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3UDC 637.054
AMINO ACID COMPOSITION OF MILK PROTEIN OF FIRST-CALF COWS
KADRALIYEVA BAKYTKANYM T. сandidate of Agricultural Sciences
EDRESOVA AINAT T.
the applicant
KAZHMURATOVA DANAGUL T.
the applicant
West Kazakhstan Agrarian and Technical University named after Zhangir Khan,
Uralsk, Republic of Kazakhstan
Abstract: The article provides data on the amino acid composition of the milk protein offirst-calf cows. It was found that the milk protein of the first-born cows of the black-and-white breed of group I differed by its minimum value, the maximum value was for crossbreeds of groups IV and V, purebred holsteins of groups II and III occupied an intermediate position. Thus, the animals of the black-and-white breed of group I were inferior to Holstein cows of the first heifers of the German selection ofgroup II in terms of amino acid index by 1.15%, Holsteins of the Dutch selection ofgroup III by 2.30%, crossbreeds of groups IV and V, respectively, by 5.75 and 5.75%. In turn, crossbreeds of groups IV and V exceeded the amino acid index of Holstein cows of the German breed of group II by 4.55%, Holsteins of the Dutch selection of group III by 3.37%, due to the manifestations of the heterosis effect on the analyzed trait in crossbreeds. Judging by the amino acid composition, cow milk proteins of all genotypes were distinguished by high nutritional and biological value. The crossing of black-and-white cows with holsteins offoreign breeding contributed to the improvement of these characteristics, as evidenced by both the content of essential amino acids in the protein and the value of the amino acid index.
Keywords: first-calf cows, holsteins of Dutch and German breeding, amino acid composition,
milk
It is known that the biological value of milk as a food product is largely due to the mass fraction of protein and its amino acid composition. At the same time, according to the concentration of essential amino acids, milk proteins are considered to be proteins of high biological value.
Milk is a high-energy food product, in terms of chemical composition and nutritional properties it has no analogues among other types of natural food. The nutritional properties of milk are due to its chemical composition and the high degree of digestibility of all organic substances. The nutritional value of proteins is determined by the qualitative and quantitative ratio of the individual amino acids forming the protein. The biological value of proteins is determined by the balance of the amino acid composition and its digestibility. It can be evaluated by comparing it with the amino acid composition of the reference protein, the amino acid composition of which is balanced and ideally meets the needs of the human body for each essential amino acid.
The purpose of the research is to study the amino acid composition of cow milk protein of different genotypes in the conditions of Western Kazakhstan.
Objects and methods. The research was conducted in AF Akas LLP, West Kazakhstan region of the Republic of Kazakhstan. From among the first-calf cows, according to the principle of analogous groups, taking into account origin, live weight, and physiological condition, 5 groups of animals with 12 heads each were formed. Group I - black and mottled, group II - holsteins of German selection, group III -holsteins of Dutch selection, group IV - 1/2 holsteins of German selection x ^ black and mottled, group V - 1/2 holsteins of Dutch selection x ^ black and mottled. Cows of different groups throughout the entire study period were in the same feeding and maintenance conditions
ОФ "Международный научно-исследовательский центр "Endless Light in Science"
adopted on the farm, which met zootechnical requirements. The amino acid composition of milk proteins was determined by thin-layer chromatography. The data obtained were processed by the method of variational statistics according to the Student's method (Plokhinsky N.A., 1972) using computer programs with statistical analysis packages MicrosoftExcel, the difference was considered reliable at P<0.05; P<0.01; P<0.001.
The results and their discussion. The obtained materials for monitoring the amino acid composition of the milk proteins of the first-calf cows of the experimental groups indicate the influence of the animal genotype on this trait (Table 1). At the same time, the milk proteins of the first-calf cows of the black-mottled breed of group I were characterized by a minimum amount of essential amino acids, crossbreeds of groups IV and V- the maximum amount, purebred holsteins of groups II and III they occupied an intermediate position. Thus, the first-born cows of the black-and-white breed of group I were inferior to Holstein peers of the German selection of group II in terms of the analyzed indicator by 0.44 g/kg (2.82%), Holsteins of the Dutch selection of groups III by 0.61 g/kg (3.91%), crossbreeds of groups IV and V - by 1.43 g/kg (9.17%) and 1.38 g/kg (8.85%), respectively. In turn, the crossbreeds of Groups IV and V surpassed the Holstein peers of the German selection of group II in the amount of essential amino acids 0.99 g/kg (6.17%) and 0.94 g/kg (5.86%), and their advantage over the Holstein cows of the Dutch breed of group III was 0.82 g/kg (5.06%) and 0.77, respectively g/kg (4.75%). It is characteristic that, regardless of the genotype of the first-calf cows, such essential amino acids as leucine, arginine, lysine, phenylalanine differed in high content in milk, the concentration of histidine, threonine and valine was significantly lower.
Table 1 - Amino acid composition of milk of first-calf cows of experimental groups, g/kg
Amino Acid Group
I II III IV V
X±Sx Cv X±Sx Cv X±Sx Cv X±Sx Cv X±Sx Cv
Arginine 2,55±0, 38 1,4 8 2,46±0, 40 1,5 3 2,48±0, 55 1,6 0 2,77±0, 71 1,9 4 2,70±0, 67 1,8 9
Histidine 0,96±0, 07 1,1 0 0,89±0, 08 1,2 4 0,90±0, 06 1,1 3 1,02±0, 09 1,3 3 1,04±0, 65 1,7 0
Valin 1,64±0, 14 2,1 0 1,85±0, 16 1,9 3 1,80±1, 88 2,1 4 1,87±0, 20 1,9 1 1,92±0, 21 2,1 4
Isoleucine 1,74±0, 18 1,9 4 1,66±0, 20 1,8 8 1,70±0, 21 1,9 4 1,77±0, 19 1,2 9 1,80±0, 23 2,0 4
Leucine 1,08±0, 38 2,1 0 3,77±0, 40 2,1 4 3,82±0, 49 2,2 0 3,88±0, 51 2,1 4 3,71±0, 55 2,1 4
Lysine 2,04±0, 17 1,3 8 2,73±0, 19 2,1 6 2,14±0, 88 2,1 0 2,34±0, 21 1,9 4 2,30±0, 26 2,0 3
Threonine 1,08±0, 07 1,3 5 0,99±0, 08 1,1 4 1,14±0, 09 1,1 6 1,10±0, 09 1,4 3 1,18±0, 08 1,3 3
Phenylalanin e 2,04±0, 14 2,0 6 2,19±0, 16 2,1 4 2,23±0, 18 2,3 3 2,28±0, 26 2,0 4 0,33±0, 33 2,1 4
Total essential amino acids 15,6 16,04 16,21 17,03 16,98
Aspartic acid 2,33±0, 22 1,4 3 2,41±0, 21 1,4 4 2,12±0, 18 2,1 4 2,22±0, 20 1,4 3 2,24±0, 23 1,8 1
Alanin 1,10±0, 08 2,1 4 1,38±0, 10 1,9 1 1,40±0, 09 1,3 8 1,49±0, 09 1,3 3 1,50±0, 11 1,9 6
Glutamic acid 7,44±0, 60 1,8 2 7,20±0, 44 1,9 3 7,28±0, 53 2,0 4 7,33±0, 66 1,8 8 7,38±0, 70 1,9 0
Glycine 0,71±0, 08 2,1 0 1,01±0, 09 1,9 0 0,98±0, 10 1,8 8 0,89±0, 08 1,9 3 0,97±0, 11 2,0 3
Serin 2,06±0, 14 1,4 3 2,21±0, 35 2,1 4 2,18±0, 18 2,1 2 2,20±0, 19 2,1 0 2,32±0, 21 2,0 4
Proline 2,88±0, 36 1,4 0 2,61±0, 40 2,7 2 2,80±0, 42 2,0 4 2,77±0, 51 2,1 2 2,70±0, 49 2,2 1
Tyrosine 1,33±0, 48 1,3 6 1,50±0, 51 1,4 4 1,47±0, 44 1,3 6 1,52±0, 38 1,9 4 1,50±0, 44 1,9 3
Total interchangea ble amino acids 17,85 18,32 18,23 18,42 18,41
Total amino acids 33,45 34,36 34,44 35,45 35,29
Amino Acid index 0,87 0,88 0,89 0,92 0,92
At the same time, the first-calf cows of the Holstein breed of groups II and III and its hybrids with black-and-white cattle of Groups IV and V surpassed their peers of the black-and-white breed of group I in concentration of leucine in milk, respectively, by 0.22 g/kg (6.20%), 0.27 g/kg (7.61%), 0.33 g/kg (9.30%), 0.16 g/kg (4.51%), lysine content - 0.19 g/kg (9.31%), 0.10 g/kg (4.90%), 0.30 g/kg (14.71%), 0.26 g/kg (12.74%), phenylalanine - 0.15 g/kg (7.35%), 0.19 g/kg (9.31%), 0.24 g/kg (11.76%), 0.29 g/kg (14.22%), valine - by 0.21 g/kg (12.80%), 0.16 g/kg (9.76%), 0.23 g/kg (14.02%), 0.28 g/kg (17.07%). When analyzing the intergroup differences in the amount of interchangeable amino acids in milk, the same rank of distribution of first-calf cows of different genotypes differed as in the total number of essential amino acids. At the same time, the milk proteins of cows of the black-and-white breed of group I differed by a minimum indicator, the Holstein hybrids of groups IV and V were the maximum, purebred Holsteins of groups II and III occupied an intermediate position. Thus, the first-born cows of the black-and-white breed of group I were inferior to purebred Holstein peers of groups II and III in the amount of interchangeable amino acids of milk by 0.47 g/kg (2.63%) and 0.38 g/kg (2.13%), respectively, to hybrids of Groups IV and V - by 0.57 g/kg(3.19%) and 0.56 g/kg(3.14%). In turn, the crossbreeds of groups IV and V surpassed the Holstein peers of the German selection of group II in terms of the analyzed indicator by 0.10 g/kg (0.55%) and 0.09 g/kg (0.49%), and the Holstein first-calf Dutch breed of group III by 0.19 g/kg (1.04%) and 0.18 g/ kg (0.99%), respectively.
