Živočišná výroba

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F06%3A00007215" target="_blank" >RIV/60076658:12220/06:00007215 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Fatty acids and composition of their important groups in milk fat of Czech Pied cattle

Popis výsledku v původním jazyce

In 2003, 2004 and 2005 milk fat composition was determined three times in 55 dairy cows of Czech Pied cattle housed in a byre with stanchions and fed under conditions usual at Czech production farms. Fatty acids were determined by a gas chromatographic method, 26 acids out of the total 37 acids observed in chromatograms were identified. The highest proportions were observed for palmitic acid (29.25 +/- 2.98 %), oleic acid (24.47 +/- 3.27 %), myristic acid (12.14 +/- 1.80 %) and stearic acid (8.91 +/- 2.44 %). The proportions of saturated, unsaturated and monounsaturated fatty acids were 64.71 +/- 4.18, 31.96 +/- 4.20 and 27.45 +/- 3.42 % of total acids, respectively. The total proportion of nutritionally undesirable lauric, myristic and palmitic acidswas 45.26 +/- 4.77 %, while that of the desirable group of polyunsaturated fatty acids was 4.51 +/-1.09 %. The observed relatively wide ranges of the individual groups of fatty acids indicate that it is possible to improve the milk fat co

Název v anglickém jazyce

Fatty acids and composition of their important groups in milk fat of Czech Pied cattle

Popis výsledku anglicky

In 2003, 2004 and 2005 milk fat composition was determined three times in 55 dairy cows of Czech Pied cattle housed in a byre with stanchions and fed under conditions usual at Czech production farms. Fatty acids were determined by a gas chromatographic method, 26 acids out of the total 37 acids observed in chromatograms were identified. The highest proportions were observed for palmitic acid (29.25 +/- 2.98 %), oleic acid (24.47 +/- 3.27 %), myristic acid (12.14 +/- 1.80 %) and stearic acid (8.91 +/- 2.44 %). The proportions of saturated, unsaturated and monounsaturated fatty acids were 64.71 +/- 4.18, 31.96 +/- 4.20 and 27.45 +/- 3.42 % of total acids, respectively. The total proportion of nutritionally undesirable lauric, myristic and palmitic acidswas 45.26 +/- 4.77 %, while that of the desirable group of polyunsaturated fatty acids was 4.51 +/-1.09 %. The observed relatively wide ranges of the individual groups of fatty acids indicate that it is possible to improve the milk fat co

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Animal Science : Živočišná výroba

ISSN

1212-1819

e-ISSN

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Svazek periodika

51

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

181-188

Kód UT WoS článku

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EID výsledku v databázi Scopus

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