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Li S, Saharawat A, Ye A, Dave A, Singh H. Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties. Foods 2023; 12:foods12071517. [PMID: 37048339 PMCID: PMC10094629 DOI: 10.3390/foods12071517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/29/2023] [Accepted: 03/30/2023] [Indexed: 04/07/2023] Open
Abstract
In an increasingly diversified global market, milk of minor dairy species has gained interest as a novel and premium source of nutrition. Relative to the major dairy species, much is lacking in our understanding of red deer (Cervus elaphus) milk. In this study, we characterized the compositions (macronutrients, minerals, fatty acids, and proteins) of red deer milk and their variations throughout lactation. We also investigated the structures, physical properties, and gelation (acid- and rennet-induced) properties of deer milk and how they are impacted by typical processing treatments (e.g., homogenization and pasteurization). We identified unique features in the composition of deer milk, including being richer in protein, fat, calcium, zinc, iodine, branched-chain fatty acids, and α-linolenic acid than other ruminant milks. Different deer milk components displayed diverse variation patterns over the lactation cycle, many of which were different from those demonstrated in other ruminant species. Other physicochemical features of deer milk were identified, such as its markedly larger fat globules. Processing treatments were demonstrated to alter the structural and gelation properties of deer milk. Most of the gelation properties of deer milk resembled that of bovine milk more than ovine and caprine milks. This study furthers our understanding of red deer milk and will aid in its processing and applications in novel products.
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Affiliation(s)
- Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Ashish Saharawat
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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Runthala A, Mbye M, Ayyash M, Xu Y, Kamal-Eldin A. Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk. Molecules 2023; 28:molecules28052023. [PMID: 36903269 PMCID: PMC10004547 DOI: 10.3390/molecules28052023] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/10/2023] [Accepted: 02/11/2023] [Indexed: 02/24/2023] Open
Abstract
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.
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Affiliation(s)
- Ashish Runthala
- Department of Biotechnology, Koneru Lakshmaiah Education Foundation, Vijayawada 522302, India
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
| | - Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Yajun Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100871, China
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Zayed Bin Sultan Center for Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
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3
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Moatsou G. Heat treatment of goat milk – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Gagara MH, Sessou P, Dossa FSP, Azokpota P, Youssao IAK, Gouro SA, Farougou S. Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger. Vet World 2022; 15:1541-1549. [PMID: 35993075 PMCID: PMC9375221 DOI: 10.14202/vetworld.2022.1541-1549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Accepted: 04/29/2022] [Indexed: 11/28/2022] Open
Abstract
Background and Aim: Milk is a food of high nutritional value, which occupies an undeniable place in the human food ration, but is an ideal medium for microbial growth. This study aims to assess the hygienic quality of local raw and fermented milk from the Liptako-Gourma region in Niger. Materials and Methods: We performed physical and bacteriological analyses on 330 samples of bovine milk from local breeds, including 110 individual milk samples (per cow), 110 fermented milk samples, and 110 blended milk samples. The microbiological parameters were determined using standard methods. Results: The physical analysis revealed temperatures during sample collection for all milk types between 35.2°C and 37.8°C. The average pH of fermented milk varied between 3.16 and 4.92 and those of individual and blended raw milks between 5.42 and 6.98. The titratable acidity varied from 15° to 18.1°D for raw milk and between 59° and 122°D for fermented milk. The average density of individual and blended milks ranged between 1.028 and 1.035. Regionally, milk samples from Tillaberi had a significantly higher aerobic mesophilic germ (GAM) load (7.42 ± 0.53 × 107 Colony-forming unit/mL; p = 0.0025) compared to the Dosso and Niamey regions. The prevalence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. were 86.36%, 12.73%, and 20.91%, respectively, in fermented milk. Phenotypic identification pointed toward three genera: E. coli (30.76% ± 0.25%), S. aureus (20.58% ± 0.14%), and Salmonella spp. (2.74 ± 0.04%). Conclusion: The present data suggest that milk samples collected from three regions in Liptako-Gourma had low quality; further, some of the bacteria identified (E. coli, S. aureus, and Salmonella spp.) could be potential foodborne pathogens.
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Affiliation(s)
- Mariama Hima Gagara
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin; Central Livestock Laboratory (LABOCEL), BP 485 Niamey, Niger
| | - Philippe Sessou
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin
| | - François S. P. Dossa
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin
| | - Paulin Azokpota
- Food Formulations and Molecular Biology Laboratory, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin
| | - Issaka A. K. Youssao
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin
| | | | - Souaibou Farougou
- Communicable Diseases Research Unit (URMAT) of EPAC (Polytechnic School of Abomey-Calavi), University of Abomey Calavi, 01 BP 2009, Cotonou, Benin
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Li S, Delger M, Dave A, Singh H, Ye A. Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks. Foods 2022; 11:foods11121737. [PMID: 35741935 PMCID: PMC9222897 DOI: 10.3390/foods11121737] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/13/2022] [Accepted: 06/13/2022] [Indexed: 11/17/2022] Open
Abstract
There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the nutritional quality and processing properties of the milk. In this study, we characterized sheep and goat milks from New Zealand over the seasons for their composition (macronutrients, macro- and micro-minerals, fatty acids, and proteins) and physicochemical properties (e.g., ionic calcium, fat globule size, casein micelle size, viscosity, and melting behavior of milk fat). Heat-induced (95 °C for 5 min) protein interactions and changes in the physical properties of the milks were also investigated. The compositional and structural features of sheep and goat milks were identified and compared with those reported for cow milk. Seasonal variations in the milk characteristics were more pronounced for sheep milk than goat milk and were probably affected by the production systems. Sheep milk, particularly in the late season, had the largest heat-induced increases in casein micelle size and viscosity, probably arising from the greater casein–whey protein and casein–casein interactions during heat treatment. This study provides comprehensive information on the properties of sheep and goat milks and highlights the interaction effects between species, season, and processing.
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Affiliation(s)
- Siqi Li
- Correspondence: (S.L.); (A.Y.)
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Dalmina EM, Malta DS, Silva FC, Tribst AAL, Rigo E, Cavalheiro D. Sodium reduction in “Requeijão cremoso” processed cheese made from fresh and refrigerated sheep milk. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Estela Maria Dalmina
- Department of Food Engineering and Chemical Engineering State University of Santa Catarina (UDESC) Pinhalzinho Brazil
| | - Danielle Specht Malta
- Department of Food Engineering and Chemical Engineering State University of Santa Catarina (UDESC) Pinhalzinho Brazil
| | - Fernanda Caparica Silva
- Department of Food Engineering and Chemical Engineering State University of Santa Catarina (UDESC) Pinhalzinho Brazil
| | | | - Elisandra Rigo
- Department of Food Engineering and Chemical Engineering State University of Santa Catarina (UDESC) Pinhalzinho Brazil
| | - Darlene Cavalheiro
- Department of Food Engineering and Chemical Engineering State University of Santa Catarina (UDESC) Pinhalzinho Brazil
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Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples. Animals (Basel) 2022; 12:ani12050615. [PMID: 35268184 PMCID: PMC8909706 DOI: 10.3390/ani12050615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 02/22/2022] [Accepted: 02/25/2022] [Indexed: 01/01/2023] Open
Abstract
This research was carried out to study the variation in ethanol stability and chemical composition of five camel milk samples, including two pasteurized samples (Alwatania and Darir alabaker) and three raw samples (Majaheim, Wadah, and Hamra). Ethanol stability was analyzed by dispersing camel milk samples with 0 to 100% ethanol (v/v). The findings indicate that camel milk samples precipitated after adding an equal volume of ethanol at concentrations between 50% and 64% ethanol, depending on the milk sample. The addition of sodium chloride at different concentrations (1−10%) to camel milk resulted in a significant increase in ethanol stability, and samples from Majaheim and Alwatania exhibited the highest ethanol stability values (88%). In contrast, the addition of EDTA to camel milk for pH ranging between 5.9 and 7.1 has increased ethanol stability with a sigmoidal shape in camel milk. The largest ethanol stability differences were observed in a camel milk sample from Alwatania. Thus, the level of Ca2+ in camel milk may contribute to ethanol stability by shifting the entire profile to higher ethanol stability values. The chemical composition of different camel samples was also determined. The lactose content of camel milk varied significantly (p < 0.05) across samples, ranging from 4.37% in Majaheim camel milk to 4.87% in Alwatania camel milk. The total solids of camel milk varied significantly between raw and pasteurized samples, ranging between 10.17% and 12.10%. Furthermore, protein concentration in camel milk obtained from different camel samples varied, from 2.43% to 3.23% for Hamra and Alwatania, respectively. In conclusion, ethanol stability in camel milk was dependent on the camel breed, pH level, ionic strength, and EDTA addition.
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8
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Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105101] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Bianchi A, Mallmann S, Gazoni I, Cavalheiro D, Rigo E. Effect of acid casein freezing on the industrial production of processed cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Berruga MI, de la Vara JÁ, Licón CC, Garzón AI, García AJ, Carmona M, Chonco L, Molina A. Physicochemical, Microbiological and Technological Properties of Red Deer ( Cervus elaphus) Milk during Lactation. Animals (Basel) 2021; 11:ani11030906. [PMID: 33810016 PMCID: PMC8004988 DOI: 10.3390/ani11030906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 12/01/2022] Open
Abstract
Simple Summary Milk from red deer is richer in fat and proteins than that of cow or other ruminants. The semi-captive breeding of this species has traditionally focused on meat, velvet or hunting purposes, but recent studies suggested that the high level of nutrients, the promising content of bioactive peptides and the better digestibility than that of milk from other species could open innovative alternatives for the dairy industry. As for other non-commercial mammalian species that are gaining technological interest for the elaboration of dairy products, it is necessary to understand the aptitude and performance of milk from red deer to be used for the production of cheese, fermented milks or other products. Our study aims to assess some chemical, physical, microbiological and technological properties of red deer milk during a lactation period of 18 weeks. The results show that milk from this species is similar to that of other ruminant species whose milk is commercialized. In addition, our results indicate the best period to industrialize the milk during lactation. To the best of our knowledge, this is the first study to explore the benefits of using red deer milk with a technological approach. Abstract This study describes chemical, physical, microbiological and technological characteristics of red deer milk and the effect of lactation on these parameters in order to know their potential aptitude to elaborate dairy products. During 18 weeks, milk from five hinds was monitored for composition, bacteriology, somatic cell count (SCC), physical properties and rennet coagulation. Mean values (g/100 g) for fat, protein, lactose and dry matter were 10.4, 7.1, 4.3 and 24.2, respectively, and for urea, 265 mg/100 mL. Except for lactose, a significant increase in these components was observed (p < 0.01) as lactation progressed. The average values for bacteriology and SCC were 5.3 log cfu/mL and 4.7 log cells/mL, respectively. Regarding physical properties, conductivity (mean: 2.8 ms/cm), viscosity (3.1 Cp), coordinates L* (89.9) and a* (−3.1) and milk fat globule diameter (D4,3: 6.1 µm) increased along with lactation while density (1.038 g/mL) decreased (p < 0.01). The pH (6.7), acidity (22.9° Dornic), coordinate b* (8.4) and ethanol stability (66.6% v/v) were stable during the study period. The stage of lactation also has a significant impact on milk coagulation properties and mean curd yield was 3.29 g/10 mL. These results suggest that red deer milk could be a potential innovative source of milk for the dairy industry.
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Affiliation(s)
- María Isabel Berruga
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (J.Á.d.l.V.); (M.C.); (A.M.)
- Correspondence: ; Tel.: +34-599200 (ext. 2615)
| | - Juan Ángel de la Vara
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (J.Á.d.l.V.); (M.C.); (A.M.)
| | - Carmen C. Licón
- Department of Food Science and Nutrition, California State University, Fresno, 5300 N Campus Drive M/S FF17, Fresno, CA 93740, USA;
| | - Ana Isabel Garzón
- Departamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, Spain;
| | - Andrés José García
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (A.J.G.); (L.C.)
- Sección de Recursos Cinegéticos y Ganaderos, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain
| | - Manuel Carmona
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (J.Á.d.l.V.); (M.C.); (A.M.)
| | - Louis Chonco
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (A.J.G.); (L.C.)
- Sección de Recursos Cinegéticos y Ganaderos, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain
| | - Ana Molina
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (J.Á.d.l.V.); (M.C.); (A.M.)
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11
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de la Vara JA, Berruga MI, Serrano MP, Cano EL, García A, Landete-Castillejos T, Gallego L, Argüello A, Carmona M, Molina A. Short communication: Red deer (Cervus elaphus) colostrum during its transition to milk. J Dairy Sci 2020; 103:5662-5667. [PMID: 32307161 DOI: 10.3168/jds.2019-17779] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 01/04/2020] [Indexed: 11/19/2022]
Abstract
We studied changes in chemical composition, somatic cell count, and immunoglobulin G (IgG) and M (IgM) content in red deer (Cervus elaphus) colostrum during the transition to milk at different times after parturition (<5 h, 24 h, 48 h, 2 wk, and 4 wk). The production level was higher at 2 and 4 wk of lactation than during the first day after parturition, with intermediate values at 48 h postpartum. Fat content did not vary during the study period. However, total protein and casein contents were particularly high in the initial 5 h after parturition, decreasing to approximately 50% after 24 h postpartum. Conversely, lactose concentration was low in the beginning (<5 h), increasing gradually throughout the study. Similarly, dry matter dropped during the first 24 h and then remained constant throughout the study. Urea content decreased during the study, showing a slight recovery at 4 wk. Somatic cell count was higher during the first hours after parturition and gradually decreased throughout the study period. The IgG content was higher before 5 h postpartum than at 24 h postpartum. After 5 h, the level of IgG decreased progressively until it reached 0.18 mg/mL at 4 wk of lactation. We observed a similar pattern for IgM content, but it decreased more quickly than IgG and was not detected after 2 wk. In the case of deer, milk should be considered transitional from 24 to 48 h after parturition, and samples collected after 2 wk can be considered mature milk.
