پیوندهای مفید
آمار
| تعداد نشریات | 21 |
| تعداد شماره‌ها | 660 |
| تعداد مقالات | 9,672 |
| تعداد مشاهده مقاله | 68,812,096 |
| تعداد دریافت فایل اصل مقاله | 48,334,544 |
مطالعه آزمایشگاهی شیـر شتر: ترکیبات اصلی، مواد معدنی و نیم‌رخ اسیدهای آمینه و اسیدهای چرب | ||
| تحقیقات آزمایشگاهی دامپزشکی | ||
| دوره 16، شماره 2 - شماره پیاپی 26، بهمن 1403، صفحه 101-113 اصل مقاله (689.08 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22075/jvlr.2024.35244.1129 | ||
| نویسندگان | ||
| امیر احمدپور1؛ موسی زرین* 2 | ||
| 1استادیار تغذیه دام، گروه علوم دامی، دانشگاه یاسوج، یاسوج، ایران | ||
| 2دانشیار علوم زیست‌پزشکی، گروه علوم دامی، دانشگاه یاسوج، ایران | ||
| تاریخ دریافت: 17 شهریور 1403، تاریخ بازنگری: 22 آبان 1403، تاریخ پذیرش: 16 دی 1403 | ||
| چکیده | ||
| این مطالعه به بررسی ویژگی‌های شیر شتر از ۶۱ شتر ماده تک کوهان با نژاد مختلط، با وزن بدن متوسط ۴۱۸ ± ۵۶ کیلوگرم و سن ۴۷.۵ ± ۹.۵ ماه، که از گله‌های سنتی انتخاب شده بودند، می‌پردازد. نمونه‌های شیر به‌صورت هفتگی جمع‌آوری و برای تجزیه و تحلیل ترکیبات اصلی، محتوای مواد معدنی، اسیدهای آمینه و اسیدهای چرب مورد بررسی قرار گرفتند. نتایج نشان داد که شیر شتر دارای محتوای آب بالاتر و درصدهای کمتری از چربی، پروتئین، مواد جامد کل و کازئین نسبت به شیر گاو، گوسفند و بز است (P < 0.05). محتوای خاکستر شیر شتر ۰.۸۱ ± ۰.۱۵ درصد بود که در رتبه دوم بعد از شیر گوسفند قرار دارد. شیر شتر غنی از لوسین، اسید گلوتامیک و اسید آسپارتیک بود، اما در لیزین و متیونین کمبود داشت. غلظت‌های فسفر و پتاسیم به‌ترتیب ۶۶.۲۶ ± ۱.۱۱ میلی‌گرم و ۱۳۳.۶۲ ± ۱.۸۲ میلی‌گرم بودند، در حالی که غلظت‌های منیزیم، سدیم و کلسیم به‌ترتیب ۲۰.۱۸ ± ۰.۵۸ میلی‌گرم، ۱۰۱.۳۹ ± ۱.۷۸ میلی‌گرم و ۱۲۱.۱۳ ± ۰.۸۶ میلی‌گرم در هر ۱۰۰ گرم شیر بود. اسیدهای چرب غالب شامل اسید اولئیک، پالمیتیک، استئاریک و میریستیک بودند. شیر شتر به‌عنوان یک منبع ارزشمند لبنیات در مناطق خشک، نیاز به بهبود کیفیت از طریق مطالعات تغذیه‌ای دارد. | ||
| کلیدواژه‌ها | ||
| شیر شتر؛ ترکیب اسید چرب؛ ترکیب اسید آمینه؛ ترکیبات شیر | ||
| عنوان مقاله [English] | ||
| Laboratory Study of Camel Milk: Main Components, Mineral Content, and Profile of Amino Acids and Fatty Acids | ||
| نویسندگان [English] | ||
| Amir Ahmadpour1؛ Mousa Zarrin2 | ||
| 1Assistant Professor in Ruminant Nutrition, Department of Animal Science, Yasouj University, Yasouj, Iran | ||
| 2Associate Professor in Biomedical Science, Department of Animal Science, Yasouj University, Yasouj, Iran | ||
| چکیده [English] | ||
| This study investigates the characteristics of camel milk from 61 mixed-breed female dromedary camels, with an average body weight of 418 ± 56 kg and an age of 47.5 ± 9.5 months, sourced from traditional herds. Weekly milk samples were analyzed for main constituents, mineral content, amino acids, and fatty acids during the winter of 2021. Results showed that camel milk had a higher water content and lower fat, protein, total solids, and casein percentages compared to cow, sheep, and goat milk (P < 0.05). The ash content was 0.81 ± 0.15%, ranking second after sheep milk. Camel milk was rich in leucine, glutamic acid, and aspartic acid, but low in lysine and methionine. Phosphorus and potassium concentrations were 66.26 ± 1.11 mg and 133.62 ± 1.82 mg, respectively, while magnesium, sodium, and calcium concentrations were 20.18 ± 0.58 mg, 101.39 ± 1.78 mg, and 121.13 ± 0.86 mg per 100 g of milk. The predominant fatty acids included oleic, palmitic, stearic, and meristic acids. Camel milk is a valuable dairy source in arid regions, necessitating quality enhancement through nutritional studies | ||
| کلیدواژه‌ها [English] | ||
| Camel milk, fatty acid profile, amino acid composition, milk constituents | ||
| مراجع | ||
|
Abdelgadir, W. S., Ahmed, T. K., & Dirar, H. A. (1998). The traditional fermented milk products of the Sudan. International Journal of Food Microbiology, 44(1-2), 1-13. Abo-Shehada, M. N., Anshassi, H., Mustafa, G., & Amr, Z. (1999). Prevalence of Surra among camels and horses in Jordan. Preventive veterinary medicine, 38(4), 289-293. Abu-Lehia, I.H. )1987(. Composition of camel milk. Milchwissenschaft, 42, 368–371. Abu-Lehia, I. H. (1989). Physical and chemical characteristics of camel milkfat and its fractions. Food Chemistry, 34(4), 261-271. Agarwal, R. P., Swami, S. C., Beniwal, R., Kochar, D. K., Sahani, M. S., Tuteja, F. C., & Ghouri, S. K. (2003). Effect of camel milk on glycemic control, risk factors and diabetes quality of life in type-1 diabetes: A randomized prospective controlled study. Journal of Camel Practice and Research, 10(1), 45-50. Ahmadpour, A., Osouli, S., Zarrin, M., Habbizad, J., Najafnejad-Orojkandi, B., & Sedeghi-Vasagh, R. )2014(. Comparison of physicochemical components of camel, cow, sheep and goat milk. In: Sixth Congress of Animal Science of Iran. Tabriz, Iran. (In Persian). Al-Wabel, N.A. )2008(. Mineral contents of milk of cattle, camels, goats and sheep in the central region of Saudi Arabia. Asian Journal of Biochemistry. 3(6), 373-375. Beg, O. U., von Bahr‐Lindström, H., Zaidi, Z. H., & Jörnvall, H. (1985). The primary structure of α‐lactalbumin from camel milk. European Journal of Biochemistry, 147(2), 233-239. Beg, O. U., von Bahr‐Lindström, H., Zaidi, Z. H., & Jörnvall, H. (1986). A camel milk whey protein rich in half‐cystine: primary structure, assessment of variations, internal repeat patterns, and relationships with neurophysin and other active polypeptides. European Journal of Biochemistry, 159(1), 195-201. Bekele, T., Zeleke, M., & Baars, R. M. T. (2002). Milk production performance of the one humped camel (Camelus dromedarius) under pastoral management in semi-arid eastern Ethiopia. Livestock production science, 76(1-2), 37-44. Butte, W. )1983(. Rapid method for the determination of fatty acid profiles from fats and oils using trimethylsulphonium hydroxide for transesterification. Journal of Chromatography. 261(1), 142-145. Cardak, A. D., Yetismeyen, A., & Bruckner, H. (2003). Quantitative comparison of camel, goat and cow milk fatty acids. Milchwissenschaft, 58(1-2), 34-36. Farah, Z., & Atkins, D. (1992). Heat coagulation of camel milk. Journal of Dairy Research, 59(2), 229-231. Farah, Z., Streiff, T., & Bachmann, M. R. (1989). Manufacture and characterization of camel milk butter. Milchwissenschaft. 44, 412–414. GORBAN, A. M., & IZZELDIN, O. M. (1997). Mineral content of camel milk and colostrum. Journal of Dairy Research, 64(3), 471-474. Haddadin, M. S., Gammoh, S. I., & Robinson, R. K. (2008). Seasonal variations in the chemical composition of camel milk in Jordan. Journal of Dairy Research, 75(1), 8-12. Hamers-Casterman, C.T.S.G., Atarhouch, T., Muyldermans, S.A., Robinson, G., Hammers, C., Songa, E.B., Bendahman, N.,& Hammers, R. )1993(. Naturally occurring antibodies devoid of light chains. Nature. 363(6428), 446-448. Hashim, I.B. )2002(. Acceptance of camel milk among elementary school students in Al Ain city, United Arab Emirates. Emirates Journal of Food and Agriculture. 14(1), 54-59. Hassan, A.A., Hagrass, A.E., Soryal, K.A., &El-Shabrawy, S.A. )1987(. Physico-chemical properties of camel milk during lactation period in Egypt. Egyptian Journal of Food Science. 