Co-Authors:
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Bernstein, S., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Van Creveld, C., International Camel Center, Sapir Center, M.P. Ha'Arava 86825, Israel
Yagil, R., International Camel Center, Sapir Center, M.P. Ha'Arava 86825, Israel
Gollop, N., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Abstract:
The composition of camel colostrum was studied from parturition until 5.5 months post partum (p.p.). Camel colostrum was found to be poor in fat in the first 4 days compared to bovine colostrum. Energy content of the colostrum of the first 4 d is lower compared to bovine colostrum and it is due to the low amount of fat in the colostrum. Total whey proteins decline gradually until 3 months postpartum when they reached their regular concentration in the milk. The major whey components in camel colostrum are serum albumin and IgG. Immunoglobulins decline very fast while α-lactalbumin starts at a low level and increases to a maximum after 4 d and then declines gradually.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
