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Phenotypic characterisation of milk technological traits,protein fractions,and major mineral and fatty acid composition of Burlina cattle breed

机译:Burlina牛品种的牛奶技术性状,蛋白质组分以及主要矿物质和脂肪酸组成的表型表征

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摘要

The aim of the present study was to characterise milk of Burlina local cattle breed for traits of technological and nutritional relevance, such as milk coagulation properties (MCP), and protein, major mineral and fatty acid (FA) composition. Burlina is mainly reared in mountain areas of Veneto Region (Italy) and it has been inserted in conservation plans aiming to avoid biodiversity loss and marginal pasture areas abandonment. Eighty-one individual milk samples were collected in four farms. Milk coagulation properties were determined using Formagraph, and protein, mineral and FA composition were analysed in high performance liquid chromatography, inductively coupled plasma optical emission spectrometry and gas chromatography, respectively. Results evidenced good protein percentage (3.38%) and considerable casein content (28.89mg/mL), as well as a desirable FA profile, with ω-6 to ω-3 ratio of 4.04. Somatic cell score, averaging 3.13, is a trait that should be enhanced through the improvement of farm management. This would have positive effects on MCP. Among milk minerals, the most and less abundant were K (1493.53 mg/kg) and Mg (110.07mg/kg), respectively. Overall, herd, parity and lactation stage explained moderate to low variation of the studied traits. Results of the present study could be useful to valorise Burlina local breed and preserve biodiversity in marginal areas.
机译:本研究的目的是鉴定Burlina当地牛品种的牛奶的技术和营养相关性状,例如牛奶的凝结特性(MCP),蛋白质,主要矿物质和脂肪酸(FA)组成。伯利纳主要在威尼托大区(意大利)的山区饲养,并且已被纳入保护计划中,目的是避免生物多样性的丧失和边缘牧场的遗弃。在四个农场中收集了八十一份牛奶样品。使用Formagraph测定牛奶的凝结特性,并分别在高效液相色谱法,电感耦合等离子体发射光谱法和气相色谱法中分析蛋白质,矿物质和FA的组成。结果证明了良好的蛋白质百分比(3.38%)和相当大的酪蛋白含量(28.89mg / mL),以及令人满意的FA谱,ω-6与ω-3的比率为4.04。平均体细胞得分为3.13,这是应通过改善农场管理来提高的特征。这将对MCP产生积极影响。在牛奶矿物质中,最丰富和最不丰富的分别是钾(1493.53 mg / kg)和镁(110.07mg / kg)。总体而言,畜群,胎次和泌乳阶段可解释所研究特征的中等至低变异。本研究的结果可能有助于增值Burlina本地品种并保护边缘地区的生物多样性。

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