters were analyzed using a blood gas analyzer (EPOC, Canada). We found that pregnant cows has higher reticulorumen pH during insemination time, comparing with non-pregnant. Cows with lower reticulorumen pH has lowest milk fat – protein ratio, and lactose concentration, and highest SCC. Cows with lowest reticulorumen pH has lowest blood pH. With increase reticulorumen pH, increases blood potasium and hematocrit, decreases CO2, saturation and sodium.
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Subject: Medicine and Pharmacology  -   Veterinary Medicine
Copyright: This open access article is published under a Creative Commons CC BY 4.0 license, which permit the free download, distribution, and reuse, provided that the author and preprint are cited in any reuse.
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