1/2006 - Potravinárstvo

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BONAFACIA, G., FABJAN, N. 2003. Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals. In Reports Biotechnological Faculty of the University of Ljubljana, roč. 81, s. 349-355 CHRISTA, K., SORAL-SMIETANA, M. 2008. Buckwheat grains and products – nutritional and prophylactic value of their components – e review. In Czech Journal of Food Science, roč. 26, 2008, s. 153-162 DIETRICH-SZOSTAK, D., OLESZEK, W. 1999. Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain. In Journal of Agricultural and Food Chemistry, roč. 47, s. 4383-4387 FABJAN, N., RODE, J., KOSIR, I. J., ZHANG, Z., KREFT, I. 2003. Tartary buckwheat (Fagopyrum tartarikum Gaertn.) as a source of dietary rutin and quarcetin. In Journal of Agricultural and Food Chemistry, roč. 51, s. 6452-6455 FRANCISCI DE, M. L. P., SALGADO, J. M., LEITAO, R. F. F. 1994. Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. In Plant Foods for Human Nutrition, roč. 46, s. 323-329 GUO, X., YAO, H. 2006. Fractionation and characterization of tartary buckwheat flour proteins. In Food Chemistry, roč. 98, s. 90-94 HOLASOVA, M., FIEDLEROVA, V., SMRCINOVA, H., ORSAK, M., LACHMAN, J., VAVREINOVA, S. 2002. Buckwheat – the source of antioxidant activity in functional foods. In Food Research International, roč. 35, 2002, s. 207- 211 HRABÁK, P. 1996. Afluentní strava – rizikový faktor civilizačných nemocí. In Alternativní a maloobjemové plodiny pro zdravou lidskou výživu. Praha, 1996, VURV KREFT, I., SKRABANJA, V., IKEDA, S., BONAFACCIA, G. 1996. Dietary value of buckwheat. In Researcfh Reports Biotechnological Faculty of the University of Ljubljana, roč. 67, s. 73-78 MORAND, CH., CRESPY, V., MANCH, C. et al. 1998. Plasma Metabolites of quercetin and their antioxidant properties. In American Journal of Physiology - Regulatory, Integrative and Comparative Physiology, čís. 275, s. 212-219 MUCHOVÁ, Z., FRANČÁKOVÁ, H., BOJŇANSKÁ, T., BAJČI, P. 2008. Hodnotenie surovín a potravín rastlinného pôvodu. ISBN 978-80-552-0127-6, piate upravené vydanie, Nitra: SPU, 217 s. OOMAH, B. D, MAZZA, G. 1996. Flavonoids and antioxidative activities in buckwheat. In Journal of Potravinárstvo Agricultural and Food Chemistry, roč. 44, s. 1746-1750 PATRICK, E. 2007. Triglycerides and risk for coronary heart disease. In Journal of American Medical Association, roč. 198, s. 336-338 SANTOS, K. F. R., OLIVEIRA, T. T., NAGEM, T. J. et al. 1999. Hypolipidaemic effects of narigenin, rutin, nicotinic acid and their associations. In Pharmaceutical Research, roč. 40, s. 493–496 SKRABANJA, V., KREFT, I. 1998. Resistant starch formation following autoclaving of buckwheat (Fagopyrum aesculentum Moench.) groats. An in vitro study. In Journal of Agricultural and Food Chemistry, roč. 46, s. 2020-2023 STEADMEN, K. J., BURGOON, M. S., LEWIS, B. A. et al. 2001. Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. In Journal of the Science of Food and Agriculture, roč. 81, s. 1094-1100 STIBILJ, V., KREFT, I., SMRKOLJ, P. et al. 2004. Enhanced selenium content in buckwheat (Fagopyrum aesculentum Moench.) and pumpkin (Cucurbita pepo L.) seeds by foliar fertilization. In European Food Research Technologies, roč. 219, 2004, s. 142-144 WATANABE, M. 1998. Catechins as antioxidants from buckwheat (Fagopyrum aesculentum Moench.) groats. In Journal of Agricultural and Food Chemistry, roč. 46, s. 839- 845 WATS, G.F. 1990. Cholesterol and Coronary Heart Disease. London: Current Medical Literature Ltd, 1990, 142 s., ISBN 1 85009 037 8 ZACHAR, D. 2004. Humánna výživa II. Živiny. Zvolen: TU, 2004, 218 s. Kontaktná adresa: doc. Ing. Tatiana Bojňanská, CSc. Slovenská poľnohospodárska univerzita v Nitre, FBP, KSSRP, Trieda Andreja Hlinku 2. Tel. 037 6414 703, e-mail: Tatiana.Bojnanska@uniag.sk doc. Ing. Helena Frančáková, CSc. Slovenská poľnohospodárska univerzita v Nitre, FBP, KSSRP, Trieda Andreja Hlinku 2. Tel. 037 6414 311, e-mail: Helena.Francakova@uniag.sk