Professional paper
NUTRITION FACTORS AND MILK COMPOSITION WITH SPECIAL REFERENCE TO MILK FAT
Sead Jelač
; UPI Insitute for Research and Development, Sarajevo, Bosnia and Herzegovina
Abstract
The proceses of synthesis and lactose secretion, fats and proteins are mutualty indepedent and regulated by the available amount of nutrients or substrates and hormonal control of nutrient utilization. Heritage (gene) which mediates hormonal activity and food wich conditions availibilitiy of nutriens for the synthesis of milk components in the milk gland are the main factors responsible for the composition of milk. Milk fat content is very positively correlated with the concentration of acetic and butyric acid in the rumen and it is negatively correlated with propionic acid. It is estimated that 60% of variations in the amount of fat is created by variation of propione in the rumen.
Linear growth of fat precentage is evident until the relation between acetate and propione is 2,2. When this is achieved the fat percentage
increases very little with the increase of this relation. Several food factors influence the amount of three main evaporable fat acids in the rumen, their molar concentration and mutual relation. They are, first of all, energy concentration in a ration, and the relation between voluminous and concentrated fodder, alimentary level and participation of fibers expressed by the contents of NDF ADF, lignin and the orgin l evel and participarion or nuers exliessed by the contents and levei of fermentability or carbohydrates (starch) in the rumen, protein level and degradation, level and type of fat and the physical form and previous food treatment.
Keywords
Hrčak ID:
161960
URI
Publication date:
25.7.1990.
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