Composition of milk and mammary gland health in Criollo breed mares during lactation (original) (raw)
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INFLUENCE OF LACTATION ON COMPOSITION OF MARE'S MILK
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Mare's milk is valuable because of its nutritional properties. It is used in human food and tartamente for various diseases. Mare milk changes its composition depending on the lactation. It has the lowest values in first and second lactation in lactating 3, the highest values. The fat content varies between 1.88 g/100 g (lactation 1) and 2.17 g/100 g (lactation 3). Milk protein varies between 1.74 g/100g (lactation 1) and 1.92 g/100 g (lactation 3). For colostrum, affecting all day postpartum physico-chemical parameters. The highest values for these parameters are within 3 days postpartum. On day 5, the low values are observed. The fat content of the colostrum varies between 2.85 g/100 g, on day 1, and 2.13 g/100 g, on day 5.
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International Dairy Journal, 2013
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This study assessed the effect of access to pasture, lactation number, and foals’ sex on the nutritional value of milk (79 samples) from nine mares. The following were analysed: content of dry matter, protein, fat, lactose, and ash; percentages of α-lactalbumin (α-La), β-lactoglobulin (β-Lg), serum albumin (SA), immunoglobulins (Ig), lactoferrin (Lf), and lysozyme (Lz) in the total protein; and the fatty acid profile. Mares without access to pastures were shown to produce milk with a higher dry matter content, including fat, lactose, and ash; higher percentages of β-Lg, α-La, Ig, and Lf; and a better fatty acid profile. The milk from mares with access to pasture contained more protein, including higher percentages of SA and Lz. Milk from mares in lactations 4–6 had the highest fat and protein concentrations and the lowest lactose concentration. The α-La level was highest in lactation 1, Lf in lactations 2–3, and Lz in lactations 4–6. Milk from mares in lactations 4–6 had the best fa...
Italian Journal of Animal Science, 2010
Aim of this work was to investigate nursing mares milk characteristics at the end of lactation (D) and to make a comparison with milk taken during early lactation (3 to 30 d post partum) (E). The survey was carried out on 17 Italian Saddle mares (IS) (193 days in milk; 147 pregnancy days) and on 12 Haflinger mares (H) (174 days in milk; 146 pregnancy days). N fractions were determined by means of Kjeldahl; fat and lactose by means of mid infrared lectures; mineral elements were determined by Atomic Absorption Spectrophotometry; P by colorimetry. Data referring to 58 individual milk samples were analyzed by ANCOVA. Significant variations, similar in both breeds, were observed (E vs D) for density at 15°C (1.036 vs 1.034), pH (6.94 vs 7.24), titratable acidity (3.56 vs 1.70 °SH), fat (1.17 vs 0.76% g/100g of milk), crude protein (2.31 vs 1.68% g/100g), casein number 52.37 vs 46.59) and ash (0.50 vs 0.30% g/100g); similarly (mg/100g) for non casein N (172.31 vs 142.05), non protein N (34.43 vs 29.09), P (61.30 vs 32.48), Ca (112.88 vs 54.42), Mg (8.40 vs 4.38) and K (60.77 vs 41.31). Freezing point, lactose and Na showed no significant variations. At the end of lactation, milk resulted poorer in all main organic components, except lactose, and in all mineral components, except Na. Only freezing point and phosphorus variations differed in IS from H. Breed significantly affected fat, casein N and ash mean contents. Lo scopo di questo lavoro è stato di studiare le proprietà del latte di cavalle nutrici a fine lattazione (D) e di fare un confronto con il latte prelevato all'inizio della lattazione (3÷30 d post partum) (E) considerando due diverse razze equine. La ricerca è stata effettuata su 17 cavalle di razza Sella Italiano (IS) (193 giorni di lattazione; 147 giorni di gestazione) e 12 cavalle di razza Avelignese (H) (174 giorni di lattazione; 146 giorni di gestazione). Le frazioni azotate sono state stati determinati mediante spettofotometria ad assorbimento atomico; P per colorimetria. I dati, riferiti a 58 campioni di latte individuale, sono stati sottoposti ad analisi statistica (ANCOVA). Sono state osservate variazioni significative (E vs D), simili in entrambe le razze, per densità a , pH (6,94 vs 7,24), acidità titolabile (3,56 vs 1,70 gradi Soxhlet-Henkel), grasso (1,17 vs 0,76% g/100 g di latte), proteina grezza (2,31 vs 1,68% g/100g), indice di caseina (52,37 vs 46,59) e ceneri (0,50 vs 0,30% g/100 g); lo stesso si verifica (mg/100g) per N non caseinico (172,31 vs 142,05), N non proteico (34,43 vs 29,09), P (61,30 vs 32,48), Ca (112,88 vs 54,42) e K (60,77 vs 41,31). Punto di congelamento, lattosio e Na hanno mostrato variazioni statisticamente non significative. A fine lattazione, il latte risulta più povero in tutti i principali costituenti organici, eccetto il lattosio, e in tutte le componenti minerali, eccetto il sodio. Soltanto nel caso del punto di congelamento e del contenuto di fosforo le variazioni erano significativamente differenti nel SI rispetto a H. La razza ha mostrato una influenza significativa sui contenuti di grasso, azoto caseinico e ceneri.