Amino Acid Composition Of Milk Research Articles

Amino Acid Composition of Cow's Milk of the North Caucasus Black-and-White Breed

The study of the amino acid composition of dairy raw materials, as shown in numerous studies of domestic and foreign authors, is relevant for conducting breeding work on genetic improvement of dairy, optimizing the system of raising animals of various sex and age groups, including lactating cows to prolong the productive longevity period. The purpose of the research was to study the amino acid composition of the milk of cows of the black-and-white Holsteinized breed, considering genotypic, age-related aspects, as well as with an increase in cow milk protein content. Studies on the composition of amino acids in milk were carried out on cows of a black-and-white breed of a pedigree breeding unit of the Stavropol Territory, the Russian Federation. The obtained results showed that the amino acid content in the black-and-white cow milk in the conditions of the North Caucasus corresponds to the parameters characteristic of the black-and-white Holsteinized breed, while the ratio of essential and interchangeable amino acids, considering age and genetic factors, varies in the range of 0.945-0.951, which is typical for high-quality milk. It was also found that in the process of increasing the protein content of cows by 0.2 abs. percentage from a protein level of 3.10% to 3.30%, a more intensive increase in essential amino acids in relation to interchangeable amino acids is observed, while the ratio of essential to interchangeable amino acids statistically significantly (p<0.05) increased by 1.66%, which is of particular importance for planning measures for the genetic improvement of protein content herds of black-and-white cattle.

Zinc content in cow milk and its correlation with amino acid composition

Zinc (Zn) is one of the essential elements for all life forms on Earth. Investigation of zinc levels in milk is a topical issue for dairy farming and processing industry. The dynamics of zinc content in milk of cows during 6 months is presented. Milk was obtained from Black-and-White cows at the age of 3–4 years (2–3rd lactation). The strength and direction of correlations with the amino acid composition of milk were established. 132 milk samples from a breeding farm (Krasnodar Territory) were studied in this work. A random sample of 22 lactating cows was drawn from the dairy herd from January through July 2022 (excluding April). Atomic-adsorption analysis with electrothermal atomization, deuterium and Zeeman correction were used in order to accurately determine the level of zinc in milk. Correlations between amino acids and zinc in cow milk samples (in winter-spring-summer period) were obtained, as well as correlation coefficients (r) and coefficients of determination (r2) at certain levels of significance. The zinc content of milk varies greatly from month to month. Insignificant differences relative to January were established in May (higher by 1.54%), June (higher by 9.72%) and July (lower by 7.66%). Significant reliable differences were found in February – higher by 58.15% (p ˂ 0.001) – and in March – higher by 97.34% (p ˂ 0.001) relative to January. All obtained correlations of zinc with amino acids in milk are positive, e.g. for threonine in January r = 0.50 (r2 = 0.25, p = 0.02), in February r = 0.82 (r2 = 0.67, p ˂ 0.01), in March r = 0.25 (r2 = 0.06, p = 0.04), in May r = 0.35 (r2 = 0.12, p ˂ 0.01).

Amino acid composition of milk of black-and-white cows in the winter-spring period of the year (message 1)

Determination of the amino acid (AA) composition of cow milk, especially in terms of essential amino acids, is important and relevant. Recently, there has been an increase in publications on the improvement of methods for analyzing the AA composition of animal milk, primarily cows. The purpose of our research is to study the features of the amino acid composition of the milk of Black-and-White cows in the winter-spring period. The studies were carried out with samples of the “Ladozhskoye” breeding farm (Krasnodar Territory, Ust-Labinsky District). Group 1 (January) included 12 animals, groups 2 and 3 (March and April) included 22 animals each, i.e. a total of 56 animals. The cows were fed according to generally accepted norms. The determination of AA was carried out by ion-exchange chromatography with post-column derivatization of samples with ninhydrin on an LC-20 Prominence system (Shimadzu, Japan) and a column with an ion-exchange resin 4.6x150 mm (Sevko, Russia). New data on the AA composition of the milk of Black-and-White cows have been obtained. To author’s opinion, not only the absolute values of AA in milk are important, but also their ratios. For the first time, particular “rows” on the AA content in cow milk samples were obtained: Glu >> Leu > Lys = Pro > Asp > Val > Phe ≥ Ile ≥ Tyr > Arg = Ser > Ala = Thr ≥ His > Met > Gly > Cys (January) ; Glu >> Leu > Pro > Lys > Asp > Val > Phe > Arg ≥ Ile = Tyr ≥ Ser > Ala = Thr > His ≥ Met > Gly > Cys (March); Glu >> Leu > Pro > Lys = Arg > Asp > Val > Phe ≥ Ile ≥ Tyr > Ser > Ala ≥ Thr ≥ His ≥ Met > Gly > Cys (April). Our studies have shown a decrease in the AA amount of in cow's milk by spring (in March and, especially, in April), which can be explained by the adaptation of physiological and biochemical processes in the animal body during this period.

