Agriculture Reference
In-Depth Information
9. Composition of sow colostrum and milk
W.L. Hurley
University of Illinois, Agricultural Education Program, 430 Animal Sciences Laboratory,
1207 W. Gregory, Urbana-Champaign, IL 61801, USA;
wlhurley@illinois.edu
Abstract
Components of milk include proteins, lipids, carbohydrates, minerals, vitamins, and
cells. The contents of these components are affected by a variety of factors, with stage of
lactation having the most dramatic influence on composition. Mammary secretions from
the sow during the initial 24 h after parturition are generally higher in concentrations
of immunoglobulins, some microminerals and vitamins, and hormones and growth
factors, and lower in concentrations of lactose, when compared with mature milk. Fat
concentration in sow milk is transiently increased during the period from day 2 to day
4 of lactation. The composition of milk after day 7 to day 10 is relatively stable for the
remainder of lactation. Diet can affect some milk components, including concentrations
of fat, fat-soluble vitamins and some minerals, as well as proportions of specific fatty acids.
Genetics, parity, colostrum and milk yield, and ambient temperature have also been found
to affect component composition of colostrum and milk. This chapter summarizes some
of the literature available on sow colostrum and milk composition. Benchmark averages
of component concentrations based on values reported in the literature are also provided.
Keywords:
mammary gland, protein, fat, lactose, immunoglobulins
9.1
Introduction
In its fetal stage of development, the piglet relies on the sow as the source of all nutrients,
growth stimulating factors and protective factors. Once it is born, the piglet continues to
rely on the sow for many of those inputs through the secreted fluids from the mammary
gland. Lactation function by the sow is a continuation of the maternal contribution to
the growth and development of the piglet beyond the fetal stage. The critical importance
of colostrum and milk for the newborn piglet has been well documented (Le Dividich
et
al.
, 2005; Quesnel
et al.
, 2012; Theil
et al.
, 2014; see also Chapter 8; Quesnel
et al.
, 2015).
The rapid development of the neonate coincides with the rapid changes in composition
of mammary secretions consumed by the suckling piglet.
Components of milk include carbohydrates, lipids, proteins, minerals, vitamins, and cells.
Such a superficial listing of milk components does not do justice to this exceptionally
complex fluid. Milk is a medium through which the sow delivers to the neonate a readily
consumed and easily digested source of energy in several forms, lipids, amino acids,
minerals, vitamins and a range of biologically active components. This fluid is all the
more remarkable when considered that it evolved to be rapidly synthesized, secreted,
