Amino Acid Composition of Cow's Milk of the North Caucasus Black-
and-White Breed
V. I. TRUKHACHEV, S. A. OLEINIK*, A. M. ERSHOV, N. Z. ZLYDNEV, A. A. POKOTILO,
V. E. ZAKOTIN, E. N. CHERNOBAI, A. A. KHODUSOV
FSBEI HE Stavropol State Agricultural University,
Stavropol,
RUSSIAN FEDERATION
*Corresponding Author
Abstract: - The study of the amino acid composition of dairy raw materials, as shown in numerous studies of
domestic and foreign authors, is relevant for conducting breeding work on genetic improvement of dairy,
optimizing the system of raising animals of various sex and age groups, including lactating cows to prolong the
productive longevity period. The purpose of the research was to study the amino acid composition of the milk
of cows of the black-and-white Holsteinized breed, considering genotypic, age-related aspects, as well as with
an increase in cow milk protein content. Studies on the composition of amino acids in milk were carried out on
cows of a black-and-white breed of a pedigree breeding unit of the Stavropol Territory, the Russian Federation.
The obtained results showed that the amino acid content in the black-and-white cow milk in the conditions of
the North Caucasus corresponds to the parameters characteristic of the black-and-white Holsteinized breed,
while the ratio of essential and interchangeable amino acids, considering age and genetic factors, varies in the
range of 0.945-0.951, which is typical for high-quality milk. It was also found that in the process of increasing
the protein content of cows by 0.2 abs. percentage from a protein level of 3.10% to 3.30%, a more intensive
increase in essential amino acids in relation to interchangeable amino acids is observed, while the ratio of
essential to interchangeable amino acids statistically significantly (p<0.05) increased by 1.66%, which is of
particular importance for planning measures for the genetic improvement of protein content herds of black-and-
white cattle.
Key-Words: - Amino acids, milk, cattle, black-and-white breed of dairy cattle, lactation of cows, protein,
essential amino acids.
Received: March 25, 2023. Revised: November 21, 2023. Accepted: December 24, 2023. Published: February 26, 2024.
1 Introduction
Dairy cattle breeding is one of the most important
agriculture branches, since it determines the
production of milk and dairy products, which are a
source of protein of animal origin. The introduction
of large-scale breeding methods is aimed at
increasing milk yields in cows, while the
concentration of milk protein is of particular
importance, which in turn largely determines the
biological value of milk as a whole, as indicated by,
[1].
The use of dairy raw materials has an extensive
character, due to the presence of a wide range of
biologically active substances in milk, which have,
among other things, an antioxidant character. At the
same time, when trying to replace cow's milk in
animal feeding diets with so-called "vegetable
milk", which is a suspension of soy, oat, sesame
and other grain types, there is a significant diet
depletion of essential amino acids, since the
utilitarianism coefficient of this type of "milk" is in
the range of 16-61%, that is, none of vegetable
protein types can serve as a full-fledged substitute
for cow milk protein as indicated by, [2], [3].
The protein and amino acid composition of
milk depends primarily on cow breeds, that is, on
genetic factors. The study of the amino acid
composition of the milk of Holstein cows and their
crossbreeds with Simmentals showed that in
pasture maintenance conditions the milk of
purebred Simmental cows contained 8.7% more
essential amino acids - lysine and methionine,
while the infusion of blood of the Holstein breed
contributed to a certain decrease in these amino
acids in milk, as indicated by, [4].
The study of the function of various amino
acids in the protein nutrition of cows, as well as the
study of their metabolism in cows, has been
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V. I. Trukhachev, S. A. Oleinik, A. M. Ershov,
N. Z. Zlydnev, A. A. Pokotilo,
V. E. Zakotin, E. N. Chernobai, A. A. Khodusov
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performed by many authors, [5], [6], [7], [8], [9],
[10], [11], [12]. The effect of protein supplements,
differing in the profile of amino acids and the
content of non-degradable protein in the rumen, on
post-instrumental amino acid intake and milk
productivity was studied. In addition, the authors
studied the amino acid metabolism of plasma and
other nutrients in the mammary glands. Meanwhile,
it was shown that histidine was the first amino acid
to limit milk protein synthesis and that the
mammary gland can regulate the absorption of
amino acids according to the body’s needs, [13].
