Spray-dried Whey Powders Research Articles

PSVI-11 Evaluation of the Acid Binding Capacity of Ingredients and Complete Diets Commonly Used for Weanling Pigs

Abstract The objective of this experiment was to measure acid-binding capacity at a pH of 4 (ABC-4) of common feed ingredients and determine additivity in diets. Ingredient categories included: cereal grains, vegetable proteins, animal proteins and milk, vitamin premixes and minerals, amino acids, and fiber sources. A 0.5 g sample of each ingredient was suspended in 50 mL of distilled deionized water and titrated with 0.1 N hydrochloric acid. Sample ABC-4 was calculated as the amount of acid in milliequivalents (meq) required to reduce and maintain 1 kg of ingredient to a pH of 4 with a smaller number believed to be more advantageous. Cereal grains were found to have decreased ABC-4 compared with other ingredients (Table 1). Vegetable proteins had greater ABC-4 with more variation than cereal grains. Soybean meal (SBM) had an ABC-4 of 602 ± 28.2 meq/kg. Soy protein concentrate (737 ± 165.0 meq/kg) and enzymatically treated soybean meal (ESBM; 753 meq/kg) had greater ABC-4 compared with SBM while fermented soybean meal (FSBM; 207 ± 100.0 meq/kg) was less. Fish meal (1,380 ± 150.9 meq/kg) had greater ABC-4 compared with all analyzed vegetable proteins. Spray dried whey powder and whey permeate had slightly less ABC-4 than that of soybean meal with values of 440 and 520 meq/kg, respectively. Zinc oxide (ZnO) and calcium carbonate (CaCO3) had the greatestt ABC-4 among all ingredients with values of 21,863 ± 598.7 and 18,384 ± 769.7 meq/kg, respectively. Following ingredient analysis, a series of diets were created and analyzed to determine additivity by comparing the differences between calculated and analyzed ABC-4. All analyzed diets had less ABC-4 than calculated values; however, analyzed ABC-4 increased in the same magnitude as the calculated values across diets. The first series of diets were arranged in a 2 × 5 factorial consisting of increasing CaCO3 with or without ZnO. There was a ZnO × CaCO3 interaction (P = 0.020) for difference between calculated and analyzed ABC-4 where differences between calculated and analyzed ABC-4 increased (linear, P < 0.001) as CaCO3 increased in diets without ZnO, but not in diets with ZnO. The second series of diets consisted of different levels of SBM with either FSBM or ESBM included at 5% of the diet. Differences between calculated and analyzed values were not different between treatments (P = 0.640). In conclusion, perfect ABC-4 additivity in complete diets was not realized due to lower analyzed than calculated values; however, analyzed ABC-4 still increased as calculated values increased. These data suggest that diet ABC-4 can be adjusted through selection of ingredients but feeding trials are needed to determine its impact on pig performance.

Effect of prebiotic and probiotic supplements to increase live weight of calves in the diet

