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\hypersetup{pdftitle={The Concentration of Lactoferrin and other Milk Constituents in the Syrian Shami Camel},pdfauthor={Shehadeh Kaskous, Adnan Alasaad, Ab-Dallah Nouh, Uqba Mohamed, Helga Sauerwein, Rupert Bruckmaier},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={Lactoferrin, main milk constituents, Shami camels},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\begin{center}
\Large{\textbf{The Concentration of Lactoferrin and other Milk Constituents in the Syrian Shami Camel\footnote{\textbf{Contact Address:} Shehadeh Kaskous, Damascus University, Department of Animal Production, P.O. Box 34749, Damascus, Syria, \mbox{e-mail}: \email{skaskus@scs-net.org}}\\[0.8ex]}}
\normalsize{\textsc{Shehadeh Kaskous$^{1}$, Adnan Alasaad$^{2}$, Ab-Dallah Nouh$^{2}$, Uqba Mohamed$^{2}$, Helga Sauerwein$^{3}$, Rupert Bruckmaier$^{4}$}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{$^{1}$Damascus University, Department of Animal Production, Syria}}}
\item[]{\small{\textit{$^{2}$General Commission for Scientific Agricultural Research, Animal Wealth Administration, Syria}}}
\item[]{\small{\textit{$^{3}$University of Bonn, Institute of Animal Science, Germany}}}
\item[]{\small{\textit{$^{4}$University of Bern, Department of Veterinary Physiology, Switzerland}}}
\end{itemize*}
\index[author]{Kaskous, Shehadeh}
\index[author]{Alasaad, Adnan}
\index[author]{Nouh, Ab-Dallah}
\index[author]{Mohamed, Uqba}
\index[author]{Sauerwein, Helga}
\index[author]{Bruckmaier, Rupert}
\begin{center}
\vspace{1.1cm}
\textbf{Abstract}
\begin{abstract}
\normalsize{
A study was conducted at the Deir Al-Hager camel's research centre, Animal Wealth Research Administration close to Damascus in 2008 and 2009 to determine the lactoferrin concentration and the contents of the main milk constituents in camel milk. 



For this purpose 19 lactating Shami camels in their first to seventh lactation were used. They were chosen randomly at the end of their gestation period from the original herd.



Milk samples were collected monthly during one entire lactation, which lasted for 11 months. Samples were analysed for the concentration of lactoferrin using a radial immunodiffusion assay (IDBiotech, ISSOIRE, France) and for fat, protein, lactose, solids"=non-fat (SNF) and total solids by delta instrument.



Data were evaluated and statistically analysed using analysis of variance for repeated measurements based on least square means (Mixed Model, SAS Version, 8.1). The results are presented as least square means $\pm$ standard error.



The concentration of lactoferrin was 227$\pm$ 11 $\mu$g/ml milk and ranged between 113 and 404 $\mu$g/ml milk. There were no significant differences in the concentration of lactoferrin between the numbers of lactation, however the level of lactoferrin decreased significantly ($p < 0.05$) during the course of lactation until dry period.



The percentages of fat, protein, lactose, solids"=non-fat (SNF) and total solids in milk were 3.74 $\pm$ 0.03; 2.82 $\pm$ 0.02; 4.86 $\pm$ 0.02; 8.69 $\pm$ 0.03 and 12.42 $\pm$ 0.05, respectively. Month of lactation affected ($p < 0.001$) all milk constituents, whereas no significant effect of the number of lactation was observed for the main milk constituents except for the percentage of lactose. 



Results of the present study demonstrate that camel milk is a potential source of lactoferrin mainly during early lactation due to the high concentration during this period.



}

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\end{abstract}
\end{center}
\noindent \textbf{Keywords:} Lactoferrin, main milk constituents, Shami camels
\index[key]{Lactoferrin}
\index[key]{Main milk constituents}
\index[key]{Shami camels}
\end{document}