Comparative analysis of goat milk and colostrum

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a thesis for master in zoology

Transcript of Comparative analysis of goat milk and colostrum

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ACKNOWLEDGEMENT

Bundle of thanks to Allah the almighty Who enabled me to perform this research

work. His countless blessings enabled me to complete my research work successfully. All

respect for the last Holy prophet Mohammad (P.B.U.H) who (P.B.U.H) forever is a touch of

knowledge and kindness for humanity.

I submit my deepest gratitude to my respected, most loved research supervisor Prof. Dr.

Asif Mehmood Qureshi, of Zoology Department of Govt. College of Science, Wahdat Road,

Lahore for his scholarly guidance, encouraging attitude and enlightened views. His nice and

scholarly point of view was the real source of inspiration for me during my studies. Thanks once

again to him for providing me necessary facilities for my research work.

Experimental work for my research thesis was carried out at Food and Biotechnology

Research center (FBRC) of PCSIR Laboratories, Complex Lahore for which I am thankful to

authorities. I feel rejoice to acknowledge with gratitude to Dr .Abdul Majeed Sulariya,

Principal Scientific Officer (PCSIR Laboratories, Lahore) for his inspiring guidance and

indispensable suggestions. I especially want to acknowledge about his nice way of telling the

correct procedures during my experimental work whenever I forgot something. Under his

custody my research work was performed very nicely, So I want to pay a big thanks to him for

his enlightened, and encouraging attitude to me.

I also pay my regard to Abdul Aahad Rashid, the scientific officer in FBRC of

PCSIR Laboratories Complex Lahore, Mrs. Shamim Ijaz and Mrs. Shabana as they provided

me their valuable suggestions and guidance to complete my all experimental work in laboratory.

I pay my best regard to my father and my mother whose financial and passionate

encouragement made it possible to complete this work. I would like to thank my friends

especially M.Shaheryar Hassan, Junaid Ahmed, Rifat Perven, and all my class fellows and

colleagues for their cooperation. Special thank to the laboratory staff of PCSIR LABS for their

help during my research.

SARWAR ALLAH DITTA.

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Dedicated To

My Mother The Most Perfect Lady Of

The World

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Abstract

Goat colostrum (three days postpartum) was examined for the crude

proteins, fats, ash, moisture, lactose, and total solids. Mature milk was taken

as control. During this study it was analyzed that fat, proteins, ash, and total

solids were much higher in the first day colostrum, and decreased thereafter

too much extent in the second and third day colostrum respectively.

However the lactose and moisture were lower in the first day colostrum, but

latter on these constituents increased in second, and third day colostrum.

The concentrations of the major colostrum constituents changed

significantly after birth, the level of different constituents on the third day

was very similar to those of the mature milk.

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Table of Contents Contents------------------------------------------------------------------------------------page CHAPTER NO: 1. INTRODUCTION 1 1.1. Composition of the colostrum. 2 1.1.1. Proteins 3 1.1.2. Lipids 8 1.1.3. Enzymes 9 1.1.4. Minerals and Salts 10 1.2. Significance of the colostrum 10 1.3. Immunity 11 1.4. Mechanism of immunity 14 1.5. Objectives of the study. 15 CHAPTER NO: 2. MATERIALS & METHODS 16 2.1. Materials 16 2.2. List of Apparatus 16 2.3. List of Reagents & Solutions 17 2.4. Principles of tests 17 2.5. Determination of Protein Content (Kjeldhal Method) 18 2.6. Determination of Moisture Contents (Oven Drying Method) 19 2.7. Determination of Ash Contents 20 2.8. Determination of Fat Contents (Butyrometer Method) 20 2.9. Determination of Lactose in Colostrum and Milk of Goat 20 CHAPTER NO: 3. RESULTS 22 CHAPTER NO: 4. DISCUSSION 35 CHAPTER NO: 5. REFERENCES 41

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CHAPTER NO.1

INTRODUCTION

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1. INTRODUCTION

Colostrum is of great nutritional and immunological values for the

newborn mammals. It is the first milking of the mammals after giving birth to

young one and continues about till three days in goats.

The formation of the colostrum in the mammary glands of the mammals

starts before the delivery of the neonates, but it comes out of the breast just after

the delivery of the neonates. It continues through out the early days of the breast

feeding. This special kind of milk is yellow to orange in color, which is thick and

sticky in nature. It is the first milking consumed by the newborn, and which is

formed and stored in the mammary glands during the late pregnancy (Linzell and

Peaker, 1974).

Lambs are born hypo-immunocompetent, and at the time of birth they

have a small store of energy for the heat production and metabolism (Odoherty

and Grosby, 1997). The capacity of the lamb to utilize food can affect its growth

performance (Emsen et al., 2004). The most satisfactory way of providing the

newborn with the passive immunity against diseases is to ensure that it gets a

large quantity of good quality colostrum in the early days of life (Napolitano et

al., 2002). Colostrum meet all the nutritional requirements of the newborn (Blum

and Hammon, 2000;Blum and Baumrucker, 2002). So it is required to feed

neonates with high quality colostrum as soon as possible after birth to decrease

the diseases susceptibility and neonatal mortality (Wittum and Perino, 1995;

Tyler et al., 1999). Feeding a good deal of fresh colostrum within the first few

hours of birth plays a vital role in neonate’s health, survival, and subsequent

performance (Robison et al., 1988; Wittum and Perino, 1995).

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1.1 Composition of the colostrum Colostrum contains more proteins, sodium, chloride, and less potassium

and lactose than milk secreted in an established lactation. It also contains

vitamins, hormones, growth-factors, cytokines, enzymes, and other bioactive-

peptides (Swaisgood, 1995). In addition colostrum contains high concentrations

of immunoglobulins, and it has been confirmed that it provides maternal

immunity to the young in a number of species of the mammals (Linzell and

Peaker, 1970). The contents of the postpartum milk deviate widely from the

normal milk of the organism in contents like, immunoglobulins, growth-factors,

proteins, non-proteineous-nitrogen, ash, minerals, and vitamins level ( Rauprich

et al., 2000; Blattler et al., 2001).

Colostrum composition and physical properties change which mainly

depend on various factors including the animal age, number of lactation cycles,

breed, diet, and diseases (White and Davies, 1958a, b, c; Cerbulis and Farrell,

1976; Donnelly and Horne, 1986; Horne et al., 1986; Rodriguez et al., 2001).

