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Zhang C, Mei J, Wang Y, Yu B, Liu H. Functional properties and flavor characteristics of milk from cows supplemented with jujube powder. J Dairy Sci 2024; 107:3492-3501. [PMID: 37923209 DOI: 10.3168/jds.2023-23786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 10/11/2023] [Indexed: 11/07/2023]
Abstract
Jujube has various functional properties and is a promising source of bioactive compounds and flavors. This study investigated the functional properties and flavor characteristics of milk from cows supplemented with jujube powder (JP). Here, milk volatile profiles and taste properties were analyzed by using an electronic nose and headspace solid-phase microextraction GC-MS. Compared with the control group, the total antioxidant capacity, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic free-radical-scavenging activity, lactoferrin, and IgG levels increased significantly in the JP group. Volatile flavor analysis indicated that ketone levels increased, acid abundance decreased, and toluene and dimethyl sulfone significantly increased in the JP group. Taste-profile analyses demonstrated that jujube supplementation altered the taste of the milk. In summary, dietary JP supplementation affects the volatile flavor composition and aroma of milk, as well as the bioactive components and antioxidant properties. These findings enhance our understanding of milk production using direct dietary supplementation to produce sustainable dairy products.
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Affiliation(s)
- Chen Zhang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Jie Mei
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yinxiang Wang
- Shandong Yinxiang Weiye Group Co. Ltd., Heze 401420, China
| | - Bo Yu
- Shandong Yinxiang Weiye Group Co. Ltd., Heze 401420, China
| | - Hongyun Liu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China.
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2
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McGuinness L, Timlin M, Murphy JP, Hennessy D, Fitzpatrick E, McCarthy K, O'Donovan M, O'Callaghan TF, Kilcawley KN, Dolores O'Riordan E, Brodkorb A, Sheehan JJ, Feeney EL. Impact of feeding regimes and lactation stage on sensory attributes of Cheddar cheese. Food Res Int 2024; 180:114046. [PMID: 38395564 DOI: 10.1016/j.foodres.2024.114046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/15/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
This study investigated the effects of diet and stage of lactation (SOL) on sensory profiles, texture, volatile profiles, and colour of Cheddar cheese. Cheddar cheese was manufactured from early-, mid-, and late-lactation milk obtained from seasonally calved cows (n = 54). Cows were assigned a diet; group 1: perennial ryegrass (GRS), group 2: total mixed ration (TMR), and group 3: partial mixed ration (PMR). Instrumental analysis was performed at 270 days (mature Cheddar). Sensory evaluation took place after 548 days (extra mature Cheddar). Toluene was the only volatile compound that was significantly influenced by diet. The trained panel rated early-lactation cheese as stronger than mid- and late- for cowy/barny flavour and late-lactation cheese as sweeter than early- and mid-lactation cheese. Mid-lactation cheese was liked least overall. Early-lactation cheeses were rated higher for 'crumbly' texture than mid- and late. Diet affected consumer ratings, with GRS and PMR cheese rated as more intense than TMR for flavour, aftertaste, and saltiness. Consumers reported that TMR cheese was lighter in colour compared to GRS cheese, which was supported by instrumental analysis. Consumers perceived GRS as more springy and less crumbly than TMR and PMR, while Texture Profile Analysis indicated that TMR was harder than GRS. Consumer segmentation was observed with two clear preference groups, one preferring GRS and one preferring TMR. For both groups, 'taste' seemed to be the main driver of liking, highlighting that consumer preference is most impacted by individual taste preferences.
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Affiliation(s)
- Lauren McGuinness
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland.
| | - Mark Timlin
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland
| | - John P Murphy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland; School of Biological, Earth and Environmental Sciences, University College Cork, Cork T23 N73K, Ireland
| | - Ellen Fitzpatrick
- Teagasc, Environmental Research Centre, Johnstown Castle, Wexford Y35 Y521, Ireland
| | - Kieran McCarthy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Michael O'Donovan
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Tom F O'Callaghan
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; School of Food and Nutritional Science, University College Cork T12 Y337, Ireland
| | - Kieran N Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork P61 C996, Ireland; School of Food and Nutritional Science, University College Cork T12 Y337, Ireland
| | - E Dolores O'Riordan
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
| | - Andre Brodkorb
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland
| | | | - Emma L Feeney
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
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3
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Rodrigues JA, Ferro E, Araújo R, Henriques AV, Gomes AM, Vasconcelos MW, Gil AM. Metabolic Evaluation of Lupin-Enriched Yogurt by Nuclear Magnetic Resonance Metabolomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:894-903. [PMID: 38112332 DOI: 10.1021/acs.jafc.3c05837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Untargeted nuclear magnetic resonance (NMR) metabolomics was used to evaluate compositional changes during yogurt fermentation upon lupin enrichment compared to traditional conditions. Lupin significantly changed the sample metabolic profile and its time course dynamics, seemingly delaying microbial action. The levels of organic and amino acids were significantly altered, along with those of some sugars, nucleotides, and choline compounds. Lupin seemed to favor acetate and formate synthesis, compared to that of citrate and fumarate; a higher formate levels may suggest increased levels of Streptococcus thermophilus action, compared toLactobacillus bulgaricus. Lupin-yogurt was poorer in hippurate, lactose (and hence lactate), galactose, glucose-1-phosphate, and galactose-1-phosphate, containing higher orotate levels (possibly related to increased uridine derivatives), among other differences. Trigonelline was confirmed as a lupin marker, possibly together with glutamate and histidine. Other metabolite trajectories remained unchanged upon lupin addition, unveiling unaffected underlying processes. These results demonstrate the usefulness of untargeted NMR metabolomics to understand/develop new foodstuffs and their production processes, highlighting the identity of a variety of bioactive metabolites with importance for human health.
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Affiliation(s)
- João A Rodrigues
- CICECO─Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Evla Ferro
- CICECO─Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- Universidade Católica Portuguesa, CBQF─Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
| | - Rita Araújo
- CICECO─Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ana V Henriques
- CICECO─Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- Universidade Católica Portuguesa, CBQF─Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
| | - Ana M Gomes
- Universidade Católica Portuguesa, CBQF─Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
| | - Marta W Vasconcelos
- Universidade Católica Portuguesa, CBQF─Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
| | - Ana M Gil
- CICECO─Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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Addo F, Gervais R, Ominski K, Yang C, Plaizier JC. Comparing dehulled hemp meal and canola meal as a protein supplement for lactating dairy cows. J Dairy Sci 2023; 106:8670-8683. [PMID: 37641358 DOI: 10.3168/jds.2023-23507] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Accepted: 06/15/2023] [Indexed: 08/31/2023]
Abstract
Effects of replacing canola meal with dehulled hemp meal in the diet of lactating dairy cows on the dry matter intake (DMI), milk production, milk fatty acid profile, blood metabolites, total-tract nutrient digestibility, and transfer of cannabinoids were determined in 12 lactating, nonpregnant Holstein cows. These cows were used in a 3 × 3 Latin square design with three 3-wk experimental periods consisting of 2 wk of adaptation and 1 wk of sampling. Cows received basal partial mixed rations supplemented with either 15% dry matter (DM) canola meal (CM15), 15% DM dehulled hemp meal (HM15), or 7.5% DM dehulled hemp meal and 7.5% DM canola meal (CM7.5HM7.5). Diets were formulated to be isoenergetic and isonitrogenous, but the HM15 and CM7.5HM7.5 diets contained, on average 1.2 percentage units more crude protein (CP) that the CM15 diet. The CP of the dehulled hemp meal contained less soluble protein than that of canola meal. Hence, the intake of soluble protein did not differ among diets. Canola meal contained less crude fat than hemp seed meal (3.46% vs. 8.25% DM). The lipid fraction of canola meal fat contained more oleic acid (C18:1 cis-9; 47.3 vs. 14.9 g/100 g of fatty acids, FA) and vaccenic acid (18:1 cis-11; 13.7 vs. 1.2 g/100 g of FA) and less linoleic acid (C18:2n-6; 21.9 vs. 55.7 g/100 g of FA) and α linolenic acid (C18:3n-3; 3.2 vs. 8.9 g/100 g of FA) than the lipid fraction of hemp seed meal. The hemp seed meal contained 4.9 µg/g cannabidiol, 5.1 µg/g cannabidiolic acid, and 0.1 µg/g tertahydroxycannabinolic acid A. Treatments did not differ in DMI, yields of milk, milk protein and milk fat, total-tract neutral detergent fiber digestibility, and blood plasma concentrations of β-hydroxybutyrate and nonesterified FA. Apparent total-tract DM digestibility was lowest in the HM15 treatment, whereas the CP digestibility and the concentrations of urea in blood, urine, and milk were lowest in the CM15 treatment. Cannabinoids were not detected in urine, milk, and blood plasma. Replacing canola meal with hemp seed meal increased milk fat contents of polyunsaturated fatty acids (PUFA), which were 3.42, 3.90, and 4.25 g/100 g of FA for the CM15, CM7.5HM7.5, and HM15 treatments, respectively. Especially, the milk fat contents of 18:2n-6 (1.99 vs. 1.56 g/100 g FA) and 18:3n-3 (0.31 vs. 0.43 g/100 g FA) were increased by hemp meal feeding. Especially, the milk fat contents of 18:2n-6 (1.99 vs. 1.56 g/100 g FA) and 18:3n-3 (0.31 vs. 0.43 g/100 g FA) were increased by hemp meal feeding. Our data show that hemp seed meal is a suitable and safe replacement for canola meal as a feed for lactating dairy cows and that this replacement increases CP digestibility and urea in urine, milk, and blood plasma, as well the PUFA content of milk fat.
