Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-26T13:26:21.353Z Has data issue: false hasContentIssue false
  • English
  • Français

Utilization of nitrogen and energy from diets containing protein and fat derived from either goat milk or cow milk

Published online by Cambridge University Press:  13 October 2009

Laura Sanz Ceballos ,
Eva Ramos Morales ,
Luis Pérez Martínez ,
Francisca Gil Extremera  and
Ma Remedios Sanz Sampelayo
Laura Sanz Ceballos
Affiliation:
Consejo Superior de Investigaciones Científicas, Estación Experimental del Zaidín, Instituto de Nutrición Animal, Profesor Albareda, 1. 18008 Granada, Spain
Eva Ramos Morales
Affiliation:
Consejo Superior de Investigaciones Científicas, Estación Experimental del Zaidín, Instituto de Nutrición Animal, Profesor Albareda, 1. 18008 Granada, Spain
Luis Pérez Martínez
Affiliation:
Puleva Biotech S.A. Camino de Purchil, 66. 18004 Granada, Spain
Francisca Gil Extremera
Affiliation:
Consejo Superior de Investigaciones Científicas, Estación Experimental del Zaidín, Instituto de Nutrición Animal, Profesor Albareda, 1. 18008 Granada, Spain
Ma Remedios Sanz Sampelayo*
Affiliation:
Consejo Superior de Investigaciones Científicas, Estación Experimental del Zaidín, Instituto de Nutrición Animal, Profesor Albareda, 1. 18008 Granada, Spain
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Consumption of whole milk and related dairy products has decreased considerably as a result of negative aspects associated with the consumption of saturated fats. The main difference between the composition of goat milk and cow milk concerns the composition of the fat, that of goat milk containing a larger proportion of medium-chain triglycerides. The metabolic utilization of these compounds is fundamentally oriented towards their use as sources of energy, and they may even contribute to the synthesis of proteins. This study was carried out, using 40 rats at weaning, in order to determine whether, on the basis of their fat and protein composition, there is any difference between the nutritional utilization of the N and the energy from goat and cow milk. Eight animals were killed on arrival at the laboratory, and the rest were divided into four groups of eight animals and killed at the end of the experiment. Each group was given a different diet: diet 1 contained fat and protein from goat milk; diet 2 had fat from cow milk and protein from goat milk; diet 3 had fat from goat milk and protein from cow milk; diet 4 had fat and protein from cow milk. The animals were allowed to feed ad libitum for 30 d and a balance assay was performed during the final 7 d to determine N and energy utilization. At the same time and by the comparative slaughter method, the protein and fat deposition for each group was established. It was concluded that goat milk protein is more digestible than that of cow milk. Moreover, the metabolic utilization of digestible N was found to be dependent on the sources of both the protein and the fat in the diet; a higher degree of utilization was recorded for the digestible N obtained using diets with protein or fat from goat milk. Consumption of diets with goat milk fat led to a lower level of thermogenesis associated with protein oxidation and a higher one for that associated with fat oxidation, which in turn implied a protein-sparing effect of the goat milk fat. These results should be taken into account when deciding upon the type of goat milk to be used (whole, skim or semi-skim), in accordance with the dairy product to be produced from this milk.

Keywords

Nitrogen utilizationenergy utilizationbody weight compositiongoat milkcow milk
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 4 , November 2009 , pp. 497 - 504
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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