Evaluation of milk quality indicators depending on seasonality in the conditions of JSC Kirov Volgograd region

The paper presents the results of studying the influence of the season on the change in the physico-chemical and amino acid composition of milk obtained from black-and-white cows. During the analysis, it was revealed that the composition of milk throughout the year was not constant. The highest fat content in milk was produced in autumn and winter, while the highest protein content was found in spring and summer milk. The amino acid composition of milk in the autumn-winter period is higher compared to the spring-summer period, which is due to a change in the diet, namely the predominance of concentrated feeds in winter. Based on the data obtained, it can be assumed that the milk produced by JSC named after Kirov, meets all requirements and can be recommended for the production of high-quality food.

PSXII-5 Evaluation of Influence of Single-Nucleotide Polymorphism of CSN3 on Amino Acid and Mineral Composition of Milk from the Holstein Cows

Abstract The aim was to study the dependence of single-nucleotide polymorphism of the CSN3 gene on amino acid and mineral composition of the milk of the Holstein cows. The object of research is Holstein cows (n=100; age - 4-5 years). The elemental composition of milk was estimated according to 25 chemical elements (Al, As, B, Ca, Cd, Co, Cr, Cu, Fe, I, K, Li, Mg, Mn, Na, Ni, P, Pb, Se, Si, Sn, Hg, Sr, V, Zn) by ICP AES and ICP MS. The amino acid composition of milk (arginine, tyrosine, phenylalanine, hiscidin, leucine-isoleucine, methionine, valine, proline, threonine, serine, alanine, glycine) was analyzed by high performance liquid chromatography using a cation exchange analyzer (Knauer, Germany) and subsequent post-column derivatization with ninhydrin. Single nucleotide polymorphism of the K-casein gene was determined by PCR analysis in whole blood samples. The distribution of animals according to the genotypes of the K-casein gene locus was as follows: AA–51 heads, BB–38 heads; AB–11 goals. The results of the studies showed that the milk of cows with the AA genotype in relation to the AB and BB genotypes contained more lysine (g/100 g of protein) by 5.4 and 8.6 (Р≤0.05)%, methionine - 6.8 (Р≤0.05) and 9.2% (Р≤0.05), arginine - by 4.7 and 10% (Р≤0.05). In the milk of animals with the AA genotype, greater (Р≤0.05) concentrations of essential elements (Se, Ca, P, Zn, Cr, Fe, Mg) and minimal (Р≤0.05) concentrations of toxic elements Pb and Cd towards cows with AB and BB genotypes. The milk of animals with the AB genotype contained the maximum amount of Sr and V with a significant difference (Р≤0.05) to the BB genotype. Thus, it can be concluded that the elemental and amino acid compositions of milk are significantly interrelated by CSN3 gene polymorphism.

The Effect of Soy Flour on the Chemical Composition of Milk and Milk Producing Ability in the Diets of Cows During Their Lactation