It has been reported that the pH of the colostrum is lower (Edelsten,

1988), the specific gravity slightly higher (Haggag et al., 1991), and the

immunoglobulins content about 100 times greater than that of the mature milk

(Renner et al., 1989), it has been estimated that constituents such as Ca, Mg, P,

Na, and K are much greater at the first milking postpartum (Klimes et al., 1986)

and also contain a good deal of metabolities derived from alveolar epithelial cells

( Peaker and Linzell, 1975), and immune-cpmpetent cells (Lee et al., 1980). Milk

composition in the mammals is greatly influenced by the breed, parity, age,

nutrition, non-lactating periods, and health status of the animal (Pritchett et al.,

1991; Porto et al., 2007).

The composition of the colostrum can be discussed under following major

headings:

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1.1.1. Protein

1.1.1.1 Immunoglobulins: These are also called antibodies,

because these neutralize the toxin in the lymph and

circulatory system and provide passive immunity to the

neonate against many diseases (Foley and Otterby, 1978).

Immunoglobulins provide passive immunity against many diseases

of young neonates. Colostrum contains mainly three types of

immunoglobulins, i.e IgG, IgM, and IgA.Where IgG accounts for

more than 75% of the total immunoglobulins (Korhonen et

al.,2000),IgM accounts for more than 5%, and IgA accounts for

nearly about 7% of the total immunoglobulins (Devery-Pocius and

Larson, 1983).

1.1.1.2 Leukocytes: Leukocytes are the white blood cells that play

very important role in fighting against the infections that can harm

the neonates (Johnson et al., 2007). These help in clearing the toxic

materials which are produced by the invading organisms, and also

stimulate the production of a large amount of interferon which

interferes with the reproduction of the viruses. Therefore leukocytes

protect the neonates from many dreadful diseases (Davis and

Drackley, 1998).

1.1.1.3 .Lactoferrin: This is an iron-binding protein which aids the

body to utilize the iron. It is well known that iron deficiency can

cause anaemic problems. Lactoferrin is also a powerful anti-

inflammatory agent, which reduces the inflammation accompanied

with many health problems (Neville and Zhang, 2000).

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1.1.1.4 Lysozymes: Lysozymes play a key role in the first line of

defense against bacteria. It can break down the outer cell wall of

certain bacterial organisms, thus inhibiting their reproduction.

1.1.1.5. Enzymes including Peroxidase: The enzymes Peroxidase

generate the release of hydrogen peroxide to "burn" or hydrolyze

bacteria. This is the basis for the use of hydrogen peroxide as therapy

to kill the bacteria.

1.1.1.6. Proline-rich polypeptide (PRP): Proline-rich polypeptide is

a hormone which helps to regulate the immune system, keeping it in

balance between under and over activity. This is extremely

important for those mammals which have auto-immune diseases

because it keeps the immune system in balance (Stelwagan et al.,

2009).

1.1.1.7. Cytokines: Cytokines are small soluble glycoproteins that

act in autocrine-paracrine fashions by binding to specific cellular

receptors, operating in networks, and orchestrating immune system

development and functions (Bilal et al., 2005). Cytokines are

proteins that are involved in the regulation of the immune response.

When these proteins are produced by lymphocytes, they are referred

to generically as lymphokines (Dumonde et al., 1969), and when

they are produced by monocytes or macrophages, they may be

called monokines (Frank, 1991). The term interleukin is applied to

proteins that function as communicators between leukocytes (Bilal

et al., 2005). These cytokines are present at picogram quantities.

However, early milk has an abundance of cytokines at a time when

neonatal organ systems are immature, suggesting that these

bioactive components of milk might be important in neonatal

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development (Oddy et al., 2003; Wallace et al., 1997). Cytokines

influence many different aspects in the maturation and

differentiation of cells of the immune system and in the host's

response to disease. Cytokines have a broad influence on the

immune system and are involved in the production of T-cells,

lymph activity, and in regulating the force and duration of an

immune response (Frank, 1991).

1.1.1.8. Lymphokines: Lymphokines are hormone-like peptides

which are released by stimulated white blood cells. They help to

regulate the immune response (Frank, 1991).

1.1.1.9. Growth Hormone (GH): Growth hormone is considered to

be an immuno-stimulant because it helps the body to produce

antibodies, T-cells and white blood cells. It is particularly important

in regeneration of lost muscle mass during illness and has been

shown to aid in the growth of the thymus gland. Growth Hormone

affects neurotransmitters in the brain improving moods and mental

acuity (Roffler et al., 2003).

1.1.1.10. Insulin-like growth factors (IgF) I and II: Insulin-like

growth factors (IGF-I and IGF-II) comprise the principal

growth factors in milk, and can be found in all mammalian

species. Insulin-like growth factor I is a mitogenic

polypeptide, the molecular structure of which is quite

similar to that of insulin. This compound stimulates

growth, differentiation, and metabolism in a variety of cell

types, acting via IGF-I receptors (Zapf et al., 1984; Rechler

and Brown, 1988).IGF-I in colostrum may be partially

responsible for these effects. Insulin-like growth factor I

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content in bovine and porcine milk has been reported to be

in the range of 22 to 26 ng/mL (Collier et al., 1991), and

1.27 to 8.10 ng/mL (Donovan et al., 1994) respectively. The

concentration of IGF-I in bovine colostrum showed wide

variation. The IGF-I concentration was shown to increase in

the final period of pregnancy (Donovan et al., 1994), and

served an important function in the development of the

postnatal gastrointestinal tract (Philipps et al., 1997). In

this regard, supplementation with milk-borne IGF-I may

prove to be therapeutic with regard to growth retardation in

preterm infants. Insulin-like growth factors improve the function

of Growth Hormones and are responsible for many anti-aging and

regenerative effects (Baumrucker and Blum, 1994).

1.1.1.11. Epithelial growth factor: Milk contains an abundance

of physiologically active proteins that defend against

infections (Briese et al., 1986; Brown et al., 1990; Davies.,

1989) that are associated with nutrition and metabolic

control (Aynsley-Green., 1989; Azuma et al., 1989). Human

milk or bovine colostrum in place of serum in cell cultures

supports normal growth of various cell types, such as

epithelial cells, fibroblasts, and smooth muscle cells (Khar,

1983; Klagsbrun and Neumann, 1979). Physiologically

active substances have been found in trace amounts at

specific stages during lactation, epidermal growth factor

(Petrides et al.,1985), insulin-like growth factor (Collier et

al.,1991)), growth factor-like growth factor derived from

platelets (Shing and Klagsbrun, 1987), transforming growth

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factor-a (Okada et al.,1991), and transforming growth

factor-b (Jin et al.,1991; Cox and Buerk, 1991).Epithelial

growth factor stimulates normal skin growth and works on the

mucosal surfaces of our bodies. Transforming growth factors A and

B are helpful in healing wounds and in the synthesis and repair of

DNA and RNA (Grutter and Blum 1991a, 1991b).

