The effect of emulsification of a milk-substitute diet by mechanical homogenization and by the addition of soya-bean lecithin on plasma lipid and vitamin A levels and on the growth rate of the newborn calf

Roy, J. H. B.; Shillam, K. W. G.; Thompson, S. Y.; Dawson, Diana A.

doi:10.1079/bjn19610067

Cited by 31 publications

(2 citation statements)

References 13 publications

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“…Blaxter & Wood (1952), Raven (1972) and Walker & Kirk (1975) have shown a reduction in fat digestibility when milk protein was replaced with gelatin, blood meal, meat meal or isolated soya-bean protein. Hopkins, Warner & Loosli (1959), Hodgson & Murdoch (1960), Roy et al (1961) and Raven & Robinson (1964) found the utilization of different fat sources to be improved when they were emulsified and then homogenized. In the experiments of Huber and co-workers, however, emulsified lard was used, and this would be less digestible than if it was homogenized, particularly when given with nonmilk protein, as discussed earlier.…”

Section: Comparison Between the Present Results And Some Of Those Repmentioning

confidence: 99%

Utilization of fish protein hydrolysates in milk substitutes for lambs

Soliman¹,

Ørskov²,

Mackie³

1979

J. Agric. Sci.

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SUMMARYMale and female (Suffolk × (Finnish Landraee × Dorset Horn)) lambs were used in three experiments to examine the replacement of milk by undried and dried fish protein hydrolysates (FPH), a mixture of lard and coconut fat, and partially hydrolysed starch (Protamyl 110). The animals received the experimental diets from 1 week of age in Expts 1 and 2, and from 4 weeks of age in Expt 3. They were given the diets in eight equal feeds (i.e. every 3 h) from an automated teat bar system. The level of feeding was 1·046 MJ/kg0−76/day. Experiments 1 and 2 lasted for 35 days, during which live-weight gain and food conversion ratios were recorded and at the end the digestibility of N, dry matter and starch was determined. Experiment 3 consisted of three small digestibility trials.In Expt 1, the replacement of milk protein with undried FPH and of milk fat with lard plus coconut fat had no significant effects on live-weight gain, food conversion ratio or nutrient digestibility. Somewhat lower gains for the lambs given the FPH than those given milk protein were observed during the first 15 days of the experiment. Apparent digestibility of milk protein and milk fat was 95 and 99% while that of PFH and lard plus coconut fat was 94 and 96% respectively. The replacement of milk fat with lard and coconut fat caused some reduction in live-weight gains and nutrient digestibility. Lactose was completely replaced by protamyl both in diets based on milk protein or FPH with no effect on live-weight gains or food conversion ratio.Apparent digestibility of fish protein was not affected by the drying process. Fat digestibility of diets containing undried or dried FPH ranged from 46 to 98% according to the type of emulsifier used. The results are discussed in relation to published data concerning the problems associated with the use of fish protein in milk replacers.

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Section: Comparison Between the Present Results And Some Of Those Repmentioning

confidence: 99%

Utilization of fish protein hydrolysates in milk substitutes for lambs

Soliman¹,

Ørskov²,

Mackie³

1979

J. Agric. Sci.

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“…In contrast to the high values for single-stomached animals, the value for a-chymotrypsin: trypsin in ruminant animals generally is close to 1-0, while the value for preruminants is 0'39-0'54 Schingoethe, Gorrill, Thomas & Yang, 1970). The higher value for this ratio in the older, weaned calf may be associated with the more uniform pancreatic secretion in the ruminanting animal (Taylor, 1962; J. H. Ternouth When fats are re-incorporated into skim milk, the digestibility is considerably increased by homogenization and the use of emulsifying agents (Hopkins, Warner & Loosli, 1959; Roy, Shillam, Thompson & Dawson, 1961; Thomke, 1 9 6 3~; Raven & Robinson, 1964;Toullec & Mathieu, 1969;Raven, 1970). Although there is no indication that there is insufficient lipase in the young calf fed whole milk, lipase activity may be limiting when the quantity of substrate available to be hydrolysed is reduced by blending fats with skim milk, i.e.…”

Section: Discussionmentioning

confidence: 99%

Concurrent studies of the flow of digesta in the duodenum and of exocrine pancreatic secretion of calves

