Impact of husbandry, stages of lactation and parity number on milk yield and chemical composition of dromedary camel milk

Babiker, Wafa I. A.; El-Zubeir, I. E. M.

doi:10.9755/ejfa.v26i4.17664

Cited by 26 publications

(13 citation statements)

References 14 publications

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“…Sheep milk is rich in casein and whey proteins 4.2–5.2 g/100 g and 1.02–1.3 g/100 g respectively ( Barros et al., 2017 ; Selvaggi et al, 2015 ; Selvaggi et al, 2017 ) and protein content in camel milk was between 2.15%–4.90% ( Al Kanhal and AL haj, 2010 ). The current results of casein and whey proteins in camel milk are also similar with the findings of other researchers ( Babiker and El-Zubeir, 2014 ; El-Agamy et al, 2009 ; Khaskheli et al, 2005 ; Musaad et al, 2013 ).…”

Section: Resultssupporting

confidence: 93%

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Yasmin

Iqbal

Liaqat

et al. 2020

Food Sci Anim Resour

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The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow’s milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including α S1 , α S2 , κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (α S1 , α S2 , β-CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.

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Section: Resultssupporting

confidence: 93%

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Yasmin

Iqbal

Liaqat

et al. 2020

Food Sci Anim Resour

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“…In agreement with previous studies, lactose content of our study significantly decreased from early to late lactation stages (Ahmad et al, 2012;Aljumaah et al, 2012;Babiker and El-Zubeir, 2014;Nagy et al, 2017). The low THI class (December to March) of our study recorded the highest and significant fat and protein percentages, while the high THI class (July-August) recorded the lowest values.…”

Section: Discussionsupporting

confidence: 92%

“…Our results were in agreement with those reported by Mestawet et al (2012), who reported higher fat and TS at the late stage of lactation. On the contrary, Zeleke (2007), Aljumaah et al (2012) and Babiker and El-Zubeir (2014) reported the highest fat content during the first three months of lactation. Moreover, recorded a non-significant effect of lactation stage on fat and TS contents among pastoral herders grazing on natural vegetation.…”

Section: Discussionmentioning

confidence: 95%

Association of <i>β</i>-casein gene polymorphism with milk composition traits of Egyptian Maghrebi camels (<i>Camelus dromedarius</i>)

Nowier

Ramadan

2020

Arch. Anim. Breed.

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Abstract. The objectives of this study were to detect the polymorphism of 2126A∕G SNP in the β-casein (CSN2) gene among Egyptian Maghrebi camels and to investigate the association of 2126A∕G SNP genotypes, parity, lactation stage, and temperature–humidity index (THI) with the milk composition traits of Maghrebi camels. Sixty-eight hair samples were collected from three different populations of Maghrebi camels for DNA extraction. Fat, protein, total solids, solids-not-fat, and lactose percentages were determined in Maghrebi camel milk using an automatic milk analyzer device. Three different genotypes – A/A, A/G, and G/G – were identified in the 5′ flanking region of β-casein gene by using PCR-RFLP method with the A/G genotype showing the highest frequency. Association among these three genotypes with milk composition traits suggests a positive effect of A/A genotype on acidity and protein percentage. Higher protein and acidity values were observed in the milk of individuals carrying the A/A genotype. The protein percentage of this study significantly increased from the first till the fourth parity and then decreased. Fat and total solid percentages were significantly higher in the late stage of lactation, while lactose showed a decreasing trend from the early till the late stages of lactation. Fat and protein percentages were highest in the low THI class. Our results encourage the utilization of Maghrebi camel milk for cheese and butter processing at the late lactation stages of the middle parities of their productive life. Moreover, the A/G SNP of the CSN2 gene may be used as a DNA marker in selection programs for the improvement of camel milk composition. Further studies are needed in order to fully explore the variation in the chemical composition of camel milk due to the effect of CSN2 gene, parity, lactation stage, and THI factors.

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“…El Zubeir and Ibrahium (2009) reported variations in developed acidity and the pH for Garris made with pasteurized and non pasteurized milk. Moreover, the variation in the chemical composition of camel milk could be due to other reasons such as the management, locations and environment (Zeleke, 2007;Bakheit et al, 2008;Shuiep et al, 2008;Dowelmadina et al, 2014;Babiker and El Zubeir, 2014. ) and processing conditions (Hassan et al, 2007 andEl Zubeir andIbrahium, 2009).…”

Section: Discussionmentioning

confidence: 99%

A Survey of the Processing and Chemical Composition of Gariss Produced by Nomadic Camel Women Herders in Al Gaderif State , Sudan

Suliman¹,

Zubeir²

2014

JJBS

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Gariss is the most popular stable food for the camel herders who depend on Gariss for the sustainability of their livestock. The objective of the current study is to assess the traditional fermented camel milk (Gariss) prepared by nomadic camel woman herders in AlGadarif State in Butana. It is also meant to improve the quality of camel milk products through sharing knowledge. The samples (n= 19) were collected during rainy and dry seasons. The nomad's housekeepers were interviewed in the study area. The effect of different types of containers and the additives used during Gariss preparation and the compositional quality were all estimated. The survey reported the different types of spoilage and the variations in the shelf life of Gariss. When compared with the mean values of the Gariss samples collected during dry season, the result indicated that the values of the total solids and the pH of the samples collected during the rainy season were significantly higher (p<0.05), whereas the values of the fat, protein and ash were significantly lower (p<0.05). The container types had a significant (p<0.05) effect on the total solids, fat and ash content only. The Gariss prepared in Bukhsa showed the highest total solids content (13.15±0.54%) and that prepared in stainless steel showed the highest fat (4.65± 0.34%) content. However, when Gariss was prepared in plastic containers it showed the lowest pH value (3.59±0.16%), whereas samples from ''Siin'' (goat leather) was significantly lower (p<0.05) in the ash content (0.35± 0.09%). The present study concludes that the chemical composition of Gariss from the nomadic camel women herders is affected by seasons, types of additives and containers used. Hence more studies are needed to be done on the effect of the additive and containers on Gariss quality.

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Impact of husbandry, stages of lactation and parity number on milk yield and chemical composition of dromedary camel milk

Cited by 26 publications

References 14 publications

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Association of <i>β</i>-casein gene polymorphism with milk composition traits of Egyptian Maghrebi camels (<i>Camelus dromedarius</i>)

A Survey of the Processing and Chemical Composition of Gariss Produced by Nomadic Camel Women Herders in Al Gaderif State , Sudan

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Impact of husbandry, stages of lactation and parity number on milk yield and chemical composition of dromedary camel milk

Cited by 26 publications

References 14 publications

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Association of &lt;i&gt;β&lt;/i&gt;-casein gene polymorphism with milk composition traits of Egyptian Maghrebi camels (&lt;i&gt;Camelus dromedarius&lt;/i&gt;)

A Survey of the Processing and Chemical Composition of Gariss Produced by Nomadic Camel Women Herders in Al Gaderif State , Sudan

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Association of <i>β</i>-casein gene polymorphism with milk composition traits of Egyptian Maghrebi camels (<i>Camelus dromedarius</i>)