Dependence of amino acid composition and indicators the quality of milk depends on the degree of milk productivity of Holstein cows

Cow's milk, as a bulk nutritional product, occupies a leading position in the dairy cattle industry. Its high nutritional value is determined by its complex chemical composition. This applies primarily to fats, proteins, carbohydrates, trace elements and other components in milk. In our work, we paid attention to the issue of the amino acid composition of milk proteins, since this is critically important for the physiology of the consumer. Since, in the metabolic processes at the level of cellular metabolism. It is amino acids that act as the major substrates that are involved in the processes of: regulation of protein biosynthesis, energy metabolism of the cell, etc. The purpose of the work is to identify the relationship between a number of biochemical indicators of milk and the amino acid profile depending on the level of milk productivity of Holstein cows. The studies were carried out in the laboratories of the L.K. Ernst Federal Research Center for Animal Husbandry, the material for the study was obtained at the “Ladozhskoye” breeding farm. The methods used in the work: amperometric detection, ion-exchange chromatography with post-column derivatization, Fourier transform analysis in the infrared range. Equipment for analysis: "TsvetYauza-01-AA" ("Khimavtomatika", Russia), LC-20 Prominence (Shimadzu, Japan) with a reaction module for post-column derivatization ARM-1000 (Sevko&Co, Russia), "Combi Foss 7" (Denmark). There are three cow groups with increasing milk yield: 1) 15-25 L, 2) 26-35 L, 3) 36-45 L per day. As a result of the work, it was established that the increase in the ratio of essential to synthesizable amino acids from group 1 to group 3 indicates a proportional increase in the value of protein in the milk of highyielding cows. The results of the correlation analysis show stable, and what is important, unidirectional correlations between amino acids and biochemical parameters of cows' milk for all three groups.

1. Claeys W. L. et al. Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits. Food control. 2014;42: 188-201. DOI: 10.1016/j.foodcont.2014.01.045.

2. Liu Y., Cai J., Zhang F. Functional comparison of breast milk, cow milk and goat milk based on changes in the intestinal flora of mice. LWT. 2021;150:111976. DOI: 10.1016/j.lwt.2021.111976.

3. Rudakov O. B., Rudakova L. V. Amino acid analysis of milk proteins. Milk processing. 2019;12:242. DOI: 10.33465.2222-5455-2019-12-32-35. (In Russ.).

4. Velmatov A.P. et al. The amino acid composition of milk from cows – daughters of Holstein bulls of Dutch breeding. Agricultural science of the Euro-Northeast. 2011;25 (6): 36-38. (In Russ.).

5. Volnin A.A., Sheraliev F.D., Shaposhnikov M.N., Zaitsev S.Y., Bagirov V.A., Zinovieva N.A. Amino acid score of milk proteins of the interspecific hybrids of argali and domestic sheeps. RJOAS. 2017;4:240-247. DOI: 10.18551/rjoas.2017-04.31.

6. Bruhat A. et al. Amino acids as regulators of gene expression in mammals: Molecular mechanisms. Biofactors. 2009;35:249-257. DOI: 10.1002/biof.40.

7. Brasse-Lagnel C., Lavoinne A., Husson A. Control of mammalian gene expression by amino acids, especially glutamine. FEBS J. 2009;44:276-1826. DOI: 10.1111/j.1742-4658.2009.06920.x

8. Lysikov Yu. A. Amino acids in human nutrition. Experimental and clinical gastroenterology. 2012;2:88-105. (In Russ.).

9. Mazhitova A, Kulmyrzaev A, Determination of the amino acid composition of cow's milk by liquid chromatography using precolumn derivatization. Journal of technical sciences Manas. 2017;5:25-34. (In Russ.).

10. Kashirina L.G. Lipid peroxidation and antioxidant body protection in dairy cows of different productivity. Bulletin of the P.A. Kostychev Russian State Technical University. 2013;1:8-12. (In Russ.).

11. Fox P.F. et al. Heat-induced changes in milk. Dairy Chemistry and Biochemistry. 2015:345-375. DOI: 10.1007/978-3-319-14892-2_9.

12. Vashchenko G., MacGillivray R.T.A. Multi-copper oxidases and human iron metabolism. Nutrients. 2013;5(7):2289-2313. DOI: 10.3390/nu5072289.

13. Dobriyan E.I. The antioxidant system of milk. Bulletin of the Voronezh State University of Engineering Technologies. 2020;82 (2):101-106. DOI: 1Q.2Q914/231Q-12Q2-2Q20-2-1Q1-1Q6. (In Russ.).

14. Balakireva Yu.V. et al. The study of the antioxidant capacity of cow's and goat's milk. Bulletin of the Kazan Technological University.2009:(1):56-59. (In Russ.).

15. Savina A. A., Voronina O. A., Bogolyubova N. V., Zaytsev S. Yu. Amperometric detection of antioxidant activity of model and biological fluids. Vestnik Moskovskogo universiteta. Seriya 2: Khimiya. 2020;61 (6):429-437. (In Russ.).

16. Lefler T. F., Lesun A. A. Mass fraction of protein and fat in cows' milk depending on their milk yield. Bulletin of the Krasnoyarsk State Agrarian University. 2011; (8): 175-179. (In Russ.).