It was found that in the first-calf cows of all genotypes, such interchangeable amino acids as glutamic acid, proline, aspartic acid and serine were distinguished by a high content in milk. The concentration of glycine, alanine and tyrosine was significantly lower. At the same time, the first-calf cows of the black-and-white breed of group I were inferior to their peers of groups II-IV in terms of alanine content in milk by 1.28-0.40 g/kg (25.45-36.36%), glycine - by 0.18-0.30 g/l (25.35-42.25%), serine - by 0.12-0.26 g/ll (5.82-12.62%), terosine - by 0.14-0.19 g/l (10.53-14.29%), but their concentrations of glutamic acid exceeded by 0.06-0.24 g/l (0.81-3.33%) and proline - by 0.08-0.27 g/l (2.86-10.34%).
Intergroup differences in the fat content of the milk of the first-calf cows of the experimental groups of essential and non-essential amino acids caused a different level of the sum of all amino acids. Suffice it to note that the first-calf cows of the black-and-white breed of group I were inferior to the Holstein peers of German and Dutch breeding of groups II and III in terms of the sum of all amino acids of milk, respectively, by 0.91 g/l (2.72%) and 0.99 g/l (2.96%), their crossbreeds with black-and-white cattle of Groups IV and V by 2.00 g/kg (5.98%) and 1.84 g/kg (5.50%). At the same
time, the crossbreeds of groups IV and V exceeded the holsteins of the German selection of group II in terms of the analyzed indicator, respectively, by 1.09 g/kg (3.17%) and 0.93 g/kg (2.71%), and the first-born Holstein cows of the Dutch selection of group III by 1.01 g/kg (2.93%) and 0.85 g/kgkg (2.47%), respectively.
The biological usefulness of milk proteins is characterized by the ratio of essential and non-essential amino acids or the amino acid index. It was found that the milk protein of the first-born cows of the black-and-white breed of group I differed by its minimum value, the maximum value was for crossbreeds of groups IV and V, purebred holsteins of groups II and III occupied an intermediate position. Thus, the animals of the black-and-white breed of group I were inferior to Holstein cows of the first heifers of the German selection of group II in terms of amino acid index by 1.15%, Holsteins of the Dutch selection of group III by 2.30%, crossbreeds of groups IV and V, respectively, by 5.75 and 5.75%. In turn, crossbreeds of groups IV and V exceeded the amino acid index of Holstein cows of the German breed of group II by 4.55%, Holsteins of the Dutch selection of group III by 3.37%, due to the manifestations of the heterosis effect on the analyzed trait in crossbreeds.
Conclusion. Thus, judging by the amino acid composition, cow milk proteins of all genotypes were distinguished by high nutritional and biological value. The crossing of black-and-white cows with holsteins of foreign breeding contributed to the improvement of these characteristics, as evidenced by both the content of essential amino acids in the protein and the value of the amino acid index.
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