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Titolo:
PROTEIN-QUALITY OF SPANISH MURCIANO-GRANADINA GOAT MILK DURING LACTATION
Autore:
QUILES A; GONZALO C; BARCINA Y; FUENTES F; HEVIA M;
Indirizzi:
FAC MED ESPINARDO,DEPT PROD ANIM E-30100 ESPINARDO SPAIN
Titolo Testata:
Small ruminant research
fascicolo: 1, volume: 14, anno: 1994,
pagine: 67 - 72
SICI:
0921-4488(1994)14:1<67:POSMGM>2.0.ZU;2-C
Fonte:
ISI
Lingua:
ENG
Keywords:
LACTATION; ELECTROPHORESIS; GOAT; PROTEIN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
NO
Recensione:
Indirizzi per estratti:
Citazione:
A. Quiles et al., "PROTEIN-QUALITY OF SPANISH MURCIANO-GRANADINA GOAT MILK DURING LACTATION", Small ruminant research, 14(1), 1994, pp. 67-72

Abstract

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 andfractions 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 variationthan the other proteins (F = 48.0 and F = 17.3, respectively, P < 0.001).

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 23/11/20 alle ore 21:36:53