Naslov
Milk components, SOD activity and oxidative stability of milk in two breeds of dairy goats

Autori
Marenjak, Terezija Silvija ; Piršljin, Jasna ; Poljičak-Milas, Nina ; Milinković-Tur, Suzana ; Beer-Ljubić, Blanka ; Benić, Miroslav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Science, Technology, Production, Nutrition. Book of Abstracts / - Alghero : International Dairy Federation, 2007, 102-102

Skup
5th International Symposium on The Challenge to Sheep and Goats Milk Sectors

Mjesto i datum
Alghero, Italija, 17.04.2007. - 21.04.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Dairy goats; Milk composition; Antioxidants

Sažetak
The milk components, concentration of TBARS and activity of SOD in raw milk of 14 dairy goats, in the late stage of lactation, were studied. The nutritional status by means of protein and urea content in milk was also evaluated. The milk samples, seven each of Saanen and Alpine goats, from the same farm, were collected and analysed separately for the milk fat, milk protein, solids-non fat (SNF), lactose, urea and somatic cell count (SCC). The SOD activity and TBARS concentration was measured in raw milk, two and 14 hours after the collection and cold storage. No significant differences between breeds regarding the milk components were detected. In all goats, low average milk fat, SNF and lactose content was determined with higher individual variations in SCC in Saanen goats. The TBARS concentration and SOD activity did not differ significantly between breeds, but SOD activity was significantly higher two hours, and TBARS concentration 14 hours after the collection in alpine goat milk samples. TBARS was negatively correlated with urea concentration (r = -0, 85 ; p<0, 05) for Alpine goats and positively correlated with protein and SCC in milk of Saanen goats (r = 0, 87 ; 0, 98 ; p<0, 05). The energy shortage and protein overplus in the diet of Alpine goats might have caused the higher degree of lipid oxidation, probably, due to the higher concentration of unsaturated fatty acid and lower antioxidants concentration in milk.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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