Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs

Simple item page
dc.citation.volume137
dc.contributor.authorAhlborn NG
dc.contributor.authorMontoya CA
dc.contributor.authorHodgkinson SM
dc.contributor.authorDave A
dc.contributor.authorYe A
dc.contributor.authorSamuelsson LM
dc.contributor.authorRoy NC
dc.contributor.authorMcNabb WC
dc.date.accessioned2024-07-10T02:55:08Z
dc.date.available2024-07-10T02:55:08Z
dc.date.issued2023-04
dc.description.abstractDuring gastric digestion, bovine milk forms a curd, which consists largely of proteins and lipids. However, it is unknown how processing-induced changes to curd structure affects the gastric emptying of milk proteins and lipids. This study aimed to determine the impact of heat treatment and homogenization on gastric curd formation, and gastric emptying of dry matter (DM), proteins and lipids from bovine milk fed to pigs as a human model. Growing pigs (n = 180, mean ± standard error of the mean (SEM) bodyweight 22.4 ± 0.13 kg) consumed raw, or pasteurized non-homogenized (PNH), or pasteurized homogenized (PH), or ultra-high temperature treated homogenized (UHT) milk diets. A protein-lipid-free lactose (PLFL) solution was also fed as a test diet. At 0, 20, 60, 120, 180 and 300 min postprandially the entire gastrointestinal tract was dissected out. The gastric chyme (curd and liquid) fractions were collected after separation using a mesh screen. The DM, protein, and lipid contents of these fractions were quantified. Confocal, transmission electron microscopy, cryo-scanning electron microscopy and rheological analyses were conducted to determine the micro- and macrostructure of the curd. Overall, both heat treatment and homogenization influenced the in vivo gastric curd structure formed of bovine milk, although to different extents. The gastric emptying of DM, proteins, and lipids increased with the extent of processing. Gastric emptying rates of DM and proteins followed the pattern UHT > PH > PNH = raw, while emptying rates of lipid also differed between PNH and raw milk. Curd structure was the main gastric parameter affected in PNH milk.
dc.description.confidentialfalse
dc.edition.editionApril 2023
dc.identifier.citationAhlborn NG, Montoya CA, Hodgkinson SM, Dave A, Ye A, Samuelsson LM, Roy NC, McNabb WC. (2023). Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs. Food Hydrocolloids. 137.
dc.identifier.doi10.1016/j.foodhyd.2022.108380
dc.identifier.eissn1873-7137
dc.identifier.elements-typejournal-article
dc.identifier.issn0268-005X
dc.identifier.number108380
dc.identifier.piiS0268005X22009006
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70140
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0268005X22009006
dc.relation.isPartOfFood Hydrocolloids
dc.rights(c) 2022 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBovine milk
dc.subjectProcessing
dc.subjectGastric curd formation
dc.subjectGastric emptying
dc.subjectCurd microstructure
dc.titleHeat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs
dc.typeJournal article
pubs.elements-id458890
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
Published version.pdf
Size:
8.95 MB
Format:
Adobe Portable Document Format
Description:
458890 PDF.pdf
Download
Thumbnail Image
Name:
Evidence.docx
Size:
19.04 MB
Format:
Microsoft Word XML
Description:
1-s2.0-S0268005X22009006-mmc1.docx
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
9.22 KB
Format:
Plain Text
Description:
Download
Collections
Journal Articles