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Specializes in:
Biology (-tech,-chem,micro-)
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Livestock / Animal Husbandry
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English to Italian - Rates: 0.10 - 0.15 EUR per word / 40 - 40 EUR per hour Italian to English - Rates: 0.10 - 0.15 EUR per word / 40 - 40 EUR per hour
Source text - English THE STOMACHS OF A NEWBORN CALF
The digestive system of a calf is not fully developed at birth but undergoes drastic development during the first few months of life. At birth, the digestive system of a calf functions as that of a single-stomached animal. The abomasum is the only stomach fully developed and functional (Figure 1). As a result, only liquid feed can be utilized effectively by pre-ruminant calves a few days old.
Milk digestion by calves
Milk is digested primarily by acids and enzymes produced in the abomasum. When whole milk enters the abomasum, it forms a curd. Curd formation results from the coagulation of milk protein, or casein, under the action of two enzymes, rennin and pepsin, and by a strong acid, hydrochloric acid. Milk fat, water and minerals are also trapped in the curd that is retained in the abomasum for digestion.
Other milk components, primarily whey proteins, lactose and most minerals separate from the curd and pass into the small intestine rapidly (as much as 200 ml per hour). The lactose is digested quickly and, in contrast to casein and fat, provides immediate energy to the calf.
A few years ago, researchers believed that curd formation had to take place in the abomasum to obtain good protein digestion. Proteins in milk replacers that did not form a firm curd were considered unsatisfactory. However, recent works indicate that despite the lack of clotting ability and curd formation, certain protein sources in milk replacers may produce satisfactory growth rate of calves.
Translation - Italian GLI STOMACI DEL VITELLO
Il sistema digestivo di un vitello non è totalmente sviluppato alla nascita, ma subisce drastici cambiamenti durante i primi mesi di vita. Alla nascita, il sitema digestivo funziona come quello di un animale monogastrico; l'abomaso è l'unico stomaco interamente sviluppato e funzionante (Figura 1): di conseguenza, solo gli alimenti liquidi possono essere utilizzati completamente dai vitelli di pochi giorni.
Digestione del latte nel vitello
Il latte viene digerito soprattutto dagli acidi e gli enzimi prodotti nell'abomaso: quando il latte intero vi entra, si forma un caglio, che deriva dalla coagulazione della proteina del latte – la caseina - per opera di due enzimi, la rennina e la pepsina, e di un acido forte, l'acido cloridrico. Il grasso, l'acqua ed i minerali rimangono anch'essi nel caglio trattenuto nell'abomaso per la digestione.
Gli altri componenti del latte, principalmente le proteine del siero, il lattosio e molti minerali, si separano dal caglio e passano velocemente nel piccolo intestino (circa 200 ml./ora). Il lattosio è digerito rapidamente e, a differenza della caseina e del grasso, fornisce energia di pronto utilizzo al vitello.
Alcuni anni fa i ricercatori ritenevano che la formazione del caglio dovesse avvenire nell'abomaso per avere così una buona digestione della proteina; mentre le proteine dei sostituti del latte - che non formano una cagliata consistente - erano considerate inadatte, tuttavia studi recenti indicano che, nonostante la mancanza di capacità di coagulare e formare il caglio, alcune fonti proteiche nei sostituti dl latte possono produrre comunque una crescita soddisfacente dei vitelli.
I'm a graduate in Science of Animal Production and my job concerns animal husbandry - especially dairy cows nutrition and management - for this reason I keep in touch with many USA Universities; recently I've translated the "Dairy Essentials" articles for the Babcock Institute of Madison (Wisconsin)from English into Italian. I also mantain a website "http://www.mondolatte.it", which is devoted to the diffusion in Italy of every kind of scientifical information concerning milk, cheese and dairy products, breeds of dairy cows and displaying a lot of technical articles I wrote, all based on my working experience in this field.
Keywords: dairy cows nutrition, animal husbandry, dairy products, veterinary science, translation of technical articles, science of animal production, milk, cheese, cattle, cows. See more.dairy cows nutrition, animal husbandry, dairy products, veterinary science, translation of technical articles, science of animal production, milk, cheese, cattle, cows, dairy cows, ruminants. See less.
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