Effect of dietary cation-anion difference on performance of lactating dairy cows and stability of milk proteins.

@article{Martins2015EffectOD,
  title={Effect of dietary cation-anion difference on performance of lactating dairy cows and stability of milk proteins.},
  author={Cristian Marlon de Magalh{\~a}es Rodrigues Martins and Marcos Andr{\'e} Arcari and Kati{\'e}li Caroline Welter and Arlindo Saran Netto and Carlos A F Oliveira and Marcos Veiga Dos Santos},
  journal={Journal of dairy science},
  year={2015},
  volume={98 4},
  pages={2650-61}
}
Casein micelle stability is negatively correlated with milk concentrations of ionic calcium, which may change according to the metabolic and nutritional status of dairy cows. The present study aimed to evaluate the effect of dietary cation-anion difference (DCAD) on concentrations of casein subunits, whey proteins, ionic calcium, and milk heat and ethanol stability. Sixteen Holstein cows were distributed in 4 contemporary 4 × 4 Latin square designs, which consisted of 4 periods of 21 d and 4… CONTINUE READING
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