This article deals with the study of the effect of heat-treated soy bean flour included in the diet of lactating cows on amino acids, mineral composition of milk; the content of dairy protein, its fat, as well as on the milk producing ability of animals. As a result of the conducted research, it was revealed that the content of free amino acids, both interchangeable and irreplaceable in the milk of animals of the experimental group who received soy flour, was higher than in the control group during the lactation. With the course of lactation, qualitative and quantitative changes are noted in the amino acid composition of milk in animals of both groups. The content of minerals such as calcium, phosphorus, magnesium, sodium, potassium in milk was slightly higher during all periods of milk productivity in the experimental group of animals than in the control group. During the whole lactation period, the studied macronutrients were subjected to quantitative changes. It was revealed that the introduction of soy flour into the diet leads to a significant increase of fat in the milk of experimental cows compared with control animals. Moreover, the difference in fat content in favor of animals receiving soy flour is insignificant during the first four months of lactation, after which this indicator increases sharply in the seventh month, and then gradually decreases by the tenth month. There is a definite tendency in the milk protein content to decrease in the second month of lactation and then to a gradual increase by the end of it. It should be noted that the amount of protein, unlike fat, increases evenly during lactation - for each month by an average of 0.05%, reaching the maximum value by the 10th month. From the analysis of the dynamics of average daily milk yields in experimental cows by months of lactation, it follows that in the first four months soy flour stimulates milk formation, and the average daily milk yield in animals of the experimental group during this period is significantly higher than the milk yield in the control group, respectively, by months of lactation by 10,35%; 13,26%; 12,22%; 14,57% with a significant difference. In the subsequent fifth, sixth and seventh months, the milk productivity of the experimental animals is also higher than in the control group, but this difference is less pronounced. Starting from the eighth month, the animals of the experimental group are inferior in terms of the average daily milk yield to the animals of the control group. The introduction of soy flour into the diet for the first 120 days of lactation has a stimulating effect on the formation of milk, and in the last 80 days - an inhibitory effect on this process.

Уровень меди в молоке коров племенного хозяйства в зимний и весенний период

As an essential test for all forms of life on earth, copper (Cu) is of great interest and a vast field for research. The inclusion of Cu in the functioning of a group of substances is carried out through amino acids. The scope of action of copper-containing proteins is quite wide. They are involved in the accumulation of blood cells and the functioning of the immune system, include increased lipid content, contraction of the cardiovascular system and body growth. The purpose of this work is to follow the dynamics of the Cu content in milk at the time of the season change and to establish the strength and direction of correlations with the amino acid composition of milk. In total, 88 samples of milk from the Ladoga breeding farm were studied in the work. Direct analysis in the Department of Physiology and Biochemistry of Farm Animals of the Federal Research Center for Animal Husbandry named after Academy Member L. K. Ernst. In January, February, March and May, a random sample of 22 lactating cows was formed from the dairy herd. Milk samples were prepared for Cu analysis using the ETHOS EASY system (Italy), direct analysis was performed on a ZEEnit 650 P atomic absorption spectrometer (Analytik Jena AG). For the analysis of amino acids, an HPFA LC-20 AD Prominence system (Shimadzu, Japan) with an analytical module for post-column derivatization АРМ-1000 (Sevko&Co, Russia) is used. The highest values for Cu were set in March (149,4±7,6 μg/l), the lowest in May (79,9±4,2 μg/l). Significant differences with respect to January were established in May (p˂0,001) and March (p˂0,05). The most significant correlation coefficients in January – threonine, alanine, cysteine, tyrosine, phenylalanine, histidine, lysine; in February – aspartic and glutamic acids, threonine, serine, glycine, alanine, cysteine, valine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, proline; in March – aspartic and glutamic acids, threonine, serine, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, arginine.

Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of 'Alto Casertano' (Campania Region).

Cow, sheep and goat raw milk raised in Ailano and Valle Agricola territories (‘Alto Casertano’, Italy) were characterized (raw proteins, free and total amino acids content) to assess milk quality. Raw milk with the highest total protein content is sheep milk followed by goat and cow milk from both localities. Total amino acid content in cow, goat and sheep raw milk is 4.58, 4.81 and 6.62 g per 100 g, respectively, in which the most abundant amino acid is glutamic acid (~20.36 g per 100 g of proteins). Vice versa, the free amino acids content characteristic profiles are different for each species. In particular, the most abundant free amino acid in cow, sheep and goat raw milk is glutamic acid (9.07 mg per 100 g), tyrosine (4.72 mg per 100 g) and glycine (4.54 mg per 100 g), respectively. In addition, goat raw milk is a source of taurine (14.92 mg per 100 g), retrieved in low amount in cow (1.38 mg per 100 g) and sheep (2.10 mg per 100 g) raw milk. Overall, raw milk from ‘Alto Casertano’ show a high total protein content and are a good source of essential amino acids.

