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Influence of composition of feed and lactation period on mineral composition of mare's

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dc.title Influence of composition of feed and lactation period on mineral composition of mare's en
dc.contributor.author Fišera, Miroslav
dc.contributor.author Valášek, Pavel
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Burešová, Pavla
dc.contributor.author Velichová, Helena
dc.contributor.author Fišerová, Lenka
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 12
utb.relation.issue 1
dc.citation.spage 216
dc.citation.epage 225
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/894
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/894
dc.subject Feed en
dc.subject Lactating mare en
dc.subject Lactation periods en
dc.subject Mare's milk en
dc.subject Minerals en
dc.subject Nutrients en
dc.description.abstract Effects of lactation period and feed on essential minerals composition of mare's milk were studied. Average Ca, P, Na and Mg concentrations in feed DM were 0.66, 4.30, 0.13 and 2.21 g.kg-1 of DM (dry matter), respectively. In regard to milk all elements concentrations were not similar to each other due to the changes of the lactation day differences. Average Ca, P, Na and Mg concentrations (in DM) caused by breed differences and lactation days were 1.95, 1.08, 0.53 and 0.22 g.kg-1, respectively. During the milk period, a high-quality feed were maintaining the major mineral composition of mare's milk in 1.5 - 2 times higher amount than milk of mare fed with pasture and a low-quality feed. The colostrum stage of mare was much shorter than other animals, the mare's milk on the 2nd day of lactation showed properties of initial milk in which its composition, particularly in minerals, were two times higher when compare to that on milk periods that was started from 5th day after parturition. It seemed that some factors, except well physiological conditions, such as mare's age, number of foaling, sex of foal etc. did not affect milk nutrient composition. © 2018 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
utb.faculty Faculty of Logistics and Crisis Management
dc.identifier.uri http://hdl.handle.net/10563/1007804
utb.identifier.obdid 43878275
utb.identifier.scopus 2-s2.0-85043479217
utb.source j-scopus
dc.date.accessioned 2018-04-23T15:01:45Z
dc.date.available 2018-04-23T15:01:45Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Fišera, Miroslav
utb.contributor.internalauthor Valášek, Pavel
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Burešová, Pavla
utb.contributor.internalauthor Velichová, Helena
utb.contributor.internalauthor Fišerová, Lenka
utb.fulltext.affiliation Miroslav Fišera, Pavel Valášek, Stanislav Kráčmar, Vlastimil Kubáň, Pavla Burešová, Helena Velichová, Lenka Fišerová Contact address: Miroslav Fišera, College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, CZ-625 00 Brno, Czech Republic, E-mail: fisera@hotskolabrno.cz, Tomas Bata University, Faculty of Technology, Department of Food Analysis and Chemistry, CZ-762 72 Zlín, Czech Republic, E-mail: fisera@ft.utb.cz Pavel Valášek, Tomas Bata University, Faculty of Logistics and Crisis Management, Department of Crisis Management, Studentské nám. 1532, CZ-686 01 Uherské Hradiště, Czech Republic, E-mail: valasek@flkr.utb.cz Stanislav Kráčmar, College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, CZ-625 00 Brno, Czech Republic, E-mail: kracmar@hotskolabrno.cz Vlastimil Kubáň, Tomas Bata University, Faculty of Technology, Department of Food Technology, CZ-762 72 Zlín, Czech Republic, E-mail: kuban@ft.utb.cz Pavla Burešová, College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, CZ-625 00 Brno, Czech Republic, E-mail: buresova@hotskolabrno.cz, Helena Velichová, College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, CZ-625 00 Brno, Czech Republic, E-mail: velichova@hotskolabrno.cz, Tomas Bata University, Faculty of Technology, Department of Food Analysis and Chemistry, CZ-762 72 Zlín, Czech Republic, E-mail: velichova@ft.utb.cz Lenka Fišerová, Brno University of Technology, Faculty of Chemistry, Institute for Chemistry and Technology of Environmental Protection, Purkyňova 118, CZ-612 00 Brno, Czech Republic, E-mail: fiserova@fch.vutbr.cz
utb.fulltext.dates Received: 10 February 2018. Accepted: 28 February 2018. Available online: 21 March 2018 at www.potravinarstvo.com
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utb.fulltext.sponsorship The research this article reports on was implemented under the support of the operational Program called Research and Development for Innovations (Výzkum a vývoj pro inovace) that is co-funded by the European Fund for Regional Development (ERDF) and also subsidized from the state budget of the Czech Republic within the Centre of Polymer Systems Project (reg. n.: CZ.1.05/2.1.00/03.0111) and 2112 – Institutional Support for the Development of Research Organizations (Institucionální podpora na rozvoj výzkumné organizace). Project (ID 22738) subsidized by Brno University of Technology, granted by MŠMT ČR.
utb.scopus.affiliation College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, Brno, Czech Republic; Tomas Bata University, Faculty of Technology, Department of Food Analysis and Chemistry, Zlín, Czech Republic; Tomas Bata University, Faculty of Logistics and Crisis Management, Department of Crisis Management, Studentské nám. 1532, Uherské Hradište, Czech Republic; Brno University of Technology, Faculty of Chemistry, Institute for Chemistry and Technology of Environmental Protection, Purkynova 118, Brno, Czech Republic
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