FISH PROTEIN CONCENTRATE (CONMAR 80) OR REFINED SOY FLOUR AS SUBSTITUTES FOR SKIM MILK POWDER IN CALF MILK REPLACERS

1988 ◽  
Vol 68 (4) ◽  
pp. 1155-1161
Author(s):  
H. DEBOER ◽  
R. R. HACKER ◽  
S. LEESON ◽  
V. WAGEMANS
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Source ◽  
Soy Flour ◽  
Dairy Calves ◽  
Milk Replacer ◽  
Calf Performance ◽  
Holstein Calves ◽  
Milk Replacers

A new commercial hexane-extracted fish meal, Conmar 80, (80% CP) and soy flour were used as protein sources in milk replacer diets for young dairy calves. Three milk replacers, identical in composition except for the diet protein source, were offered in two experiments to Holstein Friesian male calves. The three treatments were: 50% skim milk (SM), 27% whey (W); 22% SM, 47% W, 9% Conmar 80; and 22% SM, 42% W, 15% soy flour. The first experiment compared calf performance parameters and a second experiment compared digestibility parameters for the three diets. A total of 132 Holstein calves were involved in trial 1 and 12 Holstein calves in trial 2. Calf performance, feed efficiency and mortality were not different from controls when Conmar 80 was included as a protein source (36%) in milk replacer. Partial replacement of skim milk powder with soy flour as 37% of the protein source gave lower average daily gains, a higher feed conversion and mortality rate. The digestibility data for all rations were similar. The results indicated that approximately one-third of the protein in milk replacer could be provided by fish protein concentrate in place of skim milk powder without any reduction in calf performance. Key words: Dairy calves, milk replacer, performance, Conmar 80

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

EFFECTS OF FAT LEVELS IN MILK REPLACERS AND PROTEIN LEVELS IN CREEP FEED ON THE PERFORMANCE OF ARTIFICIALLY REARED LAMBS

1975 ◽  
Vol 55 (3) ◽  
pp. 377-381
Author(s):  
A. D. L. GORRILL ◽  
J. W. G. NICHOLSON ◽  
T. M. MACINTYRE
Keyword(s):  
Body Weight Gain ◽  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Milk Replacer ◽  
Optimum Level ◽  
Creep Feed ◽  
Weight Gains ◽  
Ad Libitum ◽  
Milk Replacers

Two growth trials were conducted to determine an optimum level of fat in milk replacer and an optimum level of protein in creep feed for artificially reared lambs. In experiment 1, milk replacers containing 31 or 36% fat (dry matter, DM, basis) were fed ad libitum to 58 lambs at 1 day of age. The protein was supplied by low-heat spray-dried skim milk powder and Na caseinate and the fat from a mixture of 10% coconut oil and 90% tallow. A finely ground unpelleted creep feed with 20% protein, on a DM basis, was fed ad libitum. The lambs consumed more of the 31% fat milk replacer and gained more live weight (288 vs. 254 g/day; P < 0.025) to weaning at 25–30 days of age than did lambs fed the 36% fat formula. Weight gains to 10 wk of age were 190 and 170 g/day, respectively (P < 0.10). In experiment 2, 84 lambs were fed a 26% fat milk replacer ad libitum, and creep feeds with 15, 20 or 25% protein (DM basis). The supplementary protein was supplied by herring meal and soybean meal. Weight gains of lambs to weaning at 24 days of age were similar on the three creep feeds. However, gains to 10 wk of age averaged 218, 235 and 244 g/day (P < 0.05) on the 15, 20 and 25% protein diets, respectively. One and 2 kg of DM were consumed/kg lamb body weight gain to weaning and to 10 wk of age, respectively. It was concluded that the milk replacer should contain 26–31% fat, and the creep feed 20% protein or more for maximal performance of artificially reared lambs.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. III. RENNET COAGULATION AND UNDENATURED WHEY PROTEIN NITROGEN CONTENT OF SKIM MILK POWDERS AND COMMERCIAL MILK REPLACERS

1976 ◽  
Vol 56 (2) ◽  
pp. 335-338
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER ◽  
D. L. CAMPBELL
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Plant Proteins ◽  
Protein Nitrogen ◽  
Rennet Coagulation ◽  
Powder Samples ◽  
Milk Replacers

Reconstituted commercial skim milk powder samples which produced a firm (> 30 g) rennet curd had high levels (> 4 mg N/g) of undenatured whey protein nitrogen (WPN) as measured by the modified Harland–Ashworth test. However, similar samples which also had high levels of WPN (> 6 mg N/g) had low curd firmness or failed to coagulate. Of 24 commercial samples of milk replacers, 2 formed a soft curd; the rest did not coagulate. Five had high levels of WPN (> 6 mg N/g); one sample contained 17.8 mg N/g, well above normal levels of skim milk powder. Plant proteins may have caused high WPN values and interfered with the Harland–Ashworth test. It was concluded that WPN is neither an acceptable index of rennet coagulability of milk replacers, nor a reliable index for selecting commercially produced skim milk powders with good rennet coagulability.

