To investigate the effects of dietary supplementation with different concentrations of Parabacteroides distasonis F4 on growth performance, body measurements, and digestive metabolism in pre-weaning Holstein heifer calves.

Thirty-six healthy Holstein heifer calves aged 3~6 days were randomly divided into three groups: control group (CON) administered 20 mL of saline daily; low-dose group (PDL) administered 2×10⁹ CFU of F4 bacterial solution daily; high-dose group (PDH) administered 2×10¹⁰ CFU of F4 bacterial solution daily. All treatments were administered before morning feeding. The experiment lasted 70 days, with growth performance and body size indicators of the calves measured at 35 and 70 days, and digestive and metabolic experiments conducted one week before weaning.

Compared with CON, no significant differences were observed in dry matter intake (DMI) and average daily gain (ADG) in the treatment groups, although numerically, both PDL and PDH showed higher values than CON. For body measurements, no significant differences were detected in any indicators, but numerical increases were noted in the treatment groups. The digestion and metabolism trial revealed no significant differences in apparent digestibility of nutrients among groups; however, numerically, the apparent digestibility of dry matter (DM), ether extract (EE), and neutral detergent fiber (NDF) was higher in the treatment groups than in CON.

Parabacteroides distasonis F4 may improve nutrient digestion and absorption in suckling Holstein heifer calves, thereby promoting growth. This study provided a preliminary reference for the application of microbial agents in young ruminants.

This experiment aimed to investigate the effects of replacing Tiankang 7818 (corn crushed with a 2.0 Φ screen) with Tiankang 682AT-3 (corn crushed with a 1.0 Φ screen) in the diet on milk yield, dry matter intake, and feed conversion efficiency of lactating dairy cows.

A total of 270 healthy Holstein cows with similar parity and an average milk yield of 35 kg were selected for a self-control experiment. The cows were fed with the diet containing corn crushed by 2.0 Φ screen before the experiment. The experimental period was 21 days, including a 7-day pre-feeding period and a 14-day formal feeding period. Milk yield and dry matter intake were recorded throughout the experiment, and feed conversion efficiency was calculated.

The results showed that compared with the control group, the average daily milk yield of lactating cows fed with Tiankang 682AT-3 increased significantly by 0.99 kg (P < 0.05), the dry matter intake decreased slightly by 0.24 kg (-0.89%), and the feed conversion efficiency increased from 1.306 to 1.355 (+3.75%). Moreover, when the corn particle size in the concentrate feed decreased from 2.0 Φ to 1.0 Φ, the cost per kilogram of milk was reduced by 0.07 yuan/kg.

Reducing the corn particle size in dairy cow diet from 2.0 Φ to 1.0 Φ could significantly increase milk yield, improve feed conversion efficiency and reduce breeding costs, but it would cause a slight decrease in milk quality. Ranches could comprehensively evaluate the economic benefits combined with the milk price system (such as milk component pricing method) to select the appropriate corn particle size rationally. This study provided theoretical basis and data support for the selection of suitable corn particle size in dairy cow diet.

This experiment aimed to investigate the effects of compound fermented traditional Chinese medicine feed on the production performance, mammary gland health and physiological metabolism of heat-stressed dairy cows.

Sixty lactating Holstein cows were selected and randomly divided into a control group and three treatment groups (A, B, C). The four groups were supplemented with 0, 50, 100 and 150 g/head·d of compound fermented traditional Chinese medicine feed in the basal diet, respectively, with a trial period of 60 days.

Compared with the control group, the respiratory rate and rectal temperature of dairy cows in the treatment groups decreased significantly (P<0.05); milk yield and milk composition indicators such as milk fat percentage, milk protein percentage and lactose were significantly improved (P<0.05); the contents of glucose and total protein in serum increased significantly, while the contents of urea nitrogen and heat shock protein 70 decreased significantly (P<0.05); in terms of antioxidant indicators, the activities of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) were significantly enhanced, and the content of malondialdehyde (MDA) was significantly reduced (P<0.05); in terms of immune indicators, the serum IgG level increased significantly, and the contents of pro-inflammatory cytokines IL-6 and IL-1β decreased significantly (P<0.05).

