369
ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS
Volume LVIII 43 Numbe 5, 2010
THE EFFECT OF SELECTED CEREALS
CONTAINED IN FEED RATION ON THE AMINO
ACID COMPOSITION OF COWS’ MILK
M. Šípalo á, O. Hanuš, F. Buňka, J. Pozdíšek, V. M k ička, S. K áčma
Recei ed: July 21, 2010
Abs ac
ŠÍPALOVÁ, M., HANUŠ, O., BUŇKA, F., POZDÍŠEK, J., MRKVIČKA, V., KRÁČMAR, S.: The eff ec o se-
lec ed ce eals con ained in eed a ion on he amino acid composi ion o cows’ milk. Ac a uni . ag ic. e sil ic. Men-
del. B un., 2010, LVIII, No. 5, pp. 369–376
The aim o his s udy was o e alua e he possible eff ec s o maize eplacemen in eeding a ions on
he amino acid con en in cows´ milk. Cows we e ed o al mix a ion based on he maize, clo e silage
and hay. The e was a diff e ence in he concen a e o he eeding a ion. The fi s g oup ( ed maize) was
he con ol g oup, ano he wo g oups we e expe imen al, one ed whea and second ed i icale. Du -
ing six weeks, o ally 26 milk samples we e aken om dai y cows o Czech Pied b eed. Feed g oups
we e p e e ably balanced in e ms o milk yield, s age and numbe o lac a ions. The samples o eed-
s uff s as well as milk we e modifi ed o he analysis using acidic and oxida i e hyd olyses. The analysis
o amino acids con en and composi ion o he sample hyd olysa es was pe o med ch oma og aphi-
cally by an AAA 400 analyze , using Na-ci a e buff e s and ninhyd in de ec ion. To al ni ogen con en
was de e mined acco ding o Kjehldahl and he c ude p o ein o he samples was de e mined by con-
e sion om he ni ogen con en mul iplied by app op ia e ac o . The high con en o c ude p o ein
in whea did no infl uenced composi ion o milk om dai y cows ed his ype o eeds uff . Wi h e-
spec o esul ing amino acid con en and composi ion o milk samples, none o he es ed g ains can be
e com men ded as a ull- alue maize eplacemen . Each eeds uff is an abundan sou ce o se e al and
y pi cal amino acids in milk. Howe e , i icale (cul i a Ki a o) seems o be accep able eplacemen o
maize owing o be e c ude p o ein effi ciency, composi ion and heal h indica o s o milk quali y.
dai y cow, maize, whea , i icale, amino acids
Numbe o s udies dealing wi h infl uence o se e-
al ac o s on milk yield and milk composi ion has
been published (Masoe o e al., 1998; Kuhn e al., 2006;
S usińska e al., 2006). Milk p oduc ion and milk
composi ion a e aff ec ed by cow die (e.g. Sinclai e
al., 2003; Leibe e al., 2005; Sánchez and Ledin, 2006)
and s age o he lac a ion (Kuhn e al., 2006), as well as
cow geno ype. Milk composi ion, and milk p o ein
composi ion especially, is e y impo an o subse-
quen milk p ocessing (Leibe e al., 2005).
Replacing e men able ca bohyd a es wi h a
in he die o high-p oducing dai y cows may limi
syn hesis o mic obial p o ein in umen and will
dec ease he fl ow o mic obial p o ein o he small
in es ine (Palmquis e al., 1993). In some cases, sup-
plemen a ion wi h a may limi he supply o amino
acids o he mamma y gland and educe milk p o-
ein con en (DePe e s and Can , 1992). Two inde-
penden s udies (Wu and Hube , 1994; Dhiman e
al., 2001) confi m ha an inc ease in die a y a could
dec ease milk p o ein con en .