1.1.1.12. Fibroblast growth factor: Fibroblast growth factor is the

substance which stimulates the growth of new blood vessels and

contributes to tissue development, and wound healing (Ronge and

Blum, 1988; Esch et al., 1985).

1.1.1.13. Platelet-derived growth factor : Platelet-derived growth

factors are involved in the healing of vascular wounds. They are

released in conjunction with blood clotting during the healing

process (Roffler et al., 2003).

1.1.1.14. Amino acids & inhibitors: Colostrum has been suggested

to be an important source of free amino acids for suckling animals

(Bengtsson, 1972). It has been known that colostrum contains high

activities of different types of inhibitors. These inhibitors are

important in the prevention & healing of the gastric ulcer. These

inhibitors also limit the breakdown of intake protein (Laskowski et

al. 1957). Although the presence of protease inhibitors in colostrum

has important immunological implications (Butler, 1974).These

inhibitors minimize the potential of colostrum proteins as a source

of free amino acids for neonates. Trypsin inhibitors and other

protease inhibitors prevent the destruction of immune factors and

growth-factors by enzymes (Laskowski et al., 1957). Bovine

colostrum contains a large amount of trypsin inhibitor (TI), which

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may assist in transfer of immunity to the neonate (Sandholm and

Honkanen-Buzalski, 1979; Jensen and Pedersen, 1982).

1.1. 2. Lipids: In the goat milk and colostrum following main types of lipids can be

easily identified.

1.1.2.1. Fatty Acids: A number of workers in the past decade have

reported the analysis of the fatty acids components of the goat milk

and colostrum. Most common fatty acid in the goat milk is the

triglycerides. It was earlier estimated that the contents of the short

and medium chain acids (C4-C14) in the goat clostral fat is slightly

higher than the fat of the mature milk (Klobasa and Senft, 1970).

Several studies have dealt with the influence of dietary fat on the

fatty acids composition of the goat milk fats. Lowering fat intake of

the goat from 1g/Kg to 4g/Kg per day depressed milk productions

of the fat percentage, and yield of milk fat (Delage and Fehr, 1967).

1.1.2.2. Triglycerides: Colostral and milk fats of cow, sheep, and

goat differ slightly in the pattern of the acyl carbon numbers. The

distribution of the molecular weights deviates significantly from the

molecular weights deviate significantly from that expected if the

fatty acids were incorporated randomly into the triglycerides

(Jenness, 1980).

1.1.2.3. Phospholipids and Cerebrosides: In the colostrum and milk

of the goat, there are present nearly about all type of phospholipids

e.g.Phophatidyl-Cholines,Phosphatidyl-

ethanolamines,Phosphatidyl-serines, phophatidyl-inositole and

Sphingomylein (Patton and Keenan, 1971). Cerebrosides, glucosyl-

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ceramide and lactosyl-ceramide are distributed between fat globule

and skim milk fractions of the goat milk (Kayser and Patton, 1970).

1.1.2.4. Cholesterol and its Esters: Cholesterol content of the goat

milk is usually in the range 10 to 20mg/100ml (Steger, 1961). The

content of the cholesterol on the colostrums is much greater than

milk i.e. 40mg/100ml (Keenan and patton, 1970). By far the

greatest portions of the cholesterol in the goat milk is in the free

state, only a small fraction is present in the form of ester

(Jenness.,1980).

1.1.3. Enzymes: Two enzymes that probably are involved in the synthesis of

glycoproteins have been found in the goat colostrums, and in partially

purified form they have been identified in the goat colostrum (Jenness,

1980). One of these enzymes catalyzes the transfer of N-

acetylglucosamine from Uridine diphosphate N-acetyglucosamine to

glycoprotein (Johnston et al., 1966). However the second is a soluble

sialyl-transferase which transfers sialic acid (Nuraminic acid derivatives)

from cytidine monophosphate-sialic acid to lactose or N-

acetyllactosamine, it was purified partially from goat, cow, and human

colostrums (Barhthdomew et al., 1973). There are many other enzymes

present in the goat colostrum and milk.

1.1.4. Minerals and Salts:

Colostrum contains more sodium, chloride and less potassium

(Linzell and Peaker, 1974), but in the goat milk potassium and chloride

is higher in the concentrations than the colostrum. Konar et al (1971)

demonstrated a negative correlation between K and lactose for the milks

of cow, goat, sheep, and swine from their own work and published data

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from few other species. Chloride is correlated positively with K and

negatively with lactose, but Na is not correlated significantly with Cl, K,

or lactose (Jenness, 1980). Citrate is a sort of harbinger of lactogenesis in

the goats (Fleet et al., 1975; Peaker and Linzell, 1975). Its concentrations

in the mammary secretions increase sharply from virtually zero to the

normal 150 to 200mg/100, l on the day of parturition (Jenness, 1980).

According to the review of Jenness (1980) on the goat milk

compositions, milk contains both carbon dioxide and carbonate ions,

carbonate ion may reach to 1.9mmoles/liter (Linzell & Peaker, 1974).

The total contents of the carbon dioxide and carbonate ion may reach to

3.4mM (Jenness, 1980).

1.2. Significances of the colostrum Feeding a sufficient quantity of high-quality colostrum within

the first few hours of birth plays a vital role in calf health, survival, and

subsequent performance, immunity against diseases (Robison et al., 1988;

Wittum and Perino, 1995; Faber et al., 2005), and other functions like:-

(i). It influences the metabolism, endocrine systems and the nutritional status

(Guilloteau et al., 1997; Blum and Hammon, 2000).

(ii). Ingested colostrum stimulates the development and function of the

Gastrointestinal tract (GIT) in the neonates (Blum and Hammon, 2000).

(iii). Ingested immunoglobulins, some proteins and enzymes are absorbed in

particular during the first hour after the birth (Baumrucker et al., 1994;

Hadorn and Blum, 1997).

(iv). Ingested growth factors e.g. insulin like growth factors (IGF)-I) and

hormones which are the sole components of the colostrum are barely absorbed

in the neonate (Baumrucker et al., 1994; Grutter and Blum, 1991).

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1.3. Immunity

The role of the colostrum with reference to the immunity has been

extensively studied in the calves (Davis & Drackly, 1998). It provides protection

to the immune system of newborn calves and passive immunity against patho-

gens.

The role of colostrum as indispensable nourishment for newborn

mammals has been established (Levieux, 1984). Due to its high content in Ig

mainly IgG , colostrum provides the major antimicrobial protection and confers

passive immunity preventing diseases caused by microbial infections in the

newborn (Foley and Otterby, 1978).

