The study analyzed 80 milk samples from cows, buffaloes, goats and sheep to evaluate factors affecting milk composition. The average fat, protein and lactose contents varied between species. Values differed from standards due to season, nutrition, lactation stage. Early lactation saw lower fat and protein but higher lactose. Late lactation had higher fat and protein but lower lactose. Winter milk had lower lactose but higher protein than summer. Feeding and lactation stage also impacted composition but disease reduced all constituents. Season and breed influenced composition the most.
Goat milk contains higher amounts of calcium, magnesium, and phosphorus than cow and human milk, but less vitamin D, vitamin B12, and folate. The fat and protein content is slightly lower in goat milk than cow milk, but the difference is not significant. The fat globules are smaller in goat milk, making it more easily digestible. Goat milk is recommended for infants, older people, and those recovering from illness. A study found no significant difference in the nutritional value of goat and cow milk proteins based on intake, growth rates, and protein efficiency ratios in rats. However, nitrogen digestibility and balance were higher in the rats consuming goat milk protein. Goat milk is thus concluded to have similar nutritional
EFFECT OF MICROBIAL TRANSGLUTAMINASE (MTGASE) AND ISOLATED SOY PROTEIN (ISP) ...Hazmi Y
This study was carried out to determine the effects of Microbial Transglutaminase (MTGase) and isolated soy protein (ISP) on tilapia (Oreochromis niloticus) surimi gels. MTGase at 0, 0.3, 0.6 percent and ISP at 0, 3 and 6 percent were added to surimi gels of tilapia.
Effect of carbohydrate source and cottonseed meal levelon Feed intake, rumen...Faisal A. Alshamiry
conducted to investigate the effects of locally available carbohydrate sources and cotton-seed meal levels on voluntary feed intake, rumen fermentation, and milk production in lactating dairy cows.
This document discusses the proximate analysis method of feed and fodder composition developed at the Weende Experimental Station in Germany in 1865. It outlines the major components analyzed in proximate analysis including moisture, crude protein, ether extract, crude fiber, nitrogen-free extract, and ash. The procedures for determining each fraction are described. Both the merits and limitations of proximate analysis are discussed, noting it provides a basic analysis but does not characterize specific nutrients or account for all components like fiber.
The document discusses feeding and evaluating the nutrient content of cow feed. It outlines several key points:
1) Effective feeding is important to maintain cow fertility, production and profitability. Feeds must meet cow requirements for energy and nutrients.
2) Feed samples should be taken and tested to determine nutrient composition, including dry matter, protein, fiber and energy levels. Factors like weather and quality can impact nutrient content.
3) Various methods are used to analyze feeds chemically and determine digestibility, including proximate analysis, Van Soest method, and digestibility trials using nylon bags or artificial rumens. This helps evaluate the quality and energy value of different feeds.
This document summarizes a study on the effect of partially replacing concentrate mixture with sprouted wheat and maize fodder on milk yield and quality in lactating cows. Nine crossbred cows were divided into three groups fed different levels of replacement: Group A received 25% replacement, Group B received 37.5% replacement, and Group C received the control diet. Milk yield increased the most (15.37%) for Group A in Phase 2 with 37.5% replacement. Milk fat, protein and total solids also increased more for Groups A and B compared to the control Group C across phases. The study concluded that partially replacing concentrate mixture with hydroponic wheat and maize fodder up to 37.5%
Knowledge of amino acid (AA) digestibility of feed ingredients is necessary to feed broilers with
properly balanced compound diets. For this reason, more attention has recently been given to the
determination of AA digestibility of ingredients, recognizing that it may vary greatly depending
upon the feed ingredient. The effects of the inclusion of a mono-component serine protease
(Ronozyme® ProAct) on standardized ileal amino acid digestibility (SIAAD) of diets containing wheat
by-products (wheat DDGS (WDDGS) and wheat middlings (WM)) were evaluated in broilers.
- Improvement of SIAAD in the presence of protease is not the same for all AA and varies from one ingredient to another one. The effects of added protease are dependent on feed composition and on intrinsic digestibility of AA (COWIESON and ROOS (2014)).
- Factors such as type and quality of the ingredients, industrial processing and the presence of anti-nutritional substances such as tannins, phytates, trypsin inhibitors in plant species modulate the digestibility in poultry feed and thus the effectiveness of exogenous protease.
-The physiological state of animals (growth or maintenance), feed consumption or the nutritional feed quality could also influence the digestibility values.
This document discusses proximate analysis, which approximates the nutritive value of feeds without feeding trials. It outlines six proximate principles - moisture, crude protein, crude fat, crude fiber, nitrogen-free extract, and ash. While a common basis for feed evaluation, proximate analysis has limitations. It may underestimate dry matter and fiber and assume all nitrogen is from protein. Various methods also have demerits, like loss of volatile compounds during drying. Overall, proximate analysis provides a basic analysis of feeds but does not assess actual nutritive value.
Goat milk contains higher amounts of calcium, magnesium, and phosphorus than cow and human milk, but less vitamin D, vitamin B12, and folate. The fat and protein content is slightly lower in goat milk than cow milk, but the difference is not significant. The fat globules are smaller in goat milk, making it more easily digestible. Goat milk is recommended for infants, older people, and those recovering from illness. A study found no significant difference in the nutritional value of goat and cow milk proteins based on intake, growth rates, and protein efficiency ratios in rats. However, nitrogen digestibility and balance were higher in the rats consuming goat milk protein. Goat milk is thus concluded to have similar nutritional
EFFECT OF MICROBIAL TRANSGLUTAMINASE (MTGASE) AND ISOLATED SOY PROTEIN (ISP) ...Hazmi Y
This study was carried out to determine the effects of Microbial Transglutaminase (MTGase) and isolated soy protein (ISP) on tilapia (Oreochromis niloticus) surimi gels. MTGase at 0, 0.3, 0.6 percent and ISP at 0, 3 and 6 percent were added to surimi gels of tilapia.
Effect of carbohydrate source and cottonseed meal levelon Feed intake, rumen...Faisal A. Alshamiry
conducted to investigate the effects of locally available carbohydrate sources and cotton-seed meal levels on voluntary feed intake, rumen fermentation, and milk production in lactating dairy cows.
This document discusses the proximate analysis method of feed and fodder composition developed at the Weende Experimental Station in Germany in 1865. It outlines the major components analyzed in proximate analysis including moisture, crude protein, ether extract, crude fiber, nitrogen-free extract, and ash. The procedures for determining each fraction are described. Both the merits and limitations of proximate analysis are discussed, noting it provides a basic analysis but does not characterize specific nutrients or account for all components like fiber.
The document discusses feeding and evaluating the nutrient content of cow feed. It outlines several key points:
1) Effective feeding is important to maintain cow fertility, production and profitability. Feeds must meet cow requirements for energy and nutrients.
2) Feed samples should be taken and tested to determine nutrient composition, including dry matter, protein, fiber and energy levels. Factors like weather and quality can impact nutrient content.
3) Various methods are used to analyze feeds chemically and determine digestibility, including proximate analysis, Van Soest method, and digestibility trials using nylon bags or artificial rumens. This helps evaluate the quality and energy value of different feeds.
This document summarizes a study on the effect of partially replacing concentrate mixture with sprouted wheat and maize fodder on milk yield and quality in lactating cows. Nine crossbred cows were divided into three groups fed different levels of replacement: Group A received 25% replacement, Group B received 37.5% replacement, and Group C received the control diet. Milk yield increased the most (15.37%) for Group A in Phase 2 with 37.5% replacement. Milk fat, protein and total solids also increased more for Groups A and B compared to the control Group C across phases. The study concluded that partially replacing concentrate mixture with hydroponic wheat and maize fodder up to 37.5%
Knowledge of amino acid (AA) digestibility of feed ingredients is necessary to feed broilers with
properly balanced compound diets. For this reason, more attention has recently been given to the
determination of AA digestibility of ingredients, recognizing that it may vary greatly depending
upon the feed ingredient. The effects of the inclusion of a mono-component serine protease
(Ronozyme® ProAct) on standardized ileal amino acid digestibility (SIAAD) of diets containing wheat
by-products (wheat DDGS (WDDGS) and wheat middlings (WM)) were evaluated in broilers.
- Improvement of SIAAD in the presence of protease is not the same for all AA and varies from one ingredient to another one. The effects of added protease are dependent on feed composition and on intrinsic digestibility of AA (COWIESON and ROOS (2014)).
- Factors such as type and quality of the ingredients, industrial processing and the presence of anti-nutritional substances such as tannins, phytates, trypsin inhibitors in plant species modulate the digestibility in poultry feed and thus the effectiveness of exogenous protease.
-The physiological state of animals (growth or maintenance), feed consumption or the nutritional feed quality could also influence the digestibility values.
This document discusses proximate analysis, which approximates the nutritive value of feeds without feeding trials. It outlines six proximate principles - moisture, crude protein, crude fat, crude fiber, nitrogen-free extract, and ash. While a common basis for feed evaluation, proximate analysis has limitations. It may underestimate dry matter and fiber and assume all nitrogen is from protein. Various methods also have demerits, like loss of volatile compounds during drying. Overall, proximate analysis provides a basic analysis of feeds but does not assess actual nutritive value.
This document summarizes a journal article that describes a new method for determining the amount of cow's milk in non-bovine and mixed cheeses using capillary electrophoresis. The method separates whey proteins from cheese samples in acidic isoelectric buffers containing iminodiacetic acid and surfactants like Tween 20. This allows for the separation of alpha-lactalbumins and beta-lactoglobulins, which can then be used to calculate the ratio of bovine to non-bovine whey proteins and determine the percentage of cow's milk. The new method provides lower detection limits than other methods and can quantify cow's milk contents as low as 1% in goat and ewe cheeses, making it suitable
Artigo Final Mestrado - JDS 99 3316-3324 2015-10327 (1)Fabiana Bruzantin
This study evaluated the physicochemical and sensory properties of fat-free goat milk yogurt with different stabilizer and skim milk powder additions. Four treatments were tested: 1) a mixture of carrageenan and pectin, 2) pectin alone, 3) skim milk powder, and 4) a control with no additions. Physicochemical analyses found that the skim milk powder treatment had higher pH, acidity, protein, and solids contents due to the addition of skim milk powder. Sensory analysis by a trained panel found that the pectin treatment had stronger curd but also lumps and bitterness. The carrageenan/pectin mixture was similar to the control. The sk
This document summarizes a study examining the effect of using ultrafiltered milk retentate to standardize the protein concentration in cheese-milk on the microstructure and composition of full fat Cheddar cheese. Cheese was produced from cheese-milk standardized to protein concentrations of 3.7-5.8% w/w using low concentration factor ultrafiltration retentate. Advanced microscopy techniques revealed that at 5.8% protein, the gel porosity increased and fat globules tended to pool, contributing to higher fat loss. Higher protein concentrations resulted in a more compact microstructure and increased hardness, though lower cohesiveness. Standardization to 4-5% protein using ultrafiltration retentate increased yield without negatively impacting
Rumensin a new feed additive for feedlot cattleRahardi Gautama
This article summarizes six common rabbit diseases: pasteurellosis, hepatic coccidiosis, cysticercosis (Taenia pisiformis), ear canker, sore hocks, and malocclusion. Pasteurellosis is caused by Pasteurella multocida and is a highly contagious disease of rabbits worldwide. Hepatic coccidiosis is caused by a protozoan parasite, Eimeria stiedae, that infects the liver. Cysticercosis is a parasitic infection caused by the larval stage of the pork tapeworm, Taenia pisiformis. Ear canker is a chronic bacterial infection of the ear canal. Sore hocks is a
The research shows the results of using a protease (Ronozyme ProAct) in improving protein and amino acid digestibility of a conventional commercial 45% protein Meat and Bone Meal.
Why not join the Feed Enzyme discussion on LinkedIn?
http://www.linkedin.com/groups?home=&gid=4738175&trk=anet_ug_hm&goback=%25
Follow us: @DSMFeedTweet
Or speak the expert: @Jobsorbara
The document discusses optimizing protein digestion in poultry through the use of exogenous proteases, noting that both endogenous proteins secreted by the bird and undigested dietary proteins leave the ileum undigested. It examines factors that influence protein digestion like diet composition and quality, and endogenous protein sources and recovery. Models are presented that can help predict how diet inputs like crude protein level and amino acid ratios influence the efficacy of adding an exogenous protease supplement to improve protein digestion and bird performance.
Comprehensive Review Of Whey Vs Casein Proteindunny3rd
This document summarizes a presentation comparing whey and casein protein. It discusses the structure and digestion of proteins in general, as well as the specific properties of whey and casein proteins. Key points include:
- Whey protein digests quickly and causes plasma amino acids to rise rapidly, while casein digests slowly and provides a sustained release of amino acids.
- Studies show whey protein is more effective than casein at increasing muscle protein synthesis after exercise. However, casein may be more effective for gains in muscle mass and strength over longer periods with resistance training.
- The optimal intake strategy may be to consume a fast-digesting whey protein after exercise followed by a slower digesting case
How Low Can We Go: Nitrogen in Dairy Rations- Mike Van AmburghDAIReXNET
Mike Van Amburgh presented this material during DAIReXNET's March 7, 2011 webinar on nitrogen in dairy rations. He discussed how low we can formulate nitrogen in rations, as well as what this means for the cost of the ration and for environmental impact.
Application of ultrafiltration technique for the quality improvement of dahi ...Ganga Sahay Meena
This document describes a study on using ultrafiltration techniques to improve the quality of dahi, a fermented milk product from India. Ultrafiltered buffalo milk with varying protein levels was used to produce dahi. Dahi made from ultrafiltered milk showed increased firmness, stickiness, sensory scores and decreased whey separation compared to the control dahi made without ultrafiltration. Principal component analysis revealed that protein content was positively correlated with attributes like firmness while negatively correlated with whey separation. Overall, ultrafiltration improved the quality attributes of dahi by increasing the protein levels in milk.
The document discusses various diets and macronutrients, analyzing the relationship between restricting calories, protein, fat, and carbohydrates, and subsequent weight loss. It presents research showing that restricting carbohydrates may correlate more strongly with weight loss than restricting other macronutrients. The long-term success of different diets is also examined, as well as the roles of hormones and energy balance in weight loss.
Chapter 1 is concerned with the analysis of foods, from the early chemical analysis developed in the 1800s to categorize chemical and nutrient groups, through to the sophisticated physical and chemical methods used today to identify individual molecular components.
