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Determination of caseins by capillary electrophoresis
Mičíková, Ivana ; Zemanová, Jana (referee) ; Vespalcová, Milena (advisor)
The diploma thesis, Determination of the caseins by the capillary electrophoresis, is dealing with a creating of the analytical method for a determination of the caseins in cow‘s milk. The capillary electrophoresis was used as a separative method. The developed procedure was optimalized and verified on standards of the caseins and the real samples. The theoretical part gives an information about the compound of cow's milk, caseins, their usage in the food industry and the non-food technologies. There are mentioned some further nutritional factors, whose application in the cattle nutrition can affect the milk composition. The experimental part describes the procedure of the caseins isolation from milk, the used separative system and the determination of the caseins in the lyophilisated samples of milk. The separation was performed in two untreated fused-silica capillaries. Both of them had the same internal diameter: 50 m. The total length of the first capillary was 96 cm (71 cm of effective length) and of the second used capillary 125 cm (effective length 100 cm) The phosphate buffer (10 mM, pH 2,5) served as a basic electrolyte. The diploma thesis has arisen on the basis of the cooperation of the Institute of Food Science and Biotechnology, the Faculty of Chemistry, Brno University of Technology and the Research Institute for Cattle Breeding, Ltd., Department of Animal Nutrition Physiology in Pohořelice.
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Analysis of cow milk caseins by capillary electrophoresis
Dvořáková, Irena ; Zemanová, Jana (referee) ; Vespalcová, Milena (advisor)
The diploma thesis is dealing with the determination of caseins in lyophilised samples of milk using the method of capillary electrophoresis (CE). This method was optimised and verified by Ivana Micikova in her diploma thesis in 2009. The theoretical part of the diploma thesis gives information about the chemical compound of cow's milk. Caseins and their usage in the food and non-food industries are described in a separate unit. Impact of both the nutritional and non-nutritional factors on the composition of the milk is discussed further. The description and the principles of the CE and a list of the methods of CE used in the last several years are stated at the end of this part. The experimental part is focused on the preparation of the solutions, process of casein isolation and its analysis. It summarises the setting of the experiment, sampling and sample processing and the composition of the feeding mixtures. The diploma thesis has arisen on the basis of the cooperation of the Institute of Food Science and Biotechnology, the Faculty of Chemistry, Brno University of Technology and the Research Institute for Cattle Breeding, Ltd., Department of Animal Nutrition Physiology in Pohorelice.
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Vliv výživy na metabolické poruchy u vysokoužitkových dojnic
Neradová, Izabela Helena
This bachelor´s thesis deals with the issue of the most common metabolic diseases that occur in high yield dairy cows in connection with the incorrect composition of feed rations. Is focuses on ketosis, acidosis and alkalosis of the gastric content, milk fever, but also other, less important disorders that are also closely related to a quality diet. It describes their etiology, pathogenesis, symptoms and possibilities of diagnosis and therapy. Part of the work are preventive measures that must be followed to re-duce the incidence of diseases in herds. Furthermore, this work deals with the division of basic feeds into bulk and grain. It contains their characteristics pointing out the main risks associated with the occurrence of metabolic disorders. The following part focuses on the different principles of nutrition in the transition period. It also de-scribes the possibilities of feeding techniques. In the final part of the work the author presents her conclusions and recommendations.
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Analýza úrovně výživy a vybraných ukazatelů v daném zemědělském podniku
FALTUSOVÁ, Tereza
The nutrition of dairy cows affects their yielding, health condition, fertility, and the overall economic results of the holding. Essential for the nutrition of dairy cows is the quality of the roughage, which affects the cost of feeding ration of the dairy livestock. This work evaluated the quality of fodder and its influence on selected indexes of a chosen agricultural holding during the year 2020. The evaluation concerned a Holstein cattle herd with an average quantity of 447 dairy cows. As mentioned above, the feeding ration affects the yielding of dairy cows. With the right amount of nutrients (nitrogen substances, energies, carbohydrates, fibre, fats, and mineral substances) in the feeding ration we might achieve higher amounts of components in milk (fat, proteins, and lactose). If the feeding ration is suitably designed, health issues (metritis, mastitis, and limping) do not occur in the herd. The fodder quality, yielding, and health condition of the herd affect the economics of the holding. The base for the feeding ration was roughage, which constituted 54 % of the feeding ration. Specifically, corn silage and protein silage constituted 27 % of the fodder dry mass. The milk components showed an average amount of 4,11 % of fat and 3,45 % of protein. The costs of 1 l of milk were in the year 2020 9,52 Kc/1 l on average and the purchase price of milk was 8,69 Kc/1 l on average.
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Optimalizace výživy a analýza vybraných ukazatelů produkce mléka
PAČESOVÁ, Kristýna
The fundament of this diploma thesis represents the nutrition of dairy cows which is affected by the quality of conserved forage. Within the evaluation of nutritional value were also comprised the factors of housing and watering of dairy cows. All indicators were observed during the years 2019 and 2020, under operating conditions. The optimization of the feed rations was performed, based on the feeding program assessment, to increase the milk yield. During both observed years, the main type of feed was corn silage. In 2020, 55 % of forage and 43 % of the total feed was represented by corn silage. Mixed feed rations for lactating dairy cows contained less dry matter (45 % in 2019 and 43.58 % in 2020), as well as a lower concentration of energy. In the context of raising productivity, it was proposed to increase the concentration of NEL in feed rations and keep the optimal values of nitrogenous substances (in the year 2020 - 162.5 g/kg of dry matter) and fibre (NDF). After the evaluation of milk yield, it was statistically proven the influence of the season on the fat and protein content in milk. Between the years 2019 and 2020, the average daily milking efficiency increased by 1.9 L/one dairy cow. In 2019, the price per one litre of produced milk was 8.43 CZK, in 2020 the cost was reduced to 7.52 CZK. Both observed years were profitable, in 2020 the profit increased by CZK 7,368 per one year and one dairy cow. The company had a lower cost per one dairy cow in a comparison with the average cost in the Czech Republic. Subsequently, the new feed ration resulted in a daily yield of 34.43 L/one dairy cow. The feed ration was enriched by corn in the form of CCM and molasses. On the contrary, the "GPS" feed was discarded.
