Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-24T03:35:42.576Z Has data issue: false hasContentIssue false
  • English
  • Français

Influence of milk processing temperature on growth performance, nitrogen retention, and hindgut's inflammatory status and bacterial populations in a calf model

Published online by Cambridge University Press:  23 August 2017

Alex Bach ,
Anna Aris ,
Maria Vidal ,
Francesc Fàbregas  and
Marta Terré
Alex Bach*
Affiliation:
ICREA (Institució Catalana de Recerca i Estudis Avançats), Spain Department of Ruminant Production, IRTA (Institut de Recerca i Tecnologia Agroalimentàries), Spain
Anna Aris
Affiliation:
Department of Ruminant Production, IRTA (Institut de Recerca i Tecnologia Agroalimentàries), Spain
Maria Vidal
Affiliation:
Department of Ruminant Production, IRTA (Institut de Recerca i Tecnologia Agroalimentàries), Spain
Francesc Fàbregas
Affiliation:
Department of Ruminant Production, IRTA (Institut de Recerca i Tecnologia Agroalimentàries), Spain
Marta Terré
Affiliation:
Department of Ruminant Production, IRTA (Institut de Recerca i Tecnologia Agroalimentàries), Spain
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

This research communication describes a study aimed at evaluating the effects of heat treatment of milk on growth performance, N retention, and hindgut's inflammatory status and bacterial populations using young dairy calves as a model. Twenty-one Holstein calves were randomly allocated to one of three treatments: raw milk (RM), pasteurised milk (PAST), or UHT milk (UHT). Calves were submitted to a N balance study, and a biopsy from the distal colon and a faecal sample were obtained from 5 animals per treatment to determine expression of several genes and potential changes in the hindgut's bacterial population. Milk furosine content was 33-fold greater in UHT than in RM and PAST milks. Calves receiving RM grew more than those fed UHT, and urinary N excretion was greatest in calves fed UHT. Quantification of Lactobacillus was lower in calves consuming PAST or UHT, and Gram negative bacteria were greater in UHT than in PAST calves. The expression of IL-8 in the hindgut's mucosa was lowest and that of IL-10 tended to be lowest in RM calves, and expression of claudin-4 tended to be greatest in UHT calves. In conclusion, the nutritional value of UHT-treated milk may be hampered because it compromises growth and increases N excretion in young calves and may have deleterious effects on the gut's bacterial population and inflammation status.

Keywords

Intestinal microbiotamilk processingnutrient absorption
Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 3 , August 2017 , pp. 355 - 359
Copyright
Copyright © Proprietors of Journal of Dairy Research 2017 