The effect of vegetable fat on cheese yield and cheese propertiesMarcus Hjalmarsson
This document summarizes a master's thesis that investigated the effects of substituting milk fat with different vegetable fats on the yield and properties of semi-hard analogue cheeses. Four cheeses were produced with different vegetable fat mixtures, and one cheese with anhydrous milk fat as a reference. The cheeses were analyzed for yield, composition, texture, and thermal properties. Cheese yield was not significantly different between the cheeses. Different amounts of water were absorbed during cooling. The cheese made with fat C absorbed significantly less water and was significantly harder than the others. Differential scanning calorimetry showed the fats behaved similarly in the cheeses and in pure form with respect to melting and crystallization patterns. In conclusion, similar cheeses could be
Research has demonstrated that phytase is the only enzyme that is able to initiate
the release of phosphorus (P) from the phytate molecule, making it available for
absorption and utilization (Selle and Ravindran, 2007). The industrial demand for
phytases with greater potency in intestinal phytate hydrolysis and better heat
stability continues to stimulate the search for new enzyme sources. Enzyme
preparations with phytases derived from A. ficuum, Peniophora lycii and E. coli are
available commercially. More recently, new microbial 6-phytases produced by
synthetic genes, mimicking a gene from C. braakii or isolated from Buttiauxella,
were introduced into the market.
This study evaluated the lysine requirements of feedlot cattle. Sixty steer calves were individually fed increasing levels of rumen-protected lysine to determine the optimal supplementation level. Addition of lysine and methionine improved gains, intakes, and efficiency during the first 56 days, but methionine alone had no effect, suggesting lysine was limiting. Maximum performance was seen at 3-4 g/day of supplemental lysine, predicting a requirement of 58.4 g/day or 5.58% of metabolizable protein.
This document discusses antioxidative properties of kefir, a fermented milk product. It begins with an introduction that provides background on reactive oxygen species and antioxidants in the body. It then describes what kefir is and previous research showing some of its health benefits. The objectives of the study were to investigate various antioxidative properties of cow and goat milk kefirs, including radical scavenging ability, reducing power, inhibition of lipid peroxidation, and enzyme activity. A series of experiments were conducted to measure these properties and compare kefirs to unfermented cow and goat milks. The results demonstrated that kefirs have significantly greater antioxidative effects than milks in areas like scavenging DPPH and superoxide
Insilico comparative analysis of critical residues of CSN gene in 41 mammals:...Aisha Kalsoom
1.Introduction
2.Aims and Objective
3.Significance
4.Materials and Methods
5.Protein Sequence of Livestock Species
6.Protein Sequence of Orthologous Species
7.Natural Variants
8.Post Translational Modifications
9.Protein Structure Prediction
10.Protein Mutation Comparison
11.Conservation Scenario of cow β-casein in 41 species
12.Identification of closely related species to cow
13.Gene Structure Analysis
14.Identification Of Novel Mutational Sites, Protein Quality And Composition
15.Conclusion
16.Recommendation
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
This document discusses balancing rations for small ruminants like sheep and goats. It explains that a balanced ration provides animals with their daily nutritional requirements in a cost effective way. The key steps to balancing a ration are gathering data on the animals, determining local feed resources, identifying critical feeding times, and calculating animal nutrient needs. The document provides tools and resources for determining feed dry matter and protein content to create a balanced ration mix.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
This document summarizes a journal article that describes a new method for determining the amount of cow's milk in non-bovine and mixed cheeses using capillary electrophoresis. The method separates whey proteins from cheese samples in acidic isoelectric buffers containing iminodiacetic acid and surfactants like Tween 20. This allows for the separation of alpha-lactalbumins and beta-lactoglobulins, which can then be used to calculate the ratio of bovine to non-bovine whey proteins and determine the percentage of cow's milk. The new method provides lower detection limits than other methods and can quantify cow's milk contents as low as 1% in goat and ewe cheeses, making it suitable
Artigo Final Mestrado - JDS 99 3316-3324 2015-10327 (1)Fabiana Bruzantin
This study evaluated the physicochemical and sensory properties of fat-free goat milk yogurt with different stabilizer and skim milk powder additions. Four treatments were tested: 1) a mixture of carrageenan and pectin, 2) pectin alone, 3) skim milk powder, and 4) a control with no additions. Physicochemical analyses found that the skim milk powder treatment had higher pH, acidity, protein, and solids contents due to the addition of skim milk powder. Sensory analysis by a trained panel found that the pectin treatment had stronger curd but also lumps and bitterness. The carrageenan/pectin mixture was similar to the control. The sk
This document summarizes a study examining the effect of using ultrafiltered milk retentate to standardize the protein concentration in cheese-milk on the microstructure and composition of full fat Cheddar cheese. Cheese was produced from cheese-milk standardized to protein concentrations of 3.7-5.8% w/w using low concentration factor ultrafiltration retentate. Advanced microscopy techniques revealed that at 5.8% protein, the gel porosity increased and fat globules tended to pool, contributing to higher fat loss. Higher protein concentrations resulted in a more compact microstructure and increased hardness, though lower cohesiveness. Standardization to 4-5% protein using ultrafiltration retentate increased yield without negatively impacting
Rumensin a new feed additive for feedlot cattleRahardi Gautama
This article summarizes six common rabbit diseases: pasteurellosis, hepatic coccidiosis, cysticercosis (Taenia pisiformis), ear canker, sore hocks, and malocclusion. Pasteurellosis is caused by Pasteurella multocida and is a highly contagious disease of rabbits worldwide. Hepatic coccidiosis is caused by a protozoan parasite, Eimeria stiedae, that infects the liver. Cysticercosis is a parasitic infection caused by the larval stage of the pork tapeworm, Taenia pisiformis. Ear canker is a chronic bacterial infection of the ear canal. Sore hocks is a
The research shows the results of using a protease (Ronozyme ProAct) in improving protein and amino acid digestibility of a conventional commercial 45% protein Meat and Bone Meal.
