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Two polymorphisms at STAT5A gene were investigated in a sample of Agerolese cows. The aims of the present study were to estimate the allele and genotype frequencies and to investigate the relationship among genotypes and milk production traits. Milk production traits were analyzed for each animal in the first, second, third, and fourth lactation. No genetic variability was found at STAT5A/AvaI locus. At STAT5A/MslI locus, the frequencies of T and C alleles were 0.875 and 0.125, respectively. Significant differences between genotypes were found: TT cow produced a milk with a higher content of fat and protein when compared with TC.
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http://dx.doi.org/10.1007/s10528-016-9781-6 | DOI Listing |
Front Nutr
August 2025
College of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China.
Introduction: Fermented buffalo milk products from South Asia remain an underexplored source of microbial diversity with potential health-promoting benefits. This study investigates the probiotic and industrial suitability of lactic acid bacteria (LAB) and non-LAB isolates from traditional Pakistani dairy, addressing gaps in region-specific probiotic discovery.
Methods: Forty-seven bacterial isolates were obtained from fermented buffalo milk products (yogurt and cheese).
Food Sci Nutr
September 2025
Fats and Oils Department, Food Industries and Nutrition Research Institute National Research Centre Cairo Egypt.
This study developed a vegan chocolate spread using spray-dried plant-based milk powders (soy, lentil, and rice), fortified with nano-liposomal vitamin D3 and an oleogel-balanced omega fatty acid to enhance nutritional quality. The plant-based milk powders exhibited high protein (up to 26.8% in soy), fiber, and micronutrients.
View Article and Find Full Text PDFFood Funct
September 2025
Department of Animal Nutrition, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Sheep milk has gained increasing attention for its compositional similarity to human milk and its abundance of bioactive compounds with nutritional and therapeutic potential. It is rich in proteins, essential fatty acids, vitamins, minerals, immunoglobulins, and hormones, as well as peptides and oligosaccharides with antiviral, antibacterial, anti-inflammatory, and immune-modulatory effects. Despite these benefits, the literature remains fragmented, with limited integration of data on the mechanisms by which these components influence health outcomes, and few comprehensive comparisons with other mammalian milks.
View Article and Find Full Text PDFNucleic Acids Res
September 2025
Department of Genetics, University of Cambridge, Cambridge CB2 3EH, United Kingdom.
The mammary gland, which primarily develops postnatally, undergoes significant changes during pregnancy and lactation to facilitate milk production. Through the generation and analysis of 480 transcriptomes, we provide the most detailed allelic expression map of the mammary gland, cataloguing cell-type-specific expression from ex-vivo purified cell populations over 10 developmental stages, enabling comparative analysis. The work identifies genes involved in the mammary gland cycle, parental-origin-specific and genetic background-specific expression at cellular and temporal resolution, genes associated with human lactation disorders and breast cancer.
View Article and Find Full Text PDFProbiotics Antimicrob Proteins
September 2025
Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247 667, India.
Ethnic fermented foods represent a significant repository for discovering novel probiotic entities. These fermented foods, entrenched in indigenous practices, have conserved a distinct microbiota through generations. Exploration of these fermented foods could yield microbial consortia capable of transforming human health.
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