解冷化马匹胆汁的特征表
Thatyane Carla de Lima1, Gilvannya Gonçalves de Sobral1, Alana Emilia Soares de França Queiroz1
1Universidade Federal Rural de Pernambuco, Recife, Pernambuco, Brazil.
Journal of equine veterinary science
|December 1, 2023
概括
解热化有效地保持马乳质量,保留关键营养素和免疫球蛋白 (IgG). 这种创新的脱水方法为储存马提供了可行的替代方案,最大限度地减少了免疫球蛋白的损失.
科学领域:
- 兽医免疫学 兽医免疫学
- 马匹中的生殖生物学
- 食品科学和保存 食品科学和保存
背景情况:
- 在小羊中被动转移失败 (FTIP) 需要及时摄入乳母乳.
- 马乳质量对于新生儿免疫力至关重要.
- 需要创新的保存技术来维持乳酪蛋白的免疫球蛋白.
研究的目的:
- 为了比较冷后的马乳质量与冷化后的马乳质量.
- 评估软化对关键物理化学参数和IgG度的影响.
- 评估冷化大奶粉复制的可行性.
主要方法:
- 收集了31只四分之一马匹马的胆乳样本.
- 样品经过冷和冷处理.
- 使用简单的辐射免疫扩散 (SRID) 和Brix折射计测量IgG度;分析物理化学成分 (pH,总蛋白质,脂肪,乳糖,盐,总固体,密度).
主要成果:
- 在冷和冷样本之间,IgG,脂肪,乳糖,盐,总固体,密度和pH没有显著差异.
- 软化导致IgG度略有降低 (6.55%).
- 在密度/布里克斯和IgG度 (SRID) 之间发现了强烈的正相关性.
结论:
- 解热化是一种有效的方法来保存马,保持其物理化学性质.
- 在冷凍化過程中,免疫球蛋白 (IgG) 的損失最小.
- 溶解乳酪很容易再水和保持稳定,呈现一个可行的储存替代方案.
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