Work

Amino acid composition of sheep milk from the tsigai breed

Year: 2004

Type: article

Abstract: The amino acid composition of total protein in sheep milk obtained from ewes of Tsigai breed during the grazing season (April - July) in 2002 was determined. The variation in the amounts of total protein and the dry fat-free residue in the milk produced during the grazing season exercise impact on its amino acid composition. Generally, sheep milk had higher percentage of monoaminocarbonic acids ranging from 13.1% to 13.4%. The total amount of essential amino acids increases proportionally to the changes in the milk composition during the grazing season.

Source: Biotechnology in Animal Husbandry

DOI: 10.2298/bah0402037g

Authors: Gercho Gerchev, Gyurga Mihaylova, G. Ouzounov

Institution: Trakia University

Language: English

Topic: Animal Diversity and Health Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W2024899206

FWCI:

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