Analysis of basic composition of sheep colostrum by near-infrared spectroscopy

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43911556" target="_blank" >RIV/62156489:43210/16:43911556 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Analysis of basic composition of sheep colostrum by near-infrared spectroscopy

Original language description

Our work considered of changes in basic composition of sheep colostrum (during first 72 hours after parturition) and the possibility of determination the major components in sheep colostrum by near-infrared spectroscopy. Changes in colostral levels of dry matter (dm), protein, fat, lactose and ph were followed in 5 cross-bred (fm) ewes of east-friesian breed x improved valachian sheep (ef87iv) on the 2nd and subsequent lactations within the time interval of 2 to 72 hours after parturition, contents of dm, crude protein (cp), true protein (tp) and fat (f) decreased gradually from 29.97 to 18.58%; 17.00 to 6.54 g/100 ml; 14.59 to 6.11 g/100 ml and 9.83 to 6.86 g/100 ml, respectively, the content of lactose increased from 1.42 to 4.72 g/100 ml and the ph value fluctuated between 6.40 and 6.67. samples of sheep colostrum were analysed by reference methods and by ft nir spectrophotometer in reflectance mode in the wavelength range from 4000 to 10 000 cm&apos;1 with resolution 8 and with 100 scan, samples of milk were warmed to 40oC, cooled off to 20oC, agitated and were insert to petri plate and measuring area was space by metallic mirror. Each of samples were analysed three times and for calibration were used average spectrum, partial least squares (pis) regression was used to develop calibration models for examined sheep colostrum, they were determined the highest correlation coefficient for crude protein (0.972), true protein (0.871), dry matter (0.986), fat (0.951), lactose (0.797) and ph (0.768). construct calibration models were validating by full cross validation.

Czech name

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Czech description

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Type

C - Chapter in a specialist book

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QJ1230044" target="_blank" >QJ1230044: Determination of parameters for legislative assessing of the quality and safety of raw milk from cows, sheep and goats</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name

Aplikacyjne i teoretyczne problemy w przemyśle rolno-spożywczym - postęp naukowo-techniczny

ISBN

978-83-65235-42-8

Number of pages of the result

10

Pages from-to

329-338

Number of pages of the book

368

Publisher name

Oficyna Wydawnicza Politechniki Opolskiej

Place of publication

Opolí

UT code for WoS chapter

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