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Affiliation(s)
- J A de la Vara
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Albacete 02071, Spain
| | - M I Berruga
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Albacete 02071, Spain; Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete 02071, Spain
| | - M P Serrano
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete 02071, Spain; Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete 02071, Spain; Sección de Recursos Cinegéticos y Ganaderos, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Albacete 02071, Spain.
| | - E L Cano
- Quantitative Methods and Socio-Economic Development Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Albacete 02071, Spain
| | - A García
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete 02071, Spain; Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete 02071, Spain; Sección de Recursos Cinegéticos y Ganaderos, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Albacete 02071, Spain
| | - T Landete-Castillejos
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete 02071, Spain; Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete 02071, Spain; Sección de Recursos Cinegéticos y Ganaderos, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Albacete 02071, Spain
| | - L Gallego
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete 02071, Spain; Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete 02071, Spain; Sección de Recursos Cinegéticos y Ganaderos, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Albacete 02071, Spain
| | - A Argüello
- Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain
| | - M Carmona
- School of Architecture, Engineering and Design, Food Technology Laboratory, Universidad Europea de Madrid, Madrid 28670, Spain
| | - A Molina
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Albacete 02071, Spain; Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete 02071, Spain
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12
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Pérez Serrano M, García AJ, Landete-Castillejos T, Cappelli J, Gómez JÁ, Hidalgo F, Gallego L. Parenteral Cu Supplementation of Late-Gestating and Lactating Iberian Red Deer Hinds Fed a Balanced Diet Reduces Somatic Cell Count and Modifies Mineral Profile of Milk. Animals (Basel) 2020; 10:ani10010083. [PMID: 31947856 PMCID: PMC7022862 DOI: 10.3390/ani10010083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 12/26/2019] [Accepted: 12/28/2019] [Indexed: 12/02/2022] Open
Abstract
Simple Summary The benefits of Cu supplementation have been reported for male deer and cows. In deer, supplementation with this mineral is frequent in males even in animals receiving balanced diets. The benefits of Cu supplementation for antler cortical thickness in adult deer and for deer meat characteristics have also been demonstrated. Since Cu supplementation of cows has positive effects to achieve optimal offspring growth, it could be interesting to assess such effects for hinds since this mineral is transported across the placenta and has an important role in animal growth. Our results in lactating hinds showed that Cu supplementation decreased the number of somatic cells, improving the health quality of the milk and indicating a lower risk of mastitis. It also increased Ca and K content of milk, although not that of Cu. This is the first study demonstrating that Cu supplementation during late-gestation and lactation in hinds fed a balanced diet could be a good strategy to reduce somatic cell count (improving the health quality of milk) and modify the mineral profile of milk increasing its Ca content. Abstract This study describes the effects that Cu supplementation of late-gestating and lactating females (hinds) of Iberian red deer fed a balanced diet have on milk production, composition, and somatic cell count (SCC). Experimental hinds (n = 9) were subcutaneously injected every 42 days with Cu (0.83 mg Cu/kg body weight) from day 202 of gestation until the end of lactation (week 18). Control hinds (n = 8) were injected with a physiological saline solution with the same volume and at the same frequency as the experimental group. Copper supplementation decreased the SCC from 1.64 to 1.36 log 10/mL (p = 0.003) and modified the milk mineral profile. In particular, milk from hinds supplemented with Cu had more Ca (p = 0.02), Mg (p = 0.06), and K (p = 0.03) than milk from control hinds. However, Cu supplementation did not influence the Cu content of milk. Therefore, it can be concluded that Cu supplementation of hinds fed a balanced diet from late-gestation to the end of lactation could be a good strategy to reduce SCC and modify the mineral profile of milk increasing its Ca content.
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Affiliation(s)
- Martina Pérez Serrano
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (A.J.G.); (T.L.-C.); (J.C.); (L.G.)
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (J.Á.G.); (F.H.)
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain
- Correspondence: ; Tel.: +34-902-204-100; Fax: +34-967-59-92-33
| | - Andrés José García
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (A.J.G.); (T.L.-C.); (J.C.); (L.G.)
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (J.Á.G.); (F.H.)
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain
| | - Tomás Landete-Castillejos
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (A.J.G.); (T.L.-C.); (J.C.); (L.G.)
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (J.Á.G.); (F.H.)
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain
| | - Jamil Cappelli
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (A.J.G.); (T.L.-C.); (J.C.); (L.G.)
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (J.Á.G.); (F.H.)
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain
| | - José Ángel Gómez
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (J.Á.G.); (F.H.)
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain
| | - Francisco Hidalgo
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (J.Á.G.); (F.H.)
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain
| | - Laureano Gallego
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (A.J.G.); (T.L.-C.); (J.C.); (L.G.)
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain; (J.Á.G.); (F.H.)
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario sn, 02071 Albacete, Spain
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