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https://doi.org/10.15567/mljekarstvo.2018.0203

Joint effects of breed, parity, month of lactation, and cow individuality on the milk fatty acids composition

Eva Samková   ORCID icon orcid.org/0000-0002-9246-4456 ; University of South Bohemia, Faculty of Agriculture, Studentská 809, 370 05 České Budějovice, Czech Republic
Jana Koubová ; University of South Bohemia, Faculty of Agriculture, Studentská 809, 370 05 České Budějovice, Czech Republic
Lucie Hasoňová,   ORCID icon orcid.org/0000-0001-7763-8609 ; University of South Bohemia, Faculty of Agriculture, Studentská 809, 370 05 České Budějovice, Czech Republic
Oto Hanuš ; Dairy Research Institute, Ltd., Prague, Ke Dvoru 12a, 160 00 Praha 6 - Vokovice, Czech Republic
Robert Kala ; University of South Bohemia, Faculty of Agriculture, Studentská 809, 370 05 České Budějovice, Czech Republic
Martin Kváč ; University of South Bohemia, Faculty of Agriculture, Studentská 809, 370 05 České Budějovice, Czech Republic
Tamara Pelikánová ; University of South Bohemia, Faculty of Agriculture, Studentská 809, 370 05 České Budějovice, Czech Republic
Jiří Špička ; University of South Bohemia, Faculty of Agriculture, Studentská 809, 370 05 České Budějovice, Czech Republic

Puni tekst: engleski, pdf (755 KB) str. 98-107 preuzimanja: 272* citiraj
APA 6th Edition
Samková, E., Koubová, J., Hasoňová,, L., Hanuš, O., Kala, R., Kváč, M., ... Špička, J. (2018). Joint effects of breed, parity, month of lactation, and cow individuality on the milk fatty acids composition. Mljekarstvo, 68 (2), 98-107. https://doi.org/10.15567/mljekarstvo.2018.0203
MLA 8th Edition
Samková, Eva, et al. "Joint effects of breed, parity, month of lactation, and cow individuality on the milk fatty acids composition." Mljekarstvo, vol. 68, br. 2, 2018, str. 98-107. https://doi.org/10.15567/mljekarstvo.2018.0203. Citirano 29.10.2020.
Chicago 17th Edition
Samková, Eva, Jana Koubová, Lucie Hasoňová,, Oto Hanuš, Robert Kala, Martin Kváč, Tamara Pelikánová i Jiří Špička. "Joint effects of breed, parity, month of lactation, and cow individuality on the milk fatty acids composition." Mljekarstvo 68, br. 2 (2018): 98-107. https://doi.org/10.15567/mljekarstvo.2018.0203
Harvard
Samková, E., et al. (2018). 'Joint effects of breed, parity, month of lactation, and cow individuality on the milk fatty acids composition', Mljekarstvo, 68(2), str. 98-107. https://doi.org/10.15567/mljekarstvo.2018.0203
Vancouver
Samková E, Koubová J, Hasoňová, L, Hanuš O, Kala R, Kváč M i sur. Joint effects of breed, parity, month of lactation, and cow individuality on the milk fatty acids composition. Mljekarstvo [Internet]. 2018 [pristupljeno 29.10.2020.];68(2):98-107. https://doi.org/10.15567/mljekarstvo.2018.0203
IEEE
E. Samková, et al., "Joint effects of breed, parity, month of lactation, and cow individuality on the milk fatty acids composition", Mljekarstvo, vol.68, br. 2, str. 98-107, 2018. [Online]. https://doi.org/10.15567/mljekarstvo.2018.0203

Sažetak
The aim of the study was to explain the effects of four animal factors - breed, parity, cow individuality (within breed phenotypic variation) and month of lactation on the composition of bovine milk fatty acids (FA) in a local dual-purpose Czech Fleckvieh breed as compared to the worldwide dairy Holstein breed. In total, 357 milk samples were analysed from 25 dairy cows of each breed during year-round testing. The variation in the individual FA was affected mainly by cows´ individuality (16-48) and month of lactation (3-18 %). The effects of breed and parity were limited (each about 2%). The animal related factors appeared significant also for FA groups. Greater differences in the explained variation of all factors were observed in the groups classified by the number of FA carbons (35.8, 54.4 and 44.8 % for C4 to C14, C16 and C18 to C24, respectively) and by the number of double bounds (45.4 % and 39.2 % for monounsaturated and polyunsaturated FA, respectively) as well. No differences in the explained variation were observed between the groups of saturated and unsaturated FA (46.8% and 45.9 %, respectively). In conclusion, from the viewpoint of nutrition it would be more convenient to classify FA by the number of carbons than by the usual grouping to saturated/unsaturated FA.

Ključne riječi
cow; milk; fatty acids; animal factors

Hrčak ID: 196084

URI
https://hrcak.srce.hr/196084

[hrvatski]

Posjeta: 492 *