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Affiliation(s)
- F Addo
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
| | - R Gervais
- Department of Animal Sciences, Laval University, Quebec, QC, Canada G1V 0A6
| | - K Ominski
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
| | - C Yang
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
| | - J C Plaizier
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2.
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Vioque-Amor M, Gómez-Díaz R, Del Río-Celestino M, Avilés-Ramírez C. Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain. Animals (Basel) 2023; 13:3559. [PMID: 38003176 PMCID: PMC10668682 DOI: 10.3390/ani13223559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/13/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep's milk (SB), goat's milk (GB), and cow's milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.
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Affiliation(s)
- Montserrat Vioque-Amor
- Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain; (M.V.-A.); (R.G.-D.)
| | - Rafael Gómez-Díaz
- Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain; (M.V.-A.); (R.G.-D.)
| | | | - Carmen Avilés-Ramírez
- Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain; (M.V.-A.); (R.G.-D.)
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6
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Sun Y, Wu Y, Liu B, Chen R, Qiao Y, Zhang Q, Li Q, Wang X, Wang Z. Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS. Food Chem X 2023; 19:100760. [PMID: 37780337 PMCID: PMC10534127 DOI: 10.1016/j.fochx.2023.100760] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 10/03/2023] Open
Abstract
Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize the flavor substances in 15 different types of milk and analyze the differences among them. The results showed that human milk contained high levels of esters, particularly fatty acid ethyl esters, which contribute to its unique flavor. The four substances that had the highest flavor contribution in all species were identified as 2,3-butanedione, trimethylamine, isophorone, and acetaldehyde. Furthermore, the analysis of differences revealed that thermal-oxidation of lipids could explain the variation between human milk and other species in terms of flavor compounds. The key differential flavor compounds identified in milk from all species were trimethylamine, propanal, 1-pentanol, pyridine 2-methyl, and 2-butanone. These findings can potentially aid in developing formulas that better meet the taste needs of infants.
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Affiliation(s)
- Yinggang Sun
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Yanzhi Wu
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Ben Liu
- Huishan Dairy Group, No.111A Huanghe South Street, Huanggu District, Shenyang 110031, China
| | - Rui Chen
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Yanjun Qiao
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Qiu Zhang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Qian Li
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiaowei Wang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
| | - Zeying Wang
- College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
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7
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Ruiz-González A, Suissi W, Baumgard LH, Martel-Kennes Y, Chouinard PY, Gervais R, Rico DE. Increased dietary vitamin D 3 and calcium partially alleviate heat stress symptoms and inflammation in lactating Holstein cows independent of dietary concentrations of vitamin E and selenium. J Dairy Sci 2023; 106:3984-4001. [PMID: 37164847 DOI: 10.3168/jds.2022-22345] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Accepted: 01/19/2023] [Indexed: 05/12/2023]
Abstract