A number of factors have been identified that influence IgG

absorption by the young calf, including the quantity and quality of colos-

trum, time of first feeding, metabolic status of the calf, and colostrum

management practices (Stott et al., 1979a,b; Garry et al., 1996; Morin et

al., 1997; Quigley et al., 1998, 2001). Calves with FPT (Failure of

Passive Transfer) are more likely to die or become chronically ill

(Donovan et al., 1998). When neonates are born they are

agammaglobulinemic (Robison et al., 1988). This condition is a

consequence of the absence of Ig transplacental passage. In fact, calves

have immature innate defense mechanisms and have no specific

immunity at birth. Therefore, passive immunization is crucial and can

be provided by ingestion of colostrum containing high levels of Ig (Porto

et al., 2007).Thus, it is generally recommended that newborns be fed with fresh

colostrum as soon as possible after birth. Colostrum intake supports the

adaptation of calves to environment, and establishes passive immunity (Stott and

Fellah, 1983). It also supports development and function of the gastrointestinal

(GI) tract, influences metabolic and endocrine systems and neonatal nutritional

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status (Demigne and Remesy, 1984; Simmen et al., 1990; Grutter and Blum,

1991b; Lee et al., 1995; Odle et al., 1996; Blum et al., 1997; Guilloteau et al.,

1997; Hadorn and Blum, 1997; Buhler et al., 1998; Hammon and Blum, 1998,

1999).

Neonates have underdeveloped digestive and regulatory systems

therefore they are greatly challenged by a new environment at birth (Porter and

Barratt, 1987). Newborn mammals do not normally consume solid foods, so their

mother's milk is the only source of exogenous amino acids for the synthesis of

proteins, neurotransmitters, hormones, polyamines, purine and pyrimidine

nucleotides, creatine, carnitine, porphyrins, and other biologically important

molecules (Reeds, 1988). Some amino acids, such as glycine (Wetzels et al.,

1993), histidine (Noronha-Dutra et al., 1993) and taurine (Wright et al., 1986),

are effective scavengers of free radicals and therefore may help prevent or

alleviate potential intestinal injury. Thus, milk plays a vital role in the survival

and growth of mammalian neonates.

Colostrum ingestion is the natural process that most significantly

confers efficient immune protection to neonatal calves during their initial life

stages (Robison et al., 1988). Effective immunity transfer via colostrum ingestion

also depends on the ability of the neonate to ingest and absorb the ingested Ig.

Absorption of intact large proteins by the intestine of the newborn

occurs only within the first 24 h of life (Matte et al., 1982), when IgG becomes

increasingly detectable in the calf’s blood. Low IgG plasma concentrations are

directly related to calf morbidity and mortality (Besser and Gay, 1994), as well as

to impairment of the calf’s long-term performance (Wittum and Perino, 1995).

Plasma IgG concentrations lower than 10 mg/ ml, extended for 24 to 48 h after

birth, indicate failure in passive transfer (Arthington et al., 2000), hence neonates

are put forward to many risky diseases.

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Failure of the neonatal calf to absorb adequate colostral

immunoglobulins into circulation within the first 24 h of life results in increased

risk for neonatal disease and mortality and a negative effect on the future health,

longevity and performance (Davis and Drackley, 1998; Faber et al., 2005).

One of the reasons for the high mortality of newborn calves is their

susceptibility to infections. They do not have an available humoral immune

system before ingesting colostrum from their mother, their own immune system

cannot react effectively with any antigens (Kamada et al., 2007). If calves do not

receive a sufficient amount of colostrum, they fall into hypogammaglobulinemia.

Suffering calves have high sensitivity to infectious viz diarrhea and pneumonia,

so their mortality rate is high. Therefore, the importance of colostral IgG supply

is emphasized in animal husbandry; however, various reasons (low colostrum

production, low IgG concentration in the colostrum, lack of instinctive suckling

by the calf or dam, and physical injury to the calf) may prevent sufficient IgG

transfer from the colostrum to calves (Perino et al., 1995; Weaver et al., 2000;

Moore et al., 2002).

1.4. Mechanism of immunity: It is known that pinocytosis of intestinal epithelial cells mediates the

active transfer of IgG from the maternal colostrum to newborn calves (Kruse,

1983; Kaup et al., 1996); however, the ability of cells to pinocytose proteins

disappears within 24 h after delivery. This means that a delay of providing

colostrum also interferes with effective IgG absorption. Ingestion and absorption

of colostral immunoglobulins are two of the most important aspects in the preven

tion of neonatal calf disease because calves acquire virtually no immunoglobulins

in utero. In spite of this knowledge, failure of transfer of passive immunity (FTPI)

remains extremely common (Weaver et al., 2000). Calves with inadequate

immunoglobulin concentrations have reduced growth rates, increased risk of

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disease and death, increased risk of being culled and decreased milk production in

their first lactation (DeNise et al., 1989; Tyler et al., 1998; Tyler et al., 1999;

Virtala et al., 1999; Faber et al., 2005).

The transfer of immunity from colostrum ingestion is generally

considered to be adequate if serum IgG concentrations are above 1,000 mg/dL

(McGuirk and Collins, 2004).These include administering a large quantity of

good quality colostrum to provide adequate immunoglobulin mass within the first

few hours of life(Smith and Foster, 2007).

Effective immunity transfer via colostrum ingestion also

depends on the ability of the neonate to ingest and absorb the ingested Ig

(Porto et al., 2007).Supplying a sufficient amount of IgG to newborn

calves is largely dependent on human activities now; however, there is no

available technique to increase the efficiency of IgG transfer (Kamada et

al., 2007).

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1.5. Objectives of the study

The analysis of the colostrum and nutrient contents will help for the identification

of the areas for improvements to increase survival of the dairy goats. In this

research work main focus will be on the changes in colostral components with

parturition time especially in reference to proteins, fats, ash, moisture, and

lactose.

Mainly there are two objectives of this study

I. To analyze different parameters like protein contents, moisture

contents, ash, fats, lactose, and total solids in the first three days

milking after parturition in the goat.

II. To make comparative analysis between the mature milk and colostrum

constituents in the goat.

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CHAPTER NO.2 MATERIALS AND METHODS

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2. MATERIALS AND METHODS 2.1. Material:

Fresh colostrum samples were collected from a local farm which is situated on the 26

Km- Sheikhupura road Lahore Pakistan. Samples were collected in the sterilized bottles

and then stored in refrigerator before carrying to laboratory.

