Amino acid composition of milk from Finnish Ayrshire cows and their crossbreeds with the Norwegian Red breed

S. Ruban¹, S. Merzlov², М. Matvieiev¹, O.V. Borshch², O.O. Borshch¹²*, V. Bilkevich², V. Lykhach1, M. Fedorchenko² and L. Bondarenko²

¹National University of Life and Environmental Science of Ukraine, Chair of Genetics, Breeding and Reproductive Biotechnology, UA03041 Kyiv, Ukraine
²Bila Tserkva National Agrarian University, Chair of Technology Milk and Meat Production, UA09117 Bila Tserkva, Ukraine
*Correspondence: matvieiev_mykhailo@nubip.edu.ua

Abstract:

The purpose of this work was to study the effect of crossing of Finnish Ayrshire cows with Norwegian Red breed under the conditions of the temperate climate of Ukraine on indicators of the qualitative composition of milk, the content of essential amino acids (EAA) and their biological value. The research was conducted at a commercial farm in the Poltava region (50°02′39″ n.l., 33°51′09″ e.l.) using Finnish Ayrshire cows and their crosses with the Norwegian Red breed. According to the indicators of fat, protein and lactose content in the group of crossbred firstborns, purebred counterparts prevailed by: 0.22; 0.09 and 0.07%, respectively, and the energy value of 1 kg of milk by 0.053 Mcal kg^-1. For milk protein of Finnish Ayrshires, the first limiting EAA (lower than the recommended content in the reference protein) was methionine + cystine (affects the rate of clot formation during cheese making), the content of which was 96.3%. In the protein of crossbred cows EAA in which amino acid score (AAS) was less than 100%, were not detected. Phenylalanine + tyrosine – 143.7% and leucine – 122.1%, which are aromatic amino acids and affect the taste properties of milk, were the most excessive. The protein of crossbreds was characterized by a slightly higher value of the total utilitarian coefficient, compared to purebred counterparts (by 12.77%). Also, the aminogram of the crossbred group was closer to ‘ideal’.

Key words:

amino acids, breeds, crossbreeding, dairy cows, milk content, milk protein

Meat chemical composition of pasture pure lambs and crossbreeds

J. Vecvagars, D. Bārzdiņa and D. Kairiša*

Latvia University of Life Sciences and Technologies, Faculty of Agriculture, Institute of Agrobiotechnology, Liela street 2, LV – 3001 Jelgava, Latvia
*Correspondence: daina.kairisa@llu.lv

Abstract:

Increased customer interest of safe, healthy and environmentally friendly food consumption promote development of sheep farming industry in Latvia. Aim of the paper – explain of different pasture-fattened sheep breed and their crosses lamb meat composition traits. A study of pasture fattened lamb meat chemical composition was carried out from year 2013 to 2017. Fattening lambs were kept in breeding rams control station ‘Klimpas’ (57°50’58.8’’N 25°19’39.6’’E) pasture array. Lambs were slaughtered in a certified slaughterhouse, but analysis of meat chemical composition were conducted in laboratory of Institute of Food Safety, Animal Health and Environment (BIOR). For the analysis of the meat chemical composition were used up to 1 kg heavy Quadriceps femoris muscle samples. In meat were analysed following elements of its chemical composition: dry matter, protein, fat, minerals, pH, cholesterol and unsaturated fatty acids. Data analysis shows that the lambs before slaughter ranged in age from 5 to 8 months. Lamb meat obtained from the study groups had a significantly different total amount of dry matter and fat. The lowest total fat, but the highest ash content was obtained in the lamb meat of the extensive breed group. The lowest total fat and the highest ash content were obtained in the lamb meat from the extensive breed group. In meat obtained a small (in individual samples < 0.10%) cis-10-pentadecenoic acid, cis-11-eicosenoic acid and myristoleic acid content. Of unsaturated fatty acids in lamb meat were represented higher amount of oleic acid, linoleic acid and elaidic acid.

Key words: