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关于母乳牛的报告:哺乳期牛奶的质量特征
Mina Martini1, Andrea Degl'Innocenti2, Iolanda Altomonte1
1Dipartimento di Scienze Veterinarie, Università di Pisa, 56124 Pisa, Italy.
Animals : an open access journal from MDPI
|June 19, 2024
概括
在整个哺乳期分析了牛奶的成分,包括蛋白质,脂肪和脂肪酸. 牛奶质量发生了显著的变化,从早期到晚期的哺乳期下降,可能适应子的生长需求.
科学领域:
- 动物科学动物科学
- 生殖生物学 生殖生物学
- 乳制品科学 乳制品科学
背景情况:
- 子虽然不育,但可以充当代孕母.
- 了解牛奶的成分对于生殖技术至关重要.
研究的目的:
- 为了确定牛奶的质量成分.
- 为了研究哺乳期牛奶成分的变化.
主要方法:
- 牛奶样本从子替代母母胚胎移植后收集.
- 分析总体,矿物质和脂肪酸组成.
- 在6小时到180天的牛奶中 (DIM) 评估牛奶.
主要成果:
- 平均牛奶含有1.97%的蛋白质,0.90%的脂肪,0.39%的灰尘.
- 脂肪酸概况:和度为50%,单不和度为31.8%,多不和度为18.2%.
- 显著减少干物质,蛋白质,脂肪和灰从早期到中期的哺乳期.
结论:
- 在整个哺乳期里,牛奶的成分有很大的变化.
- 变化表明适应小的营养需求.
- 提供了子生殖和乳制品研究的基线数据.
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