Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58, 369-376
Published online 2014-08-06

The effect of selected cereals contained in feed ration on the amino acid composition of cows’ milk

Markéta Šípalová, Oto Hanuš, František Buňka, Jan Pozdíšek, Vladimír Mrkvička, Stanislav Kráčmar

Ústav biochemie a analýzy potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika

The aim of this study was to evaluate the possible effects of maize replacement in feeding rations on the amino acid content in cows´ milk. Cows were fed total mix ration based on the maize, clover silage and hay. There was a difference in the concentrate of the feeding ration. The first group (fed maize) was the control group, another two groups were experimental, one fed wheat and second fed triticale. During six weeks, totally 26 milk samples were taken from dairy cows of Czech Pied breed. Feed groups were preferably balanced in terms of milk yield, stage and number of lactations. The samples of feedstuffs as well as milk were modified for the analysis using acidic and oxidative hydrolyses. The analysis of amino acids content and composition of the sample hydrolysates was performed chromatographically by an AAA 400 analyzer, using Na-citrate buffers and ninhydrin detection. Total nitrogen content was determined according to Kjehldahl and the crude protein of the samples was determined by conversion from the nitrogen content multiplied by appropriate factor. The high content of crude protein in wheat did not influenced composition of milk from dairy cows fed this type of feedstuff. With respect to resulting amino acid content and composition of milk samples, none of the tested grains can be re­com­men­ded as a full-value maize replacement. Each feedstuff is an abundant source of several and ty­pi­cal amino acids in milk. However, triticale (cultivar Kitaro) seems to be acceptable replacement of maize owing to better crude protein efficiency, composition and health indicators of milk quality.


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