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Měření změn povrchové teploty vemene při procesu dojení metodou infračervené termografie
Goldová, Martina
This thesis was focused on measuring changes in surface temperature of the udder using infrared thermography. At the beginning, work dealt with the anatomy of the mammary gland, disease of the udder, milking machine and structure of milking ma-chine. The practical part was focused on infrared thermography and its use and an attempt was made, which examined the impact of the milking machine to the udder and teats temperature using an infrared camera. The experiment was made in the farm Petrkov on breed cows Jersey cattle, Czech fleckvieh cattle and Holstein cattle. Finally, of this work discusses the influence of the milking machine to the udder temperature.
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Sledování morfologické stavby vemene u nedojených ovcí
KUČERA, Josef
The main objectives of this bachelor thesis are collecting and rating of cured meat sheep´s udder traits. Measurement on 107 sheep shows data which are focused on udder depth, udder width , teat lenght, teat position, udder attachment and udder cleft. Thereafter was assessed influence of litter chronological order on these values. Udder depth average is on level 8.2 centimetres. Udder width average is on level 9.1 centimetres. And teat length is in average 2.5 centimetres. All of these dimensions are growing up to the 4th littler. Since the 5th littler are measured traits in lower level. For the 6th and next litters are the explored values as same as the fifth´s litters. Point value of teat position was done on 2,93 points. It means that this value (2,93) is in suitable interval from 2 to 3, which is the best for lambs. Lambs can find teats without problems. Point value of teat position increases from the first litter (2,70) to the fifth litter (3,23) and then it continues on the same level. Udder attachment oscillates about 2,1 points (average) and there are no changes with chronological order of litter. Udder cleft is fixed on average value 3,84 points.
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