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

Composition and cheese suitability of milk from local Ukrainian cows and their crossbreedings with Montbeliarde breed

O.O. Borshch¹²*, S. Ruban², O.V. Borshch¹, L. Kosior¹, M. Fedorchenko¹, L. Bondarenko¹ and V. Bilkevich¹

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

Abstract:

The aim of this work was to compare the qualitative composition of milk and its suitability for cheese processing at cows of local Ukrainian Red-Spotted breed (URS) and their crossbreeds with Montbeliarde (MO) breed. The research was conducted at commercial farm in the Vinnytsia region, Ukraine (48° 57′01″ n.l., 28° 47′09″ e.l). At farm, two groups of purebred and crossbred first lactation cows-analogues with a population of 20 heads in each were formed. The use of crossbreeding cows URS × Montbéliarde breed had a positive effect on the milk composition and cheese suitability. It was established that local purebred cows exceeded purebred counterparts in daily milk yield by 2.47 kg. When the content of fat, protein and lactose in milk was higher in crossbreed group by 0.19, 0.19 and 0.12%, respectively. In addition, crossbreed cows surpassed purebred counterparts for the energy value of 1 kg of milk and theoretically possible output of rennet cheese by 0.142 MJ and 0.61 kg. The duration of the coagulation phase of milk obtained from crossbred cows was shorter than that of purebred analogues by 1.54 minutes.

Key words: