Vpliv dodajanja taninov v krmni obrok koz na mlečnost in koagulacijsko sposobnost kozjega mleka

Šen, Gregor (author), Simčič, Mojca (mentor), Treven, Primož (comentor)

Tanini so heterogeni polifenolni kompleksi rastlinskega izvora, ki imajo veliko molekulsko maso. Delimo jih na hidrolizirajoče in kondenzirane. V magistrski nalogi smo želeli preučiti vpliv komercialnega proizvoda, ki vsebuje kostanjeve tanine (KPKT), na proizvodne lastnosti koz. Ugotovili smo, da je dodatek KPKT statistično značilno vplival na vsebnost laktoze, suhe snovi, število somatskih celic, čas koagulacije (r), hitrost usirjenja (k20) in čvrstost koaguluma po 15 in 20 minutah (a15, a20). Koze z dodatkom KPKT so imele v mleku statistično značilno večjo vsebnost laktoze (4,36 ± 0,03 %), suhe snovi (11,34 ± 0,11 %) in manjše število somatskih celic (6,45 ± 1,30 × 105) kot koze v kontrolni skupini (4,30 ± 0,03 %; 11,03 ± 0,10 %; 9,54 ± 1,67 × 105). Razlike so se pokazale tudi pri koagulacijskih sposobnostih. Mleko koz z dodatkom KPKT je imelo statistično značilno daljši čas koagulacije (11,90 ± 0,81 min), daljšo hitrost usirjenja (3,04 ± 0,09 min) ter šibkejši koagulum po 15 (12,23 ± 2,73 mm) in 20 minutah (22,84 ± 2,76 mm), kot mleko koz v kontrolni skupini (9,42 ± 0,74 min; 2,85 ± 0,08 min; 21,35 ± 2,49 mm; 29,97 ± 2,52 mm). Na osnovno kemijsko sestavo in koagulacijske sposobnosti kozjega mleka so statistično značilno vplivali tudi zaporedna jaritev, zaporedna kontrola, velikost gnezda ter dnevna količina mleka, vsebnost maščobe, beljakovin, laktoze in ŠSC kot linearne regresije.

• Language: Slovenian
• Keywords: drobnica, koze, prehrana živali, tanini, proizvodne lastnosti, mlečnost, koagulacijska sposobnost mleka
• Work type: Master's thesis/paper
• Organization: BF - Biotechnical Faculty
• Year: 2023
• PID: 20.500.12556/RUL-151937
• COBISS.SI-ID: 177445123
• Publication date in RUL: 26.10.2023

Secondary language

• Language: English
• Title: The effect of tannin supplementation in the feed ration of goats on the milk yield and goat milk coagulation properties

Abstract

Tannins are heterogeneous polyphenolic complexes of plant origin that have a high molecular weight. Tannins are divided into hydrolyzable and condensed. In this master's thesis, the effect of a commercial product, containing chestnut tannins (CPCT) on goat production traits was studied. It was found that the addition of CPCT had a significant effect on lactose content, dry matter, somatic cell count, rennet coagulation time (r), and coagulation firmness after 15 and 20 minutes (a15, a20). The CPCT-supplemented goats had significantly higher lactose (4.36 ± 0.03%), dry matter (11.34 ± 0.11%), and somatic cell counts (6.45 ± 1.30 × 105) in milk than the control group (4.30 ± 0.03%; 11.03 ± 0.10%; 9.54 ± 1.67 × 105). Differences were also observed in coagulation properties. Goat milk supplemented with CPCT had significantly longer rennet coagulation time (11.90 ± 0.81 min), a longer time to curd firmness of 20 mm (3.04 ± 0.09 min), and a weaker coagulum at 15 (12.23 ± 2.73 mm) and 20 min (22.84 ± 2.76 mm) than the control group (9.42 ± 0.74 min; 2.85 ± 0.08 min; 21.35 ± 2.49 mm; 29.97 ± 2.52 mm). The chemical and coagulation properties of goat milk were also significantly affected by parity, days in milk, litter size, daily milk yield, and fat, protein, lactose contents, and SCC as linear regressions.

• Keywords: small ruminants, goats, animal nutrition, tannins, production traits, milk yield, milk coagulation properties