The effect of selected cereals contained in feed ration on the amino acid composition of cows´ milk

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. 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