Chemical composition of yak colostrum and transient milk
Chemical composition of yak colostrum and transient milk
复制标题
牦牛初乳和瞬时奶的化学成分。
DOI：
10.1111/jpn.12282
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发表时间：
2015-10-01
影响因子：
2.7
通讯作者：
Ren, F. Z.
中科院分区：
文献类型：
--
作者：
Cui, N.;Wen, P. C.;Ren, F. Z.
本研究的目的是评估牦牛初乳和临时奶化学成分的变化。在产后 (PP) 第 1、2、3、4、5、6 和 7 天从 12 头牦牛身上采集样本。分析了总成分、氮分数分布、氨基酸（AA）谱和脂肪酸（FA）谱。除乳糖增加外，所有成分在前 3 天内均迅速下降。在 PP 的前 7 天，乳清蛋白与酪蛋白的比例从 46:54 降至 17:83。研究期间样品蛋白质中所有氨基酸的含量均下降，而八种必需氨基酸的百分比有所增加。单不饱和 FA 和多不饱和 FA 在前 7 天的 PP 中减少，而饱和 FA 增加。总之，前三天化学成分的变化非常显着。短暂时期发生的微小变化是不可忽视的，在开发牦牛初乳补充剂时也应考虑到这一点。
The objective of this study was to assess the changes in the chemical composition of yak colostrum and transient milk. Samples were collected from 12 yaks on days 1, 2, 3, 4, 5, 6 and 7 post-partum (PP). The gross composition, nitrogen fraction distribution, amino acid (AA) profile and fatty acid (FA) profile were analysed. All the components decreased rapidly during the first 3 days except lactose which increased. The ratio of whey protein to casein protein decreased from 46:54 to 17:83 during the first 7 days PP. The content of all the AAs decreased, while the percentages of eight essential AAs in protein of samples increased during the study period. Monounsaturated FAs and polyunsaturated FAs decreased in the first 7 days PP, whereas saturated FAs increased. In conclusion, the changes in chemical composition were remarkable during the first 3 days. The slight variations, happened during the transient period, are not negligible, which also should be taken into account in the development of yak colostrum supplements.