Clf Notes.com Clf Note #104 - Vrition in whey protein concentrte qulity Introduction Whey protein concentrte () is one of the most commonly used ingredients in clf milk replcers (CMR) used in the U.S. Amounts used in the formul will vry ccording to the protein content of the product nd vilbility nd cost of lterntive ingredients. Dried skim milk, buttermilk, csein nd other milk-bsed ingredients typiclly do not contribute significntly to milk replcer formuls used in the U.S., but my be used in countries where excess skim milk is vilble by subsidies. Other CMR formuls my use soy protein to replce to lower cost. Becuse whey is such n importnt component of diets for young clves, it s useful to understnd little bout this essentil ingredient. Ingredient, 34%, 80% Stndrd 44.27 0.00 Hi Protein 63.48 6.40 Formultions with Two formuls used in recent experiment re in Tble 1. Formuls were prepred to contin 20% crude protein nd 20% ft (Stndrd) nd 28% protein nd 15% ft (Hi Protein). The formuls used both 34% protein nd 80% protein. These formuls re quite simple nd re probbly not typicl of more complex commercil formultions. However, they mke the point tht whey protein concentrte () cn be used s the primry protein ingredient in CMR formuls. Why? Tble 1. Composition of two experimentl clf milk replcers. Dried ft, 7/60 33.45 25.00 Whey, 12% 12.23 0.00 Other 5.05 5.11 Totls 100 100 Other included slt, diclcium phosphte nd vitmin nd minerl premix. Whey is by-product (or co-product) of cheese mnufcturing nd is produced fter cogultion of the csein frction of milk. The liquid whey (which is bout 12% protein on n ir-dry bsis) is then processed to remove some of the lctose, ft nd minerls to produce product tht rnges from 34 to 80% protein (ir-dry bsis). Whey protein isolte is the most highly concentrted source of whey protein (bout 92% CP) nd is generlly too expensive for use in CMR formuls. For mny yers, whey ws viewed s wste product with little vlue. It ws 1
spred on fields, onto rods (to control dust) nd fed to cttle nd pigs. Recent developments in technology hve llowed us to begin to tke dvntge of the mny unique proteins in. Whey protein concentrte is used in CMR formultions due to its high nutritionl vlue (good mino cid profile), excellent digestibility, nd reltively low cost. Very young clves (< 3 wk of ge) hve lower digestive cpcity due to the immturity of the intestine, so digestion of nonmilk proteins is limited; therefore, is logicl choice for CMR formuls. Performnce of clves fed Reserchers t Penn Stte University compred the use of with dried skim milk in two trils. The first (Terosky et l., 1997) fed clves diets contining 0, 33, 66 or 100% of the protein from or dried skim milk. Clves were fed the experimentl CMR t 10-12% of body weight to 8 wk of ge. Diet digestibility were mesured t 4, 6 nd 8 wk of ge. As cn be seen in Tble 2, there ws no effect of performnce of the clves, nor ws digestibility ffected by vrious mounts of. A second tril (Lmmers et l., 1998) fed clves similr diets s the previous tril (lso t 10-12% of BW) in two trils. In the first, clves were fed only CMR to 6 wk of ge. In the second tril, clves were fed CMR plus d libitum ccess to clf strter. The results (Tble 3) indicted tht in tril 1 (when clves only consumed CMR), performnce ws greter when clves consume 67% or 100% compred to skim milk. On the other hnd, when clves were fed clf strter, there ws little difference mong the four tretments. In totl, these dt suggest tht is n excellent ingredient in CMR diets. However, we must remember tht these diets tested only two lots of (one in ech tril) - presumbly from high qulity mnufcturer. Also, clves in these studies were fed diets t 10 to 12% of body weight. When clves re fed higher protein diets or fed greter mounts of CMR, then vrition in mino cid profiles my be more significnt to the clf. Wht s in whey protein? Tble 2. Performnce of clves fed experimentl milk replcers contining 0, 33, 67, or 100% of protein s or dried skim milk. Item 0% 33% 66% 100% BW Gin, kg 20.4 18.6 19.3 20.3 ADG, kg/d 0.37 0.36 0.37 0.39 Gin:feed 0.65 0.58 0.59 0.63 DMI, g/d 610 615 632 609 Digestibility, % 85.5 87.7 87.9 87.9 Digestibility of CP in diets mesured t 4, 6 nd 8 wk of ge. Source: Terosky et l (1997). Clf Notes.com 2004 by Dr. Jim Quigley 2
Let s look t 34%, which is the most commonly used protein ingredient in CMR in the U.S. The typicl composition of 34% is (ir-dry bsis): dry mtter = 97%; protein = 34%, lctose = 50%, ft = 3%, sh = 10%. The primry whey proteins include -lctoglobulin, lctlbumin, immunoglobulins, bovine serum lbumin, glycomcropeptide, lctoferrin, lctoperoxidse, nd lysozyme. The most bundnt proteins re lctoglobulin, which comprises bout 50% of the whey protein nd lctlbumin, which comprises bout 20-25% of whey protein. Ech of these proteins vries in mino cid composition, digestibility nd vlue to the clf. Reserchers hve shown tht different mnufcturers produce with somewht different proportions of ech frction, depending on the process used. Therefore, the vlue of my vry somewht due to the source of product nd processing. Vrition in whey protein Tble 3. Performnce of clves fed experimentl milk replcers contining 0, 33, 67, or 100% of protein s or dried skim milk. Tril 1 Item 0% 33% 66% 100% DMI, g/d 588 584 587 589 b b b ADG, kg/d 199 231 260 258 b b b Gin:feed, g/kg 333 397 437 417 Tril 2 DMI, g/d 989 1024 989 970 ADG, kg/d 452 505 470 447 Gin:feed, g/kg 452 498 412 463 Mens in row with different superscripts re different. Source:,b Lmmers et l (1997). The mount nd types of protein in whey protein concentrte depends on type of cheese mnufctured, the culture used nd processing conditions of the cheese. Chnges in milk composition my lso ffect qulity. Appliction of excess het during processing (especilly drying) cn ffect color (presence of scorched prticles) nd solubility of the powder. The USDA hs specific specifictions for, which outlines requirements for the product. USDA reserchers (Onwult et l., 2004) recently reported the results of study evluting six different sources of 80% ( high qulity tht is used in humn food pplictions). Smples of were obtined commercilly nd evluted by proximte nlysis, microscopic evlution nd other tests. The uthors reported sttisticlly significnt differences in protein, ft, moisture, sh, nd crbohydrte concentrtion. The physicl chrcteristics of ech smple (e.g., prticle size, etc.) vried lso. Results of the proximte nlysis dt re in Tble 4. All Clf Notes.com 2004 by Dr. Jim Quigley 3
proximte nutrients vried significntly mong different products (mnufcturers of ech product were not identified in the report). However, there ws no indiction of the mount of vrition mong smples from the sme mnufcturer. Absolute differences pper smll (rnge of crude protein from 74.3 to 77.5) in this smple of mnufcturers. Indeed, clcultion of differences in protein intke when included in CMR indicte only smll differences in protein mde vilble to the clf. For exmple, if clf is fed 500 grms of CMR powder tht contins 15% (80%) nd provides totl of 22% crude protein (remining protein comes from whey nd dried ft), then 500 grms x Tble 4. Composition of two experimentl clf milk replcers. Product DM, % CP, % Ft, % Ash, % CHO, % Prticle size, b b d b b A 95.1 75.8 2.7 2.8 13.8 262 b b c c b B 96.1 77.0 4.2 3.1 11.8 301 b c c C 96.0 77.5 4.0 2.6 11.9 240 c b b c e D 96.6 76.8 1.9 3.2 14.7 53 c b b c E 96.4 76.0 3.6 4.5 12.3 382 b c b d F 96.1 74.3 3.1 4.8 13.9 192 Mens within column with different superscripts re different (P,b,c,d,e < 0.05). Source: Onwult et l (2004). 