2.2. List of Apparatus (i) Kjeldhal digestion apparatus

(ii) Complete distillation apparatus with heat source

(iii) Digestion bulbs and delivery tubes

(iv) Pipettes of 50ml

(v) Oven

(vi) Desiccator

(vii) Crucibles

(viii) Weighing Balance

(ix) Furnace

(x) Desiccator

(xi) Butyrometer

(xii) Pipettes (10.94ml)

(xiii) Plastic stoppers

(xiv) Centrifuge machine

(xv) Burettes

(xvi) Beakers

(xvii) Hot plate

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2.3. List of Reagents & Solutions 1. HCl (standard solution of N/70)

2. Digestion tablets

3. Sulphuric Acid (concentrated)

4. 40%NaOH standard solution

5. 2% Boric acid

6. Gerber Sulphuric acid :( specific gravity 1.807 to 1.812 at 27°C)

Transfer 100ml of water in the Pyrex flask keeps in a basin of “ice-

cold” water. Carefully add concentrated H2SO4 (900ml) in small quantity at a

time keeping the container sufficiently cold. Mix gently, cool the flask. After

cooling, check the specific gravity of the acid with hydrometer and if

necessary adjust the acid to the correct specific gravity with the addition of the

water or acid till the specific gravity is in the range of 1.807 to 1.812 at 27°C.

Store in a glass stopper bottle.

7. Isoamyl-alcohol (95%): clear, colorless liquid shall distill between

130°C to 132°C and specific gravity shall be 0.803 to 0.805 at 27°C distilled

water.

8. 6N HCl

9. 20%NaOH

10. Benedict’s reagents.

11. Phenolphthalein solution

12. 0.1N NaOH

2.4. Principles of tests Protein test: This method depends upon the oxidation of organic matter with sulphuric

acid in the presence of a catalyst and simultaneous formation of ammonium salts and

amines from the nitrogen in the colostrum. The ammonia and the amines may be

distilled off when the solution is made alkaline. The distillate is trapped in the standard

acid and nitrogen is determined by titration.

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Moisture test: The moisture content of the colostrum can be determined by means of

the air oven drying. This is simply done by evaporating all the water and calculated by

the difference of the weight of the crucible before and after the drying.

Ash test: The ash content of the colostrum can be determined by means of the air

furnace. This is simply done by evaporating all the water and ashing of the samples.

Fat test: The Gerber sulphuric acid is used to dissolve the casein in milk without

charring the fat and liberate the fat, which remains in the liquid state due to heat

produced by the acids. Iso-amyl-alcohol, is used to lower down the surface tension in the

medium to facilitate the separation of the fats from aqueous phase. On centrifugation the

fat being lighter will be separated on the top of the solution.

2.5. Determination of Protein Content (Kjeldhal Method)

I. Take 10gm colostrum in digestion bulb and keep it in oven overnight for drying.

II. Add 18ml of H2SO4 and one digestion tablet in the bulb.

III. Then heat it for 4-5 hours on burner and check so that sample became transparent.

IV. Make the volume of sample up to 100ml with distilled water.

V. Take 5ml of sample solution and 10ml of NAOH into the in flask.

VI. Then attach the flask in Kjeldhal apparatus for distillation.

VII. Take 10ml of boric acid in the beaker and put in the Kjeldhal apparatus.

VIII. Then on the burner and start distillation.

IX. It takes 5-7 minutes until the boric acid becomes colorless.

X. After distillation, titrate the sample against standard acid HCl (0.0142 N) till the end

point appeared which is pink.

XI. Note the reading as N2 Gas %age.

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XII. By applying the following formula we can calculate the protein %.

%age N = Titre x 20 = (A) mg N

5

= (A) x 100 = (B) mg N

Weight of sample

= (B) = (C) g N

1000

Protein % age = (C) x Dairy factor (6.38)

= (D) Proteins %

2.6. Determination of Moisture Contents (Oven Drying Method)

I. Take 5gm of colostrum sample in a dried and Pre-weighed crucible.

II. Keep the crucibles in oven at 105oC over night.

III. Take out the crucibles from oven and cool the crucibles in desiccator.

IV. Again weigh the crucibles with dried sample.

V. Note the reading as moisture %age.

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VI. The calculations to determine the moisture content of colostrum were made

from the following formula:-

Moisture % = wt. of fresh sample – wt. of sample after drying x 100

Weight of sample

2.7. Determination of Ash Contents

I. Take 10 gm of colostrum in dried and pre-weighed crucibles

II. First of all charred the sample.

III. Take out the crucibles from electric furnace and cool the crucibles in

desiccator.

IV. Again weigh the crucible with sample and note the value as fat %age.

V. The calculations were made by the following formula:-

Ash = weight of crucible and ash – weight of crucible x 100

Weight of sample

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2.8. Determination of Fat Contents (Butyrometer Method)

I. Take 10ml of sulphuric acid in a butyrometer.

II. Take 10.94ml of colostrum sample in the same butyrometer.

III. Add 1ml of Isoamyl-alcohol in the butyrometer.

IV. Now make volume in the butyrometer scale upto 5 scale adjustment.

V. Always prepare duplicate of each sample so do it similarly.

VI. Now put the butyrometer in the centrifuge machine.

VII. After 7-8 minutes centrifugation put out the butyrometer.

VIII. Now carefully notice the oily layer readings on the butyrometer scale.

IX. Reading on the scale is the Fat %age.

2.9. Determination of Lactose in Colostrum and milk of the goat

I. Take 10gm colostrum sample by weighing in the beaker.

II. Add 40ml distilled water and 1ml 6N HCl in the sample.

III. Now boil the sample for 3-5 minutes.

IV. Then cool and neutralize it with 20% NaOH (about 7 drops of

10ml pipette).

V. Make the volume up to 100ml of sample.

VI. Filter it and add it in a burette.

VII. Take 5ml Benedict’s reagent in the flask and add 45ml distilled

water, make the volume up to 50ml.

VIII. Keep this to boiling for 3-4 minutes.

IX. When boiled, titrate it with burette solution till it appears colorless

as end point.

X. Note the titre value as lactose % in colostrum sample.

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CHAPTER NO.3 RESULTS

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3. RESULTS 3.1: Estimation of Protein contents: Table 3.1 is presenting the protein contents in first three days goat colostrum and milk.

The sample D1 has the protein contents that were estimated for three readings. The

protein contents in the first day colostrum (D1) were 14.18%, 14.15%, and 14.17%

respectively. Average proteins in D1 sample was 14.17%.

The D2 sample which was second day colostrum, in this the protein contents were

7.12%, 7.14%, and 7.11% respectively. Average of the protein contents in the D2

sample was estimated 7.12%. Third day colostrum (D3 sample) has the protein contents

4.53%, 4.50% and 4.53%. Average protein content in the D3 was 4.52%.

