Selenium content and distribution in cow's milk supplemented with two dietary selenium sources
2005
Muniz-Naveiro, O. | Dominguez-Gonzalez, R. | Bermejo-Barrera, A. | Juan, J.A.C de | Fraga Bermudez, J.M. | Goris Pereiras, A. | Lopez Santamarina, A. | Martinez Lede, I. | Valledor Puente, J. | Fernandez-Couto Gomez, L.
The effect of two sources of Se, selenized yeast (Se-Y) and sodium selenite, added to total mixed rations (TMR) fed to cows on Se milk content and distribution in milk components was studied on three farms for 6 weeks. The maximal increase in milk Se was attained with Se-Y supplemented at 0.3 microgram g(-1). The effect was immediate, with an increase of 9 microgram L(-1) being observed after only 5 days, and remained steady until the last sample at day 40 of Se supplementation. Se distribution in milk components was constant, 53.6, 42.6, and 9.3% in whey, casein, and fat, respectively, and was unaffected by the form of supplementation. The effect of the level of Se-Y supplementation on milk Se was studied on two farms. Increasing dietary Se-Y from 0 to 0.5 microgram g(-1) elevated milk Se content from 20 to 39 microgram L(-1). Se-enriched cow's milk at different levels can be produced by varying dietary Se supplementation in the form of selenized yeast.
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