Ternouth¹,

Roy²,

Shotton³

1976

Br J Nutr

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I . The effect of age on the flow of duodenal digesta and of pancreatic secretion was studied in preruminant calves fitted with duodenal re-entrant and pancreatic sac cannulas. In Expt I a comparison was made at 7, 24 and 63 d of age of Ayrshire calves given whole milk, and in Expt 2 Friesian calves given milk-substitute diets were studied during the period 16-37 d of age.2. For the Ayrshire calves, nd lib. whole-milk intake increased with age, but whole-milk intake on a per kg metabolic body-weight (Wo.'s) basis did not alter. As the intake increased with age, the whey fluids were passed out of the abomasum more rapidly.3. As judged by the mean duodenal pH values and the values for 'chloride ion minus sodium ion' concentration in the digesta, and for apparent secretions (total quantity recovered at duodenal cannula during 12 h after feeding minus intake) the duodenal digesta became more acid as the Ayrshire calves became older. There was no change with age in the extent of degradation of the milk proteins as indicated by the protein-nitrogen:total N values for duodenal digesta. 6 . The extent of the increase in secretion of pancreatic enzymes during the first hour after the Friesian calves were fed milk-substitute diets differed between enzymes.7. The changes in the quantities of pancreatic enzymes secreted are discussed in relation to the changes in the digestibility of milk-substitute diets.

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Fat in milk replacers for calves

Raven¹

1970

J Sci Food Agric

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IntroductionIt is now over 20 years since experiments were first carried out in the U.S.A. on the possibility of developing satisfactory milk replacers for calves by combining separated milk with cheap vegetable or animal fats, but it is only in the last few years that the use of high-fat milk replacers has been realised commercially on farms in the U.K. One of the main reasons for this apparent slowness in development was that much of the early work was carried out before the significance of fat stabilisation and the importance of vitamin E in the nutrition of the calf had been fully realised and disappointing results were often obtained, particularly with unsaturated vegetable oils such as unhydrogenated cottonseed and soyabean oils. A further reason for some disappointing results seems to have been a lack of appreciation of the need for adequate emulsification and/or homogenisation of the fat in the milk replacer. More recent experiments have established the types of fat which can be included in milk replacers and also provided information on methods of inclusion to give the most satisfactory results in terms of animal performance.In the digestion of milk replacers it should be appreciated that when whole milk or a liquid milk replacer is fed to young calves a sucking mechanism operates and the milk by-passes the rumen and reticulum, by closure of the oesophageal groove, and enters directly into the abomasum or true stomach. The milk or milk replacer thus avoids fermentation in the rumen and is enzymically digested in the abomasum and intestines. Although digestion by the milk-fed calf is therefore similar in some respects to that of simple-stomached animals it is essential to recognise that important qualitative and quantitative differences between the calf and other species of farm animal do occur. For example the liquid-fed calf shows poor ability to digest ~t a r c h l -~ and little improvement due to adaptation in more prolonged feeding experiments,6 compared with a rapid development of ability to utilise starch by the young pig7 and a high efficiency of utilisation by the young chick.8 The liquid-fed calf also shows poor ability to digest vegetable proteinsgJ0 compared with the ability of the young pig7 and chick.8 With regard to fat, reported digestibilities of 83-93 % for certain animal and vegetable fats other than butterfat in milk replacers fed to calves2J-20 show that the young calf is inherently capable of adequately digesting a number of different fats as alternatives to butterfat. Although in this ability to digest fats the young calf shows some similarity to pigs and poultry, the differences in digestion and absorption of food constituents which are known to occur between pre-ruminant calves and other animal species are sufficient to emphasise the need for caution in any attempt to apply results obtained with other species to the calf. Incorporation of fat into milk replacersFat can be incorporated into milk replacers either by melting the fat and mixing it with separated milk powder or by hom...

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The effect of emulsification of a milk-substitute diet by mechanical homogenization and by the addition of soya-bean lecithin on plasma lipid and vitamin A levels and on the growth rate of the newborn calf

Cited by 31 publications

References 13 publications

Utilization of fish protein hydrolysates in milk substitutes for lambs

Utilization of fish protein hydrolysates in milk substitutes for lambs

Concurrent studies of the flow of digesta in the duodenum and of exocrine pancreatic secretion of calves

Fat in milk replacers for calves

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