@article{MAKHILLRJDS201711127796,
    title = {Relationships Between Precursors of Milk Components Concentration in Blood and Milk Fat
and Protein Content},
    journal = {Research Journal of Dairy Sciences},
    volume = {11},
    number = {1},
    pages = {1-6},
    year = {2017},
    issn = {1993-5277},
    doi = {rjdsci.2017.1.6},
    url = {https://makhillpublications.co/view-article.php?issn=1993-5277&doi=rjdsci.2017.1.6},
    author = {Jianfa,Rui,Wenping,Yang,Yang,Xiechen and},
    keywords = {correlation,regression,components,precursors of milk,milk protein,Milk fat,analysis},
    abstract = {Low nutritional quality of cow’s milk has
increasingly become a severe challenge faced by the
healthy development of dairy industry in China. Milk fat
and protein are the main substances to determine the
nutritional quality of cow’s milk. To maximize milk fat
and protein content we study the relationships between
the concentration of milk fat precursors and milk protein
precursors in the blood and fat and protein contents in
cow’s milk. The results showed that significant positive
relationship (p<0.05) between acetic acid and milk fat
content. The correlation between NEFA/MF was positive
relationship (p>0.05). The correlations between
BHBA/MF and BHBA/ACE were negative relationships
(p>0.05). NEFA, BHBA and ACE were the main
parameters in that affect milk fat content. The correlations
between cysteine, phenylalanine, arginine, aspartic acid,
leucine, isoleucine and milk protein content (p>0.05). The
correlations between proline/MP, glycine/MP and
methionine/MP were negative relationships (p>0.05).
Arginine, histidine, methionine, tyrosine and serine were
the main parameters in that affect milk protein content.
Therefore, we hypothesize that increase dietary fiber level
and regulation dietary amino acid composition are helpful
for improvement raw milk nutrition quality.}
    }