Czech Journal of Animal Science - In Press
Endogenous inhibitory compounds in bovine milk, their significance and methods of detection
Marcela Klimesova, Ludmila Krizova, Hana Nejeschlebova, Oto Hanus, Lenka Vorlova
Raw cow’s milk is one of the most strictly controlled commodities in the food industry. Besides basic hygienic and nutritional parameters, the presence of inhibitory and contaminant substances plays a critical role in technological quality and safety. While the vast majority of inhibitory residues are represented by antibiotics originating from mastitis prevention and therapy, milk also contains a broad spectrum of naturally occurring native antimicrobial compounds. These include immunoglobulins, lactoferrin, lysozyme, lactoperoxidase, phosphatases, lipases, and proteases acting as integral elements of the innate immune system within the mammary gland. Although these substances are not legislatively regulated, they significantly influence milk processing, starter culture growth, cheese yield, and shelf-life of final dairy products. Their concentration is strongly associated with animal health status, especially mastitis, and may thus also serve as an indirect quality indicator. This review provides a comprehensive overview of native inhibitory compounds in bovine milk, their concentration ranges, biological significance, impact on dairy technology, and the analytical methods currently used for their detection.
Lactoferrin – the protective component of goat colostrum and milkOriginal Paper
Pavlína Navrátilová, Klára Bartáková, Jan Pospíšil, Lenka Vorlová, Tomáš Kopec, Oto Hanuš, Hana Nejeschlebová, Eva Samková, Josef Kučera, Radoslava Jedelská
Lactoferrin (LF) is an important bioactive component of colostrum, is critical for the development of immunity in the newborns, and an important component of the mammary gland defence system. LF is also an important biomolecule in terms of promoting and restoring human health. The aim of our study was to monitor the dynamics of changes in lactoferrin concentration in goat milk at varying stages of lactation and its correlation with selected components and physicochemical parameters. Colostrum (n = 24) and milk (n = 120) samples were obtained from 12 goats by hand milking. Lactoferrin was determined using reversed-phase high-performance liquid chromatography with an ion-pairing reagent equipped with a Photodiode Array Detector. The LF concentration in colostrum ranged from 206 to 1 228 mg/l, and showed a statistically significant decrease in concentration (P ˂ 0.05) over the colostral period. Significant correlation coefficients (P < 0.001) were found between crude protein and LF (r = 0.896), lactose and LF (r = -0.754), as well as between non-fat solids and LF (r = 0.853). The LF content in milk ranged within a relatively wide range of 94 to 1 115 mg/l although the values were highly variable (vx= 57.0%). Significant correlations were found between fat content and LF in milk (r = 0.429, P < 0.001), crude protein and LF (r = 0.376), non-fat solids and LF (r = 0.361), somatic cell count (SCC) and LF (r = 0.330), as well as log SCC and LF (r = 0.348, P < 0.01).
Impact of puerperal disorders on early culling and milk production in Slovak Spotted dairy cowsOriginal Paper
Karolína Pálešová, Jozef Bujko, Nina Moravčíková, Hana Vostrá-Vydrová, Adrián Halvoník, Luboš Vostrý, Radovan Kasarda
Puerperal diseases are major postpartum complications in dairy cattle and may compromise both survival and production performance. This study evaluated how specific puerperal diseases influence early culling risk and standardised 305-day milk traits in Slovak Spotted cows. A total of 792 animals were clinically assessed during early postpartum and classified as healthy or affected by ketosis, metritis, retained foetal membranes, parturient paresis, or by comorbid diseases, defined as the concurrent occurrence of two or more of these disorders. Logistic regression models indicated that ketosis was associated with the highest odds of culling compared with healthy cows (odds ratio = 2.23; P = 0.05). The multivariable model had a predictive discrimination of 0.75, as indicated by the area under the receiver operating characteristic curve, suggesting moderate performance. After excluding cows culled during the puerperium to avoid bias from incomplete lactation data, the dataset was restricted to 546 animals. Within this group, metritis was associated with the lowest 305-day milk yield, with an average decrease of 1 124 kg compared with healthy cows (P < 0.05). Protein content was slightly lower in cows affected by puerperal disease (P < 0.05), with no significant differences in milk yield, fat or lactose content, nor lactation persistency index. Parity and sire line still remained the primary determinants of variation in milk traits. The results can be used to support decision-making in herd health management and genetic improvement strategies aimed at enhancing cow longevity and production efficiency.
Effect of extruded flaxseed supplementation during the indoor fattening of yearling bulls on beef carcass, meat composition, and fatty acid profileOriginal Paper
Emir Mujić, Javier Mateo, Mahsa Dehnavi, Halil Omanović, Aida Džaferović, Munevera Begić, Selma Čorbo
This study investigates the impact of supplementing the diet of yearling bulls with extruded flaxseed during the indoor fattening on beef carcass quality, meat composition, and fatty acid profile. Twenty male crossbreed calves (Holstein x Simmental) were divided into two groups: a control group and a flaxseed-supplemented group, each with 10 calves. The control group received a conventional diet, while the flaxseed group was fed the same diet enriched with 5% extruded flaxseed on a dry-matter basis. The study revealed no significant differences in growth performance, carcass weight, or yield between the two groups. However, the flaxseed-supplemented group exhibited a higher intramuscular fat content, which was likely due to the increased energy intake from the flaxseed's lipid content. Additionally, flaxseed supplementation improved the beef's fatty acid profile by increasing monounsaturated fatty acids (MUFA) and reducing the saturated fatty acids’ (SFA) percentage and the n-6/n-3 polyunsaturated fatty acid ratio. Despite these improvements, the study did not observe a significant increase in the proportion of n-3 fatty acids in the meat. These findings suggest that while flaxseed supplementation enhances the nutritional profile of beef, further research is needed to optimize the balance of energy intake to maximize the increase in n-3 fatty acids.