Milk Composition of Free-Ranging Impala (Aepyceros melampus) and Tsessebe (Damaliscus lunatus lunatus), and Comparison with Other African Bovidae

SIMPLE SUMMARY: Until now, the milk composition of impala and tsessebe has been unknown. Our study showed that the composition of impala milk was 5.56 ± 1.96% fat, 6.60 ± 0.51% protein, and 4.36 ± 0.94% lactose, and that of tsessebe milk was 8.44 ± 3.19%, 5.15 ± 0.49%, and 6.10 ± 3.85%, respectively. The fatty acid composition and protein properties also differed. The data of these two species were subjected to an interspecies comparison with 13 other antelope species by statistical methods. This showed that the milk of tsessebe is similar to that of its relatives of the Alcelaphinae sub-family. Although the impala is a close relative of the Alcelaphinae, its milk composition finds comparison with a different sub-class, the Hippotraginae. The information contributes to the phylogenetic properties of milk and milk evolution. ABSTRACT: The major nutrient and fatty acid composition of the milk of impala and tsessebe is reported and compared with other Bovidae and species. The proximate composition of impala milk was 5.56 ± 1.96% fat, 6.60 ± 0.51% protein, and 4.36 ± 0.94% lactose, and that of tsessebe milk was 8.44 ± 3.19%, 5.15 ± 0.49%, and 6.10 ± 3.85%, respectively. The high protein content of impala milk accounted for 42% of gross energy, which is typical for African Bovids that use a “hider” postnatal care system, compared to the 25% of the tsessebe, a “follower”. Electrophoresis showed that the molecular size and surface charge of the tsessebe caseins resembled that of other Alcelaphinae members, while that of the impala resembled that of Hippotraginae. The milk composition of these two species was compared by statistical methods with 13 other species representing eight suborders, families, or subfamilies of African Artiodactyla. This showed that the tsessebe milk resembled that of four other species of the Alcelaphinae sub-family and that the milk of this sub-family differs from other Artiodactyla by its specific margins of nutrient contents and milk fat with a high content of medium-length fatty acids (C8–C12) above 17% of the total fatty acids.