Studies have been conducted where the limiting
role of amino acids such as Met, Lys or His has
been shown. If the deficiency of one of the limiting
amino acids was restored, there was an increase in
milk protein content associated with an increase in
the concentration of essential amino acids.
Moreover, the ability of the mammary glands to
overcome the shortage of precursors for circulating
milk was discovered, [14].
When studying the reaction of cows to a
deficiency of limiting amino acids, it was found
that the content of milk protein seems to be
sensitive to the introduction of amino acids into
rennet, and methionine itself does not affect
lactation rates in cows. The replacement of lysine
deficiency led to an increase in milk protein yield
by 16%. The essential amino acids Lys and Met are
probably the most restrictive for lactating cows
receiving a corn-based diet. The composition of the
diet ingredients will determine which amino acids
will have the most restrictive character in terms of
their concentration in blood plasma, [15].
In the structure of the essential amino acids of
milk, according to many authors, [3], [4], [5],
lysine, leucine, and valine have the greatest specific
gravity, the content of which in cow milk was in
the range of 0.184-0.307 g%, the level of
tryptophan was 2-3 times lower. The structure of
milk interchangeable amino acids was dominated
by glutamic and aspartic amino acids and serine
(0,177-0,624/100 g). At the same time, the specific
weight of essential and non-essential amino acids
was approximately equal, which indicates a
sufficiently high biological value of the milk under
study.
The widespread use of milk in the cultivation
of repair young also makes issues of balancing the
amino acid composition of animal feeding diets
important and relevant, which is also indicated by
the research of the authors, [6], [7], [8], [9], [11].
Thus, the study of milk amino acid composition
is an actual scientific and practical direction, since
in addition to food use, dairy raw materials are also
of particular importance for dairy cattle breeding,
since milk is widely used in the cultivation of
young animals. At the same time, the issues of
balancing the amino acid composition of animal
feeding diets are relevant, which is also indicated
by the research of the authors, [16], [17], [18], [19].
When studying the effect of certain amino
acids on the fermentation process, it was shown
that the addition of the amino acids cystine, serine,
arginine, proline, aspartic acid and glutamic acid to
the lactic medium during lactic acid fermentation
helped to improve the fermentation process and
improve the quality of the product. the final dairy
product, [9].
The control of the level of amino acids in milk
is also of particular importance for dairy cattle
breeding, a group of authors showed a positive
relationship between the content of amino acids in
blood and milk in lactating cows; amino acid
deficiency caused a decrease in the biosynthesis of
milk protein by animals, [16]. Research by the
authors, [17], showed that in the process after a
calving period up to 70 days, the concentration of
biologically active substances and amino acids
isoleucine, leucine, phenylalanine, lysine, histidine,
methionine, and tryptophan continued to decrease
in milk and skeletal muscles of lactating cows,
which characterizes the complexity of recovery
processes in animals after calving. At the same
time, other studies have shown that the introduction
of the amino acids leucine, isoleucine and valine in
a protected form into the feed of lactating cows
contributed to the recovery of animal body weight
after calving, improved lipogenesis processes in the
body, increased protein levels in milk, increased the
content of urea nitrogen in plasma and urea
nitrogen in milk, the concentration of free valine in
plasma and reduced liver lipidosis in dairy cows
during early lactation, [18], [19].
Similar results were also obtained by other
researchers, [20], who, when introducing protected
forms of the amino acids methionine, threonine,
isoleucine and leucine into the feeding of lactating
cows, including diets with a reduced protein
content (12% crude protein), found an increase in
milk and lactose yield to the level of diets with a
high protein content (16% crude protein), and this
tended to an increase in milk protein yield.
Attempts by some researchers to achieve a
similar effect due to intravenous infusion of the
amino acids leucine, isoleucine and valine together
with glucose did not lead to the effect of increasing
the concentration of urea in the blood plasma of
animals, which indicates the absence of changes in
the catabolism of amino acids, the authors came to
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V. I. Trukhachev, S. A. Oleinik, A. M. Ershov,
N. Z. Zlydnev, A. A. Pokotilo,
V. E. Zakotin, E. N. Chernobai, A. A. Khodusov
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the conclusion about the use of skeletal muscles by
animals for protein accumulation. In turn, this
underlines the importance of assessing the physical
shape of animals and muscle recovery in cows in
the postpartum period, [21].