Sample D (control sample) the mature milk of the goat, was also subjected to

estimations. First reading showed protein content 3.45%, second showed 3.43% of

protein contents, and final 3.44% of protein contents. Average protein contents of

sample D (control sample) was 3.44%. The colostrum showed decrease in protein

contents, from first day colostrum to mature milk.

The Figure 3.1 (a) is showing the results of protein contents of different samples D1,

D2, D3, and D. The Figure 3.1 (b) is showing comparative analysis of the average

protein contents in first three days colostrum and milk. The results revealed that the

%age of protein contents are much high in the first day colostrum (14.17%) which was

decreased to 3.44% in the mature milk. So there was a sharp decrease in protein

contents from colostrum to mature milk.

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Table 3.1 Protein % in first three days colostrum and milk Protein % in first three days colostrum and milk

Days after parturitions

1 2 3

Average %

D1 14.18 14.15 14.17 14.17 D2 7.12 7.14 7.11 7.12 D3 4.53 4.50 4.53 4.52 D 3.45 3.43 3.44 3.44

Protein%

Readings

Figure 3.1(a) Protein% in first three days colostrum and milk

Protein %

Days

Figure 3.1(b) Average protein% in first three days colostrum and milk

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3.2: Estimation of Fat contents: Table 3.2 is showing the fat contents in first three days goat colostrum and milk. The

sample D1 (first day colostrum) was estimated for three readings. First day colostrum

contained 7.9%, 7.7%, and 7.8% fat contents. Average of the fat content in the D1 was

7.8%.

Three repeated readings of the fat contents of sample D2 (second day colostrum) were

6.5%, 6.6%, and 6.5%. Average of which was 6.53%. The sample D3 (third day

colostrum) had the fat contents 4.7%, 4.9% and 4.8% in three readings. Average value

of D3 was 4.8%.

Sample D (control sample) showed 3.5% fat in all three readings.

Figure 3.2 (a&b) indicated a continuous decrease in fat contents from the D1 (first day

colostrum) to D (mature milk), and the fats content of the D3 and D showed much

similar values.

Table 3.2 Fat % in first three days colostrum and milk Fat % in first three days colostrum and milk

Days after parturitions

1 2

3

Average %

D1 7.9 7.7 7.8 7.8 D2 6.5 6.6 6.5 6.53 D3 4.7 4.9 4.8 4.8 D 3.5 3.5 3.5 3.5

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Fat%

Readings

Figure 3.2(a) Fat% in first three days colostrum and milk

Fat %

Days

Figure 3.2(b) Average Fat% in first three days colostrum and milk

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3.3: Estimation of Moisture contents: The moisture contents in first three days colostrum and milk of the goat are shown in

Table 3.3. The sample D1 (first day colostrum) showed 73.75%, 73.74%, and 73.77%

of the moisture contents (average value 73.74%). Sample D2 (second day colostrum)

showed 81.14%, 81.11%, and 81.13%. Average value of sample D2 was 81.13%

moisture. Similarly the sample D3 (third day colostrum) showed 84.95%, 84.97% and

84.96% of the fat contents. Average moisture in the sample D3 was 84.96%. Sample D (control sample) showed 88.17%, 88.19%, and 88.13% of moisture contents

in three respective readings. Average moisture content of sample D (control sample) was

88.16%. The Fig.3.3 (a&b) is showing the results of D1, D2, D3, and D. The comparison

between the moisture contents of different samples showed a large difference in the

moisture values.

Comparative analysis of the average moisture contents in first three days colostrum and

milk showed a continuous increase in the moisture from sample D1 (first day colostrum)

to sample D3 (third day colostrum) and moisture values of the mature milk are very

close to sample D3 as like shown in Fig.3.3 (a&b).

Table 3.3 Moisture % in first three days colostrum and milk Moisture% in first three days colostrum and milk

Days after parturitions

1

2

3

Average %

D1 73.75 73.74 73.77 73.74 D2 81.14 81.11 81.13 81.13 D3 84.95 84.97 84.96 84.96 D 88.17 88.19 88.13 88.16

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Moisture%

Readings

Figure 3.3(a) Moisture% in first three days colostrum and milk

Moisture%

Days

Figure 3.3(b) Average Moisture% in first three days colostrum and milk

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3.4: Estimation of Ash contents: Table 3.4 is showing the ash contents from D1 to D3 and D. The ash contents of sample

D1were 1.05%, 1.05%, and 1.05%. Average of sample D1 ash content was 1.05%.

The ash contents of sample D2 were 0.96%, 0.95%, and 0.97%. Average of the ash

content of D2 sample was 0.96%. Finally the sample D3 has the ash contents of 0.87%,

0.87% and 0.88%. Average ash content in the D3 was 0.87%. Sample D (control

sample) showed 0.86%, 0.87%, and 0.87% of ash contents. Average ash content of

sample D was 0.87%.

The comparative results of samples D1, D2, D3, and D are shown in the Fig.3.4 (a).The

Fig.3.4 (b) is showing clear difference between the average ash contents of the sample

D1 to D3, and D. The values of ash decreased from day first to third day colostrum. The

values of ash contents of third day colostrum and mature milk are very close to each

other as shown in Fig.3.4 (b).

Table 3.4 Ash % in first three days colostrum and milk Ash% in first three days colostrum and milk

Days after parturitions

1

2

3

Average %

D1 1.05 1.05 1.05 1.05 D2 0.96 0.95 0.97 0.96 D3 0.87 0.87 0.88 0.87 D 0.86 0.87 0.87 0.87

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Ash%

Readings

Figure 3.4(a) Ash% in first three days colostrum and milk

Ash%

Days

Figure 3.4(b) Average Ash% in first three days colostrum and milk

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3.5: Estimation of Lactose content: Table 3.5 is showing the lactose contents in all the samples from D1 to D3, and D. The

sample D1 has the lactose contents of 3.0%, 2.9%, and 3.0%. Average of the lactose

content of sample D1 was 2.93%.

The sample D2 showed 3.8%, 3.8%, and 3.9%. Average of the lactose content in the

D2 sample was 3.83%. The sample D3 has the lactose contents 4.4%, 4.5% and 4.5%.

Average lactose content in the D3 was 4.43%. Sample D showed 4.9%, 4.7%, and

4.8% of lactose contents. Average lactose content of sample D was 4.8%.

The lactose was at low level in the first day colostrum (2.93%), and increased during

further days as the time after parturition increased. In the mature milk it was increased to

4.8% as shown in Fig.3.5 (b). The Fig.3.5 (a) showed the results of lactose contents of

different samples (D1, D2, D3, and D).

Table 3.5 Lactose % in first three days colostrum and milk Lactose% in first three days colostrum and milk

Days after parturitions

1

2

3

Average %

D1 3.0 2.9 3.0 2.93 D2 3.8 3.8 3.9 3.8 D3 4.4 4.5 4.5 4.43 D 4.9 4.7 4.8 4.8

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Lactose%

Readings

Figure 3.5(a) Lactose% in first three days colostrum and milk

Lactose%

Days

Figure 3.5(b) Average Lactose% in first three days colostrum and milk

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3.7: Estimation of Total Solid: Table 3.7 is showing the total solid content. The sample D1 (first day colostrum) has the

total solid contents 26.25%, 26.26%, and 26.22%. Average total solid in the sample D1

was 26.26%.

The sample D2 (second day colostrum) has the total solids i.e. 18.86%, 18.89%, and

18.87%, average of which was 18.87%. The sample D3 has the total solids 15.05%,

15.03% and 15.04%. Average total solid in the sample D3 was 15.04%. Sample D

showed 11.81%, 11.83%, and 11.87% of total solid contents. Average total solid of

sample D was 11.84%.

Fig.3.7 (a) is showing the results of total solids of different samples D1, D2, D3, and D.

The Fig.3.7 (b) is showing the average values of the total solids from sample D1 to

sample D3, and D (mature milk) of the goat. It showed that there took place a

continuous decrease in the total solid contents from sample D1 to sample D3, and

sample D.

Table.3.7. Total solids in first three days colostrum and milk Total solids in first three days colostrum and milk

Days after parturitions

1

2

3

Average %

D1 26.25 26.26 26.22 26.26

D2 18.86 18.89 18.87 18.87 D3 15.05 15.03 15.04 15.04 D 11.81 11.83 11.87 11.84

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Total solids

Readings

Figure 3.7(a): Total solids in first three days colostrum and milk

Total solids%

Days

Figure 3.7(b) Average Total solids% in first three days colostrum and milk

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Conclusions The current study revealed that there took place a lot of variations within the

constituents of the colostrum from first day to third day, and milk showed a widest range

of deviations from the first day colostrum in many respects. It was analyzed that fat,

proteins, ash, and total solids were much higher in the first day colostrum i.e. 7.8%,

14.17%, 1.05%, and 26.26% respectively. On third day fat, proteins, ash, and total

solids were decreased to 4.8%, 4.52%, 0.87%, and 15.04% respectively. However the

lactose and moisture were lower in the first day colostrum i.e.2.93% and 73.74%

respectively. Lactose and moisture latter on increased to 4.43% and 84.96%

respectively. The concentrations of the major colostrum constituents changed

significantly after the birth, the level of different constituents on the third day was very

similar to those of the mature milk.

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CHAPTER NO.4 Discussion

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4. Discussion

Colostrum is the nutrient rich “pre-milk” that contains substances which protect

the infant from infections and other diseases and helps in the proper growth of the

neonate (Ogra.,1983). It is rich in proteins, fats, minerals, and total solids (Siber, 1992).

Colostrum differs from normal milk in many ways. It has high contents of total

solids, fats, proteins, vitamins, Ig and is low in lactose (Corbett, 1997) and water

contents. The first three days colostrum of the goat samples were analyzed for the

determination of proteins, fats, ash, moisture, acidity and lactose. Colostrum was

analyzed to compare its contents with mature milk.

4.1. The moisture contents

In this study moisture of colostrum samples was determined by the Gravimetric

(oven drying) method. The moisture content of the first day colostrum was 73.74%,

second day colostrum was 81.13% and third day colostrum moisture was

84.96%.Similar values were reported by other workers (Omneis, 1904; Frahm, 1926;

Williams et al., 1976; Puente et al., 1994; Tener, 1956; and Jenness, 1979). Siegfeld

(1906) reported 71.84% and 84.46% moisture in first & third day colostrum

respectively. Average data of moisture content of third day colostrum of fourteen goats

showed 85.42% moisture (Burgman & Turner, 1936). The results of other worker were

very close to our findings (Jenness, 1980; Devendra, 1972; Dozet, 1973; Ming et

al.,2001; Salama et al.,2007; Jenness, 1979; Mba et al.,1975)

Colostrum contains less moisture as compared to the mature milk. This is

probably due to the sticky nature of colostrum. First day colostrum contained high

amount of proteins particularly IgG (Georgiev, 2005) and high amount of fats and other

solid contents. All solid contents maintain a low moisture level in the first day

colostrum, then a sudden decrease occurred in the solid contents particularly proteins,

fats, etc, which resulted in a sharp increase of moisture level.

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4.2. The Protein contents

In our present studies proteins were estimated by using the Kjehldahl method

for 3 days colostrum, and mature milk, which were 14.17%, 7.12%, 4.52%, and 3.44%

respectively. There was a decrease in the protein content after the first day colostrum.

The protein content variations in the compositional constituents of the goat milk and

colostrum are influenced by many factors, such as stage of lactation, diet, breed, age,

health, season, environment, etc (Schmidt, 1971).

Siegfeld (1908) estimated 20.62% & 4.46% protein in first & third day

colostrum respectively. Puente et al (1994) calculated 10.3+3.7%, 6.8+1.6% protein in

first & second day colostrum respectively. Bergman and Turner (1936) presented

average data from the different researcher in reference to goat colostral composition,

showed 9.13% & 4.27% protein in first & third day colostrum respectively. Williams et

al (1976) also showed similar results in the second day colostrum. Ranawana and

Kellaway (1977) calculated 3.39%, Maes et al (1976) calculated 3.52%, Jensen (1995)

calculated 3.1% protein content in the mature milk of the goats.

There was a decrease in protein content from first to third day colostrum and mature

milk. This could be attributed to the sharp fall of the concentrations of the

immunoglobulins fractions, especially IgG (Georgiev, 2005). The immunoglobulins

content in the first day colostrum is always very high in proportions and account for

nearly about 50% of the total protein concentrations (IIiev, 1988; Levieux, 1999;

Rauprich et al., 2000; Blum and Hammon, 2000; Tomov, 2002; Blum and Baumrucker,

2002). The first day milking contains a large amount of IgG which is given to the

newborn, and promote neonatal host defense during the early days of life (Tomov, 1989;

Blum and Baumrucker, 2002). Decrease in total milk protein concentration in the mature

milk is probably due to dilution of the colostrum resulting from the increased milk

production (Ontsouka et al., 2003).

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4.3. The Fat contents

Fats contents were analyzed by Gerber’s Method in our studies. Fat content of

the first day was 7.8%, on second day 6.53%, on third day 4.8%, and in mature milk it

was 3.5%.

