Influence of different agroecological conditions of southern Russia on quality indicators of raw milk

Aim. To demonstrate the high adaptive abilities of dairy cattle to various ecosystems and natural zones of the Lower Volga at different times of the year. For the study we selected farms located in the steppe and semi-desert natural zones of the Volgograd region where animals of different breeds are reared.Material and Methods. Analysis was undertaken of the main indicators of raw milk quality, amino acid composition and environmental safety. Animals of all farms studied showed fairly high indicators of milk productivity in the climatic conditions of the Volgograd region, according to the standards of the breeds investigated.Results. The content of essential amino acids in cow milk for all groups varied depending on the breed and period of the year, generally reaching maximum values in winter. The calculation of amino acid scores showed that lysine is a limiting amino acid in animals of the Holstein-Friesian breed in the summer and autumn periods of lactation. The determination of chemical elements in milk during the summer period of lactation showed that all indicators are within acceptable concentrations, including heavy metals (lead, arsenic, cadmium, mercury).Conclusion. The research conducted confirms compliance of raw milk with standards in all farms studied for the main controlled indicators of quality and amino acid composition, content of chemical elements and allows recommendation of the milk produced for the production of all types of dairy and fermented milk products.

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The effect of starter on amino acid composition of fermented milk

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2021-1-258-262 ◽

2021 ◽

Vol 83 (1) ◽

pp. 258-262

Author(s):

T. N. Zandanova ◽

K. V. Ivanova ◽

T. P. Myryuanova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Microbial Consortium ◽

Essential Amino Acids ◽

Fermented Milk ◽

Lactobacillus Bulgaricus ◽

Cow Milk ◽

Mixed Fermentation

The experimental studies of the amino acid composition of the skimmed cow milk fermented with kefir corns, natural kurunga symbiotic starter and bacterial concentrate of the microbial consortium (BСMC) have been carried out. The bacterial concentrate of the microbial consortium is intended for the preparation of a fermented milk beverage of mixed fermentation – kurunga. The microbial consortium obtained by autoselection of population of kefir corn starter and thermophilic lactobacteriums Lactobacillus bulgaricus and Lactobacillus acidophilum has been used to prepare BCMC. The amino acid analysis of the samples has been carried out by IC method with postcolumn derivatization of amino acids ninhydrin in the acid hydrolyzate of the sample on INGOSAAA-400 amino acid analyzer. The most of essential amino acids has been found in kefir – 434 mg/g of protein. In the samples prepared with natural starter and bacterial concentrate, the total amount of essential amino acids has been 401.84 and 403.8 mg/g of protein, respectively. Exogenous amino acids are essential for the growth of lactics and yeast. The difference in the total amount of the essential amino acids in the samples, probably, caused by the proteolytic activity of the starters and the growth requirements of the microorganisms. The assessment of the bioavailability has been carried out by the method of I.A. Rogov and N.N. Lipatov according to the coefficients of differences between the amino-acid score (CDAS) and bioavailability. The amino-acid scoring studies have shown that the protein in the studied samples is characterized by a complete composition. According to bioavailability, the kurunga samples exceeded kefir by 0.55-0.75%. The obtained results indicate that according to the biochemical activity, the bacterial concentrate of the microbial consortium is practically identical to kurunga prepared with natural starter. It makes possible to obtain a product bioavailably identical to a traditional beverage.

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Variation in the whiteness and brightness of white Australian cashmere associated with farm of origin and fibre attributes

Animal Production Science ◽

10.1071/an11223 ◽

2012 ◽

Vol 52 (7) ◽

pp. 436 ◽

Cited By ~ 2

Author(s):

