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Physicochemicalproperties, grosscomposition, energyvalue and nitrogenfractions ofHaflinger nursingmare milk throughout6 lactation months Primo MarianiAndrea SummerFrancesca Martuzzi2001 год

Physicochemical properties, gross composition, energy value and nitrogen fractions of Haflinger nursing mare milk throughout 6 lactation months
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Аннотация: The trends of the physicochemical properties, chemical constituents and main nitrogen fractions of Haflinger mare milk were studied.Milk samples were collected at d 4, 20, 40, 60, 80, 120, 150 and 180 post-partum, by hand-milking from 5 mares, 7-14 years old (4-11 parities) and 400-490 kg live weight.Density, pH, titratable acidity, fat, protein, lactose and ash varied significantly during the first lactation period, while the freezing point showed statistically no significant modifications.The contents of fat, protein and ash diminished.In addition, the gross energy value tended to decrease and the lactose content increased.Total N content decreased significantly (P < 0.0001), especially between d 4 (515 mg) and d 40 (286 mg) and, to a lesser degree, until d 180 of lactation (255 mg .100 g -1 milk).The casein number varied significantly (P < 0.001), particularly between the beginning (56.32%) and the end (45.40%) of lactation.The trend of non-protein N and globulin N fractions was different; both the 2nd and 3rd month showed the lowest values of the entire lactation (P < 0.05).The non-protein N proportion (NPN × 100 / total N) increased significantly (P < 0.001) from the beginning (7.74% at d 4) to the end (12.37% at d 180) of lactation.The globulin N proportion increased from the end of the 4th lactation month, reaching in the final period an average value of about 10% of total N, but with an irregular trend (P > 0.05).Haflinger horse / nursing mare / lactation stage / milk properties / milk composition / nitrogen fractions Résumé -Propriétés physico-chimiques, composition chimique, valeur énergétique et fractions azotées du lait de jument de race Haflinger pendant 6 mois de lactation.L'évolution des propriétés physico-chimiques, des constituants chimiques et des principales fractions azotées du lait de jument de race Haflinger a été étudiée.Les prélèvements de lait ont été effectués à 4, 20,40, 60, 80, 120, 150
Год издания: 2001
Авторы: Primo Mariani, Andrea Summer, Francesca Martuzzi, P. Formaggioni, Alberto Sabbioni, Antonio Lucio Catalano
Издательство: EDP Sciences
Источник: Animal Research
Ключевые слова: Veterinary Equine Medical Research, Animal Diversity and Health Studies, Ruminant Nutrition and Digestive Physiology
Другие ссылки: Animal Research (PDF)
Animal Research (HTML)
Springer Link (Chiba Institute of Technology) (HTML)