Macro Minerals and Trace Elements in Milk of Dairy Buffaloes and Cows Reared in Mediterranean Areas

Fantuz, Francesco; Todini, Luca; Ferraro, Stefano; Fatica, Antonella; Marcantoni, Fausto; Zannotti, Marco; Salimei, Elisabetta

doi:10.3390/beverages8030051

Cited by 8 publications

(3 citation statements)

References 38 publications

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“…Cobalamin as a coenzyme plays an important role in ruminant energy metabolism [ 57 ]. The cobalt concentration decreased from 4.47 mg/kg to 3.11 mg/kg, which is higher than a previous report [ 58 ].…”

Section: Resultscontrasting

confidence: 73%

Evaluation of Parity Effect on Characteristics and Minerals in Buffalo (Bubalus Bubalis) Colostrum and Mature Milk

Luo

Gao

et al. 2023

Foods

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Colostrum is a vital performance for buffaloes and potentially functional foods in the future. Therefore, this study aimed to evaluate the difference between the parity of buffalo colostrum and mature milk. Twenty pregnant buffaloes (primiparous = 10; multiparous = 10) were assigned to the same diet prepartum and milking routine postpartum. Calves were separated from the dams immediately after birth and colostrum was harvested within 2 h, whilst mature milk was harvested at 7 days postpartum. The colostrum was analyzed for immunoglobulin G and milk composition as the mature milk. The results showed that there was a higher level of protein, solid not fat, and milk urea nitrogen (p < 0.05), with a tendency for higher total solids (p = 0.08) in primiparous buffaloes’ colostrum compared with multiparous. No parity effect was observed in colostrum immunoglobulin G, fat, lactose, and yields of colostrum and composition (p > 0.05). There was no difference in mature milk composition and yield by parity affected (p > 0.05). Compared with mature milk composition, colostrum had a higher content protein, total solids, solid not fat, and milk urea nitrogen (p < 0.05); however, fat and lactose were lower than that of mature milk (p < 0.05). For minerals, multiparous buffaloes’ colostrum had a higher concentration of Fe (p = 0.05), while the mature milk had higher concentrations of K and P compared with primiparous. Buffalo colostrum had higher concentrations of Na, Mg, Co, Fe, and K with a lower concentration of Ca relative to mature milk (p < 0.05). It was observed that parity affected colostrum characteristics rather than mature milk and caused subtle variations in minerals in colostrum and mature milk of buffaloes. As lactation proceeded, both milk composition and minerals in the milk changed drastically.

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Section: Resultscontrasting

confidence: 73%

Evaluation of Parity Effect on Characteristics and Minerals in Buffalo (Bubalus Bubalis) Colostrum and Mature Milk

Luo

Gao

et al. 2023

Foods

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“…In a comparative study of cow and buffalo milk , 235 samples were gathered from animals kept on the same farm with the same diet to reduce the variability of the study. They underwent MAD followed by ICP-MS for B, Ca Co, Cu, Fe, K, Li, Mg, Mn, Mo, Na, P, Rb, Se, Sr, Ti and Zn determination.…”

Section: Applications: Foods and Beveragesmentioning

confidence: 99%

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

Patriarca,

Barlow,

Cross

et al. 2024

J. Anal. At. Spectrom.

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“…Milk composition is influenced by a number of variables, such as the state of the environment or the animal feeding, which impact on the quality of the raw material and of the subsequent manufactured dairy products [4]. Indirectly or directly, several variables can influence milk composition, such as animal health, farm management, different feeding methods, seasonal fluctuations and environmental factors.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dairy Cows Management Systems on the Physicochemical and Nutritional Quality of Milk and Yogurt, in a North-Eastern Romanian Farm

et al. 2023

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The study’s objective was to investigate changes in the fatty acid composition of cow milk in general and in 80 Romanian Spotted cows’ husbandry and feeding systems in particular (grazing–GC group vs. stabulation–SC group). The ultimate objective was to determine if the changes that happened in the milk also transferred to the finished product. Also, the influence of the quality of raw milk produced by both systems was evaluated when yogurt was made from it. The milk was gathered in May, July and September and used for both the yogurt-making process and the study, which lasted from May to October. In comparison to milk from SC, milk from grazed caws had larger percentages of fat and dry matter throughout the summer (GC) season. Moreover, pasture-based rations (MGC) contained more PUFA than MCS did. Data research revealed that not only do factors such as milk origin and initial quality have a substantial impact on yogurt quality parameters, but also technologies such as milk fermentation have a considerable impact on the fatty acid profile of yogurt. In comparison to cows kept permanently in stables, grazed cows (MGC) had fat with a lower concentration of saturated fatty acids and a higher proportion of rumenic, vaccenic and oleic acids (MSC). When fresh milk is processed into yogurt and other dairy products, the fatty acid profiles alter, with saturated fatty acids predominating over unsaturated ones. The findings show that pasture-fed cows have a positive impact on milk quality, particularly in terms of fatty acid profile, as well as on yogurt’s ultimate nutritional and dietary quality.

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Macro Minerals and Trace Elements in Milk of Dairy Buffaloes and Cows Reared in Mediterranean Areas

Cited by 8 publications

References 38 publications

Evaluation of Parity Effect on Characteristics and Minerals in Buffalo (Bubalus Bubalis) Colostrum and Mature Milk

Evaluation of Parity Effect on Characteristics and Minerals in Buffalo (Bubalus Bubalis) Colostrum and Mature Milk

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

Effects of Dairy Cows Management Systems on the Physicochemical and Nutritional Quality of Milk and Yogurt, in a North-Eastern Romanian Farm

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