Amino acid and biogenic amine composition of Busha cattle milk

AbstractTo our knowledge, there is a lack of information on the nutrient composition of Busha cattle milk with special regard to its amino acid and biogenic amine contents. The Busha cattle breed is known to be highly resistant to various diseases and well-adapted to the extensive breeding conditions of the Balkan Peninsula. Busha cow milk contains an average of 13.47% dry matter, 4.34% fat, 3.72 % protein, and 4.32% lactose. Significant differences were detected (P < 0.05) in the amino acid compositions of the milk of different Busha cattle strains of Kosovo. Glutamic acid, proline, leucine, aspartic acid, lysine, and valine represented 68% of the total amino acid content. Essential amino acids, branched-chain and sulphur-containing amino acids were found in substantial amounts in the milk samples. Among the biogenic amines, however, spermine (0.16 mg kg−1) and cadaverine (0.09 mg kg−1) were present in low concentrations. Due to these excellent qualities of the Busha cow milk, preservation of this cattle breed is of great importance. Developing sustainable and secured breeding and feeding programs for this endangered cattle breed of the Balkan Peninsula should also be a high priority.

Аминокислотный состав молока и сыра в зависимости от происхождения коров

Аминокислотный состав молока и сыра в зависимости от происхождения коров

Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

Influence of protein concentrate in the diet on productivity and amino acid composition of cow milk

The article presents experimental data on the use of different levels of protein concentrate supplement in the diets of lactating cows with a high proportion of indigestible protein in the rumen. During the course of the research it was observed that the inclusion of Agro-Matic protein concentrate in the amount of 1.0 and 1.5 kg per head per day in the diet instead of other protein feeds increased the level of indigestible (by-pass) protein by 6.3 % and 9.1 %, respectively. The introduction of the maximum amount of Agro-Matic protein concentrate into the diet has contributed to the change in the amino acid composition of milk. It was established that the yield of milk protein during the period of milking was significantly higher in animals receiving different levels of protein concentrate compared to those of the control group. Feeding lactating cows diets with different levels of protein concentrate did not have a negative impact on biochemical parameters of animal blood. All measured blood of experimental animals were within the physiological norms. The maximum content of essential amino acids in the milk of cows from 3 experimental groups was significantly higher and reached up to 1560.9 mg% versus 1480.17 mg% in the control group.

Analysis of amino acid composition of skim milk and buttermilk for the production of dairy drink when introducing whey protein hydrolysate

The imbalance of macronutrient composition of people's diets determines the relevance of the functional foods development - sources of protein and essential amino acids. The aim of the work was to analyze the amino acid composition and determine the functional significance of the product based on skim milk and buttermilk byadding whey protein hydrolysate. Material and methods. The control options were samples of skimmed milk, buttermilk and their mixtures in a 1:1 ratio. From 1 to 3% of the whey protein hydrolysate with a degree of hydrolysis of about 60% of peptide bonds were added to the same milk base samplesin the experimental options. The amino acid composition was analyzed by high performance liquid chromatography using a cation exchange analyzer and subsequent post-column derivatization with ninhydrin. Results and discussion. The content of essential amino acids per 100 g of whey protein hydrolysate (WPH) is 50.6-168.0% from the adequate level of their daily intake, while there are only 3.0-22.3 and 2.6-19.9% in skimmed milk and buttermilk, respectively. Despite the practically equal protein content in skimmed milk and buttermilk 3.36±0.02 and 3.09±0.01%, respectively, the absolute content of all essential amino acids in buttermilk is lower than in skimmed milk. This can be explained by differences in the qualitative composition of proteins in these types of dairy raw materials. Conclusion. The amino acid composition of the milk base, consisting of buttermilk and skimmed milk mixture in a 1:1 ratio, can be presented as «functional» product in relation to Val, Ile, Leu, Lis, Trp and Tyr, due to the addition of 3% WPH, because the product portion of 200 g provides 15% of adequate daily intake of these essential amino acids. There is the reason to include additional information: low-fat, low-calorie, contains only natural sugars and a source of protein for people whose protein requirement does not exceed 99 grams per day in the labeling of the developed product, in addition to its nutritional and energy value.