The compound fermented traditional Chinese medicine feed can effectively alleviate the adverse effects of heat stress on the production performance and mammary gland health of dairy cows by regulating energy metabolism, enhancing antioxidant capacity and improving immune function, with the best effect at the supplementation level of 150 g/head·d.

To investigate the antibacterial activities of several antibiotics, hyaluronic acid (HA) alone, and HA combined with penicillin (PEN) against Staphylococcus aureus (S.aureus).

The susceptibility of 1 standard strain and 9 clinical S.aureus strains isolated from dairy cattle to antimicrobial agents was evaluated using the double-dilution method and the micro-checkerboard method.

The resistance rates of S.aureus to PEN, clindamycin and erythromycin were 90%, 80% and 40%, respectively. No methicillin-resistant strains were detected, and 40% of the strains showed inducible clindamycin resistance. The combination of HA and PEN exhibited either additive effect (FICI 0.5~1.0) or synergistic effect (FICI≤0.5) against all tested S.aureus strains.

The combination of HA and PEN can significantly reduce the effective minimal inhibitory concentration of both agents against S.aureus, which provides a new idea for the clinical treatment of drug-resistant S.aureus infections.

This study aimed to investigate the effects of different reagents for substrate preparation on the detection of plasmin in dairy products, with the goal of establishing an accurate and stable detection method.

A chromogenic substrate method was employed to compare the effects of using ultrapure water versus MTB buffer for plasmin substrate preparation.

The MTB buffer group demonstrated superior performance in terms of absorbance parallelism, spike recovery rate (113%~126%), and plasmin activity measurements compared to the ultrapure water group (spike recovery rate 141%~152%, exceeding the standard range).The MTB buffer provided an optimal pH (7.6±0.1) and a stable ionic environment, significantly improving the accuracy and repeatability of the detection.

This study offered an optimized solution for the precise detection of plasmin in dairy products, providing guidance for enhancing quality control in the dairy industry.

This study focused on the optimization of the sample pretreatment process for the determination of iodine content in food by gas chromatography stipulated in "GB 5009.267—2020 Food Safety National Standard Determination of Iodine in Food", aiming to reduce the detection cost, shorten the detection time, and improve the detection efficiency and accuracy.

Replace the separatory funnel with a centrifuge tube to reduce the sample weighing, increase the number of vortexing and centrifugation, and optimize the amount of butanone added to explore the optimal detection method.

The optimized gas chromatography method demonstrated excellent performance in terms of recovery rate, precision, repeatability and detection limit when compared with the gas chromatography method specified in the national standard.

By overcoming the cumbersome problem of pretreatment, the optimized gas chromatography method was possible to accurately and quickly determine the iodine content in milk, and it was suitable for the large-scale detection of iodine content in milk.

This study conducted a diversity analysis of the fungal communities in raw milk of the bactrian camel and the environment where they are raised. The aim was to clarify the structure and distribution characteristics of the fungal communities, explore the impact of fungi on the quality of camel milk, and provide scientific basis for ensuring the quality and safety of camel milk and optimizing the breeding environment.

In this experiment, raw camel milk samples, temporary storage tank milk samples, and milk tanker milk samples from camels, as well as six sets of samples each for feed, forage, and bedding soil, were collected from three camel breeding cooperatives. The ITS 1 amplification sequencing technology was used to analyze the fungal community structure and diversity of the camel milk group and environmental group samples.

A total of 5 476 597 raw sequences and 4 580 307 valid sequences were obtained from 18 sample. 80 251 ASVs were identified. The main dominant fungal genera in raw milk samples was Acrogenospora, followed by Trichosporon. In the environmental group, the dominant genus was Aschersonia, in the forage was Aspergillus, and in the soil pad was Acrogenospora. In the camel milk group and the environmental group, the dominant fungal phyla were Ascomycota and Basidiomycota. Compared with the camel milk group, the fungal diversity in the environmental group showed significant differences (P<0.05). There were certain differences in the fungal community structure among different sampling sites, and the community structure and abundance were significantly different.

