Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-12-05T02:58:37.534Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of heat treatment and protein quantity on digestibility and utilization of milk substitutes by lambs

Published online by Cambridge University Press:  27 March 2009

P. D. Penning ,
Ines M. Penning  and
T. T. Treacher
P. D. Penning
Affiliation:
The Grassland Research Institute, Hurley, Maidenhead, Berks, SL6 5LR
Ines M. Penning
Affiliation:
The Grassland Research Institute, Hurley, Maidenhead, Berks, SL6 5LR
T. T. Treacher
Affiliation:
The Grassland Research Institute, Hurley, Maidenhead, Berks, SL6 5LR
Get access Rights & Permissions [Opens in a new window]

Summary

The effects of heat treatment, as measured by undenatured non-casein nitrogen (NCN gN/100 g total N), and of protein: energy ratio on the digestibility coefficients and utilization of milk substitutes by lambs were investigated.

Twenty-four Finnish Landrace × Dorset Horn lambs (12 males and 12 females) were given milk substitute diets in which approximately 20 or 30% of the gross energy was supplied by protein (PE20 and PE30). NCN levels were approximately 7, 12, 18 and 5, 11, 16 for diets PE20 and PE30 respectively.

All lambs were offered a daily allowance of milk substitutes containing 7·95 MJ of gross energy from 3 to 25 days of age, when they were slaughtered and the chemical composition of the empty body was measured. Gains in the chemical components were measured using the comparative slaughter technique.

For each unit increase in NCN value there was an increase in the apparent digestibility coefficients of dry matter (D.M.), crude protein (CP) and ash of 0·13, 0·13 and 0·93 percentage units, respectively. The apparent digestibility coefficients of all the dietary components, except lactose increased by 0·24 (d.m.), 0·24 (CP), 0·63 (fat), 0·75 (ash) and 0·32 (energy) percentage units and the metabolizability by 0·24 units for each 1% increase in PE.

Live-weight and empty body-weight gains increased with increasing PE and NCN. Lambs receiving diets PE20 had a daily live-weight gain 42 g less than those on diets PE30; increasing NCN from 5 to 18 gN/100 g total nitrogen, increased live-weight gain by 33 g/day.

Increasing PE and NCN increased water gain and nitrogen retention; increasing PE also increased ash retention and decreased fat gain.

Lambs on diets PE20 contained more fat and less protein, at the same empty body weight, than those receiving diets PE30.

Efficiencies of conversion of dry matter and energy to live-weight gain, and energy and N utilization all increased with increasing NCN, but increasing PE did not affect energy utilization and decreased N utilization.

Female lambs had lower growth rates than males (—14·5 g/day) and had a higher total fat gain (128 g).

Type
Research Article
Information
The Journal of Agricultural Science , Volume 90 , Issue 1 , February 1978 , pp. 221 - 228
Copyright
Copyright © Cambridge University Press 1978