Article Details: Received: 2020-11-04 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.164-167 Probiotics and prebiotics are effective to modulate optimal conditions in gastrointestinal tract inhabited by diverse microbial population. Probiotics regulate and modulate gut microbial population thus reducing the risk of diarrhea. Positive effect on growth is confirmed. The aim of this study was to evaluate the effect of probiotic ( Lactobacillus sporogenes ) and prebiotic ( Ascophyllum nodosum ) supplements on weight gain in calves. Forty new-born Holstein calves were randomised to control and experimental group. In the experimental group, Lactobacillus sporogenes and Ascophyllum nodosum were added first to colostrum and then to milk replacer, calves in the control group were fed with colostrum and milk replacer only. The weight gains of animals were found out during the whole experiment. Evidence of animal health and diarrhea was monitored. In the end of experiment, the body weight gains in experimental calves were by 14,4% higher compared to control but without statistical significance (P>0,05). Probiotic and prebiotic treatment tended to diminish diarrhea. The health benefits of monitored treatment were noticed in experimental group. Keywords: calf, dietary supplements, nutrition, health References Blum, J. W. (2006). Nutritional physiology of neonatal calves. Journal of Animal Physiology and Animal Nutrition , 90(1-2), 1-11. DOI: https://doi.org/10.1111/j.1439-0396.2005.00614.x Cangiano, T. T. et al. (2020). Invited Review: Strategic use of microbial-based probiotics and prebiotics in dairy calf rearing. Applied Animal Science , 36(5), 630-651. DOI: https://doi.org/10.15232/aas.2020-02049 Frizzo, L. S. etbal. (2010). Lactic acid bacteria to improve growth performance in young calves fed milk replacer and spray-dried whey powder. Animal Feed Science and Technology , 157(3-4), 159-167. DOI: https://doi.org/10.1016/j.anifeedsci.2010.03.005 Gaggia, F. et al. (2010). Probiotics and prebiotics in animal feeding for safe food production. International Journal of Food Microbiology , 141(6), 15-28. DOI: https://doi.org/10.1016/j.ijfoodmicro.2010.02.031 Cho, Y. I. and Yoon, K. J. (2014). An overview of calf diarrhea - infectious etiology, diagnosis, and intervention. Journal of Veterinary Science, 15(1), 1-17. DOI: https:// doi:10.4142/jvs.2014.15.1.1 Morrell, E. L. et al. (2008). Retrospective study of bovine neonatal mortality: Cases reported from INTA Balcarce. Argentina Revista Argentina de Microbiologia , 40(3), 151-157. DOI: https://www.redalyc.org/pdf/2130/213016785003.pdf Niggemman, B. (2006). Does unconventional medicine work through conventional modes of action. Journal of Allergy and Clinical Immunology , 118(3), 569-573. DOI: https://doi.org/10.1016/j.jaci.2006.06.021 Raabis, S. et al. (2019). Effects and immune responses of probiotic treatment in ruminants. Veterinary Immunology and Immunopathology , 208, 58-66. DOI: https://doi.org/10.1016/j.vetimm.2018.12.006 Rastall, R. and Maitin V. (2002). Prebiotics and synbiotics : towards the next generation. Current Opinion in Biotechnology , 5, 490-496. DOI: https://doi.org/10.1016/S0958-1669(02)00365-8 Renaud, D. L. et al. (2019). Evaluation of a multispecies probiotic as a supportive treatment for diarrhea in dairy calves: A randomized clinical trial. Journal of Dairy Science , 102(5), 4498-4505. DOI: https://doi.org/10.3168/jds.2018-15793 Sanei, M. et al. (2012). Effects of hormone or mineral–vitamin enriched colostrum on performance and weaning age of Holstein calves. Livestock Science , 149(1-2),190-194. DOI: https://doi.org/10.1016/j.livsci.2012.07.007 Soccol, C.R., et al. (2010). 'The Potential of Probiotics: A Review'. Food Technology and Biotechnology , 48(4), 413-434. DOI: https://hrcak.srce.hr/61713 Timmerman, H. M. et al. (2005). Health and growth of veal calves fed milk replacers with or without probiotics. Journal of Dairy Science , 88(6), 2154-2165. DOI: https://doi.org/10.3168/jds.S0022-0302(05)72891-5 Uyeno, Y. et al. (2015). Effect of Probiotics/Prebiotics on Cattle Health and Productivity. Microbes Environment . 30(2), 126-32. DOI: https://doi.org/10.1264/jsme2.ME14176 Veir, J. K. et al. (2007). Effect of supplementation with Enterococcus faecium (SF68) on immune functions in cats. Veterinary Therapeutics , 8(4) , 229-238. DOI: https://europepmc.org/article/med/18183541 Vrese, M. and Schvezenmeir, J. (2008). Probiotics, Prebiotics, and Symbiotics. Advances in Biochemical Engineering / Biotechnology , 111(1), 1-66. DOI: https://doi.org/10.1007/10_2008_097 Zhang, R. et al. (2016). Effect of oral administration of probiotics on growth performance, apparent nutrient digestibility and stress-related indicators in Holstein calves. Journal of Animal Physiology and Animal Nutrition , 100(1), 33-38. DOI: https://doi.org/10.1111/jpn.12338

