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Amino acid composition of milk from Finnish Ayrshire cows and their crossbreeds with the Norwegian Red breed

dc.contributor.authorRuban, S.
dc.contributor.authorMerzlov, S.
dc.contributor.authorMatvieiev, М.
dc.contributor.authorBorshch, O.V.
dc.contributor.authorBorshch, O.O.
dc.contributor.authorBilkevich, V.
dc.contributor.authorLykhach, V.
dc.contributor.authorFedorchenko, M.
dc.contributor.authorBondarenko, L.
dc.date.accessioned2023-11-03T08:46:47Z
dc.date.available2023-11-03T08:46:47Z
dc.date.issued2023
dc.descriptionReceived: July 28th, 2023 ; Accepted: October 18th, 2023 ; Published: October 30th, 2023 ; Correspondence: matvieiev_mykhailo@nubip.edu.uaeng
dc.description.abstractThe purpose of this work was to study the effect of crossing of Finnish Ayrshire cows with Norwegian Red breed under the conditions of the temperate climate of Ukraine on indicators of the qualitative composition of milk, the content of essential amino acids (EAA) and their biological value. The research was conducted at a commercial farm in the Poltava region (50°02′39″ n.l., 33°51′09″ e.l.) using Finnish Ayrshire cows and their crosses with the Norwegian Red breed. According to the indicators of fat, protein and lactose content in the group of crossbred firstborns, purebred counterparts prevailed by: 0.22; 0.09 and 0.07%, respectively, and the energy value of 1 kg of milk by 0.053 Mcal kg-1 . For milk protein of Finnish Ayrshires, the first limiting EAA (lower than the recommended content in the reference protein) was methionine + cystine (affects the rate of clot formation during cheese making), the content of which was 96.3%. In the protein of crossbred cows EAA in which amino acid score (AAS) was less than 100%, were not detected. Phenylalanine + tyrosine - 143.7% and leucine - 122.1%, which are aromatic amino acids and affect the taste properties of milk, were the most excessive. The protein of crossbreds was characterized by a slightly higher value of the total utilitarian coefficient, compared to purebred counterparts (by 12.77%). Also, the aminogram of the crossbred group was closer to ‘ideal’.eng
dc.identifier.issn2228-4907
dc.identifier.publicationAgronomy Research, 2023, vol. 21, no. 2, pp. 897–906eng
dc.identifier.urihttp://hdl.handle.net/10492/8650
dc.identifier.urihttps://doi.org/10.15159/ar.23.096
dc.publisherEstonian University of Life Scienceseng
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectdairy cowseng
dc.subjectbreedseng
dc.subjectcrossbreedingeng
dc.subjectmilk contenteng
dc.subjectmilk proteineng
dc.subjectamino acidseng
dc.subjectarticleseng
dc.titleAmino acid composition of milk from Finnish Ayrshire cows and their crossbreeds with the Norwegian Red breedeng
dc.typeinfo:eu-repo/semantics/articleeng

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