Influence of composition of feed and lactation period on mineral composition of Mare's

Q3 Agricultural and Biological Sciences Potravinarstvo Pub Date : 2018-03-21 DOI:10.5219/894
M. Fišera, P. Valásek, S. Kráčmar, V. Kuban, Pavla Burešová, Helena Velichová, Lenka Fišerová
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引用次数: 2

Abstract

Effects of lactation period and feed on essential minerals composition of mare's milk were studied. Average Ca, P, Na and Mg concentrations in feed DM were 0.66, 4.30, 0.13 and 2.21 g.kg-1 of DM (dry matter), respectively. In regard to milk all elements concentrations were not similar to each other due to the changes of the lactation day differences. Average Ca, P, Na and Mg concentrations (in DM) caused by breed differences and lactation days were 1.95, 1.08, 0.53 and 0.22 g.kg-1, respectively. During the milk period, a high-quality feed were maintaining the major mineral composition of mare's milk in 1.5 - 2 times higher amount than milk of mare fed with pasture and a low-quality feed. The colostrum stage of mare was much shorter than other animals, the mare's milk on the 2nd day of lactation showed properties of initial milk in which its composition, particularly in minerals, were two times higher when compare to that on milk periods that was started from 5th day after parturition. It seemed that some factors, except well physiological conditions, such as mare's age, number of foaling, sex of foal etc. did not affect milk nutrient composition.
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饲料成分和哺乳期对母马矿物成分的影响
研究了哺乳期和饲料对母马乳中必需矿物质组成的影响。饲料干物质中Ca、P、Na和Mg的平均浓度分别为0.66、4.30、0.13和2.21 g.kg-1。乳中各元素浓度由于泌乳日差的变化而不尽相同。品种差异和泌乳天数对DM中Ca、P、Na和Mg的平均影响分别为1.95、1.08、0.53和0.22 g.kg-1。在产奶期,优质饲料能保持母马奶中主要矿物质成分的含量,是饲喂牧草和低品质饲料的母马奶的1.5 ~ 2倍。母马的初乳期比其他动物短得多,哺乳期第2天的母马乳汁具有初乳的特性,其成分特别是矿物质含量比产后第5天开始的乳汁高2倍。除了良好的生理条件外,一些因素,如母马年龄、产仔数、马驹性别等,似乎对乳汁营养成分没有影响。
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来源期刊
Potravinarstvo
Potravinarstvo Agricultural and Biological Sciences-Food Science
CiteScore
2.50
自引率
0.00%
发文量
57
审稿时长
12 weeks
期刊介绍: Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.
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