Why not join the Feed Enzyme discussion on LinkedIn?
http://www.linkedin.com/groups?home=&gid=4738175&trk=anet_ug_hm&goback=%25
Follow us: @DSMFeedTweet
Or speak the expert: @Jobsorbara
The document discusses optimizing protein digestion in poultry through the use of exogenous proteases, noting that both endogenous proteins secreted by the bird and undigested dietary proteins leave the ileum undigested. It examines factors that influence protein digestion like diet composition and quality, and endogenous protein sources and recovery. Models are presented that can help predict how diet inputs like crude protein level and amino acid ratios influence the efficacy of adding an exogenous protease supplement to improve protein digestion and bird performance.
Comprehensive Review Of Whey Vs Casein Proteindunny3rd
This document summarizes a presentation comparing whey and casein protein. It discusses the structure and digestion of proteins in general, as well as the specific properties of whey and casein proteins. Key points include:
- Whey protein digests quickly and causes plasma amino acids to rise rapidly, while casein digests slowly and provides a sustained release of amino acids.
- Studies show whey protein is more effective than casein at increasing muscle protein synthesis after exercise. However, casein may be more effective for gains in muscle mass and strength over longer periods with resistance training.
- The optimal intake strategy may be to consume a fast-digesting whey protein after exercise followed by a slower digesting case
How Low Can We Go: Nitrogen in Dairy Rations- Mike Van AmburghDAIReXNET
Mike Van Amburgh presented this material during DAIReXNET's March 7, 2011 webinar on nitrogen in dairy rations. He discussed how low we can formulate nitrogen in rations, as well as what this means for the cost of the ration and for environmental impact.
Application of ultrafiltration technique for the quality improvement of dahi ...Ganga Sahay Meena
This document describes a study on using ultrafiltration techniques to improve the quality of dahi, a fermented milk product from India. Ultrafiltered buffalo milk with varying protein levels was used to produce dahi. Dahi made from ultrafiltered milk showed increased firmness, stickiness, sensory scores and decreased whey separation compared to the control dahi made without ultrafiltration. Principal component analysis revealed that protein content was positively correlated with attributes like firmness while negatively correlated with whey separation. Overall, ultrafiltration improved the quality attributes of dahi by increasing the protein levels in milk.
The document discusses various diets and macronutrients, analyzing the relationship between restricting calories, protein, fat, and carbohydrates, and subsequent weight loss. It presents research showing that restricting carbohydrates may correlate more strongly with weight loss than restricting other macronutrients. The long-term success of different diets is also examined, as well as the roles of hormones and energy balance in weight loss.
Chapter 1 is concerned with the analysis of foods, from the early chemical analysis developed in the 1800s to categorize chemical and nutrient groups, through to the sophisticated physical and chemical methods used today to identify individual molecular components.
The effect of vegetable fat on cheese yield and cheese propertiesMarcus Hjalmarsson
This document summarizes a master's thesis that investigated the effects of substituting milk fat with different vegetable fats on the yield and properties of semi-hard analogue cheeses. Four cheeses were produced with different vegetable fat mixtures, and one cheese with anhydrous milk fat as a reference. The cheeses were analyzed for yield, composition, texture, and thermal properties. Cheese yield was not significantly different between the cheeses. Different amounts of water were absorbed during cooling. The cheese made with fat C absorbed significantly less water and was significantly harder than the others. Differential scanning calorimetry showed the fats behaved similarly in the cheeses and in pure form with respect to melting and crystallization patterns. In conclusion, similar cheeses could be
Research has demonstrated that phytase is the only enzyme that is able to initiate
the release of phosphorus (P) from the phytate molecule, making it available for
absorption and utilization (Selle and Ravindran, 2007). The industrial demand for
phytases with greater potency in intestinal phytate hydrolysis and better heat
stability continues to stimulate the search for new enzyme sources. Enzyme
preparations with phytases derived from A. ficuum, Peniophora lycii and E. coli are
available commercially. More recently, new microbial 6-phytases produced by
synthetic genes, mimicking a gene from C. braakii or isolated from Buttiauxella,
were introduced into the market.
This study evaluated the lysine requirements of feedlot cattle. Sixty steer calves were individually fed increasing levels of rumen-protected lysine to determine the optimal supplementation level. Addition of lysine and methionine improved gains, intakes, and efficiency during the first 56 days, but methionine alone had no effect, suggesting lysine was limiting. Maximum performance was seen at 3-4 g/day of supplemental lysine, predicting a requirement of 58.4 g/day or 5.58% of metabolizable protein.
