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Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk

Author

Listed:
  • Lenka ROZENSKÁ

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Alena HEJTMÁNKOVÁ

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Dana KOLIHOVÁ

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Daniela MIHOLOVÁ

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

Abstract

Selenium and iodine contents were analysed in goat milk coming from three commercially oriented farms in east (farm A) and south (farms B, C) Bohemia. The average iodine level found in milk from farm A was 393.6 ± 111.2 µg/kg, from farm B 584.9 ± 186.9 µg/kg, and from farm C 397.6 ± 223.4 µg/kg. The average level of selenium found in milk from farm A was 9.19 ± 2.17 µg/kg, from farm B 6.20 ± 0.53 µg/kg, and from farm C 6.57 ± 2.29 µg/kg. The results showed significantly strong correlations between selenium and iodine contents in milk and in mineral supplement (r = 0.91 and 0.92, respectively). On average, 76.6% of the iodine in milk was transferred to the whey fraction. In the case of selenium, it was found out that 23.8% was transferred from milk to the whey fraction. As a consequence of the mineral licks used, the correlation between selenium and iodine contents in time was not proved (r = 0.06).

Suggested Citation

  • Lenka ROZENSKÁ & Alena HEJTMÁNKOVÁ & Dana KOLIHOVÁ & Daniela MIHOLOVÁ, 2013. "Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(4), pages 318-322.
  • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:82-2013-cjfs
    DOI: 10.17221/82/2013-CJFS
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