Exploring the Role of Salt Supplementation on Milk Composition, Fatty Acids, and Insulin Response in Lactating Camels
Aljumaah, Riyadh S. (King Saud University (Aràbia Saudita))
Salama, Ahmed A. K. (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Abdelrahman, Mutassim M. (King Saud University)
Ayadi, Moez (King Saud University)
Caja López, Gerardo (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Alshaikh, Mohammed A. (King Saud University)
Al-Badwi, Mohammed A.King Saud University
Matar, Abdulkareem M. (King Saud University)

Date:	2025
Abstract:	This study looked at how adding extra salt to the diet of dairy camels affects their milk and overall metabolism. The camels that consumed more salt drank more water and had higher levels of insulin in their blood. However, the milk from the salt-fed camels contained lower levels of healthy fats, specifically unsaturated fats, which are important for heart health. These results suggest that adding a high amount of salt to the diet may affect the quality of milk and potentially make it less healthy due to the shift in fat types. In simple terms, a moderate increase in dietary salt for dairy camels changes the type of fat in their milk and increases blood insulin levels, which could affect the health benefits of the milk and the camels' insulin metabolism. Camel milk is a valuable food source with unique nutritional properties and potential health benefits. This study investigated the influence of high dietary salt on milk composition and fatty acid (FA) profile as well as insulin regulation in dairy camels. Twelve multiparous female camels were used in a crossover design with two treatments: control concentrate (CON; 1. 3% salt) and high-salt concentrate (SAL; 3. 9% salt). Each period lasted 3 weeks, with camels switched between treatments in the second period. The measured variables included milk yield, milk composition, blood metabolites, and insulin levels in blood and milk. The SAL group exhibited higher (p < 0. 01) water consumption. Nevertheless, milk yield and composition (fat, protein, lactose) remained unaffected. Notably, SAL camels had elevated blood insulin levels (p < 0. 05) compared to the CON group, suggesting enhanced pancreatic activity possibly driven by osmotic balance changes. Milk FA profiles revealed a reduction in unsaturated fatty acids (UFA, p < 0. 04), particularly monounsaturated (MUFA, p < 0. 05) and odd-chain fatty acids (OCFA, p < 0. 05). Furthermore, lipid quality indices such as the atherogenic index (p < 0. 01) and the hypocholesterolemic/hypercholesterolemic FA ratio (h/H, p < 0. 01) indicated a less favorable milk fat profile in the SAL group. These findings suggest that while moderate salt supplementation may not negatively impact milk yield in dairy camels, it alters both metabolic and milk fat composition variables, with potential implications for the nutritional quality of milk.
Note:	Altres ajuts: National Plan for Science, Technology and Innovation (MAARIFAH), King Abdul-Aziz City for Science and Technology, Kingdom of Saudi Arabia 13-AGR1159-02
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Dromedary camel ; Dietary salt ; Milk composition ; Fatty acids ; Insulin
Published in:	Veterinary sciences, Vol. 12 (january 2025) , ISSN 2306-7381

DOI: 10.3390/vetsci12010022
PMID: 39852897

15 p, 794.1 KB

The record appears in these collections:
Articles > Research articles
Articles > Published articles