A Taguchi approach production of spray-dried whey powder enriched with nanoencapsulated vitamin D3

The objective of the present study was to investigate the effect of inlet air temperature of spray drying and different combinations of carrier agents (maltodextrin (MD), gum Arabic (GA), modified starch (MS), and whey protein concentrate (WPC)) on the physicochemical characteristics of spray-dried whey powder, enriched with vitamin D3 to improve its usage as a functional ingredient. Firstly, vitamin D3 was nanoencapsulated by nanoliposome prepared with egg yolk lecithin, sesame oil, and glycerol through thin-film dispersion method. The mean particle size of prepared nanoliposomes was 140 nm. Then, the prepared nanocarriers loaded with vitamin D3 were added into the feed solution and dried through spray dryer. The effect of carrier agent types and inlet air temperature on the physicochemical (moisture content, solubility, porosity, color, and powder yield) and microstructure properties of obtained spray-dried powders were investigated. The optimal carrier agents and condition of spray drying were selected by Taguchi design. Our results showed that the inlet air temperature and carrier agent had significant effects on the characterization of powders. Powders produced by 2% WPC, 3% MS, and 25% MD at 170 °C inlet air temperature showed the highest powder yield (96.4%). Also, the morphology of powders was affected by carrier agent types; increase in MD concentration in feed solution causes to create smoother and spherical spray-dried powder particles.

Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders

The influence of physiochemical characteristics of whey concentrates obtained by ultrafiltration of acid and salty whey streams on the surface composition, particle organisation, secondary structures and protein interactions of the respective spray dried whey powders was investigated. Their properties were compared with those of native and sweet whey. Acid whey concentrate demonstrated characteristically low surface charge, high surface hydrophobicity, high average particle size and high thiol activity compared with sweet and native whey concentrates. Salty whey concentrate was characterised by low surface hydrophobicity, high thiol activity and low average particle size. Surface characterisation of whey powders revealed protein-rich surfaces for all whey powders while those in salty whey were highly hydrophobic. Protein characteristics of native and sweet whey powders largely followed those of concentrates. In contrast, protein characteristics of the acid and salty whey powders largely changed from those of the concentrates.

Lactic acid bacteria to improve growth performance in young calves fed milk replacer and spray-dried whey powder

Healthy calves have a balanced intestinal microbiota that allows them to grow adequately. Use of microorganisms with probiotic capacity is an alternative method for treatment and prevention of some bovine diseases. Incorporation of probiotics in young calf diets prevents the occurrence of possible imbalances in the normal microbiota in the intestinal tract and contributes to improved growth of young calves housed under stressful conditions by preventing diarrhea. In this study, effects of a lactic acid bacterial inoculum of bovine origin composed of Lactobacillus casei DSPV 318T, Lactobacillus salivarius DSPV 315T and Pediococcus acidilactici DSPV 006T was evaluated by measuring growth performance and health state of young calves fed milk replacer and spray-dried whey powder. The inoculum with three microorganisms suspended in 0.15 M NaCl was orally administered to an experimental group of calves, on a 10 9 CFU/kg live weight daily dose for 35 days. The control group was administered only an NaCl solution as placebo. The diet consisted of 4 l/d milk replacer (110 g dry matter/l), supplemented with 200 g spray-dried whey powder. The microbial inoculum was examined in an experimental model with young calves fed milk replacer and a large quantity of spray-dried whey powder to generate an intestinal imbalance. Under these conditions, the inoculum promoted earlier consumption of starter and, indirectly, may have stimulated earlier development of the rumen, omasum and reticulum, thus favoring early weaning. Inoculated calves had better growth performance, which could be related to a better digestion of lactose and spray-dried whey proteins, which justifies use of the inoculum with the spray-dried whey powder during calf rearing since it will reduce production costs and favor system sustainability.