The review of scientific and technical literature
shows that the study of the amino acid composition
of dairy raw materials, as shown in numerous
studies by domestic and foreign authors, is relevant
for planning and carrying out measures for the
genetic improvement of dairy, optimizing the
system of feeding and rearing dairy cattle of
various sex and age groups, including lactating
brood stock to prolong the period of animal
economic use. The purpose of the research was to
study the amino acid composition of the milk of
cows of the black-and-white Holsteinized breed,
considering genotypic, age-related aspects, as well
as an increase in cow milk protein content.
2 Materials and Methods of Research
Studies on the composition of amino acids in milk
were carried out on cows of a black-and-white
breed of a pedigree breeding unit of the Stavropol
Territory, the Russian Federation. The animals
were kept in one farm condition, the conditions of
feeding and maintenance ensured the milk
productivity of the first-calf cows at the level of 8
thousand kg of milk per 1 cow per year. Milk
quality assessment was carried out in an
independent laboratory of milk quality control of
the FSBEI HE Stavropol State Agrarian University,
accredited by GOST ISO/IEC 17025-2019. For the
research, raw milk was used, selected from 60 cows
under the same feeding conditions and
physiological state, during the milking period of
30-200 days after calving, considering the lactation
number, protein content in milk, and linear
affiliation of animals.
The analysis of milk amino acid composition
was carried out on the AAA-400 amino acid
analyzer of Czech production in the laboratory of
the Scientific and Technical Center "Feed and
Metabolism" of the Stavropol State Agrarian
University, also accredited by GOST ISO/IEC
17025-2019.
The research results were processed by the
method of variation statistics using the MS Excel
computer program.
3 Research Results
The study of milk amino acid composition allowed
us to establish that in the studied samples of milk of
cows of the black-and-white Holsteinized breed,
there is a complete set and a high concentration of
essential and interchangeable amino acids (Table 1,
Figure 1), which coincides with the results of other
authors [1], [3], [4].
Glutamic acid (Glu) has the highest
concentration of interchangeable amino acids in
milk, an average 0.690%, there is a high content of
proline (Pro) in the protein structure, an average
0.287%. There is also asparagine (Asp), which is,
on average, 0.239. The difference in concentration
of the remaining interchangeable amino acids is
less than 0.200% (p<0.05). The content of cystine
(Cys) is the minimum among the interchangeable
amino acids and is 0.027%.
Among the essential amino acids, the largest
amount was characterized by leucine (Leu) -
0.285%, lysine (Lys) - 0.270%, and valine (Val) -
0.182%. Their concentration was statistically
higher than the rest of the indispensable amino
acids (p<0.05). The content of tryptophan (Trp) -
0.061% was the smallest one.
The content of individual amino acids in milk
is different, which is confirmed by their variability
coefficient. The highest variability is characterized
by such amino acids as isoleucine (Iie) – 9.8%,
cysteine (Cys) – 8.9%, methionine (Met) – 7.3%,
and the least variability was observed in threonine
(Thr) – 4.4%. The amount of non-essential amino
acids was 5.5% higher in proportion to
indispensable amino acids (p<0.05). Thus, the
content of amino acids in the analyzed milk can
satisfy the animal and human body's need for them,
which coincides with the opinion of other authors,
[3], [4], [5].
The distribution histogram of the concentrations
of individual amino acids in the structure of milk
protein (Figure 1) exposes the above-described
patterns. Meanwhile, it highlights the distribution
of all amino acids into conditional 3 groups
depending on their specific gravity in milk protein:
about 20%: glutamic acid (Glu); up to 10%:
aspartic acid (Asp), proline (Rho), leucine (Leu),
and lysine (Lys); and 5% and below: all other
amino acids.
Thus, the content of amino acids in the analyzed
milk can satisfy the need for them in the animal and
human body, which coincides with the opinion of
other authors, [1], [3], [4], [5].