There were significant differences in the diversity of camel milk and environmental fungi among the three camel breeding cooperatives. Some fungi could degrade the proteins and fats in camel milk, thereby affecting the quality of the milk. The composition of the camel milk fungal community is closely related to the breeding environment and there is a risk of cross-contamination. Therefore, trengthening environmental control and fungal monitoring can effectively ensure the quality of camel milk.

To address the increasingly prominent problem of sleep disorders and make up for the side effects, addiction and dependence associated with traditional pharmaceutical interventions, this study focused on the sleep-improving efficacy of camel milk, systematically explored the potential mechanisms of its bioactive components in ameliorating sleep, and provided theoretical support for natural sleep intervention products.

The sleep-regulating mechanisms of key nutritional and bioactive components in camel milk, including casein-derived peptides, α-lactalbumin, tryptophan, ω-3 fatty acids and vitamin C, were systematically analyzed through literature review. Functional verification was carried out combined with animal experiments, and the development and functional tests of relevant products were conducted simultaneously by Nala Dairy.

A variety of bioactive substances in camel milk exert sleep-improving effects by regulating neurotransmitter synthesis, stabilizing neural function, antioxidation, anti-inflammation and modulating neural signaling pathways. Animal experiments and product functional studies confirmed that camel milk formula powder has a definite ameliorative effect on sleep disorders.

Camel milk formula powder has favorable sleep-improving function and high development value, showing broad application prospects in the intervention of sleep disorders. This study provides a solid theoretical basis and experimental foundation for the research, development and application of camel milk in sleep-improving products.

Through correlation analysis, to reveal the correlations between proteins, non-fat milk solids, IgA, IgM, conjugated linoleic acid in yak milk from Tibetan Autonomous Prefecture of Gannan, Gansu Province (referred to as "Gan Nan Prefecture") and the altitude, temperature, and precipitation of the region.

The contents of protein, non-fat milk solids, IgA, IgM, and conjugated linoleic acid in yak milk in regions of Gonghe City in 2023, Maqu County, Luqu County, Xiahe County and Zhuoni County in Gan Nan Prefecture were determined.

The average protein content in yak milk in 5 regions of Gannan Prefecture was 4.45%, the average non-fat milk solids was 10.49%, the average content of IgA was 2.044 μg/ml, the average content of IgM was 17.129 μg/ml, and the average content of conjugated linoleic acid was 1.326 mg/g.

The protein and non-fat milk solids content in the yak milk from Gannan Prefecture were significantly negatively correlated with the average maximum temperature in August and the annual average low temperature; the IgA content was significantly positively correlated with the annual average low temperature; the IgM and conjugated linoleic acid contents were significantly negatively correlated with the total precipitation in August and the annual total precipitation respectively. The results of this study can provide a reference for future research on the relationship between environmental factors and yak milk quality.

To investigate the effects of fermentation time on the physicochemical properties, sensory quality, and antioxidant activity of highland barley-based yogurt, in order to determine the optimal fermentation process.

Different fermentation times (6, 7, 8, 9, 10 h) were set to systematically evaluate the yogurt's pH value, titratable acidity, water holding capacity (WHC), rheological properties, total phenolic content, and antioxidant activity. Sensory evaluation and electronic tongue analysis were also conducted for comprehensive assessment.

As fermentation time increased, the pH value continuously decreased, while titratable acidity increased. The WHC and rheological properties reached their optimum at 7 hours. The total phenolic content and in vitro antioxidant activity (DPPH and ABTS radical scavenging rates) increased with fermentation time and peaked at 10 hours. Sensory evaluation showed that the 7 h fermentation sample achieved the highest overall scores in color, texture, flavor, and taste.

The optimal fermentation time for highland barley plant-based yogurt is 7 hours, as it achieves a balance between excellent physicochemical properties, antioxidant capacity, and sensory acceptability.