Sci. Agri. 16 (2), 2016: 49-53 © PSCI Publications
Scientia Agriculturae www.pscipub.com/SA E-ISSN: 2310-953X / P-ISSN: 2311-0228 DOI: 10.15192/PSCP.SA.2016.16.2.4953
Factors Affecting Chemical Properties of Camel Milk Enaam M. Idrees1, Ibrahim A. Ishag2 and Mohamed O. Eisa3* 1,2. Department of Genetics and Breeding, Faculty of Animal Production, University of Khartoum, Sudan 3. Department of Animal Production, Faculty of Agriculture, Omdurman Islamic University, Sudan *Corresponding Author email:
[email protected] Paper Information Received: 10 March, 2016 Accepted: 17 July, 2016 Published: 10 September, 2016
ABSTRACT This study was carried out with main objective is to assess factors affecting chemical properties of camel milk. Milk samples were collected from lactated camels of Camel Research Centre farm belonging to the University of Khartoum. Camels were kept under semi closed system. Analysis of variance was run to detect affecting of the studied factors on camel milk properties. The study revealed that the average chemical properties of camel milk for the: total solid, protein, fat, ash, lactose content and acidity were 13.62%, 4.35%, fat 4.59%, ash 0.84, lactose 3.79% and 0.19, respectively. The results showed that the udder halves had insignificant (P>0.05) influence on chemical properties of milk. However, the results indicated that the stage of lactation significantly (P one year had significantly greater total solid and fat content (15.10 and 5.55%) than those camels lactated < one year (12.14 and 3.61%); but protein, lactose, ash content and acidity were insignificantly (P>0.05) affected by stage of lactation. The results showed that the camel ecotype had insignificant (P>0.05) influence on the all chemical properties, except ash was significantly (P year). The data of milk composition were subjected to analysis variance according to following model: Yijk= µ + Qi + Tj + Sk + eijk Yijk = µ = overall mean Qi = fixed of udder quarter (i= fore and hind) Tj = fixed effect of camel ecotype (j= Arabi orr Rashaidi) Sk = fixed effect of stage of lactation eijk = random rror term Results Chemical properties of camel milk Table 1 shows the descriptive statistics of chemical properties of milk for camels raised under semi-intensive conditions. The results revealed that averages percentages of total solids, protein, fat, lactose, ash and acidity were 13.62± 0.43, 4.59± 0.34, 3.79± 0.24, 0.84± 0.22 and 0.19± 0.01, respectively. Table1: the overall means and standard errors of chemical properties of camel milk Chemical component Total solid Protein Fat Lactose Ash Acidity
Mean 13.62 4.35 4.59 3.79 0.84 0.19
Standard error 0.43 0.25 0.34 0.24 0.22 0.01
Effect of udder halves on chemical properties of camel milk (mean±SE) The effect of udder halves on milk composition was demonstrated in Table 2. Statistical analysis revealed that udder halves had insignificant (P>0.05) effect on chemical properties of camel milk. The results showed that the protein contents attained a higher value (4.43±0.29 %) in fore halve when compared with the hind halve (4.27±0.29 %). However; total solid, 51
Sci. Agri. 16 (2), 2016: 49-53
ash and lactose contents were showed higher values (13.71±0.51), (0.84±.025) and (3.8±0.28), respectively in hind halve than fore halve with corresponding values as (13.53±0.51), (0.83±0.03) and (3.78±0.28). Table 2: Effect of udder halves on chemical properties of camel milk (mean±SE). halves Fore Hind Sig. level
Total solid 13.53±0.51 13.71±0.51 NS
Protein 4.43±0.29 4.27±0.29 NS
Fat 4.39±0.39 4.78±0.39 NS
Lactose 3.78±0.28 3.80±0.28 NS
Ash 0.83±0.03 0.84±0.03 NS
Acidity 0.185±0.01 0.187±0.01 NS
NS: not significant at P>0.05
The effect of camel breed or ecotype on chemical properties of milk Table 3 shows influence of camel ecotype on chemical properties of milk. The all studied milk properties were insignificantly (P>0.05) affected by camel ecotype, except ash content was significantly affected by camel ecotype. Total solid, protein, fat contents and acidity were insignificantly higher in Rashaidi ecotype, while ash content (0.87±0.03) was significantly greater in Rashaidi ecotype when compared with values of Arabi ecotype (0.80±0.02). On the other hand, lactose was insignificantly greater in Arabi ecotype than that of Rashaidi. Table 3: Effect of camel ecotype on chemical properties of milk Breed Arabi Rashaidi Sig. level
Total solid 13.42±0.42 13.82±0.60 NS
Protein 4.27±0.24 4.43±0.35 NS
Fat 4.51±0.33 4.66±0.47 NS
Lactose 3.84±0.23 3.73±0.34 NS
Ash 0.80±0.02 0.87±0.03 *
Acidity 0.18±0.01 0.19±0.01 NS
NS= no significant difference (P 1year Sig. level
Total solid 12.14±0.29 15.10±0.80 *
Protein 3.90±0.17 4.79±0.46 NS
Fat 3.61±0.22 5.55±0.06 *
Lactose 3.77±0.16 3.80±0.45 NS
Ash 0.81±0.01 0.87±0.04 NS
Acidity 0.17±0.01 0.20±0.16 NS
NS: not significant P>0.05; *: Significant at P