As men ioned abo e, milk yield is aff ec ed by
eeding. Eff ec o diff e en amoun o oughage neu-
al de e gen fi be (NDF) in eeding a ion on milk
yield was e alua ed by Adin e al., (2008) Lowe con-
en o oughage NDF (12 %) wi h soy hulls addi ion
inc eased milk yield om 32.2 o 34.6 kg and s i mu-
la ed also milk p o ein p oduc ion. Acco ding o
Sinclai e al., (2003), e men ed whole c op whea
can p o ide a compa able milk p oduc ion o good
quali y g ass silage and he ha es ing a a la e s age
o ma u i y had negligible eff ec on milk p oduc ion,
al hough milk p o ein le els ended o be highe in
cows ed eeds uff con aining highe s a ch con en .
370 M. Šípalo á, O. Hanuš, F. Buňka, J. Pozdíšek, V. M k ička, S. K áčma
Clo e silage s udies and s udies wi h o ganically
managed cows ha e shown ha g ain based supple-
men a ion inc ease milk p o ein con en (Sehes ed
e al., 2003; Cohen e al., 2006; S einshamn, 2008).
The cu en s udy is ela ed o esea ch o Pozdíšek
and Vaculo á (2008), who in es iga ed whea (T i i-
cum aes i um L.) quali y u ilized o eeding uminan s
using in i o and in i o me hods. I is also connec ed
o he s udy conduc ed by Pozdíšek e al., (2008), in
which maize, he commonly used eeds uff , was e-
placed by whea and i icale in dai y cow’s eeding
a ion and composi ional and heal h indica o s o
milk, such as soma ic cell coun , lac ose and a con-
en , solid ma e con en , pH, densi y and selec ed
mac o- and mic o-elemen s we e de e mined. How-
e e he la e s udy lacks an analysis o amino acids,
which a e conside ed as he building blocks o p o-
ein. The e o e, ou s udy is aimed o de e mina ion
and compa ison he amino acid con en in milk ob-
ained om cows ed maize, whea and i icale.
MATERIALS AND METHODS
Tes ed g ain samples
Win e whea (cul i a Sulami ) and win e i i-
cale (cul i a Ki a o) we e selec ed as a subs i u e o
maize. All plan s we e g own in he fi eld in he Mo-
a ia dis ic (Ag oječmínek L d, Ch opyně, Czech
Republic) in 2005.
Design o he eeding expe imen
The expe imen al design comp ised h ee eed-
ing g oups o cows. The expe imen p oceeded o
six weeks and 26 cows o Czech Pied b eed (n1 = 8;
n2 = 9; n3 = 9) we e included in o he es . Dai y cows
we e ed o al mixed a ion on he basis o maize,
clo e silage and hay. O he wise, he eeding a ions
diff e ed only in ha d odde as can be seen in he Ta-
ble I. Du ing he expe imen , one cow om he fi s
g oup was excluded because o illness. O he cows
we e heal hy in e ms o occu ence o milk sec e-
ion diso de s. Feed g oups we e p e e ably bal-
anced in e ms o milk yield, s age and numbe
o lac a ions. The ie s able and pipeline milking
equipmen we e used in expe imen .
Milk sampling
Animals we e milked wice a day and sampled
a mo ning milking in in e als o abou se en
days. On he whole, i was ob ained 182 samples in
he se en sampling e ms using Flow milk me e
(T u-Tes L d., New Zealand). Wi hin g oups, he in-
di idual milk samples we e combined in o bulk
samples ( h ee g oups mul iplied by se en sampling
pe iods, n = 21).
Sample p epa a ion
P io o analysis, he samples o he g ains we e
c ushed wi h he g ain mill (Bosh MUM 4 MUZ 4
GM 2, Robe Bosch GmbH, S u ga , Ge many) o
pass h ough he 1mm sie e.
The milk samples we e anspo ed in cold condi-
ion (< 10 °C) o he labo a o y. Then hey we e deep-
ozen a −80 °C o e nigh . A e wa ds, he samples
we e lyophilisa ed a – 40°C and acuum o 12 Pa o
48 hou s.
