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Effect of fish oil and linseed supplementation on the protein composition of milk from cows with different β-lactoglobulin phenotypes



Effect of fish oil and linseed supplementation on the protein composition of milk from cows with different β-lactoglobulin phenotypes



Journal of the Science of Food and Agriculture 94(6): 1253-1257



The objective of this study was to determine the impact of fish oil and linseed (FOL) supplements on the protein fraction levels of milk from cows with different phenotypes of β-lactoglobulin. After 21 days of supplementation the study showed significantly higher concentrations of whey proteins, especially lysozyme (144% increase) and lactoferrin (45.5% increase), compared with milk from control cows (total mixed ration with no supplemented FOL). A reverse trend was demonstrated for casein, casein index and casein number (lower level). The most favourable change (higher level), in terms of lactoferrin, α-lactalbumin and bovine serum albumin contents in milk, was recorded in cows with the BB variant of β-lactoglobulin. The highest level of lysozyme was recorded in the milk of cows with the AB variant of β-lactoglobulin. The combined supplementation of fish oil and linseed had a positive impact on whey proteins in cow's milk. In addition, the phenotype of β-lactoglobulin also played a role in milk protein composition. There is therefore a clear indication that nutritional experiments should take into account not only food supplements but also the genetic variants of β-lactoglobulin.

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Accession: 052807374

Download citation: RISBibTeXText

PMID: 24114737

DOI: 10.1002/jsfa.6424



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