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Year 2013 - Volume 33, Number 1
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Whey proteins from Jersey cows during lactation, 33(1):119-125
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ABSTRACT.- Raimondo R.F.S., Miyiashiro S.I., Mori C.M. & Birgel Junior E.H. 2013. [Whey proteins from Jersey cows during lactation.] Proteínas do soro lácteo de vacas da raça Jersey durante a lactação. Pesquisa Veterinária Brasileira 33(1):119-125. Departamento de Clínica Médica, Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo, Cidade Universitária, Av. Prof. Dr. Orlando Marques de Paiva 87, São Paulo, SP 05508-270, Brazil, E-mail: rfraimondo@gmail.com
To evaluate the whey proteins during the lactation, whey obtained from 48 milk samples collected from 12 Jersey cows before milking were studied. Cows were distributed into three groups as follows: early (30-120 days), middle (121-210 days) and end of lactation (more than 211 days). The proteinogram consisted of total proteins concentration determined by biuret method and polyacrymalide gel electrophoresis (SDS-PAGE). A gradual and significant decrease of some fractions of the whey was observed during the lactation cycle albumin, lactoferrin, immunoglobulins, β-lactoglobulin and α -lactoalbumin. The normal ranges obtained for the whey proteins of Jersey cows were: whey total proteins 569.0 to 713.0mg/dL, lactoferrin 36.0 to 49.0mg/dL, albumin 24.0 to 34.0mg/dL, immunoglobulin’s heavy chain 38.0 and 51.0mg/dL; immunoglobulin’s light chain 59.0 to 95.0mg/dL, β-lactoglobulin 207.0 to 256.0mg/dL, α-lactoalbumin 117.0 to 157.0mg/dL; protein with 226 KDa 5.80 to 12.0mg/dL, and protein with 118 KDa 2.30 to 6.80mg/dL. |
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