This document discusses antioxidative properties of kefir, a fermented milk product. It begins with an introduction that provides background on reactive oxygen species and antioxidants in the body. It then describes what kefir is and previous research showing some of its health benefits. The objectives of the study were to investigate various antioxidative properties of cow and goat milk kefirs, including radical scavenging ability, reducing power, inhibition of lipid peroxidation, and enzyme activity. A series of experiments were conducted to measure these properties and compare kefirs to unfermented cow and goat milks. The results demonstrated that kefirs have significantly greater antioxidative effects than milks in areas like scavenging DPPH and superoxide
Insilico comparative analysis of critical residues of CSN gene in 41 mammals:...Aisha Kalsoom
1.Introduction
2.Aims and Objective
3.Significance
4.Materials and Methods
5.Protein Sequence of Livestock Species
6.Protein Sequence of Orthologous Species
7.Natural Variants
8.Post Translational Modifications
9.Protein Structure Prediction
10.Protein Mutation Comparison
11.Conservation Scenario of cow β-casein in 41 species
12.Identification of closely related species to cow
13.Gene Structure Analysis
14.Identification Of Novel Mutational Sites, Protein Quality And Composition
15.Conclusion
16.Recommendation
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
This document discusses balancing rations for small ruminants like sheep and goats. It explains that a balanced ration provides animals with their daily nutritional requirements in a cost effective way. The key steps to balancing a ration are gathering data on the animals, determining local feed resources, identifying critical feeding times, and calculating animal nutrient needs. The document provides tools and resources for determining feed dry matter and protein content to create a balanced ration mix.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
This document summarizes a study on controlling post-harvest bacterial diseases of tomatoes in Abia State, Nigeria. The study assessed the effects of pre-heat treatments and plant extracts on bacterial soft rot caused by Erwinia carotovora and fruit spot caused by Xanthomonas vesicatoria. Subjecting tomato fruits to 50°C for 10 minutes provided the longest shelf life and was most effective at controlling the diseases. Plant extracts from neem, bitter kola, ginger, black pepper, and nutmeg were also effective at inhibiting bacterial growth in vitro compared to untreated controls. Cold water extracts of neem, ginger, and black pepper inhibited bacterial growth the most.
The International Journal of Engineering and Science (The IJES)theijes
This document summarizes a study on the suitability of soils for irrigation under the command area of the Gomal Zam Dam Multipurpose Project in Pakistan. Soil samples from 85 locations were analyzed for their physical and chemical properties. It was found that 8.23% of the study area had highly suitable soils, 61.17% had moderately suitable soils, and 25.88% had marginally suitable soils. Some areas totaling 4.7% were unsuitable due to physical limitations like steep slopes or stones. The chemical factors of salinity and lime content were generally not limiting. Maps were produced showing the classification of different soil parameters and overall land suitability classes. Ridge planting and salt-tolerant crops were recommended
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
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This document summarizes a study on using spinach plants to remove copper and iron from polluted water through rhizofilteration and phytoextraction. The study involved planting spinach in pots with synthetic wastewater containing different concentrations of copper and iron over various time periods. The results showed that spinach was highly effective at accumulating metals, removing 86.5% of copper and 85.9% of iron from the water through rhizofilteration. The highest accumulation of metals occurred in the spinach leaves rather than the roots or stems. In conclusion, the study demonstrates that spinach is a good candidate for phytoremediation of copper and iron pollution from water.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The International Journal of Engineering and Science (The IJES)theijes
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The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Livestock sector, especially dairy sector has played greater role in galvanizing rural economy. Milk has become major source of revenue generation in rural India. Dairy sector is a shield to farmers in years of agriculture crop failure/distress.
Milk and dairy products are nowadays important components of our diet Composition of raw milk determines –nutritional value –technological property – farmer’s milk price Therefore the composition of milk is of great importance for both farmers and dairy industry.
This document discusses the nutrient requirements of dairy cows. It explains that dairy cows have high energy needs to support maintenance, activity, pregnancy, milk production, and weight gain or loss. The key energy nutrients discussed are metabolizable energy and total digestible nutrients. Tables provide energy requirement values according to cow size, production level, stage of pregnancy or lactation. Protein requirements also vary depending on lactation stage. The document emphasizes that dairy cows must consume sufficient nutrients to support their high production potential.
