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Ma X, Yang G, Zhang J, Ma R, Shen J, Feng F, Yu D, Huang C, Ma X, La Y, Wu X, Guo X, Chu M, Yan P, Liang C. Association between Single Nucleotide Polymorphisms of PRKD1 and KCNQ3 Gene and Milk Quality Traits in Gannan Yak ( Bos grunniens). Foods 2024; 13:781. [PMID: 38472894 DOI: 10.3390/foods13050781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 03/14/2024] Open
Abstract
Protein kinase D1 (PRKD1) functions primarily in normal mammary cells, and the potassium voltage-gated channel subfamily Q member 3 (KCNQ3) gene plays an important role in controlling membrane potential and neuronal excitability, it has been found that this particular gene is linked to the percentage of milk fat in dairy cows. The purpose of this study was to investigate the relationship between nucleotide polymorphisms (SNPs) of PRKD1 and KCNQ3 genes and the milk quality of Gannan yak and to find molecular marker sites that may be used for milk quality breeding of Gannan yak. Three new SNPs were detected in the PRKD1 (g.283,619T>C, g.283,659C>A) and KCNQ3 gene (g.133,741T>C) of 172 Gannan lactating female yaks by Illumina yak cGPS 7K liquid-phase microarray technology. Milk composition was analyzed using a MilkoScanTM milk composition analyzer. We found that the mutations of these three loci significantly improved the lactose, milk fat, casein, protein, non-fat milk solid (SNF) content and acidity of Gannan yaks. The lactose content of the TC heterozygous genotype population at g.283,619T>C locus was significantly higher than that of the TT wild-type population (p < 0.05); the milk fat content of the CA heterozygous genotype population at g.283,659C>A locus was significantly higher than that of the CC wild-type and AA mutant populations (p < 0.05); the casein, protein and acidity of the CC mutant and TC heterozygous groups at the g.133,741T>C locus were significantly higher than those of the wild type (p < 0.05), and the SNF of the TC heterozygous group was significantly higher than that of the mutant group (p < 0.05). The results showed that PRKD1 and KCNQ3 genes could be used as candidate genes affecting the milk traits of Gannan yak.
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Affiliation(s)
- Xiaoyong Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Guowu Yang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Juanxiang Zhang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Rong Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Jinwei Shen
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Fen Feng
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Daoning Yu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Chun Huang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xiaoming Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Yongfu La
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xiaoyun Wu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xian Guo
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Min Chu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Ping Yan
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Institute of Western Agriculture, The Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Chunnian Liang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
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Zhang J, Zhong L, Wang P, Song J, Shi C, Li Y, Oyom W, Zhang H, Zhu Y, Wen P. HS-SPME-GC-MS Combined with Orthogonal Partial Least Squares Identification to Analyze the Effect of LPL on Yak Milk's Flavor under Different Storage Temperatures and Times. Foods 2024; 13:342. [PMID: 38275709 PMCID: PMC10815618 DOI: 10.3390/foods13020342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 12/30/2023] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Flavor is a crucial parameter for assessing the sensory quality of yak milk. However, there is limited information regarding the factors influencing its taste. In this study, the effects of endogenous lipoprotein lipase (LPL) on the volatile flavor components of yak milk under storage conditions of 4 °C, 18 °C and 65 °C were analyzed via headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with orthogonal partial least-squares (OPSL) discrimination, and the reasons for the changes in yak milk flavors were investigated. Combined with the difference in the changes in volatile flavor substance before and after the action of LPL, LPL was found to have a significant effect on the flavor of fresh yak milk. Fresh milk was best kept at 4 °C for 24 h and pasteurized for more than 24 h. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to characterize the volatile components in yak milk under various treatment conditions. Twelve substances with significant influence on yak milk flavor were identified by measuring their VIP values. Notably, 2-nonanone, heptanal, and ethyl caprylate exhibited OAV values greater than 1, indicating their significant contribution to the flavor of yak milk. Conversely, 4-octanone and 2-heptanone displayed OAV values between 0.1 and 1, showing their important role in modifying the flavor of yak milk. These findings can serve as monitoring indicators for assessing the freshness of yak milk.
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Affiliation(s)
- Jinliang Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Liwen Zhong
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Pengjie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.W.); (H.Z.)
| | - Juan Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Chengrui Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Yiheng Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Hao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.W.); (H.Z.)
| | - Yanli Zhu
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
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Kalwar Q, Ma X, Xi B, Korejo RA, Bhuptani DK, Chu M, Yan P. Yak milk and its health benefits: a comprehensive review. Front Vet Sci 2023; 10:1213039. [PMID: 37456962 PMCID: PMC10338857 DOI: 10.3389/fvets.2023.1213039] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Accepted: 06/08/2023] [Indexed: 07/18/2023] Open
Abstract
Yak milk has various potential health benefits due to its high nutritional content and unique composition. It is an excellent source of protein, essential fatty acids, vitamins, and minerals, which can promote overall health and wellbeing. Yak milk may have potential therapeutic benefits for hypertension, as it contains peptides that have been shown to have antihypertensive effects. Yak milk has also been shown to possess antioxidant properties, which can help protect against oxidative stress and related health problems. Moreover, its fat contains higher levels of beneficial fatty acids, such as conjugated linoleic acid and omega-3 fatty acids, which have been linked to various health benefits, including reducing inflammation, improving heart health, and supporting brain function. Moreover, further research is needed to fully understand the potential health benefits of yak milk, its unique composition and high nutritional content suggest that it may offer numerous health benefits and could be a valuable addition to a healthy diet.
