|
ИСТИНА |
Войти в систему Регистрация |
Интеллектуальная Система Тематического Исследования НАукометрических данных |
||
EVALUATION CRITERIA OF BOVINE MILK BIOLOGICAL VALUE AND CHEESE PRODUCTION SUITABILITYстатья
- Авторы: Mezher Kamil Al B., Shapovalov S., Shkavro N., Fedotova L., Rusko N.
- Журнал: Вестник Сумского национального аграрного университета. Научно-методический журнал. Серия «Животноводство»
- Номер: 7
- Год издания: 2014
- Первая страница: 130
- Последняя страница: 135
- Аннотация: The article describes the criteria for assessing the biological value of milk on its protein component. It isbased on the amino acid (AA) composition of proteins and their relationship , assessed the percentage ofeach essential AA to its amount in an "ideal protein " ACN identified limiting AA, calculated biologicallyvaluable protein milk system PDAAS. The level of protein content of milk, the fractional composition ofproteins and syroprigodnost cows of three breeds under the same type of maintenance and feeding. DNA -typing showed that animals Ukrainian red- motley breed for kappa casein genotype and growth hormonegene desirable for raw milk production for the cheese industry.
- Добавил в систему: Шкавро Наталья Николаевна