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The milk of the African elephant

Published online by Cambridge University Press:  09 March 2007

K. G. McCullagh  and
Elsie M. Widdowson
K. G. McCullagh
Affiliation:
Dunn Nutritional Laboratory, University of Cambridge and Medical Research Council
Elsie M. Widdowson
Affiliation:
Dunn Nutritional Laboratory, University of Cambridge and Medical Research Council
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Abstract

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1. Analyses have been made of milk collected from thirty wild African elephants immediately after they were shot.

2. The milk contained an average of 5.1% protein, 9.3% fat and 3.6% lactose. The concentration of lactose decreased and the concentration of protein and fat increased with advancing lactation. Inorganic constituents were present in approximately the same proportions as in bovine milk.

3. The contribution of capric acid to the total fatty acids, previously shown to be extremely high, increased with advancing lactation.

4. The significance of these findings to the preparation of a milk for rearing young elephants by hand is discussed.

Type
Research Article
Information
British Journal of Nutrition , Volume 24 , Issue 1 , March 1970 , pp. 109 - 117
Copyright
Copyright © The Nutrition Society 1970

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