Reagen s
Hyd ochlo ic acid, ci ic acid monohyd a e, so-
dium ci a e dihyd a e, sodium chlo ide, hiodi-
glycol, bo ic acid, sodium azide, sodium hy d o-
xide, ninhyd ine, me hylcellosol e, ace a e buff e
(pH 5.5) and hyd indan ine we e p o ided by In-
gos, L d., P ague, Czech Republic. Sulphu ic acid
96.0% p. a., Ace ic acid, 85.0% p. a., pe oxide 30%, so-
dium sulpha e, cup ic sulpha e pen ahyd a e and
mixed indica o 5 solu ion p.a., o ammonia i a-
ions as well we e supplied by Sigma Ald ich and
Fluka, Inc., S . Louis, USA.
Hyd olysis
The sample o g ain and milk we e ea ed wi h
acidic and oxida i e hyd olysis acco ding o K áč-
ma e al., (1998, 2000), Buňka e al., (2009) and Offi -
cial Jou nal (2009).
Amino acid analysis
Amino acid con en and composi ion we e de e -
mined using ion-exchange ch oma og aphy wi h
pos -column ninhyd ine de i a iza ion and spec-
opho ome ic de ec ion (440 nm o p oline and
570 nm o o he amino acids) acco ding o K áčma
e al., (1998, 2000), and Buňka e al., (2009).
To al ni ogen con en and c ude p o ein
de e mina ion
To al ni ogen con en was de e mined acco d-
ing o Kjehldahl using P o-Ni o A (J. P. Selec a, s. a.,
Spain) appa a us. Acco ding o Pozdíšek and Vacu-
lo á (2008), he c ude p o ein (CP) o he g ain sam-
ples was de e mined by con e sion om ni ogen
con en mul iplied by he ac o 6.25. Acco ding o
Hanuš e al., (1995) he CP o he milk samples was
de e mined by con e sion om ni ogen con en
mul iplied by he ac o 6.38.
S a is ical me hods
All ob ained da a we e analysed wi h Analysis o
a iance (ANOVA), Duncan es and Pea son co e-
la ion coeffi cien ( ). The s a is ical e alua ion was
pe o med using UNISTAT . 5.5 so wa e (Uni-
s a L d, London, UK, 2003).
RESULTS AND DISCUSSION
C ude p o ein (CP)
The eff ec o maize eplacing by whea o by i i-
cale caused he changes in milk CP con en . The CP
o eeds uff s (maize, whea and i icale) was de e -
mined o be o 88.80, 145.80, and 110.50 g / 1000 g,
espec i ely. The CP con en in milk samples ob-
The eff ec o selec ed ce eals con ained in eed a ion on he amino acid composi ion o cows’ milk 371
ained a e eeding (maize, whea , i icale) showed
alues o 30.8, 30.5, and 32.3 g / 1000 g, espec i ely.
The high con en o CP in whea did no infl uence
CP in milk con a y o si ua ion obse ed o i i-
cale. He e, highe con en o CP in eed esul ed in
highe con en o CP in co esponding milk. He -
I: Componen s o eeding a ion o h ee expe imen al g oups (kg) and analysis o eeding a ion
Componen o eeding a ion
1
maize
(con ol g oup)
2
whea
( es ed g oup)
3
i icale
( es ed g oup)
clo e silage 21.3 21.3 21.3
maize silage 13.1 13.1 13.1
Hay 1.0 1.0 1.0
maize silage g ain 3.0 3.0 3.0
squeezing co n 3.0 3.0 3.0
eeding mix u e 5.8 5.8 5.8
maize 1.5 - -
whea - 2.0 -
i icale - - 2.0
Analysis o eeding a ion
NEL /kg o d y ma e 6.524 6.512 6.491
NL % in d y ma e 17.9 18.2 17.9
Fib e % in d y ma e 15.96 15.74 15.72
PDIN/PDIE 1.189 1.189 1.191
II: Amino acid composi ion and c ude p o ein (CP) in he es ed eeds uff s (maize, whea , i icale) (g/1000 g); mean ± SE
Amino acids
Expe imen al g oup
1
(maize)
2
(whea )
3
( i icale)
