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2013 | 16 | 2 |

Tytuł artykułu

Effect of age and stage of lactation on whey protein content in milk of cows of different breeds

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The aim of the study was to determine the effect of age of cows, i.e. subsequent lactation and stage of lactation, on bioactive whey protein content in milk of dairy cows of six primary breeds kept in Poland. In all cases the significant correlations between lactoferrin concentration in milk and stage of lactation was stated. Its content gradually increased with the course of lactation but the changes in the content of this protein were highly dependent on breed of cows, what was indicated also by high interactions between breed and stage of lactation.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

16

Numer

2

Opis fizyczny

p.395-397,ref.

Twórcy

autor
  • Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
autor
  • Department of Breeding and Protection of Cattle Genetic Resources, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
  • Department of Breeding and Protection of Cattle Genetic Resources, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
  • Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

Bibliografia

  • Caffin JP, Poutrel B, Rainard P (1985) Physiological and pathological factors influencing bovine α-lactalbumin and β-lactoglobulin concentrations in milk. J Dairy Sci 68: 1087-1094.
  • Heck JM, Van Valenberg HJ, Dijkstra J, Hooijdonk AC (2009) Seasonal variation in the Dutch bovine raw milk composition. J Dairy Sci 92: 4745-4755.
  • Litwińczuk Z, Król J, Brodziak A, Barłowska J (2011) Changes of protein content and its fractions in bovine milk from different cow breeds subject to somatic cell count. J Dairy Sci 94: 684-691.

Typ dokumentu

Bibliografia

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