B. A. McGregor

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Linear Models ◽

Fibre Diameter ◽

Climatic Conditions ◽

Significant Determinant ◽

Guard Hair ◽

Objective Measurements ◽

Tristimulus Values

While white cashmere is preferred by processors, its whiteness and brightness is affected by country of origin, amino acid composition, nutrition and cashmere production of goats. This work aimed to quantify the factors which affect the whiteness and brightness of 36 batches of processed Australian white cashmere sourced from nine different farms. The cashmere was tested for tristimulus values brightness (Y) and whiteness, as measured by yellowness (Y-Z). Linear models, relating Y and Y-Z were fitted to farm of origin and other objective measurements. Mean attributes (range) were: mean fibre diameter, 16.9 µm (13.9–20.4 μm); fibre curvature, 45°/mm (31–59°/mm); clean washing yield, 91.3% (79.5–97.3%); Y, 78.7 (74.7–82.2); Y-Z, 11.9 (10.3–13.6). Farm alone accounted for 72% of the variation in Y and 65% of the variation in Y-Z (P < 0.001). Once farm had been taken into account only fibre curvature (P = 0.003) was significant in predicting Y and only clean washing yield (P = 0.047) affected Y-Z. Neither the proportion of the fleece present as guard hair (clean cashmere yield) nor cashmere staple length was a significant determinant of Y or Y-Z. For each 10°/mm increase in fibre curvature Y increased 1.3 units. For each 10% increase in clean washing yield Y-Z declined 0.9 units. Variations in Y and Y-Z among farms were probably related to differences in geographic and climatic conditions and were significantly correlated to cashmere production. The effect of clean washing yield was probably related to a reduction in suint content.

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Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP‐HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties

Journal of Food Science ◽

10.1111/1750-3841.15794 ◽

2021 ◽

Author(s):

Muhammad H. Alu'datt ◽

Doa'a G. F. Al‐u'datt ◽

Mohammad N. Alhamad ◽

Carole C. Tranchant ◽

Taha Rababah ◽

...

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Biological Properties ◽

Cow Milk ◽

Milk Products ◽

Rp Hplc

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A Comparison of Amino Acid Composition and Carbohydrate of Goat and Cow Milk Acid Phosphatases

Nihon Chikusan Gakkaiho ◽

10.2508/chikusan.55.696 ◽

1984 ◽

Vol 55 (9) ◽

pp. 696-698

Author(s):

Yasuo KUZUYA ◽

Yoshihiro KANAMARU ◽

Tamotue TANAHASHI

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Cow Milk ◽

Acid Phosphatases

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Influence of protein concentrate in the diet on productivity and amino acid composition of cow milk

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/341/1/012057 ◽

2019 ◽

Vol 341 ◽

pp. 012057

Author(s):

N P Buryakov ◽

M A Buryakova ◽

I A Suslova ◽

A S Zaikina ◽

D E Aleshin ◽

...

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Cow Milk ◽

Protein Concentrate

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Amino acid composition of meat, fatty acid composition of fat and content of some chemical elements in the tissues of male lambs fed monensin or lasalocid

Meat Science ◽

10.1016/0309-1740(89)90045-4 ◽

1989 ◽

Vol 25 (4) ◽

pp. 273-280 ◽

Cited By ~ 10

Author(s):

J. Gilka ◽

P. Jelínek ◽

B. Janková ◽

P. Knesel ◽

Krejčí ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Chemical Elements

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Change of amino-acid composition of yak blood, depending on the season of the year

Siberian Herald of Agricultural Science ◽

10.26898/0370-8799-2019-5-13 ◽

2019 ◽

Vol 49 (5) ◽

pp. 94-97

Author(s):

В. М. Ludu

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Blood Parameters ◽

Climatic Conditions ◽

Isoleucine Leucine ◽

The Republic

The results of the comparative study of yak blood parameters by amino-acid composition depending on the season of the year are presented. The research was conducted in the Republic of Tuva. The object of research were adult female yaks after the fi rst or more calving. The studied animals were at the pasture in the highlands all year round. The material of the research was whole blood stabilized by heparin and yak serum. Blood was taken in spring and autumn from the jugular vein. The determination of blood biochemical parameters and the biometric processing of the results were carried out by generally accepted methods. 14 amino acids were revealed. Of these, seven are non-essential amino acids (asparagine, serine, glutamine, glycine, alanine, histidine, arginine) and seven are essential (threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine). The amino-acid content in the blood of yaks living in highlands under low partial pressure did not vary signifi cantly during the study period. The content of non-essential and essential amino acids was recorded in the ratio of 50 : 50, regardless of the season of the year. In autumn, compared to spring, serine content increased 2.43 times, asparagine –1.05 times, valine – 1.07, leucine – 1.07 times. An increase in phenylalanine in the autumn period may indicate its suffi cient content in grass eaten by yaks. Features of the interior indicators of yaks, common in the Republic of Tuva, are the result of their long year-round pasture maintenance in extreme climatic conditions of the highlands.

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