PDF(Pubmed)
Abstract：
The components of milk from beef cows remain to be elucidated. This study examined the differences in the antimicrobial components of milk between dairy and beef cows. Quarter milk was collected from both Japanese Black (beef type) and Holstein (dairy type) cows to compare the concentrations of antimicrobial components. The concentration of lingual antimicrobial peptide (LAP) was higher, whereas that of the other antimicrobial components (lactoferrin, S100A7, and S100A8) was lower in beef cows than in dairy cows. Overall, these results indicate that the differences in antimicrobial components between beef and dairy cows may be associated with the difference in the prevalence of mastitis between them.
摘要：
来自肉牛的牛奶的成分仍有待阐明。这项研究检查了奶牛和肉牛之间牛奶中抗菌成分的差异。从日本黑牛(牛肉型)和荷斯坦牛(乳牛型)收集四分之一牛奶以比较抗微生物组分的浓度。舌侧抗菌肽(LAP)浓度较高,而其他抗菌成分(乳铁蛋白，肉牛的S100A7和S100A8）低于奶牛。总的来说,这些结果表明，牛肉和奶牛之间抗菌成分的差异可能与乳腺炎患病率的差异有关。