Th 2.48 ± 0.058a3.33 ± 0.032b2.70 ± 0.024c
Val 4.04 ± 0.052a5.67 ± 0.094b4.44 ± 0.096c
Ile 2.76 ± 0.042a4.44 ± 0.063b3.38 ± 0.037c
Leu 9.19 ± 0.141a8.56 ± 0.067b6.25 ± 0.065c
Phe 4.34 ± 0.073a6.14 ± 0.070b4.51 ± 0.059a
His 2.96 ± 0.035a3.60 ± 0.029b2.91 ± 0.025a
Lys 2.51 ± 0.038a3.42 ± 0.040b3.18 ± 0.047b
A g 4.25 ± 0.083a6.67 ± 0.075b5.34 ± 0.086c
Me 3.31 ± 0.099a2.10 ± 0.019b3.02 ± 0.079a
∑EAA 35.83 ± 0.694a43.93 ± 0.677b35.71 ± 0.411a
Asp 5.19 ± 0.079a6.01 ± 0.055b5.47 ± 0.066a
Se 3.31 ± 0.062a5.39 ± 0.058b3.96 ± 0.033c
Glu 13.23 ± 0.225a35.23 ± 0.331b23.36 ± 0.172c
P o 6.91 ± 0.095a12.93 ± 0.140b8.96 ± 0.094c
Gly 3.01 ± 0.040a4.94 ± 0.047b3.92 ± 0.043c
Ala 5.62 ± 0.083a4.28 ± 0.039b3.63 ± 0.044c
Ty 2.94 ± 0.062a3.71 ± 0.066b2.84 ± 0.076a
Cys 2.24 ± 0.007a3.18 ± 0.005b3.96 ± 0.055c
∑NEAA 42.45 ± 1.266a75.67 ± 3.837b56.10 ± 2.430c
∑AA 78.28 ± 0.696a119.60 ± 1.865b91.82 ± 1.185c
CP 88.80 ± 2.21a145.80 ± 1.16b110.50 ± 2.21c
∑EAA … sum o essen ial and semi-essen ial amino acids
∑NEAA … sum o nonessen ial amino acids
∑AA … sum o all de ec ed amino acids
SE … s anda d e o o he mean
Means wi hin a ow (line) wi h he same supe sc ip le e do no diff e signifi can ly (P ≥ 0.05)
372 M. Šípalo á, O. Hanuš, F. Buňka, J. Pozdíšek, V. M k ička, S. K áčma
e a-Salda a e al., (1990) and Owens e al., (1997) in-
e p e his disc epancy by he diff e en diges i e
speed o g ains. Small g ains as maize, e e i e, o
mille a e as e e men ed in umen. Whea is con-
side ed as he one o he as es deg adable species
be ween small g ains.
Amino acids
One o he aims o his s udy was de e mina ion o
amino acid con en in milk ob ained om cows ed
diff e en die (as can be seen in Table I).
A fi s , con en o amino acids in ha d od-
de (maize, whea and i icale) o he eeding a-
ion was analysed. The esul s in Table II show ha
in compa ison o maize, whea con ained signifi -
can ly highe amoun (P ≤ 0.05) o almos all de-
ec ed amino acids wi h he excep ion o leucine,
me hionine and alanine (P ≤ 0.05). The compa ison
o amino acids amoun de ec ed in maize and i i-
cale demons a ed lowe con en o leucine and ala-
nine in i icale (P ≤ 0.05). Highe amoun o me-
hionine and cys eine (P ≤ 0.05) was measu ed in
i icale compa ed o whea , whe eas lysine showed
he same con en in all he es ed g ains.
In he second s ep, eff ec s o maize eplacing on
amino acid con en in milk we e s udied. In Table III
con en o amino acids in milk ob ained om es ed
g oups is p esen ed. Amoun o all de ec ed amino
acids in milk om g oup ed whea is same o lowe
(P ≤ 0.05) in compa ison o milk om g oup ed
maize. On he o he hand, all de ec ed amino acids,
which a e con ained in milk om g oup ed i icale
a e eaching, beside g oup ed maize, he same o
highe amoun (P ≤ 0.05) wi h excep ion o p oline,
he con en o which was signifi can ly lowe (P ≤
0.05). The compa ison o milk om g oup ed whea
and milk om g oup ed i icale showed ha i i-
cale’s milk con ains highe amoun o almos all de-
ec ed amino acids (P ≤ 0.05) wi h excep ion o his i-
dine, a ginine and cys eine, which a e de ec ed wi h
no s a is ically signifi can diff e ence in milk om all
es ed g oups.
Amino acids de ec ed in g ain and milk samples
a e shown in Table II and Table III, espec i ely. Va-
lues in Tables II and III we e used o calcula ion
o he amino acid amoun in he CP. The con e -
sion da a (g/16gN) we e used o Pea son’ s co ela-
ion and a e summa ized in Figu e 1 and Figu e 2 as
con en o nonessen ial and essen ial amino acids in
eeds uff s and milk.
III: Amino acids composi ion and c ude p o ein (CP) o milk ob ained om expe imen al g oups (g/1000 g); mean ± SE
Amino acid
Milk ob ained om expe imen al g oup
1
(maize)
2
(whea )
3
( i icale)
Th 1.28 ± 0.014a1.19 ± 0.014b1.27 ± 0.016a
Val 1.74 ± 0.017a1.63 ± 0.015b1.78 ± 0.018a
Ile 1.39 ± 0.012a1.31 ± 0.010b1.45 ± 0.014c
Leu 2.50 ± 0.022a2.37 ± 0.018b2.63 ± 0.025c
Phe 1.27 ± 0.010a1.20 ± 0.009b1.34 ± 0.014c
His 0.71 ± 0.007a0.70 ± 0.007a0.73 ± 0.008a
Lys 2.12 ± 0.018a2.02 ± 0.016b2.23 ± 0.021c
A g 1.04 ± 0.010a1.03 ± 0.018a1.07 ± 0.015a
Me 0.88 ± 0.011a0.82 ± 0.015b0.89 ± 0.009a
∑EAA 12.93 ± 0.195a12.27 ± 0.183b13.39 ± 0.208c
Asp 2.11 ± 0.021a1.96 ± 0.019b2.14 ± 0.022a
Se 1.37 ± 0.015a1.31 ± 0.013b1.44 ± 0.018c
Glu 6.18 ± 0.067a5.87 ± 0.071b6.28 ± 0.081c
P o 3.09 ± 0.037a2.63 ± 0.029b2.82 ± 0.034c
Gly 0.51 ± 0.005a0.48 ± 0.004b0.53 ± 0.006a
Ala 0.81 ± 0.008a0.82 ± 0.008a0.87 ± 0.006b
Ty 1.22 ± 0.010a, b 1.17 ± 0.010a1.27 ± 0.013b
Cys 0.31 ± 0.005a0.30 ± 0.005a0.33 ± 0.004a
∑NEAA 15.60 ± 0.683a14.54 ± 0.639b15.68 ± 0.682a
∑AA 28.53 ± 0.332a26.81 ± 0.310b29.07 ± 0.333a
CP 30.8 ± 0.67a30.5 ± 0.55a32.3 ± 0.72b
∑EAA … sum o essen ial and semi-essen ial amino acids
∑NEAA … sum o nonessen ial amino acids
∑AA … sum o all de ec ed amino acids
SE … s anda d e o o he mean
Means wi hin a ow (line) wi h he same supe sc ip le e do no diff e signifi can ly (P ≥ 0.05)
The eff ec o selec ed ce eals con ained in eed a ion on he amino acid composi ion o cows’ milk 373
Pea son’s co ela ion
The fi s Pea son’s co ela ion analysis poin ed o
he ques ion, whe he he ela i e con en (g/16gN)
o amino acids in milk will ise ( all) wi h he ising
o amino acid con en in maize (shows in Table IV,
column 1). Fo de ec ed amino acids wi h he excep-
ion o isoleucine, p oline and y osine (P ≤ 0.05), no
s a is ically signifi can co ela ion was ound (as can
be seen in Table IV, he fi s column). The posi i e
co ela ion obse ed o p oline and isoleucine ex-
p esses ha hei amoun in milk will inc ease wi h
he high p obabili y ( = 0.8202 and = 0.7794) when
hei amoun will ise in maize. On he con a y,
he nega i e co ela ion o y osine ( = – 0.7587)
shows he high p obabili y o i s dec easing amoun
in milk, while i s amoun in maize is g owing.