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Affiliation(s)
- Qudratullah Kalwar
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou, Gansu, China
- Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Sindh, Pakistan
| | - Xiaoming Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou, Gansu, China
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Science, Lanzhou, Gansu, China
| | - Bin Xi
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou, Gansu, China
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Science, Lanzhou, Gansu, China
| | - Rashid Ali Korejo
- Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Sindh, Pakistan
| | - Deepesh Kumar Bhuptani
- Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Sindh, Pakistan
| | - Min Chu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou, Gansu, China
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Science, Lanzhou, Gansu, China
| | - Ping Yan
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou, Gansu, China
- Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Science, Lanzhou, Gansu, China
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Singh TP, Arora S, Sarkar M. Yak milk and milk products: functional, bioactive constituents and therapeutic potential. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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5
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Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and β-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09776-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Shah AM, Bano I, Qazi IH, Matra M, Wanapat M. "The Yak"-A remarkable animal living in a harsh environment: An overview of its feeding, growth, production performance, and contribution to food security. Front Vet Sci 2023; 10:1086985. [PMID: 36814466 PMCID: PMC9940766 DOI: 10.3389/fvets.2023.1086985] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Accepted: 01/05/2023] [Indexed: 02/05/2023] Open
Abstract
Yaks play an important role in the livelihood of the people of the Qinghai-Tibet Plateau (QTP) and contribute significantly to the economy of the different countries in the region. Yaks are commonly raised at high altitudes of ~ 3,000-5,400 m above sea level. They provide many important products, namely, milk, meat, fur, and manure, as well as social status, etc. Yaks were domesticated from wild yaks and are present in the remote mountains of the QTP region. In the summer season, when a higher quantity of pasture is available in the mountain region, yaks use their long tongues to graze the pasture and spend ~ 30-80% of their daytime grazing. The remaining time is spent walking, resting, and doing other activities. In the winter season, due to heavy snowfall in the mountains, pasture is scarce, and yaks face feeding issues due to pasture scarcity. Hence, the normal body weight of yaks is affected and growth retardation occurs, which consequently affects their production performance. In this review article, we have discussed the domestication of yaks, the feeding pattern of yaks, the difference between the normal and growth-retarded yaks, and also their microbial community and their influences. In addition, blood biochemistry, the compositions of the yaks' milk and meat, and reproduction are reported herein. Evidence suggested that yaks play an important role in the daily life of the people living on the QTP, who consume milk, meat, fur, use manure for fuel and land fertilizer purposes, and use the animals for transportation. Yaks' close association with the people's well-being and livelihood has been significant.
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Affiliation(s)
- Ali Mujtaba Shah
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand,Department of Livestock Production, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Sindh, Pakistan
| | - Iqra Bano
- Department of Veterinary Physiology and Biochemistry, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Sindh, Pakistan
| | - Izhar Hyder Qazi
- Department of Veterinary Anatomy, Histology, and Embryology, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand, Sindh, Pakistan
| | - Maharach Matra
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand
| | - Metha Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand,*Correspondence: Metha Wanapat ✉
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Li H, Xi B, Yang X, Wang H, He X, Li W, Gao Y. Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Wang L, Ma Y, Li H, Yang F, Cheng J. Identification and characterization of yak α-lactalbumin and β-lactoglobulin. J Dairy Sci 2020; 104:2520-2528. [PMID: 33358811 DOI: 10.3168/jds.2020-18546] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 09/24/2020] [Indexed: 11/19/2022]
Abstract
α-Lactalbumin (α-LA) and β-lactoglobulin (β-LG) were isolated from yak milk and identified by mass spectrometry. The variant of α-LA (L8IIC8) in yak milk had 123 amino acids, and the sequence differed from α-LA from bovine milk. The amino acid at site 71 was Asn (N) in domestic yak milk, but Asp (D) in bovine and wild yak milk sequences. Yak β-LG had 2 variants, β-LG A (P02754) and β-LG E (L8J1Z0). Both domestic yak and wild yak milk contained β-LG E, but it was absent in bovine milk. The amino acid at site 158 of β-Lg E was Gly (G) in yak but Glu (E) in bovine. The yak α-LA and β-LG secondary structures were slightly different from those in bovine milk. The denaturation temperatures of yak α-LA and β-LG were 52.1°C and 80.9°C, respectively. This study provides insights relevant to food functionality, food safety control, and the biological properties of yak milk products.
