单 位：
河南科技学院动物科学学院;河南农业大学牧医工程学院
摘 要：
为探索利用乳过氧化物酶体系保存奶牛初乳的效果,在试验组初乳中分别加入15 mg/L NaSCN和9μL/LH2O2混匀,以激活其中固有的乳过氧化物酶体系。结果,在(25±2)℃的自然生产条件下,激活乳过氧化物酶体系可显著抑制初乳酸度的升高(P<0.01)和细菌总数的增加,延长初乳的保存时间约9 d,并且对乳蛋白、乳脂、非脂乳固体的含量均没有影响(P>0.05),感官评定的总体可接受性较强,具有推广应用价值。
译 名：
Study on the Colostrum Preservation of Milk Cows by Utilizing the Lactoperoxidase System
作 者：
YANG Xuefeng1,LIU Liyan1,ZHANG Huihui1,LIU Yan2,LI Zhen1(1.College of Animal Science,Henan Institute of Science and Technology,Xinxiang,Henan 453003;2.College of Animal Husbandry and Veterinary,Henan Agricultural University,Zhengzhou,Henan 450002,China)
关键词：
colostrum of milk cow;lactoperoxidase system;preservation
摘 要：
15 mg/L NaSCN and 9 μL/L H2O2 was added into the colostrum of tested milk cows to activate its intrinsic Lactoperoxidase System(LPS) for preserving its colostrum.The results showed that LPS could not only inhibit the increasement of the colostrum acidity(P< 0.01)and the total bacteria number,prolong the preservative time about 9 days,but also has no influence on the content of protein,fat and nonfat milk solid(P>0.05) under the natural production condition at(25±2)℃,and the general acceptability evaluated by the sense organ was better,which expresses that the preservation way has popularization and application value.
