养牛多哺乳期会影响牛奶的成分和技术性质吗?
Monika Johansson1, Mikaela Lindberg2, Åse Lundh1
1Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
Animals : an open access journal from MDPI
|January 11, 2024
概括
生牛的成分和技术特性在年轻奶牛和老奶牛之间差异很小. 然而,来自老奶牛的牛奶具有更高的等离子体活性,而年轻奶牛则表现出更高的等离子体活性和蛋白质分解.
科学领域:
- 乳制品科学 乳制品科学
- 动物科学动物科学
- 食品化学 食品化学
背景情况:
- 牛奶的成分和技术特性对乳制品质量至关重要.
- 了解哺乳期数如何影响这些特性对于优化乳制品加工至关重要.
- 之前的研究对哺乳期对牛奶特性的影响产生了不同的结果.
研究的目的:
- 调查不同哺乳期 (年轻和年长) 的奶牛生奶成分和技术性质的差异.
- 评估哺乳期对关键牛奶质量属性和加工特征的影响.
- 为了确定是否哺乳期数,独立于品种,影响牛奶的特性.
主要方法:
- 从12个商业牛群收集牛奶样本,将每个农场的年轻 (哺乳期1-2) 和老 (哺乳期≥3) 奶牛的样本组合起来.
- 分析了综合牛奶样本的总成分和技术性质.
- 利用主要成分分析 (PCA) 和直角投影对潜结构区分分析 (OPLS-DA) 来评估基于哺乳期数的变化和聚类.
主要成果:
- 主要成分分析 (PCA) 表明品种有影响,但哺乳期数没有明确影响整体牛奶质量属性.
- 一向ANOVA和OPLS-DA在老奶牛的牛奶中显示出显著更高的等离子体活性 (p = 0.002).
- 来自年轻奶牛的牛奶显示出显著更高的等离子素衍生的活性 (p = 0.001) 和总蛋白质分解 (p = 0.029).
结论:
- 除了与等离子体和等离子体相关的活动外,年轻奶牛和老奶牛之间在生奶的整体成分和技术性质上没有实质性的差异.
- 乳数对某些酶活性和牛奶中的蛋白质分解水平有特定的影响.
- 这些发现表明,虽然整体牛奶质量可能相似,但具体的酶状特征与哺乳期不同.
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