Chemical composition, physical traits and fatty acid profile of goat milk as related to the stage of lactation

• Autorzy: Strzalkowska N. , Jozwik A. , Bagnicka E. , Krzyzewski J. , Horbanczuk K. , Pyzel B. , Horbanczuk J.O.

Warianty tytułu

PL

Skład chemiczny, cechy fizyczne i profil kwasów tłuszczowych mleka kóz w przebiegu laktacji

• Języki publikacji: EN

Abstrakty

EN

The chemical composition and physical traits (selected) of milk, and fatty acid profile of milk fat were determined throughout the progress of lactation II in 20 Polish White Improved goats. From October to May goats were fed corn silage, hay and carrot ad lib., concentrate according to their milk yield, with mineral and vitamin premix, chalk and NaCl. From June to September hay was substituted by fresh grass. The diets were balanced according to INRA feeding standards. Milk samples were taken from each goat on lactation day 60, 120 and 200 (lactation stage 1, 2 and 3, respectively). With the progress of lactation highly favourable changes took place in the most desirable monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids content of a total of fatty acids. The coefficients of the calculated Pearson’s correlation showed that the concentration of MUFA and PUFA (including conjugated linoleic acid – CLA) which are most desirable from the nutritive point of view, is negatively correlated with the daily milk yield.

PL

Badania przeprowadzono na 20 kozach rasy polskiej białej uszlachetnionej, będących w drugiej laktacji. Dawki pokarmowe zestawiono zgodnie z normami INRA. W sezonie zimowym zwierzęta żywiono dawką złożoną z kiszonki z kukurydzy, siana, marchwi i koncentratu, w ilości dostosowanej do wydajności mleka. Ponadto kozy otrzymywały dodatki mineralno-witaminowe oraz kredę i sól pastewną. W sezonie letnim kiszonkę z kukurydzy zastąpiono zielonką z traw. Kozy dojono mechanicznie dwukrotnie w ciągu dnia. Próbki mleka każdej kozy pobrano w 60, 120 i 200 dniu laktacji (stadium 1, 2 i 3). Wraz z przebiegiem laktacji stwierdzono korzystne zmiany w profilu kwasów tłuszczowych (FA) w mleku – rósł udział kwasów jednonienasyconych (MUFA) i wielonienasyconych (PUFA). Oszacowane wskaźniki korelacji Pearsona wskazują, że koncentracja kwasów najkorzystniejszych z punktu widzenia wartości odżywczej, tj. MUFA, PUFA, w tym sprzężonego kwasu linolowego (CLA), była ujemnie skorelowana z dobową wydajnością mleka.

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2009
• Tom: 27
• Numer: 4
• Opis fizyczny: p.311-320,ref.

Twórcy

autor

Strzalkowska N.

• Institute of Genetic and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wolka Kosowska, Poland

autor

Jozwik A.

• Institute of Genetic and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wolka Kosowska, Poland

autor

Bagnicka E.

• Institute of Genetic and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wolka Kosowska, Poland

autor

Krzyzewski J.

• Institute of Genetic and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wolka Kosowska, Poland

autor

Horbanczuk K.

• Institute of Genetic and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wolka Kosowska, Poland

autor

Pyzel B.

• Institute of Genetic and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wolka Kosowska, Poland

autor

Horbanczuk J.O.

• Institute of Genetic and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wolka Kosowska, Poland

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