PROTEIN-QUALITY OF SPANISH MURCIANO-GRANADINA GOAT MILK DURING LACTATION

被引：6

作者：

QUILES, A

GONZALO, C

BARCINA, Y

FUENTES, F

HEVIA, M

机构：

[1] Departamento de Producción Animal, Facultad de Veterinaria, 30100 Espinardo, Murcia

[2] Departamento de Producción Animal, Facultad de Veterinaria

[3] Universidad Pública de Navarra

来源：

SMALL RUMINANT RESEARCH | 1994年 / 14卷 / 01期

关键词：

LACTATION; ELECTROPHORESIS; GOAT; PROTEIN;

D O I：

10.1016/0921-4488(94)90012-4

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The evolution of contents of total protein, caseins (alpha, beta, kappa) and whey proteins (alpha-lactalbumin, beta-lactoglobulin and 'remaining' whey proteins) in the milk of 44 Spanish goats (Murciano-Granadinabreed) was studied during part of the lactation (70 to 210 d after kidding) using polyacrylamide gel electrophoresis-SDS. Mean values of protein groups (g/l) and their fractions were: total protein (40.9), total casein (32.1), whey proteins (8.7), alpha-casein (8.5), beta-casein (21.0), kappa-casein (2.5), beta-lactoglobulin (5.8), alpha-lactalbumin (1.5) and 'remaining' whey protein (1.4). All proteins groups and fractions increased significantly (P<0.01) during the lactation except for 'remaining' whey proteins which decreased (P<0.001). Stepwise discriminant analysis showed that alpha-casein and beta-lactalbumin differed significantly between sample dates (P<0.001), with more variation than the other proteins (F = 48.0 and F = 17.3, respectively, P < 0.001).

引用

页码：67 / 72

页数：6

共 42 条

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