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- W2126027202 abstract "This study was conducted to evaluate the partial yellow corn with replacement of cassava root meal as energy sources enriched with corn gluten or brewers residues in rations of Crossbred Friesian cows. swing over method was used to study the effect of 5 rations on amino and fatty acids in milk cows as the follows: Ration1 (Control): contained 30% yellow corn, Ration2: contained mixed of cassava root meal (CRM) with corn gluten instead of 25% from yellow corn, Ration3: contained mixed of cassava root meal (CRM) with corn gluten instead of 50% from yellow corn, Ration4: contained mixed of cassava root meal (CRM) with Brewers residues instead of 25% from yellow corn and Ration5: contained mixed of cassava root meal (CRM) with Brewers residues instead of 50% from yellow corn. Results indicated that short chain saturated fatty (C6 - C12) were higher in the milk resulted from the experimental rations than the control ration also milk resulted from R2 and R3 showed lower total saturated fatty acids than control ration. Also mono-unsaturated fatty acids were higher in milk of R2, R3 and R4 rations than control milk ration. Moreover the milk of all experimental rations had higher polyunsaturated fatty acids than control ration. This is of great importance for human health. Fresh Domiati cheese showed similar trend for fatty acids as raw milk. But ripened cheese showed higher saturated and lower unsaturated fatty acids than fresh cheese. Also both milk and Domiati cheese resulted from the experimental rations showed higher levels of some essential amino acids than milk of control ration. So it could be concluded that milk resulted from the experimental rations is of great importance form mutrative and health view for Human." @default.
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- W2126027202 date "2014-01-01" @default.
- W2126027202 modified "2023-09-26" @default.
- W2126027202 title "Fatty acids and amino acids composition of milk and resultant Domiati cheese produced from lactating cows fed different energy and protein sources rations." @default.
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