Chemical Composition and Physical Properties of the Milk of the Collared Peccary

Publisher Website
Google Scholar
Abstract
Samples of milk from the collared peccary, Pecari tajacu, were analyzed for chemical composition and physical properties. Average chemical composition of the two specimens of mature milk were as follows: fat 3.55%, lactose 6.55%, total protein 5.8%, total solids 16.45%, pH 6.64, sp gr 1.0441, nonprotein N (mg/100 ml) 81.5. Colostrum milk differed in composition from mature milk in that the casein was slightly lower and the whey protein higher which is comparable to other species. There are two principal sugar components in peccary milk. On a paper chromatogram the one in greatest concentration corresponded in speed to lactose. The other sugar probably represented an oligosaccharide. In comparison to domestic sow milk the milk of the collared peccary is lower in fat and total solids. The range is so varied in other constituents that comparisons were valueless with the limited number of samples. Caseins of the peccary are similar to those of the domestic sow. The whey proteins of the peccary are similar to those of the domestic sow for mature and colostrum milk.

This publication has 2 references indexed in Scilit: