The effect of cattle breed, season and type of diet on nitrogen fractions and amino acid profile of raw milk

Křížová, Ludmila; Hanuš, Oto; Roubal, Petr; Kučera, Josef; Hadrová, Sylvie

doi:10.7482/0003-9438-56-071

Cited by 8 publications

(7 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The differences in the basic composition of milk from different seasons were mainly associated with the composition of the feed [ 23 ]. It is well known that the composition of raw milk determines the nutritional and biological properties of products made from it and affects the yield of the cheese production process [ 24 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm

Czyżak-Runowska

Wójtowski

Gogół

et al. 2020

Animals

View full text Add to dashboard Cite

The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein–Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l'Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. Cheeses from summer milk showed greater acidification than those from winter milk (p ≤ 0.05). Skimmed milk cheeses from both seasons showed increased firmness and stickiness, and worse organoleptic characteristics, particularly in taste and consistency, than whole milk cheeses (p ≤ 0.05). The highest level of yellow (b*) was found in whole milk summer cheeses; those produced in winter were 16% less yellow. Milk from traditional family farms is a valuable raw ingredient for the production of soft, unripe rennet cheese. However, the variability of organoleptic characteristics related to the season should be taken into account in cheese production. Skimmed cheese can serve as an alternative to full-fat cheese, especially for people looking for low-fat products, regardless of the time of year.

show abstract

Section: Resultsmentioning

confidence: 99%

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm

Czyżak-Runowska

Wójtowski

Gogół

et al. 2020

Animals

View full text Add to dashboard Cite

show abstract

“…According to Bendelja et al (2011), the urea concentration in milk was significantly higher (P <0.01) in spring and summer than during other seasons. According to Křížová et al (2013), the concentration of nitrogen fractions decreased during summer, while during winter it was higher (P <0.05). Rzewuska and Strabel (2013a) reported the association between the sampling month, air temperature, and MU.…”

Section: Resultsmentioning

confidence: 99%

“…Milk urea nitrogen (MUN), which is commonly used for monitoring feeding programmes implemented in order to achieve environmental goals, is correlated with nitrogen balance, intake, and dietary content (Aguilar et al, 2012;Jonker et al, 1999;Křížová et al, 2013). Urea is the end product of protein metabolism.…”

Section: Introductionmentioning

confidence: 99%

Genetic and environmental determinants of the urea level in cow's milk

et al. 2015

View full text Add to dashboard Cite

Abstract. This study was conducted on a sample of 2237 Polish Holstein-Friesian cows. The aim was to estimate the effect of selected environmental factors on the level of urea in cow's milk and on its genetic parameters, i.e. the heritability coefficients, and genetic correlation with other selected traits of milk production. The present study has revealed the existence of a highly significant influence of herd, year of calving, parity, lactation phase, and milk performance level on the urea content in cow's milk. A high urea level in milk was detected in samples collected from older animals, both during the winter season and the middle phase of lactation (101-200 days).The heritability estimates were generally at a low level, particularly in terms of milk yield (0.183) and urea content (0.152-0.159), which may indicate the dominant role of the environment in shaping them. Relatively low values of genetic correlation (−0.097-0.140) between the urea content and other traits suggest that improvement of milk yield and its composition modify the urea level in milk only to a small degree.

show abstract

“…Dairy cow nutrition can affect its composition: the amount of protein, fat, fatty acids, spectrum of amino acids (Nevrkla et al, 2013; Gustavsson et al, 2014;Horký, 2014). The use of a protein concentrate based on sunflower and soybean cakes affects the composition of unsaturated amino acids in milk (Maxin et al, 2013;Křížová et al, 2013). Linseed cake contains alpha-linolenic acid, which may pass into the meat and milk of farm animals (Matthaus, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of protein concentrate supplementation on the composition of amino acids in milk from dairy cows in an organic farming system

Horký

Skládanka

Nevrkla

et al. 2017

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Our experiment examined the effect of feeding a protein concentrate supplement on the composition of amino acids in milk from dairy cows managed in an organic farming system. The experiment included two groups of cows. Animals in both groups received an identical basic feed ration composed of maize silage, clover-grass haylage from the first cutting, grass haylage from the first cutting, winter wheat and spring barley. The first group of dairy cows (n = 10) served as a control without the addition of protein concentrate to the feed ration. The second experimental group (n = 10) received in addition to the basic feed ration a protein concentrate composed of soybean, sunflower and linseed cakes at rate 1 kg per head per day. The experiment lasted 30 days. Milk analysed for amino acid content was sampled at 10-day intervals. Addition of the protein concentrate significantly increased milk contents of aspartic acid, proline, threonine, glycine, alanine and glutamic acid. A significant decrease of valine also was recorded in milk from the experimental group. The results of our experiment show that a protein concentrate supplement can affect concentrations of some amino acids in milk from dairy cows.

show abstract

The effect of cattle breed, season and type of diet on nitrogen fractions and amino acid profile of raw milk

Cited by 8 publications

References 39 publications

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm

Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm

Genetic and environmental determinants of the urea level in cow's milk

Effect of protein concentrate supplementation on the composition of amino acids in milk from dairy cows in an organic farming system

Contact Info

Product

Resources

About