Hostname: page-component-cd9895bd7-8ctnn Total loading time: 0 Render date: 2024-12-24T17:45:25.519Z Has data issue: false hasContentIssue false
  • English
  • Français

537. The composition of sow's milk during the course of lactation

Published online by Cambridge University Press:  01 June 2009

Dawn R. Perrin
Dawn R. Perrin
Affiliation:
Ruakura Animal Research Station, New Zealand Department of Agriculture
Get access Rights & Permissions [Opens in a new window]

Extract

1. The composition has been studied of the milk of forty-four sows in the course of sixty-eight lactations. The milk was obtained by machine milking following intravenous injection of oxytocin.

2. Definite lactational trends have been observed for all the major constituents, and the third week seems a critical stage for most of the milk components.

3. The mean values for the milk, based on the analyses of over 450 samples from the seventh to fifty-sixth day of the lactation were: fat 9·58 %, protein 6·11 %, lactose 4·62 %, ash 0·92%. Such figures are considered to be rather meaningless for most practical purposes, in view of the marked changes over the course of lactation.

4. The day-to-day variation in the composition of sow's milk has been studied. Whereas the fat value changes considerably, the non-fat constituents show a less marked variation. Difficulties in securing a representative sample of the weekly milk have been overcome by preparing a composite sample from three milMngs within the week.

5. Some preliminary work has been done on variation in the composition during the process of milking. Sequential samples show an erratic fat content, especially during the early part of the lactation. When calculated on a fat-free basis, the protein, lactose and ash contents are relatively constant during the process of milking.

Type
Original Articles
Information
Journal of Dairy Research , Volume 21 , Issue 1 , February 1954 , pp. 55 - 62
Copyright
Copyright © Proprietors of Journal of Dairy Research 1954

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

(1)Ely, F. & Petersen, W. E. (1941). J. Dairy Sci. 24, 211.CrossRefGoogle Scholar
(2)Braude, R., Coates, M. E., Henry, K. M., Kon, S. K., Rowland, S. L., Thompson, S. Y. & Walker, D. M. (1947). Brit. J. Nutr. 1, 64.CrossRefGoogle Scholar
(3)Bowland, J. P., Grummer, R. H., Phillips, P. H. & Bohstedt, G. (1949). J. Dairy Sci. 32, 22.CrossRefGoogle Scholar
(4)Smith, D. M., Whittlestone, W. G. & Allen, J. (1951). J. Dairy Res. 18, 31.CrossRefGoogle Scholar
(5)Smith, D. M. (1952). Proc. N.Z. Soc. Anim. Prod. 12, 102.Google Scholar
(6)White, E. P., Thompson, F. B. & Brice, N. (1948). Analyst, 73, 146.Google Scholar
(7)Browne, G. A. & Zerban, F. W. (1941). Physical and Chemical Methods of Sugar Analysis, 3rd ed. New York: John Wiley and Sons.Google Scholar
(8)Bacharach, A. L. (1923). Analyst, 48, 521.CrossRefGoogle Scholar
(9)Willett, E. L. & Maruyama, C. (1946). J. Anim. Sci. 5, 365.CrossRefGoogle Scholar
(10)Henry, W. A. & Woll, F. W. (1897). 14th Ann. Rep. Wis. agric. Exp. Sta. p. 10.Google Scholar
(11)Woll, F. W. (1899). Rep. Wis. agric. Exp. Sta. no. 267.Google Scholar
(12)Carlyle, W. L. (1903). Bull. Wis. agric. Exp. Sta. no. 104, p. 8.Google Scholar
(13)Hughes, E. H. & Hart, H. G. (1935). J. Nutr. 9, 311.Google Scholar
(14)Vinogradsky, A. I. (1939). People's Commissariat of Grain and Animal State Farms of U.S.S.R. 14, 86.Google Scholar
(15)Wells, W., Beeson, W. M. & Brady, D. E. (1939). Bull. Idaho agric. Exp. Sta. no. 236.Google Scholar
(16)Whittlestone, W. G. (1952). J. Dairy Res. 19, 127.CrossRefGoogle Scholar