
%0 Journal Article
%A Green, Brian 
%A Griffiths, Mervyn 
%A MC Leckie, R 
%T Qualitative and Quantitative Changes in Milk Fat during Lactation in the Tammar Wallaby (Macro pus eugenii)
%J Australian Journal of Biological Sciences
%D 1983/12/01
%V 36
%N 6
%P 455-462
%K 
%R https://doi.org/10.1071/BI9830455
%U https://www.publish.csiro.au/paper/BI9830455 
%X There are major quantitative and qualitative changes in the milk lipids during lactation in the tammar wallaby, Macropus eugenii. The crude lipid content of the milk is relatively low during the first 10 weeks of lactation; between 10 and 26 weeks post partum the lipid content increases gradually but after that it increases rapidly. The triglyceride fraction of the lipid at early stages oflactation contains a large amount of palmitic acid and relatively little oleic acid whereas mature milk exhibits little palmitic and much oleic acid. In the early stages of lactation fat represents 15% of the total solids and carbohydrate 55%; around 26-30 weeks post partum the carbohydrate moiety falls sharply to a level less than 2% of the solids while lipids increase to c. 60% of the solids. These changes coincide with increases in milk solids, emergence of the young from the pouch, ingestion of herbage, and fermentation of cellulose in the stomach. 