Alférez, MJM, Barrionuevo, M, López-Aliaga, I, Sanz Sampelayo, MR, Lisbona, F, Robles, JC & Campos, MS 2001 Digestive utilization of goat and cow milk fat in malabsorption syndrome. Journal of Dairy Science 64 451–461Google Scholar
Alférez, MJM, López Aliaga, I, Nestares, T, Díaz-Castro, J, Barrionuevo, M, Ros, PB & Campos, MS 2006 Dietary goat milk improves iron bioavailability in rats with induced ferropenic anaemia in comparison with cow milk. International Dairy Journal 16 813–821CrossRefGoogle Scholar
Ambrosoli, R, Di Stasio, L & Mazzoco, P 1988 Content of αs1-casein and coagulation properties in goat milk. Journal of Dairy Science 71 24–28CrossRefGoogle Scholar
AOAC 2005 Official Methods of Analysis. 18th Edn. Gaithersburg, Maryland, USA: Association of Official Analytical ChemistsGoogle Scholar
Astrup, A, Buemann, B, Flint, A & Raben, A 2002 Low-fat diets and energy balance: how does the evidence stand in 2002? Proceedings of the Nutrition Society 61 299–309CrossRefGoogle ScholarPubMed
Aurousseau, B, Vermorel, M, Theriez, M & Vezinhet, A 1989 Effects of substitution of tricapryling or coconut oil for tallow in milk replacers offered to pre-ruminant lambs. Annales de Zootechnie 38 49–59CrossRefGoogle Scholar
Blaxter, KL & Webster, AJF 1991 Animal production and food: real problems and paranoia. Animal Production 53 261–269Google Scholar
Brouwer, E 1965 Report of sub-committee on constants and factors. In Energy Metabolism of Farm Animals, pp. 441–442 (Ed. Blaxter, KL). London, UK: Academic PressGoogle Scholar
Fabre, A 1997 Aspects of the utilization of goat milk in infant nutrition. In Intérêts nutritionnel et diététique du lait chèvre, pp. 123–126 (Ed. Freund, G). Les Colloques N° 81, Paris, France: INRA EditionsGoogle Scholar
Fiske, CH & Subbarow, Y 1925 The colorimetric determination of phosphorus. Journal Biological Chemistry 66 375–400CrossRefGoogle Scholar
Folch, J, Less, M & Stanley, GHS 1957 A simple method for the isolation and purification of lipids from animal tissues. Journal of Biological Chemistry 226 497–509CrossRefGoogle ScholarPubMed
Frankhuizen, R 2001 NIR analysis of dairy products. In Handbook of Near-Infrared Analysis. Practical Spectroscopy Series. Vol. 27 (Eds Burns, D A & Ciurczak, E W) pp. 499–534. New York, USA: Marcel Dekker, Inc.Google Scholar
García Unciti, MS 1996 Therapeutic use of medium-chain triglyceride (MCT). Ketogenic diet during childhood epilepsy. Nutrición Clínica 16 7–35Google Scholar
Gómez Ruiz, JA, Miralles, B, Agüera, P & Amigo, L 2004 Quantitative determination of αs2- and αS1-casein in goats' milk with different genotypes by capillary electrophoresis. Journal of Chromatography A 1054 279–284CrossRefGoogle Scholar
Grzesiak, T 1997 Goat milk, the milk to have for nourishment. N° 81. In Intérêts nutritionnel et diététique du lait chèvre, pp. 127–148 (Ed. Freund, G). Les Colloques N° 81, Paris, France: INRA EditionsGoogle Scholar
Haenlein, GFW 2004 Goat milk in human nutrition. Small Ruminant Research 51 155–163CrossRefGoogle Scholar
Jefatura del, Estado 2007 Act of November 7, for the care of the animals on farm, transport, slaughter and experimentation. Boletín Oficial del Estado 8 noviembre 2007 268 45914–45920Google Scholar
Lepage, G & Roy, CC 1986 Direct trans-esterification of all classes of lipids in one step reaction. Journal of Lipid Research 27 114–120CrossRefGoogle Scholar
Lewis, B 1988 Nutrition, coronary heart disease and preventive medicine. Proceedings of the Nutrition Society 47 269–295CrossRefGoogle ScholarPubMed
