Whey protein concentrate has emerged as a valuable and versatile protein source, widely recognized for its ability to support animal growth and enhance immune function. With the integration of advanced processing technologies such as ultrafiltration and spray drying, whey protein concentrate has become more accessible and commonly used in feed production. Due to variations in protein content, different types of whey protein concentrates are available on the market, typically categorized based on their protein concentration (Belobrajdic et al., 2003). This article explores the functional mechanisms of whey protein concentrate and its impact on pig performance.
**1. Nutritional Characteristics of Whey Protein Concentrate**
Currently, whey powder serves as a primary protein source in milk replacers due to its excellent palatability and digestibility. It has long been a traditional ingredient in piglet diets (Heinrichs et al., 1998). Whey protein concentrate is produced through spray drying of cow's whey and contains a wide range of nutrients, including proteins, essential amino acids, lactose, minerals, and small amounts of fat. It is also rich in vitamins such as B1, B2, pantothenic acid, B6, and B12, along with immunoglobulins, bacteriostatic proteins like lysozyme and lactoferrin, growth factors, nucleotides, hormones, and cytokines. The protein content can be adjusted between 34% and 80%, making it highly flexible for various applications. Compared to other protein sources, whey is easily digestible and has a high protein efficiency ratio exceeding 3.0 (Wingerd, 1970).
The α-lactalbumin fraction of whey protein exhibits high protein utilization and net protein utilization values, while the β-lactoglobulin fraction offers moderate protein efficiency (Forsum, 1973). Additionally, whey protein concentrate is chemically stable, has a long shelf life, and is free from harmful substances such as growth toxins or muscle residues, ensuring safety and reliability. Its composition closely resembles that of skim milk powder (McDonough et al., 1976), but it costs about 40% less, making it an attractive alternative for producers. Moreover, whey protein concentrate provides a better amino acid profile than skim milk powder or casein (McDonough et al., 1976; Heinrichs et al., 1998), making it particularly suitable for cattle and other livestock.
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