Features of the amino acid composition of cow's milk depending on the season

УДК: 612.128 DOI: 10.31588/2413_4201_1883_2_255_160

Abstract

One of the key criteria for assessing the quality of milk is its protein-amino acid composition, especially in terms of essential amino acids. A great advantage of the review is a detailed comparison of the milk composition of various animals, as well as human milk, to assess its nutritional value, as well as the supposed health benefits attributed to some of these types of milk. The authors concluded that differences in milk composition relate not only to the relative proportions of milk components, but also occur at the molecular level, including at the level of various amino acid sequences. These data are confirmed by the analysis of the content of the main components in breast milk, cow's and goat's milk, where the authors revealed several significant differences in nutritional components, as well as their effect on the intestinal microbiota in model laboratory animals.

The purpose of our study was the need to study the features of the amino acid composition of milk of highly productive cows depending on the season and to identify correlations between the indicated indicators of cows' milk. The data obtained show fairly close values (less than 9% difference) for the relative content of almost all replaceable and essential amino acids in cows' milk. The exception is the content of arginine and cysteine. Strong positive correlation coefficients were found between the content of amino acids in milk of cows in February and the content of protein in it, with the exception of cysteine and arginine. Correlations of all amino acids with single and daily milk yields are negative. This confirms the assumption that an increase in milk yield leads to a decrease in the protein and amino acid content in cow's milk.