Changes in Galactose and Lactic Acid Content of Sweet Whey during Storage

Whey is often stored or transported for a period of time prior to processing. During this time period, galactose and lactic acid concentrations may accumulate, reducing the quality of spray-dried whey powders in regard to stickiness and agglomeration. This study surveyed industry samples of Cheddar and mozzarella cheese whey streams to determine how galactose and lactic acid concentrations changed with storage at appropriate (4°C) and abuse (37.8°C) temperatures. Samples stored at 4°C did not exhibit significant increases in levels of lactic acid or galactose. Mozzarella whey accumulated the greatest amount of galactose and lactic acid with storage at 37.8°C. Whey samples derived from cheese made from single strains of starter culture were also evaluated to determine each culture's contribution to galactose and lactic acid production. Starter cultures evaluated included Streptococcus salivarius ssp. thermophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. cremoris, and Lactococcus lactis ssp. lactis. Whey derived from L. helveticus accumulated a significantly greater amount of lactic acid upon storage at 37.8°C as compared with the other cultures. Galactose accumulation was significantly decreased in whey from L. lactis ssp. lactis stored at 37.8°C in comparison with the other cultures. Results from this study indicate that proper storage conditions (4°C) for whey prevent accumulation of galactose and lactic acid while the extent of accumulation during storage at 37.8°C varies depending on the culture(s) used in cheese production.

Trace Constituents in Whey. Isolation and Identification of Amines

Primary and secondary amines were isolated from whey as their 2,4-dinitrophenyl derivatives, separated by thin-layer partition chromatography, and identified by gas chromatography-mass spectrometry. Examination of raw and pasteurized sweet whey, reconstituted spray dried whey powder, and protein-free ultrafiltration permeate of sweet and acid wheys revealed the same qualitative distribution of amines. Amines identified were methyl-, ethyl-, isobutyl-, dimethyl-, isopropyl-, and n-amylamine, pyrrolidine, and piperidine.

Moisture Analysis and Estimation of Crystalline α-Lactose in Whey Powders

Chemical titration, azeotropic distillation, and vacuum dehydration techniques were evaluated for determining moisture in spray-dried whey powders. Total moisture contents of cottage and Cheddar cheese whey powders are best determined with the Karl Fischer titration and toluene distillation methods, respectively. Free moisture, exclusive of water of hydration of α-lactose • H2O crystals, may be measured by drying in vacuo at 65C at 100torr for 6h. Vacuum dehydration at higher temperature and prolonged toluene distillation of cottage cheese whey powder are complicated by lactic acid volatilization and by powder decomposition. High vacuum drying of sweet whey powder releases some of the water of hydration of α-lactose. Crystalline lactose contents of whey powders can be estimated within 10% of polarimetrically determined values by taking the differences between total and free moisture values. Thermogravimetry can provide a similar estimate of lactose crystallinity in dried products other than cottage cheese whey powder.

Variation of Total and Available Lysine in Dehydrated Products from Cheese Wheys by Different Processes

Excessive or prolonged exposure to heat during manufacture of dehydrated products from cheese whey and cheese whey protein concentrates is chiefly responsible for decreasing the lysine content of these products. With ion exchange chromatography of acid hydrolysates to determine total lysine, and 2,4,6,-trinitrobenzene sulfonic acid reagent to determine available lysine with its epsilon amino group free for chemical reaction, both total and available lysine were higher in spray-dried whey powders than in roller-dried whey powders. Of the lysine originally available in the protein of cottage cheese whey, 88% remained available in an experimental dehydrated high-protein isolate prepared by ultrafiltration, followed by gel permeation followed by pasteurization, vacuum evaporation, and shelf drying of the protein concentrate. Unfractionated foam spray-dried cottage cheese whey powder retained 96% of the original available lysine.

The production of beef from pre-ruminant Friesian steers

SUMMARY1. Four British Friesian steers were reared to a live weight of 340 kg as pre-ruminant animals, by the use of milk substitutes based on liquid skim milk, spray-dried whey powder and an ultra-high-fat (68%) milk powder.2. Except for one case of hypomagnesaemia, the steers remained healthy. Live-weight gain/day, age at slaughter and feed conversion ratio were 1·23 kg, 253 days and 2·31 kg dry matter/kg weight gain respectively.3. No marked development of the rumen had occurred; gut fill in relation to fasted live weight was 3·4% and killing-out percentage was 61·2.

