Research Journal of Dairy Sciences
ISSN: OnlineISSN: Print 1993-5277
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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.
How to cite this article:
Jianfa Wang, Rui Wu, Wenping Zhao, Yang Han, Yang Yue, Xiechen Zhou and Xianjing He. Relationships Between Precursors of Milk Components Concentration in Blood and Milk Fat
and Protein Content.
DOI: https://doi.org/10.36478/rjdsci.2017.1.6
URL: https://www.makhillpublications.co/view-article/1993-5277/rjdsci.2017.1.6