Ayman Balla Mustafa(1*), Asim Faraz(2), Douglas Baum(3), Abdalla Elgenaidi(1), Mohanad Bashari(4), Adukali Alkaskas(1) and Ahmed Elhag(5)
1- Therapeutic Nutrition Department, Faculty of Nursing and Health Sciences, Misurata University, P.O. Box: 2478, Misurata, Libya
2- Deparetment of Livestock and Poultry Production, Bahauddin Zakariya University, P.O. Box: 60800, Multan, Pakistan
3- Independent Researcher, 123 CR 3360 Valley Mills, Texas 76689, USA
4- A’Sharqiah University, College of Applied and Health Sciences, Department of Food Science and Human Nutrition, P.O. Box 42, Ibra, Sultanate of Oman
5- Faculty of Veterinary Medicine, University of Gadarif, Gadarif, Sudan
Background: Camel milk is very suitable for human nutritional requirements, and its composition has similarities to mother milk. Many scientific researches focus on myth of nutritional and therapeutic properties of camel milk have been brought to public attention.
Aim: This study aimed to clarify the impact of early weaning on constituents and nutritional values of milk of camels reared under a modern farming system during four months postpartum.
Methods: Eight lactating camels and eight calves were selected immediately after calving and assigned to two equal groups under a semi-intensive system in farm. In the early weaning group (G1) all calves were allowed to suckle freely their mother’s teats from birth to thirty days postpartum. Afterward, calves were used to stimulate milk letdown for each of the camels’ teats for a few seconds before milking procedure. While in the late weaning group (G2) the calves were freely suckled their mother's teats up to eighty days postpartum. Afterward, calf was restricted to suckling and it was used mainly in stimulate milk letdown for milking. Collection of milk samples started in the second week of postpartum and continued over biweekly intervals up to sixteen weeks to determine major fat, protein, lactose, solid non-fat (SNF), and density percentages.
Results: The results revealed significant differences in fat, lactose, and density content between groups. We recorded significant increases of the percentages of fat, lactose, protein, and solids non-fat levels besides fluctuation of density with the advance of the lactation stage.
Conclusion: In early weaning group, the dams produced milk contained high level of fat, and solid non-fat compared to the lactating dams in late weaning group.Keywords: Dromedary camel, Early weaning, Milk constituents, Modern system, Nutritional value.
Cite this paper:
Mustafa, A.B., Faraz, A., Baum, D., Elgenaidi, A., Bashari, M., Alkaskas, A. and Elhag, A. 2020. Impact
of early weaning on constituents and nutritional values of camel milk in modern
system. Open Vet. J. 10(2), 232-238.