Analysis of the qualitative composition of milk
proteins of black-and-white cows, depending on the
age of lactation, is presented in Table 2. The data in
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Table 2 indicate higher concentrations of both
essential and non-essential amino acids in the milk
protein of cows of 1 and 2 lactation in comparison
with the milk of cows of 3 lactation, nevertheless,
due to the high volatility of the actual data, the
established difference in the amount of amino acids
is not statistically significant (p 0.05), the
concentration fluctuations are on average, in
depending on the amino acid, 0.001-0.031%.
It was found that the milk of cows of 1-3
lactation among the essential amino acids has the
highest concentrations of the following amino
acids: lysine (Lys) and leucine (Leu) – 0.268-
0.286%, followed by valine (Val), isoleucine (Iie),
threonine (Thr), phenylalanine (Phe) – 0.133-
0.187%.
Table 1. The amino acid content in milk of cows of black-and-white Holsteinized breed (n=60)
Amino acid
In % of the total milk composition, g/100 g
M± m,
Alanine (Ala)
0.101 ±0.001
Aspartic Acid (Asp)
0.239±0.002*
Arginine (Arg)
0.106±0.001
Glycine (Gly)
0.058±0.001
Glutamic acid (Glu)
0.690±0.006*
Tyrosine (Tyr)
0.149±0.002
Serine (Ser)
0.170±0.002
Cystine (Cys)
0.027±0.001
Proline (Pro)
0.287±0.003*
Valine (Val)
0.182±0.003*
Histidine (His)
0.086±0.001
Threonine (Thr)
0.134±0.001
Methionine (Met)
0.088±0.001
Leucine (Leu)
0.285±0.003*
Isoleucine (Iie)
0.146±0.003
Lysine (Lys)
0.270±0.003*
Phenylalanine (Phe)
0.139±0.002
Tryptophan (Trp)
0.056±0.001
Sum of amino acids
3.213±0.029
Sum of essential amino acids
1.563±0.016
Sum of nonessential amino acids
1.649±0.014*
Ratio of essential to non-essential amino acids
0.948±0.004
* – The difference is statistically significant p<0.05 *
Fig. 1: The amino acid content in milk protein of cows of black-and-white Holsteinized breed
3,15
7,44
3,291,81
21,48
4,635,29
0,84
8,93
5,66
2,684,172,74
8,87
4,54
8,4
4,34
1,74
0
5
10
15
20
25
% of milk protein
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Table 2. Qualitative composition of cow milk proteins depending on age in lactation
Amino acid
In % of the total milk composition, g/100 g
1 lactation
2 lactation
3 lactation
Alanine (Ala)
0.099±0.002
0.101±0.002
0.102±0.001
Aspartic Acid (Asp)
0.240±0.002
0.237±0.004
0.239±0.004
Arginine (Arg)
0.107±0.003
0.106±0.002
0.105±0.002
Glycine (Gly)
0.057±0.001
0.059±0.002
0.057±0.001
Glutamic acid (Glu)
0.689±0.011
0.693±0.011
0.688±0.008
Tyrosine (Tyr)
0.151±0.003
0.148±0.003
0.149±0.002
Serine (Ser)
0.170±0.003
0.167±0.005
0.171±0.003
Cystine (Cys)
0.027±0.001
0.026±0.001
0.027±0.000
Proline (Pro)
0.288±0.009
0.289±0.006
0.283±0.004
Valine (Val)
0.180±0.006
0.187±0.005
0.180±0.004
Histidine (His)
0.086±0.002
0.086±0.002
0.085±0.001
Threonine (Thr)
0.133±0.002
0.134±0.003
0.136±0.003
Methionine (Met)
0.088±0.003
0.088±0.003
0.088±0.001
Leucine (Leu)
0.286±0.006
0.285±0.005
0.284±0.004
Isoleucine (Iie)
0.150±0.007
0.148±0.004
0.142±0.004
Lysine (Lys)
0.272±0.005
0.268±0.004
0.269±0.004
Phenylalanine (Phe)
0.138±0.004
0.140±0.003
0.140±0.002
Tryptophan (Trp)
0.057±0.001
0.057±0.001
0.056±0.001
Sum of amino acids
3.217±0.061
3.218±0.055
3.200±0.043
Sum of essential amino acids
1.649±0.025
1.652±0.028
1.646±0.022
Sum of nonessential amino
acids
1.568±0.037
1.566±0.027
1.554±0.021
Ratio of essential to non-
essential amino acids
0.950±0.009
0.948±0.004
0.945±0.005
Among the nonessential amino acids, the
following amino acids have the highest
concentrations: glutamic acid (Glu), proline (Rgo),
aspartic acid (Asp) – 0.237-0.693%, followed by
serine (Ser), tyrosine (Tyr), arginine (Arg), alanine
(Ala) – 0.099-0.171%. Similar results were
obtained in the other studies, [10].