The nutrition of the veal calf. 2. The effect of different levels of protein and fat in milk substitute diets.

1. Seventy-two bull calves, comprising forty-eight Ayrshire and twelve each of the Friesian and Jersey breeds, were used in a randomized block experiment. They were reared from birth on liquid diets, offered in two feeds daily, at either restricted or ad lib. levels. The restricted level of feeding was such that sufficient diet was fed to allow for a weight gain of I kg/d, and the calves given this level of feeding were slaughtered at a weight 77 kg above the mean birth weight of the breed. The calves given the diets ad lib. were slaughtered at 22 % of mature cow weight of the breed.2. Three milk substitutes, based on spray-dried skim-milk powder, spray-dried whey powder and margarine fat, were compared. Two of these were high-protein diets (26–29 % protein) designed to contain either 20 % fat (LFHP) or 30 yo fat (HFHP) and the other was a low-protein diet (19 % protein) designed to contain 30 yo fat (HFLP).3. Age at slaughter was lowest for diet HFHP and highest for diet HFLP. Total dry-matter intake did not differ between treatments, but daily dry-matter intake was lower on diet HFLP. Relative weight gain did not differ between diets LFHP and HFHP but was much greater than that for diet HFLP. After adjustment for differences between treatments in mean daily dry-matter intake, relative weight gain tended to be highest for diet HFHP. No difference occurred between treatments in the incidence of diarrhoea and of a high rectal temperature (> 39.33°). However, mean rectal temperature was higher for calves given the HFHP diet than for those given the HFLP diet.4. Digestibility and nitrogen and calcium balance trials were made on six of the replications of Ayrshire calves at 4 and 10 weeks of age. Dry-matter intake at 10 weeks of age was lower for calves given diet HFLP than for those given the other diets. Apparent digestibility of fat tended to be lower for the HFLP diet. True digestibility of protein did not differ significantly between treatments. Apparent digestibility of lactose was highest for the HFLP diet.5. No difference occurred between the two high-protein diets (LFHP and HFHP) in N or Ca retention, but N and Ca retention by calves on the low-protein diet (HFLP) was markedly lower. Daily faecal N excretion was unaffected by treatment, but daily urinary N excretion was lower and the biological value of the protein was higher for diet HFLP than for diet LFHP, with the corresponding values for diet HFHP being intermediate between the two. N reten tion/100 g weight gain was lower on diet HFLP, lower at 4 weeks of age than at 10 weeks, and lower at the restricted than at the ad lib. level of feeding at 4 weeks of age. Metabolic faecal N and endogenous urinary N at 4 weeks of age were estimated as 0.192 g/100 g dry-matter intake and 192.9 mg/kg0.72 live weight respectively.6. Haematological findings showed that the high-fat diets (HFHP and HFLP) resulted in a slower rate of decline in packed cell volume and haemoglobin content with age. The low protein diet (HFLP) resulted in a lower rate of increase with age in the percentage of lymphocytes. Diet HFHP resulted in a decline with age in the percentage of eosinophils compared to a marked rise with the other two treatments.7. Carcass weight did not differ between treatments, but perirenal fat deposition was much higher for the calves given the high-fat diets (HFLP and HFHP).8. It is concluded that dietary fat is not a readily available source of energy for increasing N retention in calves given large quantities of milk substitutes, based on milk products with added fat. Unless additional fat deposition in the carcass is required, no advantages in weight

Separation of Lactose and Soluble Proteins of Whey by Alcohol Extraction Extraction from SprayDried Whey Powder Derived from Sweet Whey

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTSeparation of Lactose and Soluble Proteins of Whey by Alcohol Extraction Extraction from SprayDried Whey Powder Derived from Sweet WheyAbraham Leviton and Alan LeightonCite this: Ind. Eng. Chem. 1938, 30, 11, 1305–1311Publication Date (Print):November 1, 1938Publication History Published online1 May 2002Published inissue 1 November 1938https://doi.org/10.1021/ie50347a023RIGHTS & PERMISSIONSArticle Views322Altmetric-Citations19LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (1006 KB) Get e-Alerts