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[Chemical changes in colostrum fermented with sorghum]
A Díaz Cruz1, M E Ortega Cerrilla
1Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Ciudad Universitaria, México, D.F., México.
Archivos Latinoamericanos De Nutricion
|December 1, 1994
Summary
Adding sorghum to Holstein cow colostrum fermentation reduced protein degradation and ammonia content. This process also increased total energy and lactic acid levels after 21 days, improving colostrum quality for animal feed.
Area of Science:
- Animal Nutrition
- Dairy Science
- Food Fermentation
Context:
- Colostrum is a vital nutrient source for newborns.
- Fermentation can alter colostrum's nutritional profile.
- Sorghum is a potential additive for colostrum preservation.
Purpose:
- To evaluate the effect of sorghum addition on colostrum fermentation.
- To analyze changes in key nutritional components during fermentation.
- To assess the impact of sorghum on protein degradation and energy content.
Summary:
- Holstein cow colostrum was fermented with 7.5% ground sorghum for 0, 8, or 21 days at 18-20°C.
- Analyzed parameters included pH, moisture, crude protein, digestible protein, ammonia, lactic acid, and total energy.
- Sorghum addition significantly reduced protein degradation and ammonia content while increasing lactic acid and total energy after 21 days of fermentation.
Impact:
- Sorghum supplementation enhances colostrum fermentation, reducing undesirable byproducts.
- Fermented colostrum with sorghum shows improved nutritional value and energy content.
- This method offers a potential strategy for preserving and enhancing colostrum quality for animal consumption.