López-Aliaga, I, Alférez, MJM, Barrionuevo, M, Nestares, T, Sanz Sampelayo, MS & Campos, MS 2003 Study of nutritive utilization of protein and magnesium in rats with resection on the distal small intestine. Beneficial effect of goat milk. Journal of Dairy Science 86 2958–2966CrossRefGoogle ScholarPubMed
Matsuo, T & Takeuchi, H 2004 Effects of structural medium- and long-chain triglycerides in diets with various levels of fat on body fat accumulation in rats. British Journal of Nutrition 91 219–225CrossRefGoogle ScholarPubMed
Park, YW 1994 Hypo-allergenic and therapeutic significance of goat milk. Small Ruminant Research 14 151–159CrossRefGoogle Scholar
Park, YW 2006 Goat milk. Chemistry and nutrition. In Handbook of Milk of Non-Bovine Mammals, pp. 34–58 (Eds Park, Y W & Haenlein, G F W) Oxford, UK: Blackwell PublishingCrossRefGoogle Scholar
Park, YW & Haenlein, GFW 2006 Therapeutic and hypoallergenic values of goat milk and implication of food allergy. In Handbook of Milk of Non-Bovine Mammals, pp. 121–135 (Eds Park, Y W & Haenlein, G F W) Oxford, UK: Blackwell PublishingCrossRefGoogle Scholar
Reeves, PG, Nielsen, FH & Fahey, JrGG 1993 AIN-93. Purified diets for laboratory rodents: Final report of the American Institute of Nutrition ad hoc Writing Committee on the reformulation of the AIN-76A rodent diet. Journal of Nutrition 123 1939–1951CrossRefGoogle Scholar
Reinert, P & Fabre, A 1997 Use of goat milk for infants. Experience of Creteil N° 81. In Intérêts nutritionnel et diététique du lait chèvre, pp. 119–121 (Ed. Freund, G). Les Colloques N° 81, Paris, France: INRA EditionsGoogle Scholar
Rothwell, NJ 1979 A role for brown adipose tissue in diet-induced thermogenesis. Nature 281 31–35CrossRefGoogle ScholarPubMed
Sanz Sampelayo, MR, Fernández, JR, Ramos, E, Hermoso, R, Gil Extremera, F & Boza, J 2006 Effect of providing a polyunsaturated fatty acid-rich protected fat to lactating goats on growth and body composition of suckling goat kids. Animal Science 82 337–344CrossRefGoogle Scholar
Senior, JR 1990 Medium Chain Tryglicerides. pp. 3–6. Philadelphia PA, USA: University of Pennsylvania PressGoogle Scholar
Shimomura, Y, Tamura, T & Suzuki, M 1990 Less body fat accumulation in rats fed a safflower oil diet than in rats fed a beef tallow diet. Journal of Nutrition 120 1291–1296Google Scholar
Sofos, JN, Harmayani, E & Smith, GC 1995 Cholesterol: health effects and potential for reduction. Nutrition Abstract Review A 65 1–7Google Scholar
Statgraphics 2001 User manual: Statistical Graphics Systems by Statistical Graphics Corporation. Statgraphics, Herndon VA, USAGoogle Scholar
Su, W & Jones, PJH 1993 Dietary fatty acid composition influences energy accretion in rats. Journal of Nutrition 123 2109–2114Google Scholar
Trayhurn, P, Goodbody, AE & James, WPT 1982 A role for brown adipose tissue in the genesis of obesity? Studies on experimental animals. Proceedings of the Nutrition Society 41 127–131Google Scholar
UNU 1980 Evaluation of protein quality in experimental animals. In Nutritional Evaluation of Protein Feeds, pp. 41–56 (Eds Pellet, P L & Young, V R). Tokyo, Japan: The United Nations UniversityGoogle Scholar
Van Assendelft, OW, Mook, GA & Zijilstra, WG 1973 International System of units (SI) in physiology. Pflügers Archiv European Journal of Physiology 339 265–272CrossRefGoogle ScholarPubMed
Velázquez, OC, Seto, RW & Rombeau, JL 1996 The scientific rationale and clinical application of short-chain fatty acids and medium-chain triglycerides. Proceedings of the Nutrition Society 55 49–78Google Scholar