Physicochemical Characterization and Brix in Jersey Cow Colostrum in Tropical Conditions

Autor:	A. H. do N. Rangel, D. M. de Lima Júnior, Katya Anaya, L. H. F. Borba, Cláudia Souza Macêdo, I. de M. Barbosa, E. G. dos S. O. Silva, Stela Antas Urbano, M. A. S. da Gama, M. de F. Bezerra, J. P. F. de Oliveira
Přispěvatelé:	EMERSON GABRIEL DOS SANTOS OLIVEIRA SILVA, Universidade Federal do Rio Grande do Norte, KATYA ANAYA, Universidade Federal do Rio Grande do Norte, MARIA DE FÁTIMA BEZERRA, Universidade Federal do Rio Grande do Norte, LUIS HENRIQUE FERNANDES BORBA, Universidade Federal do Rio Grande do Norte, IDIANA DE MACÊDO BARBOSA, Universidade Federal do Rio Grande do Norte, JULIANA PAULA FELIPE DE OLIVEIRA, Universidade Federal de Campina Grande, STELA ANTAS URBANO, Universidade Federal do Rio Grande do Norte, CLÁUDIA SOUZA MACÊDO, Universidade Federal do Rio Grande do Norte, DORGIVAL MORAIS DE LIMA JÚNIOR, Universidade Federal de Alagoas, MARCO ANTONIO SUNDFELD DA GAMA, CNPGL, ADRIANO HENRIQUE DO NASCIMENTO RANGEL, Universidade Federal do Rio Grande do Norte.
Rok vydání:	2021
Předmět:	Bovino Vitamin Brix Imunoglobulina Colostro food and beverages Ice calving Eficiência Nutricional Biology Total dissolved solids Milking chemistry.chemical_compound fluids and secretions Animal science Imunização chemistry Casein Colostrum Lactose General Agricultural and Biological Sciences
Zdroj:	Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA
ISSN:	1814-9596 1560-8530
DOI:	10.17957/ijab/15.1818
Popis:	The objective of this study was to evaluate the nutritional composition (fat, total protein, casein, defatted dry extract, total solids and vitamin A), refractometry and pH of Jersey cow colostrum and correlations between Brix degree and colostrum constituents. Colostrum samples were collected from Jersey cow in the fifth milking after calving. Samples were identified and refrigerated until analysis. Data were subjected to analysis of variance and a descriptive analysis, while differences between milk were compared by the Duncan?s test (P < 0.05) using the SAS version 9.0 software program. Pearson correlations were then performed between Brix grade and bovine colostrum constituents. The fat, total protein, casein, total solid and Brix percentage of the colostrum gradually decreased from the first to the fifth milking, while the lactose content increased. Positive correlations were observed between Brix values and protein, casein, total solids and defatted dry extract contents, while lactose was negatively correlated. The rapid reduction in Brix means and protein concentrations after delivery demonstrates the importance of administer colostrum in the shortest period after birth. © 2021 Friends Science Publishers Made available in DSpace on 2021-11-05T14:00:26Z (GMT). No. of bitstreams: 1 Physicochemical-characterization.pdf: 377187 bytes, checksum: 39ba920b2866ec597fb91fd3ac25fb3b (MD5) Previous issue date: 2021
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7175b121db941580e89f36f7ff5d39e8 https://doi.org/10.17957/ijab/15.1818 Zobrazit plný text záznamu