Some Aspects of Using Different Soy Proteins in the Feeding Diets of Calves

Asafov, V. A.; Харитонов, В. Д.; Tankova, N.L.; Iskakova, Evgeniya; Kuznetsov, P. V.; Gabriyelova, V.T.

doi:10.31563/1684-7628-2020-55-3-31-38

Cited by 2 publications

(7 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mature cows produce better colostrum compared to heifers. The density of their milk is higher by 0.02 g/cm 3 , IgG content -by 73.4-122.2 mg/mL, IgA and IgM -by 8 and 6 mg/mL, respectively, and the mass fraction of dry matter -by 2.4% [12].…”

Section: Resultsmentioning

confidence: 99%

“…One of our previous research showed that raw colostrum obtained from farms in the Moscow Region did not meet the above requirements for microbiological parameters [3]. One of our previous studies featured the possibility of reducing the bacterial contamination of colostrum by its fermentation with Lactobacillus acidophilus (strain No.…”

Section: Resultsmentioning

confidence: 99%

“…Analysis of approaches to assessing the quality indicators of new types of milk replacers. Various CMRs can increase marketability and reduce costs in dairy farming [3,20].…”

Section: Resultsmentioning

confidence: 99%

“…The assessment methodology was based on physicochemical, biochemical, and sanitary-hygienic indicators, as well as on the criteria for the optimal weight gain of baby calves. The study made it possible to define the efficiency factors, to develop control methods for quality indicators and composition, and to analyze the processes of obtaining new resourcesaving and energy-efficient CMRs [3].…”

Section: Study Objects and Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Quality Control of Colostrum and Protein Calf Milk Replacers

Харитонов

Asafov

Iskakova

et al. 2021

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

Introduction. Improving technologies and providing young farm animals with high-quality feed are the primary tasks for successful reproduction and maintenance of dairy cattle. The research objective was to assess the quality characteristics of colostrum and milk replacers, as well as their technological prospects. Study objects and methods. The research featured colostrum, calf milk replacers (CMR), processing methods, and quality characteristics. The paper introduces an analysis of various sustainable processes of obtaining new CMRs. Results and discussion. The article describes colostrum: recommended intake for young calves, qualitative characteristics, and control methods. It focuses mostly on the microbiological characteristics of colostrum, as well as on its role in developing the immune system of calves and the prospects of enzymatic regulation of its functional properties. Enzymatic regulation is based on deep proteins hydrolysates and a highly active serine protease (alcalase). The authors studied variants of using various enzyme preparations and bacterial starter cultures for obtaining hydrolyzed and fermented colostrum, analyzed the main process indicators of milk replacers with intermediate moisture content, and tested various methods for assessing the fatty acid and protein composition of concentrated milk replacers. Production methods proved to have a significant impact on the indicators in question. Conclusion. Reproduction of the dairy herd genetic potential depends on the diet of the young farm animals, and so does the economy of agricultural production. Enzymatic processing of raw materials proved to be the most promising approach for obtaining products with improved functional properties. Deep colostrum hydrolysates can also be an important part of functional foods for children, athletes, in dietary foods, etc.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Analysis of approaches to assessing the quality indicators of new types of milk replacers. Various CMRs can increase marketability and reduce costs in dairy farming [3,20].…”

Section: Resultsmentioning

confidence: 99%

Section: Study Objects and Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Quality Control of Colostrum and Protein Calf Milk Replacers

Харитонов

Asafov

Iskakova

et al. 2021

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

show abstract

“…Одним из инновационных и перспективных направлений развития индустрии спортивного питания является разработка и внедрение в производство новых молочных продуктов для спортсменов, обогащенных функциональными ингредиентами [1,2]. Обогащенные биологически активными добавками продукты питания для спортсменов способствуют укреплению мышц, снятию усталости, повышению иммунитета, то есть восстановлению функциональных показателей организма после высоких физических нагрузок [3,4].…”

Section: Introductionunclassified

Collagen-Containing Concentrate in the Production of Dairy Products Sports Nutrition Products

Zharykbassova,

Zharykbassov,

Kakimova

et al. 2024

jour

View full text Add to dashboard Cite

The article substantiates the relevance of the use of collagen-containing concentrate in the production of cottage cheese products for sports nutrition. The inclusion of cottage cheese products with a high content of collagen in the diet of athletes helps to strengthen the cartilage tissue of joints, improve the restoration of connective tissue of the ligamentous apparatus and reduce the pain threshold by increasing collagen production. Based on the study of the chemical composition of secondary products of the poultry processing industry, such chicken parts as skin, bone tissue and paws were selected to obtain a collagen-containing concentrate. A method for producing a dry collagen-containing concentrate has been developed. To obtain a collagen-containing concentrate, a method based on an enzymatic process using the papain enzyme for the hydrolysis of raw materials was chosen. This method allows you to preserve the biological value of collagen due to the gentle processing of raw materials. As a result of experimental studies, it was found that the collagen-containing concentrate contains polyunsaturated omega-3, omega-6 and omega-9 fatty acids with antioxidant properties. The result of the study of nutritional and biological value confirms the validity of the use of collagen-containing concentrate in the production of cottage cheese product for sports nutrition. A curd product enriched with collagen can be intended not only for athletes, but also for people who play sports for recreational purposes.

show abstract

Some Aspects of Using Different Soy Proteins in the Feeding Diets of Calves

Cited by 2 publications

References 0 publications

Quality Control of Colostrum and Protein Calf Milk Replacers

Quality Control of Colostrum and Protein Calf Milk Replacers

Collagen-Containing Concentrate in the Production of Dairy Products Sports Nutrition Products

Contact Info

Product

Resources

About