| Titles |
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English :
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Preservation surplus buffalo colostrum for milk replacer
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Arabic :
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حفظ الفائض من السرسوب الجاموسى لاستخدامة كبديل للبن الكامل 1- دراسة اولية
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| Abstract |
Twelve techniques for preserving the surplus buffalo colostrum were done throughout two experiments. The colostrum was collected from the first four postpartum milkings. In the first experiment three techniques were used for preserving the colostrum namely, freezing (-20°C) and fermentation at two different temperatures (4°C and room temperature.23°C) with small percentage of yogurt culture. The preserved colostrum was chemically analyzed for the pH, titritable acidity, total solids, total fat, total nitrogen and ash contents. Colostrum was chemically analyzed after 0,3,6, 10, 13 and 17 days storage. In the second experiment, chemical additives and antibiotics were used by two concentrations except benzoic acid ( 0.5%) for the preserving the colostrum as follows: Acetic acid (0.5 % and 0.8 %), lactic acid (0.5 % and 1.0 %), H2O2 (0.02 % and 0.05 %), and penicillin (50,000 U/L and 10,000 U/L). Colostrum was analyzed after 0, 4, 8, 12 and 16 days storage. The chemical analysis was assisted by observatory notes during storage. Freezing and fermentation at 4°C of buffalo colostrum caused a minor changes in both pH and acidity whereas both methods prevented the loss of nutrients through the storage. Physical appearance and odorless were found in both treatments. The pH of colostrum was gradually decreased in all trcatmeents during storage. The decreasing of pH associated with increasing of titritable acidity in colostrum. The mean value of pH of preserved colostrum by chemical additives was about 4.5 at the end of storage period. A Iittlebed changes in chemical composition of colostrum were observed in preserved colostrum with chemical additives. However, chemical alteration was found with putrid odor using lactic acid particularly the 0.5 % concentration during storage. The spoilage of preserved colostrum using penicillin was found during storage. It could be concluded that freezing and fermentation with addition of small percentge of yoprt culture at 4°C are the successful methods to stability the buft1ao colostrum over long period (17 days) which encourage buffalo breeders to use it as a milk Rplacer.
Key word.: Buffalo, colostrum, preservation, milk replacer
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| Publication year |
2005
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| Pages |
173-186
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| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| City |
مشتهر
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| serial title |
Annals of Agricultural Science Moshtohor
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| Author(s) from ARC |
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| Agris Categories |
Animal physiology - Nutrition
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AGROVOC
TERMS |
Colostrum.
Milk replacers.
Preservation.
Water buffaloes.
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| Publication Type |
Journal
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