The established differences in the content of
amino acids in the composition of cow milk in the
age aspect reflect the different biological roles of
amino acids and their concentration in the feed
consumed. It is obvious that in the process of stock
breeding work with the domestic black-and-white
breed, it is necessary to provide comfortable
conditions for keeping animals and full feeding for
animals at all stages of production use.
It is necessary to consider the functional
features of black-and-white Holsteinized cattle to
increase productive longevity, improve the
qualitative composition of milk, and search for new
effective methods of breeding dairy cattle, which is
also indicated in other studies, [1].
The amino acid composition of milk of various
linear affiliations is presented in Table 3.
Statistically significant differences in the
content of amino acids in cow milk depending on
the linear affiliation of breeding bulls have not been
established due to the high volatility of the results.
Similarly, with the quality of milk from cows
of various lactations, three groups of amino acids
can be distinguished among the essential and
nonessential amino acids: with the highest
concentration of 0.240-0.685% among the
nonessential amino acids, which includes glutamic
acid (Glu), proline (Rgo), aspartic acid (Asp), and
leucine and lysine among the essential amino acids
with a concentration of 0.267-0.285%.
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Table 3. The qualitative composition of milk proteins depending on the linear affiliation of cows
Amino acid
In % of the total milk composition, g/100 g
Montwick Chieftain
95649
Reflection Sovereing
198998
Vis Back Ideal
1013415
Alanine (Ala)
0.102±0.002
0.100±0.002
0.099±0.001
Aspartic Acid (Asp)
0.240±0.003
0.238±0.004
0.237±0.004
Arginine (Arg)
0.108±0.003
0.106±0.002
0.104±0.002
Glycine (Gly)
0.059±0.001
0.058±0.001
0.056±0.001
Glutamic acid (Glu)
0.685±0.009
0.693±0.012
0.692±0.009
Tyrosine (Tyr)
0.149±0.003
0.149±0.004
0.149±0.001
Serine (Ser)
0.172±0.003
0.169±0.005
0.167±0.003
Cystine (Cys)
0.026±0.001
0.026±0.001
0.027±0.001
Proline (Pro)
0.289±0.007
0.286±0.006
0.285±0.005
Valine (Val)
0.184±0.006
0.184±0.002
0.179±0.006
Histidine (His)
0.086±0.002
0.086±0.001
0.084±0.001
Threonine (Thr)
0.136±0.003
0.134±0.003
0.132±0.002
Methionine (Met)
0.087±0.002
0.089±0.003
0.088±0.002
Leucine (Leu)
0.284±0.006
0.285±0.005
0.285±0.004
Isoleucine (Iie)
0.148±0.007
0.148±0.003
0.144±0.006
Lysine (Lys)
0.267±0.005
0.271±0.005
0.271±0.004
Phenylalanine (Phe)
0.142±0.003
0.140±0.003
0.137±0.002
Tryptophan (Trp)
0.056±0.001
0.056±0.001
0.057±0.001
Sum of amino acids
3.222±0.055
3.218±0.058
3.195±0.047
Sum of essential amino acids
1.655±0.023
1.650±0.031
1.641±0.020
Sum of nonessential amino acids
1.566±0.032
1.568±0.027
1.554±0.028
Ratio of essential to non-essential amino acids
0.946±0.008
0.951±0.005
0.946±0.006
Table 4. Amino acid composition of proteins with different milk protein content
Amino acid, % of the total
composition of milk
