Dynamical changes of basic chemical indicators and significant lipophilic vitamins in caprine colostrum

Abstract

Colostrum is currently used as a food supplement. It has been sought after by an increasing number of consumers for its unique composition. Its use is supported by EU legislation that defines colostrum as an animal product for human consumption. Therefore, information on its chemical properties and the content of lipophilic vitamins are important when evaluating colostrum quality and safety. The aim of this study was to assess the dynamic changes of basic chemical properties (protein, fat, lactose, and dry matter) and the content of selected lipophilic vitamins (vitamin A and vitamin E) in white short-haired goat's colostrum. Attention was paid to the first milk from the first hour to the sixth day after parturition as the initial milk composition changes rapidly during this period. Protein, fat, and lactose concentrations were measured by near infrared spectroscopy, vitamins were analysed simultaneously by ultra-high performance liquid chromatography with detection in the ultraviolet part of the spectrum. The most significant changes in chemical indicators occurred during the first three days (P ≤ 0.01) post partum. The highest decrease was observed in protein concentrations. It was × 2 lower than in the first hour post partum. The concentration of vitamin A rapidly decreased during 36 h. In the following hours, gradual changes were observed (P > 0.05). The analysed components in caprine colostrum were similar to mature milk after 132 h post partum. Goat's colostrum, composition, vitamin A, vitamin EColostrum is the initial mammary secretion after parturition. It is secreted for approximately first 5-7 days after delivery. Considering its unique composition and current legislation, colostrum has attracted a great deal of attention in the pharmaceutical industry and has been used as a food supplement for promoting health and enhancing the immune system. Colostrum is an excellent supplement recommended especially for the elderly, sportsmen and in some specific conditions, e.g. stress, illness and the gastrointestinal tract disorders. Colostrum increases cell proliferation and migration, enhances gut immunity, and therefore can be used to treat or prevent infections of the gastrointestinal tract (Antonio et al. 2001;Gill and Indyk 2007;Gill et al. 2012).This first mammary secretion is considered as an important nutritional supplement. It contains more dry matter, mineral salts, and proteins but less lactose than mature milk. Furthermore, the fat content is often, but not always, higher than that of milk. The proportion of whey proteins is substantially higher in colostrum than in milk. The foremost protein fraction in colostrum consists of immunoglobulines (IgG, IgM and IgA). Changes in the composition of fatty acids are mostly qualitative; colostrum usually contains more polyunsaturated fatty acids, phospholipids and cholesterol than mature milk (Roginski et al. 2002;Uruakpa et al. 2002;Fox and Kelly 2006).Concentrations of fat soluble vitamins A, D, E, and carotenoids and water soluble vitamins B 1 , B 2...

Vacuum freeze-drying of products of goats lactation through heat pump: model development and equipment

“…The actual problem is to justify the approaches and development of the technology of stabilization of composition and native properties of products of a lactation of goats when in storage, taking into account seasonal nature of production of these types of livestock production and their biochemical features [9][10]. An important task within this problem is to widespread the introduction of sublimation drying in a food production.…”