Díaz Cruz A, Ortega Cerrilla M E
Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Ciudad Universitaria, México, D.F., México.
Arch Latinoam Nutr. 1994 Dec;44(4):270-3.
Colostrum from Holstein cows was collected during the first three days post partum. Ground sorghum (7.5%) was added to it. Untreated colostrum used as control, and sorghum treated colostrum samples were allowed to ferment for 0, 8 or 21 days at 18-20 degrees C in glass containers; pH, moisture, crude protein, digestible protein, ammonia, lactic acid and total energy were analyzed in untreated and treated samples. Crude protein was not significantly different (P > 0.01) in control colostrum (7.12, 5.76, 5.70%) and treated colostrum (6.66, 5.71, 5.98%) at 0, 8 and 21 days of fermentation respectively. Digestible protein was higher (P < 0.01) in the untreated (90.0, 93.0%) than in the treated colostrum (89.0, 81.0, 86.0%). Ammonia content was also higher (P < 0.01) in the control (0.25, 1.31, 1.37%) than in the treated one (0.23, 0.97, 1.20%). Lactic acid was lower (P < 0.01) in the untreated colostrum (0.82 g/100 ml) than in the treated colostrum (1.24 g/100 ml) after 21 days of fermentation. Total energy values were lower (P < 0.01) at 8 and 21 days of fermentation in the untreated (0.91, 0.84 Kcal/g) than in the treated colostrum (1.16, 0.97 Kcal/g). The addition of sorghum to colostrum reduced the crude, protein degradation and the ammonia content after 8 and 21 days of fermentation, increasing total energy and lactic acid content after 21 days of fermentation.
产后头三天收集荷斯坦奶牛的初乳。向其中添加7.5%的碎高粱。将未处理的初乳用作对照，将高粱处理过的初乳样品在玻璃容器中于18 - 20摄氏度下发酵0、8或21天；对未处理和处理过的样品分析pH值、水分、粗蛋白、可消化蛋白、氨、乳酸和总能。在发酵0、8和21天时，对照初乳（7.12%、5.76%、5.70%）和处理过的初乳（6.66%、5.71%、5.98%）中的粗蛋白无显著差异（P>0.01）。未处理的初乳（90.0%、93.0%）中的可消化蛋白高于处理过的初乳（89.0%、81.0%、86.0%）（P<0.01）。对照初乳（0.25%、1.31%、1.37%）中的氨含量也高于处理过的初乳（0.23%、0.97%、1.20%）（P<0.01）。发酵21天后，未处理的初乳（0.82克/100毫升）中的乳酸低于处理过的初乳（1.24克/100毫升）（P<0.01）。在发酵8和21天时，未处理的初乳（0.91千卡/克、0.84千卡/克）中的总能值低于处理过的初乳（1.16千卡/克、0.97千卡/克）（P<0.01）。向初乳中添加高粱可减少发酵8和21天后的粗蛋白降解和氨含量，增加发酵21天后的总能和乳酸含量。