Protein content in milk, g/100 g
up to 3.10
3.11-3.2 %
3.21-3.3 %
over 3.31 %
Alanine (Ala)
0.096±0.001
0.098±0.001*
0.102±0.003*
0.105±0.001*
Aspartic Acid (Asp)
0.233±0.004
0.231±0.001
0.243±0.005
0.246±0.001*
Arginine (Arg)
0.101±0.001
0.103±0.001
0.110±0.001
0.111±0.001*
Glycine (Gly)
0.054±0.001
0.057±0.002
0.059±0.001*
0.060±0.001*
Glutamic acid (Glu)
0.667±0.002
0.670±0.004
0.705±0.007*
0.713±0.004*
Tyrosine (Tyr)
0.145±0.002
0.143±0.003
0.149±0.002*
0.156±0.001*
Serine (Ser)
0.167±0.004
0.165±0.003
0.174±0.007
0.173±0.004
Cystine (Cys)
0.025±0.001
0.026±0.001
0.027±0.002
0.028±0.001
Proline (Pro)
0.272±0.001
0.277±0.001*
0.292±0.003*
0.301±0.003*
Valine (Val)
0.172±0.004
0.176±0.005
0.189±0.003*
0.192±0.002*
Histidine (His)
0.082±0.001
0.084±0.001
0.087±0.001*
0.089±0.001*
Threonine (Thr)
0.130±0.002
0.131±0.002
0.139±0.007
0.137±0.002*
Methionine (Met)
0.082±0.001
0.087±0.001*
0.088±0.002*
0.093±0.002*
Leucine (Leu)
0.274±0.002
0.275±0.003
0.287±0.004*
0.297±0.002*
Isoleucine (Iie)
0.137±0.004
0.139±0.004
0.152±0.007*
0.156±0.004*
Lysine (Lys)
0.261±0.001
0.260±0.002
0.272±0.010*
0.280±0.002*
Phenylalanine (Phe)
0.131±0.001
0.136±0.002
0.141±0.001*
0.146±0.001*
Tryptophan (Trp)
0.054±0.001
0.054±0.001
0.058±0.001*
0.059±0.001*
Sum of amino acids
3.082±0.005
3.113±0.002*
3.275±0.015*
3.343±0.013*
Sum of essential amino
acids
1.493±0.005
1.511±0.003
1.589±0.019*
1.634±0.009*
Sum of nonessential amino
acids
1.589±0.007
1.601±0.003*
1.686±0.004*
1.708±0.007*
Ratio of essential to non-
essential amino acids
0.940±0.007
0.944±0.004
0.943±0.001
0.957±0.006*
* – The difference is statistically significant p<0.05*
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V. I. Trukhachev, S. A. Oleinik, A. M. Ershov,
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The next group of nonessential amino acids
with a concentration of 0.099-0.172% includes
alanine (Ala), arginine (Arg), tyrosine (Tyr), and
serine (Ser). In the essential amino acids in the
same concentration range there are the amino acids
alanine (Ala), arginine (Arg) tyrosine (Tyr), and
serine (Ser), with an amino acid concentration of
0.099-0.172%.
The lowest concentration among the
interchangeable amino acids in glycine (Gly) and
cystine (Cys) is 0.026-0.059%, among the essential
amino acids – in histidine (His) and tryptophan
(Thr) – 0.056-0.086%.
Among these groups of amino acids,
statistically significant differences in concentration
in milk are observed, which certainly reflects their
different biological role in the metabolic
physiological, and biochemical processes of
newborn young animals, for which, biologically,
milk is produced in cows.
The some research also demonstrated the
importance of controlling histidine (His), threonine
(Thr), methionine (Met), leucine (Leu), isoleucine
(Iie), lysine (Lys), phenylalanine (Phe), and
tryptophan (Thr) in feeding animals, [22], [23].
The content, as well as the ratio of essential and
non-essential amino acids in milk with an increase
in the milk protein content, is of considerable
interest.
