Effect of dietary cation-anion difference on performance of lactating dairy cows and stability of milk proteins

Autor(es)

Martins, C. M. M. R. ^[1] ; Arcari, M. A. ^[1] ; Welter, K. C. ^[2] ; Netto, A. S. ^[2] ; Oliveira, C. A. F. ^[3] ; Santos, M. V. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Vet Med & Anim Sci, Dept Nutr & Anim Prod, BR-13635900 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Dept Anim Sci, BR-13635900 Sao Paulo - Brazil

^[3] Univ Sao Paulo, Sch Food Engn & Anim Sci, Dept Food Engn, BR-13635900 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF DAIRY SCIENCE; v. 98, n. 4, p. 2650-2661, APR 2015.
• Citações Web of Science: 7

Resumo

Casein micelle stability is negatively correlated with milk concentrations of ionic calcium, which may change according to the metabolic and nutritional status of dairy cows. The present study aimed to evaluate the effect of dietary cation-anion difference (DCAD) on concentrations of casein subunits, whey proteins, ionic calcium, and milk heat and ethanol stability. Sixteen Holstein cows were distributed in 4 contemporary 4 x 4 Latin square designs, which consisted of 4 periods of 21 d and 4 treatments according to DCAD: 290, 192, 98, and -71 mEq/kg of dry matter (DM). The milk concentrations of ionic calcium and kappa-casein were reduced as DCAD increased, whereas the milk urea nitrogen and beta-lactoglobulin concentrations were increased. As a result of these alterations, the milk ethanol stability and milk stability during heating at 140 degrees C were increased linearly with increasing DCAD {[}Y = 74.87 (standard error = 0.87) + 0.01174 (standard error = 0.0025) x DCAD (mEq/kg of DM) and Y = 3.95 (standard error = 1.02) + 0.01234 (standard error = 0.0032) x DCAD (mEq/kg of DM), respectively]. In addition, 3.5% fat-corrected milk and fat, lactose, and total milk solids contents were linearly increased by 13.52, 8.78, 2.5, and 2.6%, respectively, according to DCAD increases from -71 to 290 mEq/kg of DM, whereas crude protein and casein content were linearly reduced by 4.83 and 4.49%, respectively. In conclusion, control of metabolic changes in lactating dairy cows to maintain blood acid-base equilibrium plays an important role in keeping milk stable to ethanol and during heat treatments. (AU)

• Processo FAPESP: 12/22165-9 - Composição e estabilidade do leite de vacas alimentadas com dieta aniônica
• Beneficiário: Cristian Marlon de Magalhães Rodrigues Martins
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 13/07041-4 - Efeito da dieta aniônica para vacas em lactação sobre o metabolismo e concentração de caseína do leite
• Beneficiário: Verônica Lopes Schvartzaid
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 12/23212-0 - Composição e estabilidade do leite de vacas alimentadas com dieta aniônica
• Beneficiário: Marcos Veiga dos Santos
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/02227-2 - Efeito da dieta aniônica sobre a estabilidade e composição do leite bovino
• Beneficiário: Maria Libera Tietz Cavalcanti
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica