Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-11T00:00:35.963Z Has data issue: false hasContentIssue false
  • English
  • Français

A note on the amino acid composition of sow's milk

Published online by Cambridge University Press:  25 May 2016

R. H. King ,
C. J. Rayner  and
M. Kerr
R. H. King
Affiliation:
Victorian Institute of Animal Science, Sneydes Road, Werribee, Victoria 3030, Australia
C. J. Rayner
Affiliation:
State Chemistry Laboratory, Macarthur Street, East Melbourne, Victoria 3002, Australia
M. Kerr
Affiliation:
State Chemistry Laboratory, Macarthur Street, East Melbourne, Victoria 3002, Australia
Get access

Abstract

Effects of dietary protein concentration on the amino acid composition of sow's milk was studied using 10 crossbred first-litter sows. At parturition, diets containing similar concentrations of digestible energy but with either 63 or 238 g crude protein per kg and 4.4 and 15.1 g lysine per kg respectively, were given through lactation (five sows per treatment). The ratios of other amino acids to lysine were in excess of those currently recommended for lactating sows. Dietary protein level significantly affected milk yield, gave higher milk protein output (P > 0.05) but was without significant effect on the proportions of amino acids in the milk.

Keywords

amino acidsprotein intakesow milk
Type
Research Article
Information
Animal Production , Volume 57 , Issue 3 , December 1993 , pp. 500 - 502
Copyright
Copyright © British Society of Animal Science 1993

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Agricultural Research Council. 1981. The nutrient requirements of pigs. Commonwealth Agricultural Bureaux, Slough.Google Scholar
Association of Official Analytical Chemists. 1975. Official methods of analysis. 12th ed. Association of Official Analytical Chemists, Washington, DC.Google Scholar
Delhaye, S. and Landry, J. 1986. High performance liquid chromatography and ultra violet spectrophotometry for quantitation of tryptophan in barytic hydrolysates. Analytical Biochemistry 159:175–178.CrossRefGoogle Scholar
Dourmad, J. Y., Etienne, M. and Noblet, J. 1991. [A contribution to the study of amino acid requirements for lactation in sows.” Journees de Recherche Porcine en France 23: 61–68.Google Scholar
Duee, P. H. and Jung, J. 1973. [Amino acid composition of sow's milk]. Annales Zootechnie 22: 243–247.Google Scholar
Elliott, R. F., Vander Noot, G. W., Gilbreath, R. L. and Fisher, H. 1971. Effect of dietary protein level on composition changes in sow colostrum and milk. Journal of Animal Science 32:1128–1137.CrossRefGoogle ScholarPubMed
King, R. H., Toner, M. S., Dove, H., Atwood, C. S. and Brown, W. G. 1993. The response of first litter sows to dietary protein level during lactation. Journal of Animal Science 71 In press.CrossRefGoogle ScholarPubMed
Nielsen, H. and Hurrell, R. 1985. Tryptophan determinations of food proteins by HPLC after alkaline hydrolysis. Journal of Science Food and Agriculture 36: 893–907.CrossRefGoogle Scholar
Piombo, G. and Lozano, Y. F. 1980. Automated procedure for routine analysis of tryptophan in cereal and legume food samples. Journal of Agriculture and Food Chemistry 28: 489–496.CrossRefGoogle ScholarPubMed
Rayner, C. J. 1985. Protein hydrolysis of animal feeds for amino acid content. Journal of Agriculture and Food Chemistry 33: 722–725.CrossRefGoogle Scholar