Nutritional Factors Affecting the Solids-Not-Fat Content of Milk
نویسندگان
چکیده
منابع مشابه
Investigation of Non-Genetics Factors Affecting Milk-Fat Content and Milk-Fat Percentage Curves' Parameters In Azeri and Khuzestani Buffalo Breeds
The study of milk production and composition curves in buffalo provides key information about genetic potentials and management related strategy to both breeders and farmers. The objective of this study was to identify of the non-genetic factors of parameters for fitted Wood function on milk fat content (MFC) and milk fat percentage (MFP) curve of Azari and Khuzestan buffalo. The data were...
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The predominant fatty acids in milk are the long-chain fatty acids myristic, palmitic and stearic. These saturated fatty acids account for 75% of the total fatty acids, with a further 21% occurring as monounsaturated fatty acids of which the most prevalent is oleic acid. Only 4 g/100 g of the milk fatty acids are polyunsaturated, occurring mainly as linoleic and linolenic acids. All milk fatty ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1966
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(66)87952-3