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首页> 外文期刊>Journal of dairy science >Short communication: Influence of intramuscular injection of vitamin B12 in early-lactation dairy cows on Mozzarella cheese quality and vitamin B12 stability
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Short communication: Influence of intramuscular injection of vitamin B12 in early-lactation dairy cows on Mozzarella cheese quality and vitamin B12 stability

机译：短期通信：肌内注射维生素B12在早期哺乳奶牛奶牛的影响奶酪质量和维生素B12稳定性

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摘要

The current study explored the effect of intramuscularinjection of vitamin B_(12) (VB_(12)) in early-lactationdairy cows on subsequent low-moisture part-skim Mozzarellacheese quality and VB_(12) levels during cheeseprocessing and storage. Twenty-four peripartum dairycows were blocked based on parity and milk yield andrandomly assigned into 2 treatments: basal diet (CON)and basal diet with an intramuscular injection of 10mg of VB_(12) per cow per week (VB_(12)). Raw milk wascollected to determine VB_(12) content and then used tomake low-moisture part-skim Mozzarella cheese 8 wkafter injection. The VB_(12) content of raw milk and cheesewas determined using ultra-performance liquid chromatographycoupled with tandem mass spectrometry. Wefound that VB_(12) content was significantly increased inmilk (15.43 vs. 3.30 ng/mL) and fresh cheese (3.72 ng/gvs. undetectable) from the VB_(12) group compared withthe CON group. However, approximately 70% of VB_(12)was lost in the whey during cheese making, and noVB_(12) was detectable in either cheese treatment after 8wk of storage. Furthermore, no significant differenceswere observed in fat and protein contents in the cheesebetween the 2 groups. For cheese color, the b* valueincreased and the a* value decreased slightly in freshVB12 cheese. Functional properties of stretchability,flowability, and meltability of VB_(12) cheese were initiallycomparable to that of CON cheese, but higher flowabilityand meltability was observed in VB12 cheese after 8wk of storage. In summary, intramuscular injection ofVB_(12) in early-lactation dairy cows increases the contentof VB_(12) in milk and fresh cheese with no adverse effecton cheese quality, but substantial VB_(12) is lost duringcheesemaking and declines rapidly during storage.
机译：目前的研究探讨了肌内肌肉的影响早期注射维生素B_（12）（VB_（12））在随后的低湿度部分披着脱脂乳酪的奶牛奶酪质量和奶酪（12）水平处理和存储。二十四个百百鹦鹉乳制品基于平价和牛奶产量和奶牛被阻止随机分配到2种治疗方法：基础饮食（CON）肌肉注射10的基础饮食每周每头牛（VB_（12））mg vb_（12）。生牛奶是收集以确定VB_（12）内容，然后习惯制作低湿度部分 - 披着脱脂马苏里拉奶酪8周注射后。 vb_（12）原料牛奶和奶酪的含量使用超高效液相色谱法测定结合串联质谱。我们发现VB_（12）内容显着增加牛奶（15.43 vs.3.30 ng / ml）和新鲜奶酪（3.72 ng / g与VB_（12）组比较的vs.未检测到的骗局。但是，大约70％的VB_（12）在奶酪制作期间丢失了乳清，没有在8点后，在奶酪治疗中可检测到VB_（12）储存。此外，没有显着差异在奶酪中被脂肪和蛋白质含量观察到在2组之间。对于奶酪颜色，B *值增加，新鲜的a *值略微下降VB12奶酪。拉伸性的功能性质，最初是VB_（12）奶酪的流动性和熔化性与康奶酪相当，但流动性更高在8点之后，在VB12奶酪中观察到熔化性。储存。总之，肌内注射早期哺乳期乳制品的VB_（12）增加了内容牛奶和新鲜奶酪中的VB_（12）没有不良影响在奶酪质量上，但实质性VB_（12）丢失在储存期间速度训练并迅速下降。

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  • 来源
    《Journal of dairy science》 |2020年第11期|9835-9840|共6页
  • 作者

    N. N. Xu; D. T. Yang; B. X. Zhang; J. X. Liu; J. A. Ye; D. X. Ren;

  • 作者单位

    Institute of Dairy Science MoE Key Laboratory of Molecular Animal Nutrition College of Animal Sciences Zhejiang University Hangzhou 310058 P.R. China;

    Institute of Dairy Science MoE Key Laboratory of Molecular Animal Nutrition College of Animal Sciences Zhejiang University Hangzhou 310058 P.R. China;

    Institute of Dairy Science MoE Key Laboratory of Molecular Animal Nutrition College of Animal Sciences Zhejiang University Hangzhou 310058 P.R. China;

    Institute of Dairy Science MoE Key Laboratory of Molecular Animal Nutrition College of Animal Sciences Zhejiang University Hangzhou 310058 P.R. China;

    Institute of Dairy Science MoE Key Laboratory of Molecular Animal Nutrition College of Animal Sciences Zhejiang University Hangzhou 310058 P.R. China;

    Institute of Dairy Science MoE Key Laboratory of Molecular Animal Nutrition College of Animal Sciences Zhejiang University Hangzhou 310058 P.R. China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    dairy cow; vitamin B_(12); intramuscularinjection; cheese quality; retention;

    机译：奶牛;维生素B_（12）;肌肉内注射;奶酪质量;保留;

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