Bergman and Turner (1936) estimated 8.21% fat in the first day, 5.15% in

second day, 4.64% in third day colostrum respectively. Puente et al (1994) estimated

8.5+2.6% and 8.2+2.1% fats in first and second day colostrum. Frahm (1926) estimated

6.58% fats on second day, 5.36% on third day after parturition. Ali and Hassan (1990)

reported the fat content with a mean of 3.61% in goat milk; in another other study by

Ming et al (2001) fat in goat milk was 3.63%. Jensen (1995) reported 3.5% fats in the

goat milk. Milk fat results of our studies are much consistent with many other workers

like Mba et al (1975), Devendra (1972), Graf et al (1970), and Uusi-Rauva et al (1970).

There are somewhat variations in the results as compared to other studies;

these variations in fat content arose because of the difference in fat estimation

procedures. These variations also arose due to the difference in concentrations of the fat-

soluble vitamins among individuals as well as the maternal reserve status, diet, and

season (Kehoe et al., 2007). Regional climate of the mammal also influences the

colostrum and milk compositions (Brendehaug and Abrahamsen, 1986; Haenlein, 1996).

4.4. The Lactose contents

The lactose content during this study was 2.93% in first day colostrum, 3.87%,

and 4.43% in second & third day respectively. Where as the mature milk contained 4.8%

lactose.

The results of our studies are consistent with the results worked out by

Steinegger (1898), Omneis (1904), Siegfeld (1906), and with the average data provided

by Bergman and Turner (1936) of first three days colostrum samples. Puente et al

(1994) estimated 4.7+0.6% lactose in goat milk. Ming et al (2001) estimated 4.47 +

0.15% lactose in the milk of Commingled goat. According to Jensen (1995) goat

contains 4.6% lactose in the mature milk. Ranawana and Kellaway (1977) showed

4.85%, Sachdeva et al (1974) estimated 4.72%, Mba et al (1975) estimated 4.54% and

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4.72%, and Uusi-Rauva et al (1970) estimated 4.48% lactose in the mature milk.

Lactose concentrations are reduced in colostrum and act inversely of other constituents,

such as solids, protein and ash, which are all found in high concentrations and decrease

over time (Kehoe et al., 2007).

According to Kuhn (1983), it is clear that low level of plasma glucose and

colostral lactalbumin is the main cause of the low level of lactose in the colostrum.

Lactose production causes water influx in milk through osmotic effects, and values were

lower in colostrum than in mature milk. However, concentrations of Na and Cl, which

are, osmotically active molecules in the milk, were elevated in colostrum (so wise ash

contents are high) as compared with mature milk (Ontsouka et al., 2003). The electrolyte

transfer from blood into milk through leaky tight junctions (Nguyen and Neville, 1998)

are likely to be expected for increase in the milk volume during the colostral period

despite relatively low lactose secretion (Ontsouka et al., 2003).

4.5. The Ash content

During this study the ash contents were 1.05%, 0.96, and 0.87% for first,

second, and third day colostrum respectively, the ash content of mature milk was similar

with 3rd day colostrum i.e.0.87%.

Steinegger (1898) calculated 1.00%, Omneis (1904) 1.15%, Siegfeld (1908)

1.27%, and Bergman and Turner (1936) 1.04% ash contents in the first day colostrum.

The ash contents calculated in our studies also deviated from some earlier studies and

that could be due to change in climate, diets, breed, testing techniques and much other

dissimilarity which may exist. However, the ash content of the mature milk showed

much consistency. Dozet (1973) from the Yugoslavia estimated 0.88% ash.

Kotschopoulos (1940), Williams et al (1976), Uusi-Rauva et al (1970), Sachdeva et al

(1974), and Akinsoyinu et al (1977) showed the same results of the ash contents in the

mature milk of goat.

The decrease in the ash contents is probably due to the low level of lactose in

colostrum, because lactose and ash contents maintain the osmolarity of the milk and

colostrum. With the low level of lactose to maintain the osmolarity to the normal values,

it is necessary to have high level of ash contents. Therefore the ash contents in the first

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day colostrum were high and lactose contents were low, as the lactose percentage in the

proceeding days increased then a gradual decrease was observed in the ash contents.

4.6. Total solid contents

Our results revealed 26.26% total solids in the first day colostrum, 18.87% in

second day, 15.04% in the third day colostrum, and finally 11.84% in the mature milk of

the goat. Total solids were much higher in the first day colostrum and on next days the

solids content went on decreasing in the mature milk.

Puente et al (1994) estimated 24.0+5.7% total solids in first day, 20.2+3.2% in

second day colostrum, and 13.6+1.3% total solid in mature milk after 30 days of

lambing in goat. Scheurlen (1908) estimated 28.70% total solids in the first day

colostrum. Frahm (1926) observed 24.42% in first day, 16.48% and 15.45% total solids

in second and third day colostrum respectively. Bergman and Turner (1936) showed,

24.92%, 16.10%, and 14.58% total solids in first, second, and third day colostrum

respectively after the parturition time. These slight variations in the values of different

studies resulted because of many factors such as, diets, breed, age, health, season, and

environment, etc (Schmidt, 1971). Ming et al (2001) estimated 12.38+0.71% with the

range of 11.17-13.44% of total solids in the mature milk. Parkash and Jenness (1968)

calculated 13.3% and Jensen (1995) gave 12% total solids in mature milk of goat. Many

other workers like, Ranawana and Kellaway (1977), Uusi-Rauva et al (1970), Graf et al

(1970), Mba et al (1975), Devendra (1972), and Dozet (1973) estimated the results

which are very close to our studies.

The reason for high total solids content in the first day colostrum was its high

contents of proteins particularly IgG contents (Guidry et al., 1980b; Butler, 1983;

Larson, 1992; Vacher and Blum, 1993). Concentrations of other protein fractions such

as lactoglobulin, lactoferrin and transferrins are known to be also higher in colostrum

than in mature milk (Sanchez et al., 1988; Ye-Xiuyn and Yoshida, 1995). High fatty

acids contents and ash content also contributed to this high level of total solids in the

first day colostrum.

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CHAPTER NO.5 REFERENCES

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5. REFERENCES

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properties of goat’s milk”. Page 23 in Posters and Brief Communications of the XXIII International Dairy Congress, Dairying in a Changing World, Montreal, Canada.

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Hurley,W. L.(2000). “Passive immunoglobulin transfer in newborn calves fed colostrum or spray-dried serum protein alone or as supplement to colostrum of varying quality” . J . Dairy Sci. 83:2834–2838.

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