Impact of herbage proportion, animal breed, lactation stage and season on the fatty acid and protein composition of milk
Autor: | Beat Reidy, Reto Portmann, Patrick Neuhaus, Cornelia Bär, Lotti Egger, Walter Bisig, Michael Sutter, Christoph Kopp |
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Rok vydání: | 2020 |
Předmět: |
chemistry.chemical_classification
Whey protein biology Chemistry 0402 animal and dairy science food and beverages Fatty acid Vaccenic acid 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Applied Microbiology and Biotechnology Breed Fatty acid synthase chemistry.chemical_compound 0404 agricultural biotechnology Animal science medicine.anatomical_structure Lactation medicine biology.protein Composition (visual arts) Brown Swiss Food Science |
Zdroj: | International Dairy Journal. 109:104785 |
ISSN: | 0958-6946 |
Popis: | Impact of herbage proportion, breed, average days in lactation (ADiL), and season on bulk milk composition of 12 dairy farms were investigated over a year using a mixed effect model approach. A 10%-points higher proportion of herbage led to higher contents of omega 3 (n-3) fatty acids (FAs), conjugated linoleic acids (CLA), vaccenic acid, and branched chain FAs (+0.08, +0.08, +0.19, +0.05 g 100 g−1 fat, respectively). Breed influenced n-3 FAs and CLA (+0.31, +0.17 g 100 g−1 fat, respectively), κ-casein, lipoprotein lipase, β-lactoglobulin, total whey protein, fatty acid synthase, and glycoprotein-2, resulting in +0.96, −0.019, −0.83, −1.12, +0.009, and +0.01 g 100 g−1 measured proteins, respectively, in Brown Swiss milk. ADiL influenced lactoferrin and crude protein; season affected all FAs and proteins examined. The identification of these quantitative relationships allow predictions that provide new insights for the production, processing and commercialisation of grassland-based dairy products. |
Databáze: | OpenAIRE |
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