Microbiological and chemical properties of kefir made of bali cattle milkAlexander Decker
This study investigated the microbiological and chemical properties of kefir made from Bali cattle milk in Indonesia over 24, 48, and 72 hour incubation periods. Testing found the kefir contained lactic acid bacteria ranging from 108-109 CFU/ml and yeast from 105-106 CFU/ml, with Lactobacillus paracasei ssp. paracasei 1 being the predominant bacteria. Chemical analysis showed the kefir contained 5.68-6.26% protein, 3.98-4.67% lactose, pH of 3.38-4.35, and titratable acidity of 0.89-1.73%, with longer incubation periods resulting in higher microbial counts
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Quality control of milk processing for finance, subsidy & project related s...Radha Krishna Sahoo
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Similar to The International Journal of Engineering and Science (The IJES) (20)
The International Journal of Engineering and Science (The IJES)
1. The International Journal of Engineering And Science (IJES)
||Volume|| 2 ||Issue|| 01 ||Pages|| 275-277 ||2013||
ISSN: 2319 – 1813 ISBN: 2319 – 1805
Physiochemical and Environmental Factors Responsible for
Change in Milk Composition of Milking Animal
Rashmi Arora1, N. Bhojak2
1
Research scholar Singhania University, Jhunjhunu, Rajasthan,
2*
GCRC, Govt Dungar College (A Grade), MGS University, Bikaner
-------------------------------------------------------Abstract---------------------------------------------------------
The study was designed to evaluate the different factors which are responsible for milk composition. Total 80
samples from different species in different seasons were collected and analyzed for fat, Protein,Lactose,Acidity
and pH.The average value of cow milk fat, protein and lactose was 3.79,2.98,4.55.for buffalo milk these values
are 6.13,3.28,4.98 for goat and sheep these values are3.74,3.02,4.45and6.69,4.37,4.51 respectively. These
values were somewhat different from standard values due to season effect, nutrition habit of animal, lactation
stage of animal etc. In the early lactation Fat and protein decrease and lactose concentration increases, where
as in the late lactation fat and protein increases and lactose decreases. The lactose content was less, in winter
in comparison to summer where as the protein content was high in winter in comparison to summer.
Keywords: Breed, fat, protein, lactation, lactose, standard values
----------------------------------------------------------------------------------------------------------------------------- -----------
Date of Submission: 10th January, 2012 Date of Publication: Date 20th January 2013
---------------------------------------------------------------------------------------------------------------------- ------------------
I. Introduction
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of
nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains
colostrum, which carries the mother's antibodies to the baby and provide immunity to the young ones. (1)
Milk is a very complex, naturally possessing many chemical and physical components. All milks
contain the same kind of constituents but in varying amount. Within a given species, genetic factors and
environmental conditions such as the climate and the stage of lactation influence the composition .(2)
II. Material And Method
(a) Collection of sample : About 80 raw milk samples of different species were collected from February 10 to
march 11,in which 20 samples were of cow,20 buffalo samples,20 sheep’s and 20 were of goat samples. These
samples were collected from different areas of Bikaner district of Rajasthan.
20 raw milk samples were collected in each season (winter, summer) of same cows to find out the effect of
seasons.
Another 20 raw milk samples of those cows which were in different lactation stage were collected, to find out
the effect of lactation stage.
(b) Chemical Analysis: The process of chemical analysis of milk samples was based on ISI standard methods.
For the chemical analysis of milk Fat, Gerber method was used (IS 1224-1958) (3). Protein in the milk samples
was estimated by Kjeldahl’s Method (ISI Handbook of food analysis Part-I, 1980).(4)Lactose was estimated by
Fehling solution (ISI Handbook of Food Analysis Part-11, 1981).(5). The pH value was measured by using
digital pH meter (Labtronics Model No. LT11). Acidity was measured by titration method (ISI Handbook of
Food Analysis Part-11, 1981) (5) in terms of lactic acid percentage. All these readings were cross checked by
Milkoscan (FT 120).
III. Results And Discussion
A study was conducted in Bos frontalis cow to find out the effect of lactation period in milk
composition. The fat content changes from 7.72 to 10.25%,Total solid was 20.94 to 22.62%,where as total
protein(6.31-6.78%)SNF(13.40-13.70),lactose(4.36-4.60) were very less affected by stage of lactation.(6)
www.theijes.com The IJES Page 275
2. Physiochemical and Environmental Factors Responsible for Change in Milk Composition of...
M.J.Auldist et al suggestsd that animals which fed on TMR(total mixed rasan) has shown less variation
in composition of milk as compared to paster fed animal(cow).(7)
R.C.laben concluded that milk composition is affected by many environment and inherited factors.
Overfeeding will not affect the milk protein and total SNF content but underfeeding will reduces the milk
yield,SNF and protein content of milk.(8)
R.B. Sharma et al concluded that season also affects milk composition. SNF and TS content varied
among seasons being highest in winter (8.983% and 13.639%) followed by summer (8.835% and 13.403%) and
lowest in rainy season (8.444% and 12.888%).(9)
A study was conducted on Holstein Friesian cow by M. Joksimović-Todorović et al.In the first 60 days
of lactation during spring and summer period. A higher rate of milk fat was recorded in spring (3.25±1.26%) in
relation to summer (2.62±0.49%) and protein content in milk was 3.15±0.21%) and in summer it
was(2.75±0.23%) the lactose content varied slightly and ranging from 4.45±0.54% in spring to 4.03±0.24% in
summer period.(10)
Raw milk samples of goat was collected from Sep 08 to Aug 09 by Ramona Lancu .He studied that
composition of goat milk affect with change in season, it might be due to change in feeding habit with season.
