Effect of Ironin Farm and Processing Water Sources on Milk Quality
High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems.Implications of dietary water mineral chemistry on biological fluids are not well described.Water is an important nutrient for dairy cattle, who consume high quantities (90 to 150 L) of water daily.As water is a major component of milk, water source influence on bovine milk synthesis and subsequent milk quality is of interest in understanding implications to cow and calf health, milk processing and stability, and milk nutrient availability for human health.When in excess that exceeds the antioxidant mechanisms in biological systems, iron and copper initiate oxidative reactions that may lead to oxidative stress, initiating biological responses thatlead to changes in biological fluids such as saliva and milk.Excess iron in bovine water sources influences the milk proteome, which can affect milk stability as well as influencing sensory and nutritional quality and further processing into dairy products.
Susan E.Duncan Aili Wang Georgianna Mann
Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA University of Mississippi, University, MS, USA
国际会议
The 5h International Symposium on Dairy Cow Nutrition and Milk Quality(第五届“奶牛营养与牛奶质量国际研讨会)
北京
英文
99-110
2017-05-05（万方平台首次上网日期，不代表论文的发表时间）