HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Elliott, R. F. Articles by Fisher, H. Search for Related Content PubMed PubMed Citation Articles by Elliott, R. F. Articles by Fisher, H.

Effect of Dietary Protein Level on Composition Changes in Sow Colostrum and Milk^{1, 2,}

New Jersey Agricultural Experiment Station, New Brunswick 08903

Abstract

NUMEROUS observations on the composition of sow colostrum and milk have been reported, but the literature citations have dealt primarily with either the proximate analyses of fat, protein and total solids, minerals or various vitamins. A limited number of reports have evaluated major constituents such as fatty acids in fat, essential amino acids in protein and some mineral components and vitamins in sows' colostrum and milk, but none has comprehensively treated these constituents in a single experiment.

The purpose of this report was to evaluate amino acids, fatty acids, vitamin and mineral constituents of sows' colostrum and milk as related to altered levels of protein in highenergy diets.

Experimental Procedure

Approximately 30 days before parturition, four of the 12 Yorkshire sows used in each of the two experiments were assigned to one of the three experimental diets that contained either 5, 10 or 15% crude protein. During the latter part of the gestation period, the sows were hand-fed approximately 2 kg of their respective diets (table 1) at each of two feedings daily in individual feeding stalls and were farrowed in individual stalls.

¹ Paper of the Journal Series, Department of Animal Sciences, Rutgers University, The State University of New Jersey, New Brunswick, New Jersey.

² The authors appreciate the assistance of graduate students and technicians who contributed to this project (F. Caporaso, R. Daniels, P. Martens, J. Stonack, F. Bielk, A. Barber and R. Wyatt).

³ Department of Nutrition.