MUDr. Peter Chlebo, PhD. Slovenská poľnohospodárska univerzita v Nitre, FAPZ, KVĽ, Trieda Andreja Hlinku 2. Tel. 037 6414 883, e-mail: Peter.Chlebo@uniag.sk Ing. Radovan Gažar, Slovenská poľnohospodárska univerzita v Nitre, FBP, KSSRP, Trieda Andreja Hlinku 2. Tel. 037 641 5815, e-mail: rado.gazar@gmail.com ZHODNOTENIE VYBRANÝCH BIOCHEMICKÝCH UKAZOVATEĽOV MLIEKA DOJNÍC A ICH KORELÁCIE EVALUATION OF SELECTED BIOCHEMICAL MILK PARAMETERS OF DAIRY COWS AND THEIR CORRELATIONS Terézia Filipejová, Jaroslav Kováčik, Marcela Capcarová, Adriana Kolesárová, Katarína Kirchnerová, Vladimír Foltýs ABSTRACT The aim of this study was to evaluate selected biochemical parameters in milk and their correlations. Ten dairy cows from chosen agricultural farms were divided into two groups. I. group: 3-4 weeks after calving (the beginning of lactation), II. group: 3-4 months after calving (the middle of lactation). Concentrations of some biochemical parameters: fats, proteins, lactose, solids, Somatic Cell Count, urea, freezing point of milk and rennetability in milk were analyzed. In this study, high ročník 4 12 1/2010
Potravinárstvo positive significant correlation has been detected between fats-solids (r = 0.96), fats-SCC (r = 0.88), proteins-solids (r = 0.67), solids-SCC (r = 0.82), REN-urea (r = 0.76), high negative correlation between solids-urea (r = -0.75), SCC-urea (r = - 0.77) at the beginning of lactation. Moreover, high positive significant correlations has been found between fats-solids (r = 0.99), fats-urea (r = 0.96), fats-REN (r = 0.82), proteins-SCC (r = 0.99), solids-urea (r = 0.92), solids–REN (r = 0.75), urea- REN (r = 0.95), and high negative correlation between proteins-lactose (r = -0.87) and SCC-lactose (r = -0.84) in the middle lactation. In conclusion, we found some positive and negative high and middle significant correlations between parameters of milk at the beginning of lactation and in the middle of lactation. Keywords: biochemical parameter; metabolic disorder; milk quality; correlation INTRODUCTION Quality of cow milk and its composition is influenced by several factors. One of the important exogenous factors is nutrition of dairy cows. According to many authors (Kirst and Jakobi, 2002; Kirchnerová, 2002; Kološta, 2001; Kováčik, 1999), exactly nutrition can influence the production and quality of milk. It is known that qualitative nutrition is necessary for maintenance of adequate performance in high-yielding dairy cows rearing. As it was published, some deficiencies in nutrition and inadequate technological facilities may lead to depression in milk production (Kirchnerová, 2002; Hanuš et al., 2002; Kováčik, 1999). Deficiencies in dairy cows nutrition have effect on many biochemical and physiological processes. Disturbed relationship between metabolic capacity of animals dedicated to production and metabolic disorders can appear as a consequence of nutrition insufficiency (Kováčik, 1999). However, from the economic point of view the most serious disorder of high – yielding dairy cows presents acid-base unbalance related to energy metabolism (Kirst and Jakobi, 2002). The objective of this study was to evaluate selected biochemical parameters, their correlations and to examine the influence of metabolic disorders of dairy cows on composition and quality of milk. MATERIAL AND METHODS Ten dairy cows from selected agricultural farm – Ostrov near Piešťany were divided into three groups: group I: 3-4 weeks after calving (the beginning of lactation), group II: 3-4 months after calving (the middle of lactation). Samples of milk were cooled down until 6 °C was reached. Milk samples were collected by hand milking in early. Samples were kept at the same temperature during the determination of milk quality parameters: Determination of milk fat, proteins and lactose conten (ISO 9622:1999, infrared analyzer Milkoscan FT 120 fi FOSS Electric ) Somatic Cell Counts (Fossomatic device), urea (photocolorimetric device with Ehrlich's reagent, 530 nm wavelength), rennetability (time the precipitation of milk at 35 ° C after the addition of rennet Fromase220 TL fi GIST – BROCADES), freezing point (cryoskopic thermistor device Cryostar fi. Funke Gerber, ISO 5764:2002 Milk – Determination of freezing point). Significant differences between groups of dairy cows were evaluated by t – test with using programme SAS. Differences between the groups at p