The Pea son’s co ela ion analysis p esen ed
column wo o Table IV poin ed o he ques ion,
whe he he ela i e con en (g/16gN) o amino acids
in milk will g ow (decline) wi h he g owing ela-
i e con en o amino acid in whea . As can be seen
in Table IV, se ine and his idine showed he s a is i-
cally signifi can posi i e co ela ion. Conseguen ly,
he high possibili y o inc easing his idine con en
in milk wi h inc easing con en o his amino acid in
whea exis s ( = 0.8514, P ≤ 0.05). Co espondingly,
he s a is ically signifi can (P ≤ 0.01) posi i e co e-
la ion o se ine showed i s high possible inc ease
in milk when i will inc ease in whea . Howe e ,
he s a is ically signifi can (P ≤ 0.05) nega i e high
co ela ion was de e mined o p oline ( = – 0.7507).
The las pe o med Pea son’s co ela ion ana-
ly sis (Table IV, column 3) poin ed o he ques ion,
whe he he ela i e con en (g/16gN) o amino acids
in milk will inc ease (dec ease) wi h he inc easing
ela i e con en o amino acid in i icale. The s a-
is ically signifi can posi i e co ela ion was ound
o y osine and phenylalanine. The eby, he high
0.00
2.00
4.00
6.00
8.00
10.00
12.00
14.00
16.00
18.00
20.00
22.00
Glu P o A s p Se Ty A la Gly Cy s
nonessen ial amino acids
g/16 g N
Maize
Whea
T i icale
Maize
Whea
T i icale
Feeds u
Milk
1: Con en o nonessen ial amino acids in eeds u s and in milk
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
9.00
10.00
Leu Lys Val Ile Th Phe A g Me His
essen ial amino acids
g/16 g N
Maize
Whea
T i icale
Maize
Whea
T i icale
Fedds u
Milk
2: Con en o essen ial amino acids in eeds u s and in milk

374 M. Šípalo á, O. Hanuš, F. Buňka, J. Pozdíšek, V. M k ička, S. K áčma
possibili y o y osine’s and phenylalanine’s in-
c easing in milk wi h hei g ow h in i icale exis s
( = 0.8910, P ≤ 0.01; = 0.7332, P ≤ 0.05, esp.). On
he o he hand, he s a is ically signifi can (P ≤ 0.05)
nega i e high co ela ion was de ec ed o a ginine
( = – 0.8173).
IV: S a is ically signifi can Pea son’s co ela ion coeffi cien s ( ) ob ained om he co ela ion be ween amino acids con en de e mined in eed-
s uff (maize, whea , i icale) and co esponding milk samples
Amino acid maize s. milk whea s. milk i icale s. maize
His 0.3501 0.8514* 0.2538
Phe 0.6627 0.2243 0.7332*
Ile 0.7794* 0.2789 0.5123
A g 0.2471 -0.3873 −0.8173*
Se −0.6888 0.9417** 0.3610
P o 0.8202* -0.7507* 0.4805
Ty −0.7587* -0.2135 0.8910*
* … P < 0.05
** … P < 0.01
CONCLUSION
Amino acids de e mined in eeds uff used o eeding o es ed cows we e subsequen ly p esen ed in
milk ob ained om all he h ee es ed g oups. On he o he hand, he expec ed abundance o whea
CP was no confi med in co esponding milk samples. Wi h a iew o amino acid con en in milk sam-
ples, none o he es ed g ains can be ecommended as a ull- alue maize eplacemen . Whea is, ac-
co ding o Pea son’s co ela ion coeffi cien , abundan sou ce o his idine and se ine in milk, howe e
i canno se e as a sou ce o p oline. Acco ding Pea son’s co ela ion coeffi cien , i icale is eliable
sou ce o phenylalanine and y osine in milk, ne e heless i is unsui able as a sou ce o a ginine.