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aschaffenburg, E. & Drewry, J. (1959). New procedure for the routine determination of the various noncasein proteins of milk. XV International Dairy Congress London 3, 1631–7.Google Scholar
Association Or official Agricultural Chemists (1965). Official methods of analysis. 10th ed.Association of Official Agricultural Chemists, Washington, D.C.Google Scholar
Black, J. L., Pearce, G. E. & Tribe, D. E. (1973). Protein requirements of growing lambs. British Journal of Nutrition 30, 45–60.CrossRefGoogle ScholarPubMed
Davis, J. G. & MacDonald, F. J. (1953). In: Richmonds Dairy Chemistry, 5th ed., p. 341. London: Charles Griffin & Co. Ltd.Google Scholar
Huber, J. T. (1969). Development of the digestive and metabolic apparatus of the calf. Journal of Dairy Science 52, 1303–15.CrossRefGoogle ScholarPubMed
Jagusch, K. T., Norton, B. W. & Walker, D. M. (1970). Body composition studies with the milk-fed lamb. II. The effect of age of the lamb and the protein content of the diet on the chemical composition of the body and its organs. Journal of Agricultural Science, Cambridge 75, 279–85.CrossRefGoogle Scholar
Kameoka, K. & Tanabe, S. (1975). Liquid purified diet containing only sodium caseinate as protein source for pre-ruminant calves. Japanese Journal of Zootechnical Science 46, 417–26.Google Scholar
Ling, E. E., Kon, S. K. & Porter, J. W. G. (1961). The composition of milk and the nutritive value of its components. In Milk: The mammary gland and its secretion (ed. Kon, S. K. and Cowie, A. T.), pp. 195–263. London: Academic Press.CrossRefGoogle Scholar
Lister, E. E. (1971). Effects of heat treatment of skim milk powder and levels of fat and protein in milk replacer diets on the growth of calves. Canadian Journal of Animal Science 51, 735–42.CrossRefGoogle Scholar
Lister, E. E. & Emmons, D. B. (1976). Quality of protein in milk replacers for young calves. II. Effects of heat treatment of skim milk powder and fat levels on calf protein, feed intake and nitrogen balance. Canadian Journal of Animal Science 56, 327–33.CrossRefGoogle Scholar
McCoy, G., Reneau, J. & Williams, B. (1967). Growth and survival of calves fed different sources of non fat dried milk. Journal of Dairy Science 50, 996 (Abstract).Google Scholar
Muller, L. L., Hayes, J. F. & Snow, N. (1967). Studies on co-precipitates of milk proteins. 1. Manufacture with varying Calcium contents. Australian Journal of Dairy Technology 22, 12–18.Google Scholar
Norton, B. W. (1968). The nutrition of the milk-fed lamb: N retention during growth. Ph.D. Thesis, University of Sydney.Google Scholar
Owen, F. G., Jacobsen, N. L. & Allen, R. S. (1956). Relation of various nutritional factors to diarrhoea in the young calf. Journal of Dairy Science 39, 930 (Abstract).Google Scholar
Penning, P. D. (1967). Artificial rearing of lambs. Annual Report of the Grassland Research Institute (1966), pp. 86–92.Google Scholar
Penning, P. D., Penning, , Ines, M. & Treacher, T. T. (1977). The effect of temperature and method of feeding on the digestibility of two milk substitutes and on the performance of lambs. Journal of Agricultural Science, Cambridge 88, 579–89.CrossRefGoogle Scholar
Radostits, O. M. & Bell, J. M. (1970). Nutrition of the pre-ruminant dairy calf with special reference to the digestion and absorption of nutrients: A review. Canadian Journal of Animal Science 50, 405–52.CrossRefGoogle Scholar
Roy, J. H. B. (1964). Thenutrition of intensively-reared calves. Veterinary Record 76, 511–26.Google Scholar
Roy, J. H. B. (1969). Diarrhoea of nutritional origin. Proceedings of the Nutrition Society 28, 160–70.CrossRefGoogle ScholarPubMed
Roy, J. H. B. & Ternouth, J. H. (1972). Nutrition and enteric diseases in calves. Proceedings of the Nutrition Society 31, 53–60.CrossRefGoogle ScholarPubMed
Searle, T. W., Graham, N. McC. & O'Callaghan, M. (1972). Growth in sheep. 1. The chemical composition of the body. Journal of Agricultural Science, Cambridge 79, 371–82.CrossRefGoogle Scholar
Shillam, K. W. G. (1961). Veal production. Agriculture 68, 290–4.Google Scholar
Shillam, K. W. G., Dawson, , Diana, A. & Roy, J. H. B. (1960). The effect of heat treatment on the nutritive value of milk for the young calf. The effect of ultrahigh-temperature treatment and pasteurization. British Journal of Nutrition 14, 403–12.CrossRefGoogle Scholar
Shillam, K. W. G. & Roy, J. H. B. (1963a). The effect of heat treatment on the nutritive value of milk for the young calf. 5. A comparison of spray dried skim milk prepared with different pre-heating treatments and roller-dried skim milk and the effect of chlortetracycline supplementation of the spray-dried skim milks. British Journal of Nutrition 17, 171–82.CrossRefGoogle Scholar
Shillam, K. W. G. & Roy, J. H. B. (1963b). The effect of heat treatment on the nutritive value of milk for the young calf. 6. The effect of the addition of calcium. British Journal of Nutrition 17, 183–91.CrossRefGoogle Scholar
Shillam, K. W. G., Roy, J. H. B. & Ingram, P. L. (1962). The affect of heat treatment on the nutritive value of milk for the young calf. 2. The factor in a milk substitute associated with a high incidence of scouring and mortality. British Journal of Nutrition 16, 267–77.CrossRefGoogle Scholar
Tagari, H. & Roy, J. H. B. (1969). The effect of heat treatment on the nutritive value of milk for the young calf. 8. The effect of the pre-heating treatment of spray-dried skim milk on the pH and the contents of total, protein and non-protein nitrogen of the pyloric outflow. British Journal of Nutrition 23, 763–82.CrossRefGoogle Scholar
Treacher, T. T. & Penning, P. D. (1971). The development of an automatic system for rearing lambs artificially. Outlook on Agriculture 6, 227–31.CrossRefGoogle Scholar
Walker, D. M. & Norton, B. W. (1971). Nitrogen balance studies with the milk-fed lamb. 9. Energy and protein requirements for maintenance, live-weight gain and growth. British Journal of Nutrition 26, 16–29.CrossRefGoogle Scholar
Warner, R. G. (1970). High energy diets for the young ruminant. In Proceedings 4th Nutritional Conference for Feed Manufacturers (ed. Swan, H. and Lewis, D.), pp. 2–19. London: J. & A. Churchill.Google Scholar