Aminoacid composition of milk of healthy cows and cows with ketosis
Abstract
Protein deficiency is relevant both to the population of countries with sustainable economic development and to developing countries. The problem of quality and safe nutrition has been and remains unresolved around the world. Thus, the issue of balancing rations for the population is one of the most relevant for the Food and Agriculture Organization (FAO) established at the United Nations. A significant amount of work has been devoted to the study of the amino acid composition of cow's milk proteins. Food and Agriculture Organization of the United Nations (FAO). A significant amount of work has been devoted to the study of the amino acid composition of cow's milk proteins. Our research and their results are aimed at identifying changes in the amino acid composition of milk proteins in cows with ketosis and assessing the nutritional value of milk. However, the results of our research show that there are changes in the content in the direction of reducing almost all amino acids and especially non-replaceable ones that play an important role in human life because they are not synthesized in the body. Thus, according to our data, the content of the amino acid valine is reduced by 22.6%. However, we see that the amino acid content of phenylalanine also decreased by 10.1%. The amino acid leucine in ketosis is almost at the same level. The content of the essential amino acid isoleucine in ketosis decreased by 39.4%. Our studies show that the amount of threonine and methionine is reduced by 40.2 and 80.7%, respectively. In cow's milk protein is one of the amino acids that is considered semi-essential for humans is arginine. In diseases of ketosis, the content of arginine is reduced by 33.3%. Analysis of the results of the study of the content of substituted amino acids showed that a significant part of them also has a negative trend. Thus, the content of amino acids such as Proline and histidine decreased by 20.9 and 22.3%, respectively. Also, the content of such amino acids as glycine and glutamic acid decreased by 4 and 13.2%, respectively. A significant decrease in the content was noted in such amino acids as lysine and tyrosine by 40.8 and 69.5%. But we also noted that the content of such replacement amino acids serine and aspartic acid increased by 10.5 and 9.5%, respectively. Thus, such a disease as ketosis of cows leads not only to reduced productivity but also to the loss of biological value of milk and dairy products produced from it.
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