产前补充无机硒、有机硒或瘤胃保护胆碱的牧场奶牛初乳和过渡乳的甘油三酯和脂肪酸组成

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-01-17 DOI:10.1111/1471-0307.13051

Fionnuala McDermott, Emer Kennedy, Gaetan Drouin, Lorraine Brennan, Tom F. O'Callaghan, Michael Egan, Sean A. Hogan

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引用次数: 0

摘要

本研究旨在确定产前补充无机硒（INORG）、有机硒（ORG）或瘤胃保护胆碱对牛初乳和过渡乳甘油三酯（TAG）和总脂肪酸（TFA）含量的影响。57头荷斯坦弗里斯兰（HF）奶牛和HF×娟珊（Jersey）奶牛从产犊前49±12.9天开始至产犊当日，每天接受补充营养。使用 GC-FID 分析牛奶样本中的 TAG 和 TFA 成分。产前添加辅食对牛奶脂质没有显著影响。这项研究对初乳脂质进行了定量分析，而此前的文献中并没有相关报道。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Triglyceride and fatty acid composition of bovine colostrum and transition milk in pasture-based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen-protected choline

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Triglyceride and fatty acid composition of bovine colostrum and transition milk in pasture-based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen-protected choline

The objectives of this study were to determine the effects of prepartum supplementation with inorganic selenium (INORG), organic selenium (ORG) or a rumen-protected choline, on the triglyceride (TAG) and total fatty acid (TFA) profiles of bovine colostrum and transition milk. Fifty-seven Holstein Friesian (HF) and HF × Jersey cows were supplemented daily from 49 ± 12.9 days prior to calving until day of calving. Milk samples were analysed for TAG and TFA composition using GC-FID. Prepartum supplementation did not have a significant effect on the milk lipid profiles. This study quantified colostrum lipids not previously reported in the literature.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.