15(1), 1-14. Kappeler, S. R., Heuberger, C., Farah, Z., & Puhan, Z. (2004). Expression of the peptidoglycan recognition protein, PGRP, in the lactating mammary gland. Journal of dairy science, 87(8), 2660-2668. Khaskheli, M., Arain, M. A., Chaudhry, S., Soomro, A. H., & Qureshi, T. A. (2005). Physico-chemical quality of camel milk. Journal of Agriculture and Social Sciences, 2, 164-166. Knoess, K. H. (1976). Assignment report on animal production in the Middle Awash Valley. FaO, rome, 57. Konuspayeva, G., Faye, B., & Loiseau, G. (2009). The composition of camel milk: a meta-analysis of the literature data. Journal of food composition and analysis, 22(2), 95-101. Liu, C., Gelius, E., Liu, G., Steiner, H., & Dziarski, R. (2000). Mammalian peptidoglycan recognition protein binds peptidoglycan with high affinity, is expressed in neutrophils, and inhibits bacterial growth. Journal of Biological Chemistry, 275(32), 24490-24499. Magjeed, N. A. A. (2005). Corrective effect of milk camel on some cancer biomarkers in blood of rats intoxicated with aflatoxin B1. J. Saudi Chem. Soc. 9(2): 253-263. McDowell, L. R., & Arthington, J. D. (2005). Minerals for grazing ruminants in tropical regions. (Ed. 4). Mehaia, M. A., & Al-Kahnal, M. A. (1989). Studies on camel and goat milk proteins: nitrogen distribution and amino acid composition. Nutrition Reports International. 39, 351–357. Mehaia, M. A., Hablas, M. A., Abdel-Rahman, K. M., & El-Mougy, S. A. (1995). Milk composition of majaheim, wadah and hamra camels in Saudi Arabia. Food chemistry, 52(2), 115-122. Moosavi-Movahedi, A.A., Salami, M., Atakpour, A.B., Arabha, H., & Niasari-Naslaji, A. )2012(. Camel Milk and its Bioactive Molecules in Medical Treatments. Science Cultivation. 2 (1), 20-24 (In Persian). MS Gorban, A., & Izzeldin, O. M. (2001). Fatty acids and lipids of camel milk and colostrum. International journal of food sciences and nutrition, 52(3), 283-287. Musaad, A., Faye, B., & Al-Mutairi, S. E. (2013). Seasonal and physiological variation of gross composition of camel milk in Saudi Arabia, Emirates Journal of Food and Agriculture. 25, 618–624. Ohri, S. P., and B. K. Joshi. "Composition of camel milk." Indian vet. J 38, no. 5 (1961): 14-5. Orlov, V. K., & Servetnik-Chalaya, G. K. (1981). Some physical and chemical characteristics of fat and fatty acid composition of lipids of camels' milk. Voprosy Pitaniya. 5, 67–69. Redwan, E. R. M., & Tabll, A. (2007). Camel lactoferrin markedly inhibits hepatitis C virus genotype 4 infection of human peripheral blood leukocytes. Journal of immunoassay & immunochemistry, 28(3), 267-277. Rigi Goharkohi, M., Miri, H., Irfani, E. )2013(, Comparison of physicochemical properties of camel milk with cow and sheep milk in the northern province of Golestan. Second National Conference on Food Science and Industries, Quchan. Available from: https://civilica.com/doc/205750. (In Persian). Sabahelkheir, M. K., & Hassan, A. A. (2012). Amino acid composition of human and animal’s milk (camel, cow, sheep and goat). ARPN Journal of Science and Technology. 2, 32-34. Sawaya, W. N., Khalil, J. K., Al‐Shalhat, A., & Al‐Mohammad, H. (1984). Chemical composition and nutritional quality of camel milk. Journal of Food Science, 49(3), 744-747. Shabo, Y., Barzel, R., Margoulis, M., & Yagil, R. (2005). Camel milk for food allergies in children. IMAJ-RAMAT GAN-, 7(12), 796. Shalash, M. R. (1979, December). The production and utilization of camel milk. In The Camelid. An all purpose animal. In: proceeding of Khartoum Workshop on Camels (pp. 196-208). Shamsia, S. M. (2009). Nutritional and therapeutic properties of camel and human milks. International journal of genetics and molecular biology, 1(2), 52-58. Taha, N. M., & Kielwein, G. (1990). Pattern of peptide-bound and free amino acids in camel, buffalo and ass milk. Milchwissenschaft. 45(1), 22-25. Underwood, E. J. (1981). The mineral nutrition of livestock (No. 2nd edition, pp. ix+-180pp). Wernery, U. (2006). Camel milk, the white gold of the desert. Journal of Camel Practice and Research, 13(1), 15. Wilson R.T. )1984(. Milk: composition of Nubian and Saanen goats. M.Sc. Thesis, University of Khartoum. Yagil, R., & Etzion, Z. (1980). Effect of drought condition on the quality of camel milk. Journal of Dairy Research, 47(2), 159-166. | ||
|
آمار تعداد مشاهده مقاله: 377 تعداد دریافت فایل اصل مقاله: 267 |
||