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Selenium supplementation of lactating dairy cows: effects on milk production and total selenium content and speciation in blood, milk and cheese

机译:泌乳奶牛的硒补充:对牛奶产量,血液,牛奶和奶酪中总硒含量及形态的影响

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摘要

Forty-multiparous Holstein cows were used in a 16-wk continuous design study to determine the effects of either selenium (Se) source, selenized yeast (SY) (derived from a specific strain of Saccharomyces cerevisiae CNCM I-3060 Sel-Plex®) or sodium selenite (SS), or inclusion rate of SY on Se concentration and speciation in blood, milk and cheese. Cows received ad libitum a TMR with 1:1 forage:concentrate ratio on a dry matter (DM) basis. There were four diets (T1-T4) which differed only in either source or dose of Se additive. Estimated total dietary Se for T1 (no supplement), T2 (SS), T3 (SY) and T4 (SY) was 0.16, 0.30, 0.30 and 0.45 mg/kg DM, respectively. Blood and milk samples were taken at 28 day intervals and at each time point there were positive linear effects of SY on Se concentration in blood and milk. At day 112 blood and milk Se values for T1-T4 were 177, 208, 248, 279 ± 6.6 and 24, 38, 57, 72 ± 3.7 ng/g fresh material, respectively and indicate improved uptake and incorporation of Se from SY. While selenocysteine (SeCys) was the main selenised amino acid in blood its concentration was not markedly affected by treatment, but the proportion of total Se as selenomethionine (SeMet) increased with increasing inclusion rate of SY. In milk, there were no marked treatment effects on SeCys content, but Se source had a marked effect on the proportion of total Se as SeMet. At day 112 replacing SS (T2) with SY (T3) increased the SeMet concentration of milk from 36 to 111 ng Se/g and its concentration increased further to 157 ng Se/g as the inclusion rate of SY increased further (T4) to provide 0.45 mg Se/kg TMR. Neither Se source nor inclusion rate effected the keeping quality of milk. At day 112, milk from T1, T2, and T3 was made into a hard cheese and Se source had a marked effect on total Se and the proportion of total Se comprised as either SeMet or SeCys. Replacing SS (T2) with SY (T3) increased total Se, SeMet and SeCys content from 180 to 340 ng Se/g, 57 to 153 ng Se/g and 52 to 92 ng Se/g, respectively. udKey words: dairy cow, milk and cheese, selenomethionine, selenocysteine, milk keeping qualityud
机译:在16周的连续设计研究中使用了40头荷斯坦奶牛来确定硒源(Se),硒化酵母(SY)(源自酿酒酵母CNCM I-3060Sel-Plex®的特定菌株)的作用或亚硒酸钠(SS),或SY对血液,牛奶和奶酪中硒的含量和形态的影响。以干物质(DM)为基础,母牛随意接受1:1饲草:浓缩比的TMR。有四种饮食(T1-T4)仅在硒添加剂的来源或剂量上有所不同。 T1(无补充剂),T2(SS),T3(SY)和T4(SY)的估计总膳食硒分别为0.16、0.30、0.30和0.45 mg / kg DM。每隔28天采集一次血液和牛奶样品,并且在每个时间点SY对血液和牛奶中的Se浓度都有正线性影响。在第112天,T1-T4的血液和牛奶Se值分别为177、208、248、279±6.6和24、38、57、72±3.7 ng / g新鲜物质,表明从SY中摄取和吸收的Se有所改善。尽管硒代半胱氨酸(SeCys)是血液中主要的硒化氨基酸,但其浓度并未受到治疗的明显影响,但硒中总硒作为硒代蛋氨酸(SeMet)的比例随SY的包合率增加而增加。在牛奶中,SeCys含量没有明显的处理效果,但是硒源对硒中硒的总含量有明显的影响。在第112天,用SY(T3)代替SS(T2)将牛奶的SeMet浓度从36 ng Se / g增加到111 ng Se / g,并且随着SY的添加率进一步提高(T4)到157 ng Se / g。提供0.45 mg Se / kg TMR。硒的来源和夹杂率都不会影响牛奶的保鲜质量。在第112天,将来自T1,T2和T3的牛奶制成硬质奶酪,而硒源对总硒和硒占总硒或硒基硒的比例有显着影响。用SY(T3)代替SS(T2)可使总Se,SeMet和SeCys的总含量分别从180到340 ng Se / g,57到153 ng Se / g和52到92 ng Se / g。关键词:奶牛,牛奶和奶酪,硒代蛋氨酸,硒代半胱氨酸,保乳质量

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