0.15 x (77.5-74.3) / 100] = 2.4 grms of protein difference per dy from highest to lowest smples in Tble 4. There is probbly greter vrition in totl mounts of protein fed to the clf due to spillge nd vrition in mount fed. Smples of tht re less highly refined will usully hve greter vrition in overll chrcteristics. For exmple, solubility of 34% smples hve been shown to vry from 25 to 82%. The solubility is n index of het dmge the lower the solubility, the greter the extent of dmge. Clerly, smples of with 25% solubility will be uncceptble ingredients in CMR formuls. Not every lot of will meet specifictions for nutrients (e.g., moisture, sh, protein), color, solubility nd microbiologicl specifictions. So, every commercil CMR mnufcturer hs n intensive qulity ssurnce progrm to test incoming ingredients to ensure tht they meet their specifictions. Minerl content of cn lso vry. Totl sh content of my vry from <1% in highly purified products to over 12%. Of course, some of this sh my be useful in providing essentil minerls (e.g., C) to the clf, but some sh my be cids dded during processing. Also, Germn reserchers (Kmphues nd others) found tht the mount of sulfte in whey products vried from 0.3 nd 43 g/kg of DM nd commercil CMR formuls rnged from 2 to 12 g SO 4/kg of DM. Higher mounts of sulfte in the CMR resulted in greter number of clves with dirrhe. These dt would suggest tht sh or profile of minerls in smples of used in CMR formultions would be essentil in reducing vribility in niml performnce. Clf Notes.com 2004 by Dr. Jim Quigley 4
Other uses for whey protein For mny yers, whey ws considered wste product nd CMR mnufcturers hd ccess to unlimited mounts of chep whey nd. Developments in isoltion of components of whey (proteins, lctose) nd the recognition of the nutritionl qulity of for humn consumption hs spwned growing mrket for nd whey protein isolte for humn pplictions. Whey proteins re used for their functionl properties in vrious food pplictions. Whey proteins cn be used for gel formtion, to chnge the solubility of the protein mtrix (emulsifiction), nd to produce foming. Recent reserch hs lso shown tht severl whey proteins support the immune system in humns nd nimls, which mkes these proteins incresingly ttrctive. A quick serch of the Internet will show you myrid web sites hwking humn-grde whey protein concentrtes for improved body building nd helth. Effects on CMR formultions The norml vrition in nutrient content should not be significnt concern if you purchse commercil CMR from reputble mnufcturer. On the other hnd, if you purchse whey or for use in n on-frm formul, the vrition in qulity should be considertion. If you purchse, you should hve qulity ssurnce progrm in plce to test incoming shipments for key nutrients (sh, moisture, protein), orgnoleptic qulities (e.g., odor, color), solubility nd microbil lod. Every lod should be tested to mke sure tht it psses nd retin smples should be kept. If you don t hve the resources to estblish QA lb, there re number of commercil lbs tht cn set up progrm with you. Best of luck! References: Heinrichs, A. J. S. J. Wells nd W. C. Losinger. 1995. A study of the use of milk replcers for diry clves the United Sttes. J. Diry Sci. 78:2831-2837. Lmmers, B. P. A. J. Heinrichs, nd A. Aydin. 1998. The effect of whey protein concentrte or dried skim milk in milk replcer on clf performnce nd blood metbolites. J. Diry Sci. 81:1940 1945. Onwult, C. I., R. P. Konstnce, nd P. M. Tomsul. 2004. Minimizing vritions in functionlity of whey protein concentrtes from different sources. J. Diry Sci. 87:749-756. Terosky, T. L., A. J. Heinrichs, nd L. L. Wilson. 1997. A comprison of milk protein sources in diets of clves up to eight weeks of ge. J Diry Sci. 80:2977-2983. Written by Dr. Jim Quigley (12 June 2004) 2004 by Dr. Jim Quigley Clf Notes.com (http://www.clfnotes.com) Clf Notes.com 2004 by Dr. Jim Quigley 5