The supply o amino acids o abso p ion in he small in es ine o uminan s is a mix u e o unde-
g aded die a y p o ein and mic obial p o ein p oduced in umen. Wi h he iew o amino acid com-
posi ion in milk, i will be he bes choice o make he mix u e o all es ed eeds uff s. Each eeds uff
(maize, whea , i icale) is an abundan and unique sou ce o ypical amino acids in milk. Acco ding
o (Boisen e al., 2000) i is infl uenced no only by die a y p o eins bu also by a ia ions in he mic o-
bial popula ion in umen. As a summa y i is possible o conclude ha i icale (cul i a Ki a o) seems
o be mo e sui able eplacemen o maize because o i s be e CP effi ciency and o al milk quali y.
SOUHRN
Účinek yb aných obilnin obsažených k mné dá ce na obsah aminokyselin mléce
Cílem é o p áce bylo zhodnocení možného účinku náh ady kukuřice k mné dá ce na obsah ami-
nokyselin k a ském mléce. Dojnice byly k meny směsnou k mnou dá kou složenou z kukuřice, je-
elo é siláže a sena. Rozdílnos k mné dá ce byla jad ném k mi u. P ní skupina (k mena kuku-
řicí) byla skupinou kon olní, os a ní d ě skupiny byly expe imen ální, jedna byla k mena pšenicí
a d uhá obilninou i ikale. V p ůběhu šes i ýdnů bylo odeb áno celkem 26 zo ků mléka od dojnic
plemene České s aka é. K mné skupiny byly y áženy doji os i, lak ačních dnech a pořadí lak-
ace. Vzo ky k mi a s ejně ak i mléka byly up a eny p o analýzu pomocí kyselé a oxida i ně-kyselé
hyd olýzy. Analýza aminokyselin hyd olysá ech byla p o edena pomocí kapalino é ch oma og a-
fi e (AAA 400 analyzá o ) za použi í sodno-ci á o ých pu ů a ninhyd ino é de ekce. Celko é množ-
s í dusíku bylo s ano eno dle Kjehldahla a h ubý p o ein daných zo ků byl s ano en pomocí yná-
sobení hodno y celko ého dusíku hodným ak o em 6,38. Vysoká hodno a h ubého p o einu pše-
nici neo li nila složení mléka získaného od expe imen ální skupiny k mené ou o obilninou. Z po-
hledu obsahu aminokyselin e zo cích mléka nemůže bý žádná z es o aných obilnin dopo učena
jako plnohodno ná náh ada kukuřice. Každé k mi o je boha ým zd ojem mnohých a ypických ami-
nokyselin mléce. A šak i ikale (kul i a Ki a o) se může zdá jako hodnou náh adou kukuřice
zhledem k lepší yuži elnos i h ubého p o einu, celko ému složení mléka a zd a o ním ukaza e-
lům mléčné k ali y.
dojnice, kukuřice, pšenice, i ikale, aminokyseliny
The eff ec o selec ed ce eals con ained in eed a ion on he amino acid composi ion o cows’ milk 375
Acknowledge
This s udy was suppo ed by he Minis y o Ag icul u e o he Czech Republic (G an No. QF 3133) and
by he Minis y o Educa ion You h and Spo s o he Czech Republic (G an No. MSM 7088352101
and G an No. MSM 2678846201).
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Add ess
Ing. Ma ké a Šípalo á, p o . Ing. S anisla K áčma , D Sc., doc. Ing. F an išek Buňka, Ph.D., doc. D . Ing. O o
Hanuš, Ing. Jan Pozdíšek, CSc., Ing. Vladimí M k ička, Ph.D., Ús a biochemie a analýzy po a in, Fakul a
echnologická, Uni e zi a Tomáše Ba i e Zlíně, nám. T. G. Masa yka 275, 762 72 Zlín, Česká epublika,
e-mail: sipalo a@ .u b.cz, k acma @ .u b.cz