The pH value was highest in summer and lowest in spring and winter. The lactose content was low in spring and
winter as compaired to summer and autumn where as the protein content was highest in winter and lowest in
summer. (11)
The deviation from standard values of milk constituent can be seen in our study. Several factors are
responsible for this change; one of them may be stage of lactation. In the early stage of lactation Protein
decreases and lactose concentration increases, where as in the late lactation fat and Protein increases and lactose
decrease.
Studies show another factor which is responsible for milk composition is effect of season. In spring and
winter lactose content becomes lowand protin becomes high, and viseversa in summer.SNF becomes highest in
may,June.
Feeding habit is not very much effective for the change in milk composition, but slight effect can be
seen for the animal which fed on TMR(total mixed rasan)compare to pasture fed animals.if we overfed the
animal, it will not affect the milk composition but underfeeding reduses milk yield,,SNF and protein of milk.
Disease specially mestatis also affect the milk composition. All the contents; protein, fat, SNF
decreases in diseased animal.
IV. Tables
Table1. Milk composition analysis, per 100 grams (12,13)
Constituents Unit Cow Goat Sheep Water
buffalo
Water g 87.8 88.9 83.0 81.1
Protein g 3.2 3.1 5.4 4.5
Fat g 3.9 3.5 6.0 8.0
Saturated fatty acids g 2.4 2.3 3.8 4.2
Monounsaturated fatty acids g 1.1 0.8 1.5 1.7
Polyunsaturated fatty acids g 0.1 0.1 0.3 0.2
Carbohydrate (Sugars i.e. Lactose) g 4.8 4.4 5.1 4.9
Energy in Calories kcal 66 60 95 110
Energy in Joules kJ 275 253 396 463
Cholesterol mg 14 10 11 8
Calcium mg 120 100 170 195
www.theijes.com The IJES Page 276
3. Physiochemical and Environmental Factors Responsible for Change in Milk Composition of...
Table 2 chemical analysis of different milk samples
S.NO TYPES OF FAT±SD PROTEIN±SD LACTOSE±SD pH±SD ACIDITY±SD
MILK
1 COW 3.79±0.202 2.98±0.373 4.55±0.721 6.75±0.176 0.15±0.019
2 BUFFALO 6.13±0.861 3.28±0.030 4.98±0.445 6.75±0.086 0.14±0.020
3 GOAT 3.74±1.97 3.02±0.590 4.45±0.520 6.68±0.109 0.15±0.026
4 SHEEP 6.69±2.286 4.37±0.932 4.51±0.647 6.71±0.127 0.18±0.114
Table 3 chemical analysis of different milk samples of cow in different season
S.NO SEASON FAT(Mean) PROTEIN(Mean) LACTOSE(Mean)
1 Winter 4.2 3.5 4.7
2 Summer 3.9 3.3 4.9
Table 4 chemical analysis of different milk samples in different Lactation stage of cow
S.N LACTATION FAT(Mean) PROTEIN(Mean) LACTOSE(Mean) pH(Mean) ACIDITY(Mean)
O STAGE
1 Early 3.3 3.2 4.9 6.60 0.150
lactation
2 Middle 4.2 3.5 4.6 6.75 0.144
lactation
3 Late lactation 4.9 3.6 4.4 6.80 0.150
Conclusion:
Different agencies have decided the milk composition of different species, but still several factors are
responsible for milk composition. These include Breed of the animal, lactation stage, feeding habit and season
of milking.
Referance
[1]. Milk Wikipedia, The free encyclopedia
[2]. Cross reference: anonymous, 1973.official methods of analysis. 10th Edn (Benjamin Frakin Station,
Washington, USA.) pp: 588-592.
[3]. ISI manual 1224-1958
[4]. ISI Handbook of food analysis Part-I, 1980
[5]. ISI Handbook of Food Analysis Part-11, 1981
[6]. A Mech, A Dhali, B Prakash and C Rajkhowa, Livestock Research for Rural Development 20 (5) 2008.
[7]. M. J. Auldist, A. R. Napper and E. S. Kolver., Asian-Aus. J. Anim. Sci. 13 Supplement July 2000 A:
513-516
[8]. Laben R.C. Journal of dairy research (1956) ,323,pp65-81
[9]. R.B. Sharma, Manish Kumar and V. Pathak, Asian-Aust. J. Anim. Sci. 2002. Vol 15, No. 4: 528-530
[10]. M. Joksimović-Todorović, V. Davidović, S. Hristov, B. Stanković, Biotechnology in Animal
Husbandry 27 (3), p 1017-1023 , 2011
[11]. Ramona Iancu, Annals of RSCB Vol. XV, Issue 2
[12]. "Milk analysis". North Wales Buffalo. Archived from the original on 2007-09-29.
http://web.archive.org/web/20070929071651/http://www.northwalesbuffalo.co.uk/milk_analysis.htm.
Retrieved 3 August 2009. (Citing McCane, Widdowson, Scherz, Kloos, International Laboratory
Services.)
[13]. USDA National Nutrient Database for Standard Reference. Ars.usda.gov. Retrieved on 2011-11-24.
www.theijes.com The IJES Page 277