With an increase in the protein content of cows,
an increase in the concentration of all amino acids
was noted in their milk. With an increase in the
protein content of milk, statistically significant
differences in the amount of amino acids are
observed due to an increase in the amount of
interchangeable amino acids, and with an increase
in the protein content of milk above 3.2% due to a
statistically significant increase in the amount of
essential amino acids.
For a complete analysis of the changes in the
amino acid composition of milk indicated in Table
4, we calculated the content (in %) of each amino
acid in the composition of the sum of amino acids
of milk with an increase in the concentration of
milk protein from 3.10% to 3.30% (Figure 2).
The data obtained indicate that the increase in
the protein content in milk was accompanied by an
uneven and disproportionate increase in the content
of individual amino acids, which is of particular
importance in the practice of stock breeding work
to increase the protein content of cows due to
technological factors.
An increase in the protein content of cows
leads to a greater increase in the concentration of
essential amino acids in milk, the percentage of
increase in the amount of essential amino acids was
8.63%, which is 1.66% more about the increase in
the amount of nonessential amino acids. At the
same time, the increase in the ratio of essential to
nonessential amino acids has a statistically
significant character (p<0.05) (Table 4).
Fig. 2: Percentage increase in the amino acid content in milk with an increase in the milk protein concentration
from 3.10% to 3.30%, %
8,57
5,28
9,01
10
6,45 7,05
3,47
10,71
9,6310,42
7,87
5,11
11,83
7,74
12,18
6,79
10,27
8,47 7,81 8,63
6,97
1,77
0
2
4
6
8
10
12
14
Percentage increase in amino acid
concentration in milk, %
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DOI: 10.37394/23208.2024.21.6
V. I. Trukhachev, S. A. Oleinik, A. M. Ershov,
N. Z. Zlydnev, A. A. Pokotilo,
V. E. Zakotin, E. N. Chernobai, A. A. Khodusov
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Thus, breeding work with herds of Holstein
cattle should be aimed at finding outstanding
breeding bulls that affect productive indicators and
improve the amino acid composition of milk,
neutralize the negative impact of the processes of
increasing milk productivity on reducing
productive longevity, as well as improve the dairy
business profitability, as shown in the work, [24].
4 Conclusions
1. The amino acid content in the black-and-
white cow milk in the conditions of the North
Caucasus corresponds to the parameters
characteristic of the black-and-white Holsteinized
breed, while the ratio of essential and
interchangeable amino acids, considering age and
genetic factors, varies in the range of 0.945-0.951,
which is typical for high-quality milk.
2. In the process of increasing the protein
content of cows from a protein level of 3.10% to
3.30%, there is a more intensive increase in
essential amino acids relative to interchangeable
amino acids, while the ratio of essential to
nonessential amino acids statistically significantly
(p<0.05) increased by 1.66%, which is of particular
importance for planning measures for the genetic
improvement of protein content of cattle herds a
black-and-white breed.
Acknowledgments:
The research work on the study of the amino acid
composition of the milk of breeding cows of the
North Caucasus black-and-white breed was carried
out with the financial support of the Ministry of
Agriculture of the Russian Federation as part of the
planned work.
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V. E. Zakotin, E. N. Chernobai, A. A. Khodusov
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DOI: 10.37394/23208.2024.21.6
V. I. Trukhachev, S. A. Oleinik, A. M. Ershov,
N. Z. Zlydnev, A. A. Pokotilo,
V. E. Zakotin, E. N. Chernobai, A. A. Khodusov
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Contribution of Individual Authors to the
Creation of a Scientific Article (Ghostwriting
Policy)
The authors equally contributed in the present
research, at all stages from the formulation of the
problem to the final findings and solution.
Sources of Funding for Research Presented in a
Scientific Article or Scientific Article Itself
The research work on the study of the amino acid
composition of the milk of breeding cows of the
North Caucasus black-and-white breed was carried
out with the financial support of the Ministry of
Agriculture of the Russian Federation as part of the
planned work.
Conflict of Interest
The authors have no conflicts of interest to declare.
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Creative Commons Attribution License 4.0
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DOI: 10.37394/23208.2024.21.6
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V. E. Zakotin, E. N. Chernobai, A. A. Khodusov
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