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Affiliation(s)
- Lifeng Wang
- Food Science College, Northeast Agriculture University, Harbin 150036, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China.
| | - He Li
- School of Health Sciences, Jiangsu Normal University, Xuzhou 221116, China
| | - Fuming Yang
- Food Science College, Northeast Agriculture University, Harbin 150036, China
| | - Jinju Cheng
- Food Science College, Northeast Agriculture University, Harbin 150036, China
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Investigation of caprine milk serum proteome and glycated proteome changes during heat treatment using robust ion mobility time-of-flight proteomic techniques. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104798] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Fan Q, Wanapat M, Hou F. Chemical Composition of Milk and Rumen Microbiome Diversity of Yak, Impacting by Herbage Grown at Different Phenological Periods on the Qinghai-Tibet Plateau. Animals (Basel) 2020; 10:ani10061030. [PMID: 32545764 PMCID: PMC7341253 DOI: 10.3390/ani10061030] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/06/2020] [Accepted: 06/11/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Native values of herbage grown at different phenological periods and rumen diversity of microbial population would impact rumen fermentation end-products and milk compositions of yaks (Bos grunniens). The research was conducted in 12 female yaks grazing on the Qinghai-Tibet Plateau (QTP). The results revealed that the phenological periods (VS: Vegetative stage, May; BS: Bloom stage, August; SS: Senescent stage, December) significantly influenced the nutritive values of herbages, microbial diversity and, as a consequence affected on the yak milk yield and compositions. We concluded that the observed differences resulted from the combined effects of phenological periods, herbage composition, and herbage availability. The findings of this study were of great value and useful for current understandings and onwards to conduct further research and for possible practical implementation for the yak cows grazing on QTP. Abstract To estimate how native herbage of three different phenological periods modify rumen performance and milk quality of yak grazing alpine meadow. In this study, milk composition and the diversity of the rumen microbial community were measured in 12 full-grazing female yaks on the Qinghai-Tibet Plateau (QTP). The nutrient composition of three phenological periods was determined: Vegetative stage (VS), bloom stage (BS), and senescent stage (SS). High-throughput sequencing of the bacterial 16S rRNA gene was used. The results showed that crude protein (CP) content of herbage in BS was higher than that in vs. and SS (p < 0.05), and neutral detergent fiber (NDF) content of herbage in SS was higher than that in vs. and BS (p < 0.05). Milk solids and fat contents were higher in the vs. and SS than in BS (p < 0.05). However, milk protein content was higher for the vs. and BS than those for SS (p < 0.05). The total volatile fatty acid (VFA), acetate, and propionate concentrations were higher in vs. and BS than in SS (p < 0.05). The community richness estimates (Chao1 estimator) of vs. were higher than that in BS and the SS (p < 0.05). The diversity indices (Shannon index) of the BS were higher than that vs. and the SS (p < 0.05). Spearman correlation analysis between the milk composition, ruminal fermentation parameters, and the relative abundances of the rumen bacteria showed that milk protein content, total VFA, acetate, and propionate concentrations were positively correlated with the relative abundances of the genera Desulfovibrio, Prevotella_1, and Butyrivibrio_2 and was negatively correlated with Olsenella, Ruminococcaceae_UCG.010, and Rikenellaceae_RC9_gut_group abundances. Collectively, the results revealed that there were significant differences in nutrient composition of herbage, chemical composition of yak milk, and microbial diversity in rumen at different phenological stages. The correlations between ruminal fermentation parameters, chemical constituents of yak milk, and some genera of ruminal bacteria might be indicative that the ruminal fermentation parameters and chemical constituents of yak milk are strongly influenced by the rumen bacterial community composition.
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Affiliation(s)
- Qingshan Fan
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, Gansu, China;
| | - Metha Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Fujiang Hou
- State Key Laboratory of Grassland Agro-Ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, Gansu, China;
- Correspondence:
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Li H, Tan X, Xia X, Zang J, Wang Z, Du M. Thermal treatment modified the physicochemical properties of recombinant oyster (Crassostrea gigas) ferritin. Food Chem 2020; 314:126210. [DOI: 10.1016/j.foodchem.2020.126210] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 11/19/2019] [Accepted: 01/11/2020] [Indexed: 12/13/2022]
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12
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Jia W, Zhang R, Shi L, Zhang F, Chang J, Chu X. Accurate determination of volatile-flavor components in bos grunniens milk by high-throughput dynamic headspace gas chromatographic-mass spectrometry. J Chromatogr A 2019; 1603:67-82. [DOI: 10.1016/j.chroma.2019.06.058] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 10/26/2022]
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13
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Wang H, Yang J, Yang M, Ji W. Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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