BROWSE
The part of leaf and twig growth of shrubs, woody vines, and trees that is available for animal consumption.
CELL WALL
Fibrous structure that provides rigidity to the plant. The cell wall is composed of digestible fibrous carbohydrates (cellulose; hemicellulose and pectin) and an indigestible phenolic compounds (e.g., lignin and tannin).
CHEW (to)
To crush or grind (food) in the mouth by continued action of the teeth with the help of the tongue (syn to masticate).
CROWN
Base of the stem where roots arise
DRY COW
A non-lactating cow. The dry period is the time between lactation, when the cow is not secreting milk.
MULTIPAROUS (cow)
A cow that has given birth more than once.
PRIMIPAROUS (cow)
1. A young cow that is pregnant for the first time. 2. A cow that has given birth once.
STRAW
The plant residue remaining after separation of the seeds in threshing. It includes chaff.
Very Low Density Lipoprotein (VLDL)
Particles that carry cholesterol and fat throughout the bloodstream. These particles are released from the liver into the bloodstream. They are similar to chylomicrons which originate from the gut because they both carry cholesterol and triglycerides which are gradually released in the bloodstream to be absorbed by body cells along the way. In the process of losing triglycerides, the VLDLs grow smaller and turn into LDLs (Low Density Lipoprotein) which have lost all their triglycerides.
VOLUNTARY WAITING PERIOD
The number of days between calving and first attempt to breed a cow. A typical voluntary waiting period is 45 days. However, it may varies from less than 40 to 80 days depending on farmer’s preference and reproductive protocol in place on the farm.
WHEY
The liquid fraction that remains after the separation of curd in cheese making. Its main food use is in the preparation of whey cheese, whey drinks and fermented whey drinks. The main industrial uses are in the manufacture of lactose, whey paste and dried whey.