The effects of cows milk, goats milk, whey protein and an energy-matched carbohydrate drink on recovery from repeated sprinting and jumping in team sport athletes
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Introduction: Effective recovery following intense exercise is integral for any athlete to ensure subsequent performance is optimised (Kellmann, 2010). The aim of this investigation was to determine the effects of cows milk, goats milk and whey protein on recovery from repeated sprinting and jumping. Methods: Thirty-two (n=32) team sport athletes (male n=16; female n=16), participated in an independent group investigation. Mean (± SD) height, body mass, and age for male participants were 181.5 ± 6.9 cm, 79.9 ± 10.7 kg, 22.8 ± 3.5 yr, respectively, and for females were 164.9 ± 5.6 cm, 62.0 ± 8.2 kg, 20.6 ± 1.7 yr, respectively. Participants were equally assigned to a cows milk group (COW), a goats milk group (GOAT), a whey protein group (WHEY), or an energy-matched carbohydrate group (CHO), with 750 mL of the allocated fluid consumed following a sprinting and jumping protocol. Assessment of muscle function (peak torque (60°.s-1, 180°.s-1), 5, 10 and 20 m sprint performance, countermovement jump (CMJ), reactive strength index (RSI), rate of force development (RFD), creatine kinase, symptoms of stress and soreness and tiredness were recorded pre- and 24 h, 48 h, and 72 h post-exercise. Results: Within-group data demonstrated completion of the exercise protocol resulted in reduced muscle function, increased muscle soreness and tiredness and increased levels of serum CK. Overall analysis of data reported protein drinks ‘likely’, or ‘possibly’, attenuated small/moderate losses in muscle function (CMJ, RSI, peak torque, RFD, sprint performance), to a greater extent than CHO and were more beneficial for limiting increases in soreness, tiredness and symptoms of stress compared to CHO. However, effect sizes were small and the benefits observed did not extend across all variables nor all time points. Conclusion: When compared to the energy matched carbohydrate group, consumption of 750 mL of GOAT, COW and WHEY minimised losses for some muscle function variables and limited increases in muscle soreness and tiredness. Thus, these protein beverages are potential valuable recovery interventions following exercise involving sprinting and jumping.
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