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《Food Science》 2010-01
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Dynamic Changes of Main Milk Components during Early Lactation of Henan Dairy Goat and Its Hybrid

WANG Yu-qin,WANG Zhan-bin,WU Qiu-jue,ZHAO Shu-juan,WANG Hu,LI Dong-ming,PANG You-zhi(School of Animal Science and Technology,Henan University of Science and Technology,Luoyang 471003,China)  
This study was conducted to test main nutritional components of milk from Henan dairy goat(DG) and its hybrid goat(HG) during early lactation.Results showed that dry substance content reached the maximum,24.14 g/100 g and 26.17 g/100 g at 1 and 2 days post-lactation in DG and HG,respectively,and then decreased with prolonged lactation time;likewise,fat content reached the climax,6.32 g/100 g and 5.38 g/100 g at 5 days and 4 days post-lactation,respectively,and then exhibited a descending trend.For both DG and HG,milk lactose content displayed a general ascending trend during early lactation.Protein content in DG milk was elevated gradually during 5-day colostrum-producing period,and then basically trended to be stable later;in contrast,protein in DG milk exhibited a trend to first decrease and then basically keep stable.Ash content in both milk was first decreased in early lactation stage and then fluctuated around a fixed value.Calcium content was basically kept stable over the whole tested lactation period.There was a slight increase in phosphorus content in early lactation stage followed by a fluctuated decrease.It was concluded that the main nutritional components of both milk changed with lactation time and the changes were closely related to feeding management and nutritional condition control for dairy goats.
【Fund】: 河南科技大学人才科学研究基金资助项目(09001095);; 河南省科技攻关项目(072102130004);; 河南省自然科学基础研究计划项目(2008A230001)
【CateGory Index】: S827
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