The effects of indoor temperature and humidity values on milk yield and composition in Anatolian buffaloes raised in semi-open and closed barns in winter season

In this study, it was aimed to reveal the effect of temperature and humidity values provided by the semi-open and closed barns in the winter season on milk yield and components and the somatic cell count (SCC) level in milk in Anatolian buffaloes, and to compare both barn types. In the study, temperature and humidity values were determined between December 2020 and March 2021 in two types of barns with similar feeding conditions in Bafra district, Samsun, and milk samples taken from buffaloes raised in these barns were analyzed. The mean temperature values of the closed and semi-open barns were measured to be 16.50±0.136 o C and 10.05±0.110 o C, and the humidity values were 77.19±0.367% and 69.48±0.342%, respectively. Temperature-humidity index (THI) values were determined as 61.09±0.211 and 51.08±0.173 for the closed and semi-open barn type, respectively. In the study, in which the type of barn and therefore the temperature and humidity values provided in the barn environment did not affect the milk yield, the milk fat ratio was determined as 8.89±0.227% and 8.16±0.176% (P<0.05) for closed and semi-open barns, respectively. While milk components were not affected by the barn conditions, the logSCC of milk was lower (4.54±0.071) in the closed barns when compared to the semi-open barns (4.73±0.044) (P<0.05). It was observed that the changes in temperature and humidity values in both barn environments during the period caused nonlinear changes in milk composition. While indoor conditions were effective on solids-non-fat (SNF), protein and lactose in the closed barn (P<0.01), the highest effect was on the fat ratio and logSCC in the semi-open barns (P<0.001). As a result, it can be said that both types of barns can be used in buffalo raising due to the fact that there are no differences in terms of milk yield and milk components except for fat ratio and logSCC levels.