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- W2377067689 abstract "Lactation in the sow can be separated into 3 stages, based on the relative concentrations of 3 electrophoretic whey proteins in the mammary secretions: (1) parturition (approximately 72 hours); (2) midlactation (approximately third day to sixth week); (3) late lactation (approximately sixth week to dryness). The concentration of protein (18 per cent), and dry matter (28 per cent), in the secretion at parturition, decreases rapidly to its lowest levels during midlactation (protein, 5 per cent; dry matter, 16 per cent). In late lactation there is a gradual increase to approximately 10 per cent protein and 24 per cent dry matter. Whey proteins accounting for 80 per cent of the total protein at parturition rapidly decrease to 50 per cent, at which level they remain until midlactation. Around the fifth or sixth week of lactation, casein increases to approximately 70 per cent of the total protein, and this relationship persists to the end of the lactation. Using immunoelectrophoretic techniques, only 1 of the major electrophoretic fractions of the sow’s mammary secretions (SMS) appeared to be exclusively a whey protein. The major antigens of the remaining electrophoretic fractions were serologically related to porcine serum proteins. Antibodies to casein, a ‘milk protein’ by definition, could not be demonstrated in the antisera used in this study. Although the quantitative changes in SMS whey proteins are pronounced at the various stages of lactation, the kinds of protein as expressed by im munoelectropherograms appear in the main unchanged." @default.
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- W2377067689 date "1964-07-01" @default.
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- W2377067689 title "Electrophoretic and Immunoelectrophoretic Analysis of the Proteins in the Sow’s Mammary Secretions throughout Lactation" @default.
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- W2377067689 doi "https://doi.org/10.1016/s0034-5288(18)34799-4" @default.
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