ANETA BRODZIAK, JOLANTA KRÃ"L, ZYGMUNT LITWINCZUK

Whey protein content and fatty acids profile in milk of cows used in intensiveand conventional production systems with regard to stage of lactation

The aim of this study was to evaluate the content of whey proteins and fatty acids profile in milk of cows used in intensive and conventional systems with regard to stage of lactation. For 1846 milk samples the content of total protein, fat and selected whey proteins, and fatty acids profile were analyzed. It was found that stage of lactation had a significant influence on the content of whey proteins in milk of cows from the two production systems. The biggest significant (P ≤ 0.01) differences were observed in lactoferrin concentration, especially in milk of cows used in the conventional production system. It needs to be emphasized that milk from the conventional system was a richer source of both whey proteins and unsaturated fatty acids, and also conjugated linoleic acid (CLA). Higher concentrations of lactoferrin and polyunsaturated fatty acids, including CLA, in milk obtained from cows kept in the traditional system may foster the use of this raw material as a source of biologically active ingredients in the industry.

Anahtar Kelimeler:

Milk, albumins, lactoferrin, conjugated linoleic acid, total mixed ration, conventional system

Whey protein content and fatty acids profile in milk of cows used in intensiveand conventional production systems with regard to stage of lactation

Keywords:

Milk, albumins, lactoferrin, conjugated linoleic acid, total mixed ration, conventional system,

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