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Description

Yamamoto Nutrition, always a pioneer in launching new raw materials onto the dietary supplement market, is pleased to present a new protein supplement: ORYX, based on goat's milk whey protein concentrate.


Relegated to paediatric use only or as a highly digestible alternative source to cow's milk, goat's milk offers a protein material that proves to be of absolute biological and nutritional value for the recovery and muscle mass building of athletes with higher protein requirements.


What makes goat's whey protein a better choice than cow's milk protein?


The structural characteristics of goat's whey protein make it much easier to digest than cow's whey, as well as providing less lactose, finding more users with those who have more difficulty tolerating cow's whey protein.

 

Whey from goat's milk is a true concentrate rich in nutrients and minerals needed by the body during growth, which is obtained in the same way as cow's whey protein derivatives, by filtering or cold-pressing goat's milk to obtain natural whey. The whey is then subjected to the same dehydration and drying process to remove the remaining moisture.

Thanks to modern manufacturing processes, goat whey will have most of its lactose and fat content removed, but will not be denatured and will retain its bioactive micronutrient fractions.

 

Goat's whey-based protein powder is set to become an important source of choice for all its advantages

 

  • one of the highest biological values (BV104)
  • very easy digestibility and absorption (they behave differently in the passage from the stomach than cow's whey protein) compared to any other form of whey
  • amino acid profile fully comparable to cow's protein (very high levels of branched-chain amino acids (BCAAs)
  • very low fat content;
  • is a hypoallergenic protein.
  • is a protein characterised by an optimal amino acid profile, growth factors and immunoglobulins, making it ideal for recovery and muscle building, and immune support.


In addition to its ideal characteristics as a muscle recovery support, goat whey protein has also been shown to reduce inflammation in the intestines. A 2016 study in the Journal of Dairy Science showed that goat's whey is able to reduce inflammatory factors such as matrix cyclooxygenase-2 and metalloproteinase-9, as well as increasing the expression of the inflammation-suppressing cytokine signalling suppressor cytokine-1, facilitating the work of the immune response.


*It is important to bear in mind that the presence of lactose, although in smaller quantities and with improved digestibility, could create gastrointestinal discomfort in particularly sensitive individuals.


SCIENTIFIC REFERENCES

 

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period
A. Hejtmánková1, V. Pivec1, E. Trnková1, H. Dragounová.
Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, 2 Czech University of Life Sciences Prague, Prague, Czech Republic
Dairy Research Institute Ltd., Prague, Czech Republic
https://www.agriculturejournals.cz/publicFiles/68159.pdf

 

Muñoz-Salinas F, Andrade-Montemayor HM, De la Torre-Carbot K, Duarte-Vázquez MÁ, Silva-Jarquin JC. Comparative Analysis of the Protein Composition of Goat Milk from French Alpine, Nubian, and Creole Breeds and Holstein Friesian Cow Milk: Implications for Early Infant Nutrition. Animals (Basel). 2022 Aug 30;12(17):2236. doi: 10.3390/ani12172236. PMID: 36077959; PMCID: PMC9454708.

 

Landi N, Ragucci S, Di Maro A. Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of 'Alto Casertano' (Campania Region). Foods. 2021 Oct 13;10(10):2431. doi: 10.3390/foods10102431. PMID: 34681478; PMCID: PMC8535404.

 

Araújo DFS, Guerra GCB, Júnior RFA, Antunes de Araújo A, Antonino de Assis PO, Nunes de Medeiros A, Formiga de Sousa YR, Pintado MME, Gálvez J, Queiroga RCRDE. Goat whey ameliorates intestinal inflammation on acetic acid-induced colitis in rats. J Dairy Sci. 2016 Dec;99(12):9383-9394. doi: 10.3168/jds.2016-10930. Epub 2016 Oct 19. PMID: 27771081.

 

Araújo DFS, Guerra GCB, Pintado MME, Sousa YRF, Algieri F, Rodriguez-Nogales A, Araújo RF Jr, Gálvez J, Queiroga RCRE, Rodriguez-Cabezas ME. Intestinal anti-inflammatory effects of goat whey on DNBS-induced colitis in mice. PLoS One. 2017 Sep 28;12(9):e0185382. doi: 10.1371/journal.pone.0185382. PMID: 28957373; PMCID: PMC5619769.

Nutritional information

Nutrition information (Chocolate)
Per 30 g
Per 100 g
     
Energy 456 kJ / 108 kcal 1521 kJ / 359 kcal
Fat
of which saturates
1 g
0,7 g

3,5 g

2,3 g

Carbohydrates
of which sugars
4 g
2,6 g
13 g
8,6 g
Fibre 0,9 g 3 g
Protein 20 g 67 g
Salt 0,26 g 0,86 g
     
Amino acid profile per 100 g
   
     
Alanine   1,88 g
Arginine   1,97 g
Aspartic acid   4,53 g
Cysteine   2,39 g
Glutamic acid   14,02 g
Glycine   1,03 g
Histidine   1,79 g
Isoleucine   3,25 g
Leucine   5,98 g
Lysine   5,04 g
Methionine   1,71 g
Phenylalanine   3,33 g
Proline   7,61 g
Serine   3,68 g
Threonine   3,33 g
Tryptophan   1,88 g
Tyrosine   2,91 g
Valine   4,53 g
     

 

Ingredients: goat's MILK protein, low-fat cocoa, flavouring, anti-caking agent: silicon dioxide; sweetener: sucralose.

Directions: dissolve 3 scoops (30 g) in 250 ml of water and take once a day.

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