|
|
Vliv bílkovinných koncentrátů na složení mléka u dojnic v ekologickém chovu
Botková, Kateřina
The aim of the thesis was to investigate the effect of the protein concentrate on milk quality. The attempt took place on an organic dairy farm with cows of Holstein breed, which was added to the ration a concentrate containing 60 % soybean cake, 20 % sunflower cake and 20 % linseed cake at 1 kg / head / day. The experiment lasted 30 days. Content of fat, protein, lactose, urea, free fatty acids, somatic cell count and the concentration of citric acid was determined in milk samples. Milk production was evaluated from the quantitative parameters. Addition of the concentrate had a positive effect on the fat content (P <0.05) and a decrease in free fatty acids (P <0.05). Production of urea which may be in excessive concentration dangerous for the health of dairy cows, was increased (P <0.05). Concentrate did not affect milk yield, protein content, lactose and somatic cell count. The content of citric acid was increased in the experimental and control groups (P <0.05). The results showed that the addition of protein concentrate can affect certain components of milk, but in case of inappropriate inclusion in the mix, there are health risks associated with excessive excretion of urea.
|
|
|
Present possibilities of protein concentrates production from plant sources
KRISTINOVÁ, Helena
The aim of the bachelor thesis was gather information about present possibilities of proteins concentrates production from plant sources. I focused on dried pea (Pisum sativum L.), soybean (Glycine soja) and potato tuber (Solanum tuberosum L.). The protein concentrates from leguminous plants are produced by three basic processes, i.e. acid leasing (at ~pH 4.5), extracting with aqueous alcohol (60 - 90%), and denaturing the protein with moist heat before extraction with water. Pea protein is prepared from pulverized beans or shelled peas by dry or wet treatment. The acquired protein is used in food and feed industry. Soy protein concentrates are prepared from dehulled and defatted soybeans by removing most of the water-soluble, nonprotein constituents. Soy proteins are mostly used in the bakery, in the meat processing industry, in the production of dairy products and healthy food products. Proteins are used in many food products as emulsifiers. The most potatoes are grown for direct consumption, for processing into the food products and for processing of starch is due to the allocated and restrictive quotas, a smaller proportion of cultivated potatoes. In the production of the starch arise a side product PFJ (potato fruit juice). In order to isolate proteins from potato fruit juice appears to be most efficient heat coagulation of steam injection, followed by separation and precipitation of proteins and their preservation by drying. This provides a final product which is offered as a protein feed for domestic and farm animals. Emulsifying properties of undenatured potato proteins have been studied quite intensively, only industrial production of denatured proteins is limited for the one producer in the EU.
|
guest ::
