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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
13/01/2016 |
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Data da última atualização: |
13/01/2016 |
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Autoria: |
MORAND-FEHR, P.; CHILLIARD, Y.; SAUVANT, D. |
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Título: |
Goat milk and its components: secretory mechanisms and influence of nutritional factors. |
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Ano de publicação: |
1982 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE ON GOAT PRODUCTION AND DISEASE, 3., 1982, Tucson. Proceedings... Scottsdale: Dairy Goat Journal, 1982. p. 113-121 |
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Idioma: |
Inglês |
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Conteúdo: |
The possibilities of using dietary intervention to modify the composition of goat milk are limited. Improvement of the protein level can be obtained by increasing the dietary supply of energy and by use of pellets. This increase may range around 1.5 g/kg. Only genetic means may lead to further improvements. Milk fat content is clearly related to milk production. Some types of diets (with high pellet and low fiber and lipid levels) tend to reduce it, but protected lipids represent the best means to increase it. The fatty acid composition of fat is affected by the type of diet used. A diet that is rich in lipids and starches but deficient in energy, stimulates the secretion of C18 acids, whereas a diet rich in long fiber and energy improves the production of medium-chain and C16 acids. Although the possibilities of changing milk composition are limited; feeding conditions can modify technological and dietetic qualities of goat milk. It is necessary to control goat feeding in order to maintain a high level of quality (goat taste, unctuousness, etc.) for goat cheeses. It is apparent that much additional research needs to be carried out on goat milk in order to advance knowledge in this field. Particular needs are for research on goat milk flavor (favorable and unfavorable), the factors that influence milk comsumption in different farming conditions, and the dietetic quality of goat milk for human consumption. Goat milk and its components: secretory mechanisms and influence of nutritional factors.
Goat milk components: their concentration and inter-relationships. Table 1. Correlations between goat milk production and composition parameters; Table 2. Comparison of the composition of cow and goat milk in France; Fig 1. Analysis of fatty acid composition of goat milk fat in principal components during week fo lactation; Table 3. Comparison of the fatty acid composition of cow, goat and ewe milk fat; Table 4. Fatty and composition of goat fat triacylglycerols in early lactation; Mechanisms involved in the secretion of milk components in the goat udder: Fig. 2. Distribution of nitrogen fractions in goat milk; Table 5. Uptake of mil precursors by the udder of fed or 24-hour fasted goats; Fig 3. Synthesis of goat milk constituents; Fig. 4. Effects of acetate and stearate supplies in the diet on the fat yield of goat milk; Fig. 5. Effect of diet low in fat on the fatty acid composition in goat milk MenosThe possibilities of using dietary intervention to modify the composition of goat milk are limited. Improvement of the protein level can be obtained by increasing the dietary supply of energy and by use of pellets. This increase may range around 1.5 g/kg. Only genetic means may lead to further improvements. Milk fat content is clearly related to milk production. Some types of diets (with high pellet and low fiber and lipid levels) tend to reduce it, but protected lipids represent the best means to increase it. The fatty acid composition of fat is affected by the type of diet used. A diet that is rich in lipids and starches but deficient in energy, stimulates the secretion of C18 acids, whereas a diet rich in long fiber and energy improves the production of medium-chain and C16 acids. Although the possibilities of changing milk composition are limited; feeding conditions can modify technological and dietetic qualities of goat milk. It is necessary to control goat feeding in order to maintain a high level of quality (goat taste, unctuousness, etc.) for goat cheeses. It is apparent that much additional research needs to be carried out on goat milk in order to advance knowledge in this field. Particular needs are for research on goat milk flavor (favorable and unfavorable), the factors that influence milk comsumption in different farming conditions, and the dietetic quality of goat milk for human consumption. Goat milk and its components: secretory mechanisms and influence of nu... Mostrar Tudo |
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Thesagro: |
Ácido graxo; Caprino; Leite de cabra. |
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Thesaurus Nal: |
Fatty acids; Goat milk; Milk fat yield. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 03096nam a2200205 a 4500
001 2033781
005 2016-01-13
008 1982 bl uuuu u0uu1 u #d
100 1 $aMORAND-FEHR, P.
245 $aGoat milk and its components$bsecretory mechanisms and influence of nutritional factors.
260 $aIn: INTERNATIONAL CONFERENCE ON GOAT PRODUCTION AND DISEASE, 3., 1982, Tucson. Proceedings... Scottsdale: Dairy Goat Journal, 1982. p. 113-121$c1982
520 $aThe possibilities of using dietary intervention to modify the composition of goat milk are limited. Improvement of the protein level can be obtained by increasing the dietary supply of energy and by use of pellets. This increase may range around 1.5 g/kg. Only genetic means may lead to further improvements. Milk fat content is clearly related to milk production. Some types of diets (with high pellet and low fiber and lipid levels) tend to reduce it, but protected lipids represent the best means to increase it. The fatty acid composition of fat is affected by the type of diet used. A diet that is rich in lipids and starches but deficient in energy, stimulates the secretion of C18 acids, whereas a diet rich in long fiber and energy improves the production of medium-chain and C16 acids. Although the possibilities of changing milk composition are limited; feeding conditions can modify technological and dietetic qualities of goat milk. It is necessary to control goat feeding in order to maintain a high level of quality (goat taste, unctuousness, etc.) for goat cheeses. It is apparent that much additional research needs to be carried out on goat milk in order to advance knowledge in this field. Particular needs are for research on goat milk flavor (favorable and unfavorable), the factors that influence milk comsumption in different farming conditions, and the dietetic quality of goat milk for human consumption. Goat milk and its components: secretory mechanisms and influence of nutritional factors. Goat milk components: their concentration and inter-relationships. Table 1. Correlations between goat milk production and composition parameters; Table 2. Comparison of the composition of cow and goat milk in France; Fig 1. Analysis of fatty acid composition of goat milk fat in principal components during week fo lactation; Table 3. Comparison of the fatty acid composition of cow, goat and ewe milk fat; Table 4. Fatty and composition of goat fat triacylglycerols in early lactation; Mechanisms involved in the secretion of milk components in the goat udder: Fig. 2. Distribution of nitrogen fractions in goat milk; Table 5. Uptake of mil precursors by the udder of fed or 24-hour fasted goats; Fig 3. Synthesis of goat milk constituents; Fig. 4. Effects of acetate and stearate supplies in the diet on the fat yield of goat milk; Fig. 5. Effect of diet low in fat on the fatty acid composition in goat milk
650 $aFatty acids
650 $aGoat milk
650 $aMilk fat yield
650 $aÁcido graxo
650 $aCaprino
650 $aLeite de cabra
700 1 $aCHILLIARD, Y.
700 1 $aSAUVANT, D.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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