Amino acid and mineral composition of milk from local Ukrainian cows and their crossbreedings with Brown Swiss and Montbeliarde breeds

The aim of this study was to analyze the mineral composition of milk, the amino acid composition of milk protein, and the productivity per 305 days of lactation in crossbred cows compared to pure-breed local Ukrainian analogues. The research was conducted at cows of the Ukrainian Black-Spotted (UBS) dairy breed and crossbred cows of the first-generation obtained as a result of crossing with Brown Swiss breed and at cows of the Ukrainian Red-Spotted (URS) dairy breed and crossbred cows of the first-generation obtained by crossing of the URS dairy breed with Montbeliarde breed. In both farms there were two groups of pure-breed and crossbred cows-analogues. The mineral composition of milk and its technological properties in crossbred cows were higher compared to the pure-breed analogues. The fat content of milk crossbred cows exceeded by 0.08-0.16%, protein exceeded by 0.15-0.22%, and the main trace elements include Ca and P – by 2.66-8.83 and 2.12-7.81 mg/100 g of milk, respectively. Milk protein of crossbred cows was marked by a more balanced composition of essential amino acids (EAAs) and their ratio suitable for processing. The amount of EAAs in 100 g of milk protein of crossbred cows was 3.11-6.25% higher compared to local analogues. Crossbred cows dominated pure-breed analogues by the mineral composition of milk. The authors recommend the use of Montbeliarde or Brown Swiss breeds in commercial herds to improve the technological properties of milk.

Effects of glucagon infusions on protein and amino acid composition of milk from dairy cows

Changing the composition of milk proteins and AA affects the nutritional and physical properties of dairy products. Intravenous infusions of glucagon decreases milk protein production and concentration by promoting the use of gluconeogenic blood AA for hepatic glucose synthesis. Little is known about how the diversion of AA to gluconeogenesis affects the composition of milk proteins and AA. The objective was to quantify changes in composition of milk protein and AA in response to i.v. glucagon infusions. Three separate experiments were used: 1) 8 Holstein cows were fed ad libitum and infused with glucagon at 10 mg/d for 14 d, 2) 7 Holstein cows were feed restricted and infused with glucagon at 10 mg/d for 14 d, and 3) 4 Brown Swiss cows were infused with glucagon at 5 and 10 mg/d for 2 d each. Milk and milk component yields and milk protein and amino acid composition of samples, collected with blood samples at the first and last day of the glucagon infusion period, were compared with those collected 1 d before and after the glucagon infusion period. Glucagon infusions decreased milk protein production and concentration in each experiment by at least 0.2±0.05 kg/d and 4±0.4g/L, respectively. The decrease was accompanied by changes in milk protein composition, the most consistent being an increase in κ-casein (1.68±0.27%). Overall, glucagon infusions resulted in higher proportions of κ-casein and αS2-casein (1.34±0.51%) and smaller proportions of αS1-casein (−3.83±1.75%) and α-lactalbumin (−0.91±0.32%). Glucagon had little impact on milk AA composition except an increase in glycine (0.26±0.11%). The results suggest that milk protein synthesis is regulated by many factors including AA and glucose availability.

Amino acid composition of milk from Tsigai and Karakachanska sheep breeds reared in the Central Balkan mountains region

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Amino Acid Compositions of Body and Milk Protein Change during the Suckling Period in Rats

The amino acid concentrations of rat body protein and rat milk protein were measured at 1, 6, 10 and 16 d of age to determine whether the concentration of each amino acid in proportion to the concentration of total recovered amino acids (amino acid composition) in the body changes during early growth and development and whether parallel changes occur in the amino acid composition of milk. The ratio of essential to nonessential amino acids in bodies decreased 10% during the suckling period (P < 0.05). The ratio of essential to nonessential amino acids in milk proteins decreased by 6% (P < 0.05). With the exception of threonine, the body to milk ratio for each essential amino acid seemed similar to that for the other essential amino acids, implying that most essential amino acids are equally limiting for the synthesis of body protein in exclusively milk-fed pups. Measurements of milk intake and milk composition were used to determine amino acid intakes and hence the efficiency with which milk amino acids were used for body protein deposition. The efficiency of essential amino acid utilization was 75% between 1 and 6 d, 86% between 6 and 10 d, and 62% between 10 and 16 d of age. Although the overall efficiency of nonessential amino acid utilization showed a similar pattern, the results suggested the need for a high degree of glycine and arginine synthesis.

The Effect of Radiation Sterilization on the Nutritive Value of Foods: V. On the Amino Acid Composition of Milk and Beef

The Effect of Radiation Sterilization on the Nutritive Value of Foods: V. On the Amino Acid Composition of Milk and Beef