CHANGES IN PROTEIN FRACTIONS OF EWE’S MILK THROUGHOUT LACTATION

Autor:	G. J. Brisson, R. Bouchard
Rok vydání:	1969
Předmět:	animal structures biology Globulin Chemistry food and beverages chemistry.chemical_element Nitrogen medicine.anatomical_structure Food Animals Casein Lactation Total nitrogen Alpha-lactalbumin biology.protein medicine Animal Science and Zoology Dry matter Food science Beta-lactoglobulin
Zdroj:	Canadian Journal of Animal Science. 49:143-149
ISSN:	1918-1825 0008-3984
DOI:	10.4141/cjas69-023
Popis:	Seven ewes were milked weekly for a period of 12 weeks following parturition. Milk proteins were partitioned and changes in the concentration of each fraction were determined. Casein and non-protein nitrogen fractions increased during the first week while β-lactoglobulin, globulins and proteose-peptones decreased and α-lactalbumin remained unchanged. Following the first week of lactation, casein remained constant, β-lactoglobulin and non-protein nitrogen increased while globulins, proteose-peptones and α-lactalbumin decreased slowly until the end of the lactation period studied. Albumins and globulins constituted 15.0% of total nitrogen. Casein was equivalent to 75.2% of total nitrogen and crude proteins to 27.7% of the milk dry matter.
Databáze:	OpenAIRE
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