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Výživa dojnic v průběhu laktace
FALTUSOVÁ, Tereza
This bachelor's thesis deals with the nutrition of dairy cows during lactation. A brief description is also given to the physiology and morphology of the digestive system of ruminants. It characterizes phase nutrition, requirements for nutrients and energy needs for individual periods of phase nutrition, including the need for minerals and vitamins. The work also includes the basic characteristics and the need for individual components in nutrition and subsequently any possible disorders caused by their deficiency or improper nutrition.
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Analysis of cow milk caseins by capillary electrophoresis
Dvořáková, Irena ; Zemanová, Jana (referee) ; Vespalcová, Milena (advisor)
The diploma thesis is dealing with the determination of caseins in lyophilised samples of milk using the method of capillary electrophoresis (CE). This method was optimised and verified by Ivana Micikova in her diploma thesis in 2009. The theoretical part of the diploma thesis gives information about the chemical compound of cow's milk. Caseins and their usage in the food and non-food industries are described in a separate unit. Impact of both the nutritional and non-nutritional factors on the composition of the milk is discussed further. The description and the principles of the CE and a list of the methods of CE used in the last several years are stated at the end of this part. The experimental part is focused on the preparation of the solutions, process of casein isolation and its analysis. It summarises the setting of the experiment, sampling and sample processing and the composition of the feeding mixtures. The diploma thesis has arisen on the basis of the cooperation of the Institute of Food Science and Biotechnology, the Faculty of Chemistry, Brno University of Technology and the Research Institute for Cattle Breeding, Ltd., Department of Animal Nutrition Physiology in Pohorelice.
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Determination of caseins by capillary electrophoresis
Mičíková, Ivana ; Zemanová, Jana (referee) ; Vespalcová, Milena (advisor)
The diploma thesis, Determination of the caseins by the capillary electrophoresis, is dealing with a creating of the analytical method for a determination of the caseins in cow‘s milk. The capillary electrophoresis was used as a separative method. The developed procedure was optimalized and verified on standards of the caseins and the real samples. The theoretical part gives an information about the compound of cow's milk, caseins, their usage in the food industry and the non-food technologies. There are mentioned some further nutritional factors, whose application in the cattle nutrition can affect the milk composition. The experimental part describes the procedure of the caseins isolation from milk, the used separative system and the determination of the caseins in the lyophilisated samples of milk. The separation was performed in two untreated fused-silica capillaries. Both of them had the same internal diameter: 50 m. The total length of the first capillary was 96 cm (71 cm of effective length) and of the second used capillary 125 cm (effective length 100 cm) The phosphate buffer (10 mM, pH 2,5) served as a basic electrolyte. The diploma thesis has arisen on the basis of the cooperation of the Institute of Food Science and Biotechnology, the Faculty of Chemistry, Brno University of Technology and the Research Institute for Cattle Breeding, Ltd., Department of Animal Nutrition Physiology in Pohořelice.
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Determination of caseins in cow milk
Gejdošová, Lucie ; Zemanová, Jana (referee) ; Vespalcová, Milena (advisor)
The diploma thesis is dealing with design of analytical method for determination of caseins in cow‘s milk. Capillary electrophoresis was used as separative method. The developed procedure was verified on real samples. Theoretical part gives basic information about caseins. Their chemical and physical properties, structure, way of manufacturing, usage in food industry and non-food applications are described. There are further some nutritional factors mentioned, whose application in cattle nutrition can affect milk composition, especially milk protein concentration. Literary part contains summary of capillary electrophoresis methods used for casein determination. Experimental part describes used separative system, procedure of casein isolation from milk and casein content in individual milk samples. Separation of milk caseins was performed in an untreated fused-silica capillary with dimensions of 50 um i.d. x 96 cm total length (71 cm effective length). Phosphate buffer (10 mM, pH 2,5) served as the background electrolyte. Casein from milk was obtained by isoelectric precipitation at pH 4,6 after adding 10% acetic acid. Product was washed with acetone to remove fat and dried. Total casein yield was the highest in bio-milk (27,04 g/l), the lowest in skim long-life milk (22,04 g/l). The diploma thesis has arisen on the basis of cooperation of Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology and Research Institute for Cattle Breeding, Ltd., Department of Animal Nutrition Physiology in Pohořelice.
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The evaluation of cattle nutrition level in the agriculture enterprise
ŠANDERA, Filip
This thesis deals with evaluating the level of cattle nutrition with a focus for dairy cows in different stages of lactation. Collective farm Podkleťan Křemže contributed on this thesis providing an opportunity to monitor the quality of roughage, feeding technique and overall ration structure. Evaluation of roughage was done from the fermentation perspective with subsequent result dividing to each class. The ration was monitored from the angle of nutrient composition with assessing of nutrient and energy needs to achieve the recommended values. The nutrition should be composed of high-quality roughage to avoid dairy cows´ potential health problems. Ration should relate to the psysiological needs of dairy cows as closest as possible.
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