REDUCTION OF β-CONGLYCININ ANTIGENICITY AND RATE OF ACID-PEPSIN PROTEOLYSIS OF PROTEINS IN EXTRUDED OR RUMEN FLUID-TREATED SOYBEAN MEAL

1989 ◽  
Vol 69 (3) ◽  
pp. 727-734 ◽  
Author(s):  
P. S. MIR ◽  
J. H. BURTON ◽  
B. N. WILKIE ◽  
F. R. VAN DE VOORT
Keyword(s):  
Soybean Meal ◽  
Rumen Fluid ◽  
Milk Powder ◽  
Skim Milk ◽  
In Vitro Digestion ◽  
Skim Milk Powder ◽  
Negative Control ◽  
Fermented Soybean Meal ◽  
Milk Replacers

The effect of processing commercial soybean meal (HSBM) by either extrusion (ExSBM) or fermentation with microbes in rumen fluid (FSBM) on rate of protein hydrolysis and the activity of the antigen β-conglycinin was evaluated. Ethanol-extracted soybean meal (EtSBM) and skim milk powder (SMP) were included as positive controls while HSBM was the negative control, with regard to antigen content. The rates of proteolysis were determined by acid pepsin hydrolysis and the activity of β-conglycinin in the soluble fraction of the digestion mixtures at 0, 2, 4, 6 and 8 h of in vitro proteolysis was determined by radial immunodiffusion in agar gel containing antibody specific for the antigen. Susceptibility of FSBM and ExSBM to proteolysis by pepsin was greater than that of EtSBM. β-Conglycinin content was greatest in HSBM (1.0 ± 0.2 g dL−1) and only 0.3 ± 0.03 g dL−1 in ExSBM at the beginning of in vitro digestion. The antigen was not detected in either FSBM or EtSBM, therefore these products could be used in milk replacers for calves. Key words: In vitro pepsin proteolysis, extruded soybean meal, fermented soybean meal, antigen, β-conglycinin

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. IV. RENNET (CHYMOSIN, RENNIN) COAGULATION OF RECONSTITUTED SKIM MILK POWDER CONTAINING ADDED PROTEINS, FAT, CALCIUM, PHOSPHATE AND CITRATE

1976 ◽  
Vol 56 (2) ◽  
pp. 339-345 ◽  
Author(s):  
D. B. EMMONS ◽  
J. D. JONES ◽  
E. E. LISTER
Keyword(s):  
Soy Protein Isolate ◽  
Milk Powder ◽  
Skim Milk ◽  
High Heat ◽  
Skim Milk Powder ◽  
Protein Isolate ◽  
Active Principle ◽  
Total Solids ◽  
Ph Values ◽  
Milk Replacers

The effects of added nutrient sources on curd firmness of reconstituted skim milk powder (10% total solids) were studied. Defatted rapeseed flour (4%) had little effect whereas whey powder (4%) and fish protein concentrate (2%) decreased gel strength of the reconstituted skim milk by approximately 30%. Soybean meal (4%) and soy protein isolate (2%) markedly reduced curd firmness; addition of CaCl2 restored coagulability and curd firmness. However, addition of CaCl2 did not restore gel firmness in reconstituted, severely heated skim milk powder to that of a low-temperature product. Addition of 0.1% CaCl2 slightly increased firmness of reconstituted low- and high-heat powder at pH 6.1; further addition to 0.4% CaCl2 decreased firmness slightly. It appears that when there is sufficient available Ca, further additions have no effect on curd firmness. The results indicate that milk replacers which coagulate with rennet (containing chymosin or rennin as active principle) can probably be produced even when some of the skim milk protein is replaced by other less expensive proteins. Addition of citrate (14 mM), followed by adjustment of the pH, prevented coagulation at pH 6.1 and markedly reduced firmness at pH 5.6 and 5.2. Addition of citrate at 5.7 mM did not prevent coagulation at those pH values. Addition of phosphate had little effect on curd firmness at these pH values. Addition of fat to skim milk containing 15 or 20% total solids, followed by homogenization, had little effect on curd firmness at pH 6.1. Fat additions, however, decreased curd firmness of skim milk containing 10% total solids and nearly prevented coagulation in skim milk containing 5% total solids.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. II. EFFECTS OF HEAT TREATMENT OF SKIM MILK POWDER AND FAT LEVELS ON CALF GROWTH, FEED INTAKE AND NITROGEN BALANCE

1976 ◽  
Vol 56 (2) ◽  
pp. 327-333 ◽  
Author(s):  
E. E. LISTER ◽  
D. B. EMMONS
Keyword(s):  
Nitrogen Balance ◽  
Dry Matter ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Milk Replacer ◽  
Heat Treated ◽  
Fat Level ◽  
Forming Characteristics ◽  
Suitable Index

Three spray-dried powders were prepared after heating skim milk for 30 min at 60 C (LT), 73.9 C (MT) or 85 C (HT). Each was reconstituted to two concentrations of dietary fat and fed to five or six calves for 26 days after purchase at approximately 1 wk of age. Calves receiving the HT skim milk had significantly (P < 0.05) higher incidence of diarrhea and slower rate of gain over 19 days on test as compared with those fed the MT and LT skim milks. Subsequently growth rate was unaffected by the skim milk source and there were interactions of fat level with skim milk source. The high fat level (22.2% of dietary dry matter) resulted in a higher incidence of alopecia than in calves receiving the low fat level (16.2% of dietary dry matter). Nutrient digestibilities and nitrogen balance, measured from day 20 to day 26, were unaffected by skim milk treatments or fat concentrations. This experiment indicated that young calves, less than 3 wk of age, require a diet based on skim milk that has not been severely heat-treated and the curd formation is a suitable index of quality for such milk replacer diets. Where control diets for milk-replacer studies are designated "all milk protein," it is important for correct interpretation to define their curd-forming characteristics. For older calves, coagulation appears not to be a requirement.

Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels

2020 ◽  
Vol 16 (7) ◽  
Author(s):  
Abdul Fateh Hosseini ◽  
Mostafa Mazaheri-Tehrani ◽  
Samira Yeganehzad ◽  
Seyed Mohammad Ali Razavi
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Sensory Properties ◽  
Soy Flour ◽  
Distribution Parameters ◽  
Yield Values

AbstractThe impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.

Diet and Muscular Disease in Calves

1953 ◽  
Vol 1953 (2) ◽  
pp. 94-101
Author(s):  
K. L. Blaxter
Keyword(s):  
Vitamin E ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Similar Type ◽  
Dairy Calves ◽  
Post Mortem ◽  
Dietary Requirement ◽  
Muscular Disease ◽  
Concentrated Solution

During the early stages of investigations concerned with the dietary requirement of dairy calves for certain amino-acids (Blaxter & Wood, 1952a), we had occasion to devise rations simulating milk to meet the calves’ basic requirements. These consisted of reconstituted dried skim-milk powder, glucose, trace elements, lard as a source of fat and a concentrated solution of vitamins A and D in arachis oil. The diet was comparatively cheap and the growth of the calves which were given it appeared quite satisfactory, at least for the first month. Then, quite suddenly, some animals developed alarming symptoms of muscular and cardiac derangement and some died. Examination of the calves at post mortem showed the presence of muscular degeneration which appeared comparable to a similar type of degeneration which had been observed in guinea-pigs and rabbits given rations low in vitamin E content (Goettsch & Pappenheimer, 1931). The ration which we had been giving to the calves contained only a few milligrams of vitamin E, since experiments in America had suggested that E deficiency in cattle took several years to produce (Gullickson & Calverley, 1946).

USE OF THE WILLEMS POLYTRON® TO HOMOGENIZE FAT AND DISPERSE INSOLUBLE INGREDIENTS IN HIGH-FAT LIQUID MILK REPLACERS

1972 ◽  
Vol 52 (3) ◽  
pp. 477-484 ◽  
Author(s):  
A. D. L. GORRILL ◽  
J. W. G. NICHOLSON
Keyword(s):  
Dry Matter ◽  
Soybean Lecithin ◽  
Milk Powder ◽  
Skim Milk ◽  
Nitrogen Retention ◽  
Liquid Mixtures ◽  
Skim Milk Powder ◽  
High Fat ◽  
Liquid Milk ◽  
Milk Replacers

The operation of the Willems Polytron® to prepare batches of high-fat (27–35%, air dry basis) milk replacers is described. Most milk replacers were mixed at 40% solids to minimize foaming, and were diluted prior to feeding. The Polytron homogenized fat in liquid mixtures at 55 or 65 C, and partially dispersed insoluble ingredients in soybean, rape-seed, and fish flours. The inclusion of 25% or more of partially delactosed acid whey powder increased the viscosity of the mixtures, and held insoluble ingredients in suspension for several hours. Homogenization of a milk replacer containing 73% skim milk powder and 27% bleachable fancy tallow (3% soybean lecithin added) markedly improved growth (425 vs. 190 g/day), dry matter, nitrogen, and energy digestion (92 vs. 73% for energy) and nitrogen retention (44 vs. 24%) by calves. Calf responses were similar when the liquid diet was homogenized at either 55 or 65 C. Homogenization with 3% soybean lecithin in the tallow increased digestion of dry matter, nitrogen, and energy by chives by 5–6% units (P < 0.2), and Ca by 16% units (P < 0.05) compared with no lecithin. Bleachable fancy or crude tallow and 3% soybean lecithin or 0.2% glyceryl monostearate in the fat gave similar calf responses.

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