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

Allen, MS, Bradford, BJ & Harvatine, KJ 2005 The cow as a model to study food intake regulation. Annual Review of Nutrition 25 523–547 CrossRefGoogle Scholar
Al-Saadi, JMS, Easa, AM & Deeth, HC 2012 Effect of lactose on cross-linking of milk proteins during heat treatments. International Journal of Dairy Technology 66 1–6 CrossRefGoogle Scholar
Amador-Espejo, GG, Suàrez-Berencia, A, Juan, B, Bárcenas, ME & Trujillo, AJ 2014 Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk. Journal of Dairy Science 97 659–671 CrossRefGoogle Scholar
AOAC 2000 Official Methods of Analysts 17th edition, vol. I. Arlington, VA: AOAC International Google Scholar
Asseman, C, Mauze, S, Leach, MW, Coffman, RL & Powrie, F 1999 An essential role for interleukin 10 in the function of regulatory t cells that inhibit intestinal inflammation. Journal of Experimental Medicine 190 995–1004 CrossRefGoogle ScholarPubMed
Claeys, WL, Verraes, C, Cardoen, S, De Block, J, Huyghebaert, A, Raes, K, Dewettinck, K & Herman, L 2014 Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits. Food Control 42 188–201 CrossRefGoogle Scholar
Elmadfa, I, Klein, P & Meyer, AL 2010 Immune-stimulating effects of lactic acid bacteria in vivo and in vitro. Proceedings of the Nutrition Society 69 416–420 CrossRefGoogle ScholarPubMed
Friedman, M 1996 Food browning and its prevention: an overview. Journal of Agriculture and Food Chemistry 44 631–653 CrossRefGoogle Scholar
IDF 2004 International Dairy Federation. Milk and Milk Products – Determination of Furosine Content – Ion-Pair Reverse-Phase High-Performance Liquid Chromatography Method. Brussels, Belgium: IDF Google Scholar
IDF 2010 International Dairy Federation. Milk – Determination of Fat Content – Gravimetric Method (Reference Method). Brussels, Belgium: IDF Google Scholar
Lacroix, M, Bos, C, Léonil, J, Airinei, G, Luengo, C, Daré, S, Benamouzig, R, Fouillet, H, Fauquant, J, Tomé, D & Gaudichon, C 2006 Compared with casein or total milk protein, digestion of milk soluble proteins is too rapid to sustain the anabolic postprandial amino acid requirement. American Journal of Clinical Nutrition 84 1070–1079 CrossRefGoogle ScholarPubMed
Lacroix, M, Bon, C, Bos, C, Leonil, J, Benamouzig, R, Luengo, C, Fauquant, J, Tomé, D & Gaudichon, C 2008 Ultra high temperature treatment, but not pasteurization, affects the postprandial kinetics of milk proteins in humans. Journal of Nutrition 138 2342–2347 CrossRefGoogle Scholar
Li, Y, Ostergaard, MV, Jiang, P, Chatterton, DEW, Thymann, T, Kvistgaard, AS & Sanglid, PT 2013 Whey protein processing influences formula-induced gut maturation in preterm pigs. Journal of Nutrition 143 1934–1942 Google ScholarPubMed
Maes, M, Kubera, M & Leunis, JC 2008 The gut-brain barrier in major depression: intestinal mucosal dysfunction with an increased translocation of LPS from gram negative enterobacteria (leaky gut) plays a role in the inflammatory pathophysiology of depression. Neuroendocrinology Letters 29 117–124 Google Scholar
Mao, S, Zhang, M, Liu, J & Zhu, W 2015 Characterising the bacterial microbiota across the gastrointestinal tracts of dairy cattle: membership and potential function. Scientific Reports 5 16116 CrossRefGoogle ScholarPubMed
Mazzucchelli, L, Hauser, C & Zgraggen, Z 1994 Expression of interleukin-8 gene in inflammatory bowel disease is related to the histological grade of active inflammation. American Journal of Pathology 144 997–1007 Google Scholar
Nicorescu, I, Riaublanc, A, Loisel, C, Vial, C, Djelveh, G, Cuvelier, G & Legrand, J 2009 Impact of protein self-assemblages on foam properties. Food Research International 42 1434–1445 CrossRefGoogle Scholar
NRC National Research Council 2001 Nutrient Requirements of Dairy Cattle. 7th revised edition. Washington, DC: National Academy of Science Google Scholar
Oikonomou, G, Teixeira, A, Foditsch, C & Bicalho, ML 2013 Fecal microbial diversity in pre-weaned dairy calves as described by pyrosequencing of metagenomic 16S rDNA. Associations of Faecalibacterium species with health and growth. PLoS ONE 8 e63157 CrossRefGoogle ScholarPubMed
Pfaf, MW 2014 Quantification strategies in real-time PCR. In A–Z of Quantitative PCR, pp. 87–112 (Ed. Bustin, SA). La Jolla, CA: International University Line Google Scholar
Povoa, M & Moraes-Santos, T 1997 Effect of heat treatment on the nutritional quality of milk proteins. International Dairy Journal 7 609–612 Google Scholar
Rerat, A, Calmes, R, Vaissade, P & Finot, PA 2002 Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig. Significance for man. European Journal of Nutrition 41 1–11 CrossRefGoogle ScholarPubMed
Terré, M, Devant, M & Bach, A 2007 Effect of level of milk replacer fed to Holstein calves on performance during the preweaning period and starter digestibility at weaning. Livestock Science 110 82–88 CrossRefGoogle Scholar
Van Boekel, M 1998 Effect of heating on Maillard reactions in milk. Food Chemistry 62 403–414 CrossRefGoogle Scholar
Wada, Y & Lönnerdal, B 2014 Effects of different industrial heating processes of milk on site-specific protein modifications and their relationship to in vitro and in vivo digestibility. Journal of Agriculture and Food Chemistry 62 4175–4185 CrossRefGoogle ScholarPubMed
Supplementary material: PDF

Bach et al supplementary material

Bach et al supplementary material

Download Bach et al supplementary material(PDF)
PDF 314.4 KB