Page 1 and 2: Vedecký èasopis pre potravinárst
Page 3 and 4: ÚVOD Pšenica je celosvetovo jedna
Page 5 and 6: oqueforti (2), P. carneum (1), P. c
Page 7 and 8: aminokyselín a ión-párového či
Page 9 and 10: Tab. 2b: pokračovanie. Literatura
Page 11 and 12: pestovaná aj v Maďarsku, Česku,
Page 13: Pri ostatných hodnotených ukazova
Page 17 and 18: REFERENCE AYADI, M., CAJA, G., SUCH
Page 19 and 20: zastúpení a stanoviť optimálny
Page 21 and 22: ZÁVER Jačmeň nahý sa vyznačuje
Page 23 and 24: Bielkovinové frakcie (albumíny, g
Page 25 and 26: detegovaná podjednotka 2+12, ktor
Page 27 and 28: PAYNE, P. I., NIGHTINGALE, M. A., K
Page 29 and 30: different copies of integrated gene
Page 31 and 32: INTRODUCTION Flaxseed and walnut oi
Page 33 and 34: Table 1. Characteristics of fresh c
Page 35 and 36: ∆E 18 16 14 12 10 8 6 4 2 0 Potra
Page 37 and 38: ÚVOD Mlieko je vzhľadom na svoje
Page 39 and 40: log K T J .m l -1 Obrázok 2: Prež
Page 41 and 42: ÚVOD Kvasinky a vláknité huby s
Page 43 and 44: Okrem uvedených metabolitov môžu
Page 45 and 46: Obbr. 2: Vplyv kkultúry Lactobbaci
Page 47 and 48: ÚVOD V súčasnosti medzi najdôle
Page 49 and 50: Index klíčenia Index klíčenia 1
Page 51 and 52: ZÁVER Pozberové dozrievanie (dorm
Page 53 and 54: Potravinárstvo Table 1: The summar
Page 55 and 56: period. Żyw. Człow. Metab., 2007,
Page 57 and 58: pH vzoriek bol tiež zaznamenaný.
Page 59 and 60: DISKUSIA Testovanie vplyvu tepla a
Page 61 and 62: cheesemaking properties of milk for
Page 63 and 64: the effect of the lactation period
Page 65 and 66:
CONCLUSION We have confirmed the in
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15 % sušiny (Dawczynski et al., 20
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ylo do filtračních sáčků (F 57
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metodami in vitro, kdy je možné s
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parametry byly stanoveny jednak met
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ČURDA, L., KUKAČKOVÁ, O., NOVOTN
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Zdroj žiarenia: γ-žiarenie z Co
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celková chutnosť vôňa doznievan
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predstavuje len veľmi miernu hladi
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prítomnosti kvasiniek a plesní, n
Page 85 and 86:
Potravinárstvo Tab. 1: (pokračova
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multifunctional metabolic pathway i
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Kolín a naopak najnižšie hodnoty
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ZÁVER Analýza získanej biomasy k
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produkciu potravín živočíšneho
Page 95 and 96:
Vypočítané hodnoty iónových po
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ÚVOD Rod Nigrospora Zimmerm. podľ
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Potravinárstvo Obrázok 1: Nigrosp
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LITERATÚRA CLEAR, R. M., PATRICK,
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vlastnosť pri priemyselne vyrobeno
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Potravinárstvo Obrázok 1: Závisl
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práce a typ múky sú faktory ktor
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ICC STANDARD NO. 106/2, 1984. Worki
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ZUZANA BARBORÁKOVÁ, SOŇA FELŠÖ
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