The effect of selected cereals contained in feed ration on the amino acid composition of cows' milk

Abstract

AbstractŠÍPALOVÁ, M., HANUŠ, O., BUŇKA, F., POZDÍŠEK, J., MRKVIČKA, V., KRÁČMAR, S.: The eff ect of selected cereals contained in feed ration on the amino acid composition of cows' milk. Acta univ. agric. et silvic. Mendel. Brun., 2010, LVIII, No. 5, pp. 369-376 The aim of this study was to evaluate the possible eff ects of maize replacement in feeding rations on the amino acid content in cows´ milk. Cows were fed total mix ration based on the maize, clover silage and hay. There was a diff erence in the concentrate of the feeding ration. The fi rst group (fed maize) was the control group, another two groups were experimental, one fed wheat and second fed triticale. During six weeks, totally 26 milk samples were taken from dairy cows of Czech Pied breed. Feed groups were preferably balanced in terms of milk yield, stage and number of lactations. The samples of feedstuff s as well as milk were modifi ed for the analysis using acidic and oxidative hydrolyses. The analysis of amino acids content and composition of the sample hydrolysates was performed chromatographically by an AAA 400 analyzer, using Na-citrate buff ers and ninhydrin detection. Total nitrogen content was determined according to Kjehldahl and the crude protein of the samples was determined by conversion from the nitrogen content multiplied by appropriate factor. The high content of crude protein in wheat did not infl uenced composition of milk from dairy cows fed this type of feedstuff . With respect to resulting amino acid content and composition of milk samples, none of the tested grains can be re com men ded as a full-value maize replacement. Each feedstuff is an abundant source of several and ty pi cal amino acids in milk. However, triticale (cultivar Kitaro) seems to be acceptable replacement of maize owing to better crude protein effi ciency, composition and health indicators of milk quality. dairy cow, maize, wheat, triticale, amino acids

Nutritional Components of Millet Porridge Cooked by Different Electric Cookers Based on Principal Component and Cluster Analyses

“…Amino acid content was determined using a previously published method with a slight modification [ 31 ]. Two grams of each sample were added into a hydrolysis tube, and then 10 mL hydrochloric acid solution (6 mol/L) and four drops of phenol were mixed with the sample.…”

Nutritional Components of Millet Porridge Cooked by Different Electric Cookers based on Principal Component and Cluster Analyses

“…Amino acid content was determined using a previously published method [25] with a slight modification. Two grams of each sample were added into a hydrolysis tube, and then 10 mL hydrochloric acid solution (6 mol/L ) and four drops of phenol were mixed with the sample.…”