Twelve multiparous Holstein cows (42.2 ± 5.6 kg of milk/d; 83 ± 27 d in milk) were used in a split-plot design testing the effects of mineral and vitamin supplementation on the time course of animal performance, metabolism, and inflammation markers during heat stress. The main plot was the average concentrations of dietary vitamin E and Se (adequate: 11.1 IU/kg of vitamin E and 0.55 mg/kg of Se, and high: 223 IU/kg of vitamin E and 1.8 mg/kg of Se, respectively). Within each plot, cows were randomly assigned to (1) heat stress (HS) with adequate concentrations of vitamin D3 and Ca (1,012 IU/kg and 0.73%, respectively), (2) HS with high concentrations of vitamin D3 and Ca (HS+D3/Ca; 3,764 IU/kg and 0.97%, respectively), or (3) pair-feeding (PF) in thermoneutrality with adequate concentrations of vitamin D3 and Ca (1,012 IU/kg and 0.73% Ca) in a Latin square design with 14-d periods and 7-d washouts. The highest rectal temperature was recorded at 1700 h for HS (39.4°C; mean of d 1 to 14), being 1.2 and 0.8°C greater than for PF and HS+D3/Ca, respectively. Respiratory rate and water intake were higher in HS (73 breaths/min and 115 L/d, respectively) relative to PF (28 breaths/min and 76 L/d). Heat stress decreased dry matter intake progressively, reaching a nadir on d 5 to 7 (33% reduction) and was not different between treatments. Milk yield decreased progressively in all treatments, but remained greater in PF relative to HS from d 3 to 14 (10%), whereas HS and HS+D3/Ca were not different. Milk fat, protein, and lactose concentrations and yields were lower in HS relative to PF from d 3 to 14, but not different between HS and HS+D3/Ca. Relative to PF, preprandial insulin concentrations were increased in HS, whereas plasma nonesterified fatty acids were decreased on d 7 and 14. Plasma lipopolysaccharide-binding protein concentrations increased in HS cows on d 7 and 14, respectively, relative to PF, whereas they were reduced in HS + D3/Ca on d 14. Plasma C-reactive protein, tumor necrosis factor-α, and fecal calprotectin were increased in HS relative to both PF and HS+D3/Ca on d 7 and 14. Rectal temperature was positively associated with plasma lipopolysaccharide-binding protein (r = 0.72), tumor necrosis factor-α (r = 0.74), C-reactive protein (r = 0.87), and with milk somatic cells (r = 0.75). Plasma 8-hydroxy-2-deoxyguanosine concentrations presented a 3-way interaction, where 8-hydroxy-2-deoxyguanosine was lower in HS than in PF on d 7 and 14, and lower in HS+D3/Ca relative to HS on d 14 in the adequate vitamin E and Se treatment, but no effects were observed in the high vitamin E and Se group. Plasma superoxide dismutase concentrations increased over time, and were higher in HS relative to PF on d 14, whereas HS+D3/Ca was similar to HS. Heat stress markedly reduced milk production and milk components while increasing markers of leaky gut and inflammation. In contrast, vitamin D3 and Ca supplementation reduced hyperthermia (d 7-14), markers of leaky gut, and inflammation independent of dietary concentrations of vitamin E and Se.
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Affiliation(s)
- A Ruiz-González
- Département des Sciences Animales, Université Laval, Québec, QC, Canada
| | - W Suissi
- Centre de Recherche en Sciences Animales de Deschambault (CRSAD), Deschambault, QC, Canada
| | - L H Baumgard
- Department of Animal Science, Iowa State University, Ames 50011
| | - Y Martel-Kennes
- Centre de Recherche en Sciences Animales de Deschambault (CRSAD), Deschambault, QC, Canada
| | - P Y Chouinard
- Département des Sciences Animales, Université Laval, Québec, QC, Canada
| | - R Gervais
- Département des Sciences Animales, Université Laval, Québec, QC, Canada
| | - D E Rico
- Centre de Recherche en Sciences Animales de Deschambault (CRSAD), Deschambault, QC, Canada.
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8
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Techeira N, Keel K, Garay A, Harte F, Mendoza A, Cartaya A, Fariña S, López-Pedemonte T. Milk fatty acid profile from grass feeding strategies on 2 Holstein genotypes: Implications for health and technological properties. JDS COMMUNICATIONS 2023; 4:169-174. [PMID: 37360123 PMCID: PMC10285234 DOI: 10.3168/jdsc.2022-0273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 11/17/2022] [Indexed: 06/28/2023]
Abstract
The objective of the study was to determine if a feeding system with a variable supply of grass promoted rapid changes in the fatty acid profile and technological and health indices of milk obtained from North American (NAHF) and New Zealand (NZHF) Holstein-Friesian cows. Two feeding strategies were conducted: fixed grass (GFix) and maximized grass intake when available (GMax). The results showed that as the grass intake increased in the GMax treatments, the relative amount of palmitic acid in milk decreased, whereas oleic, linoleic, linolenic, and conjugated linoleic acids increased, causing a reduction in the atherogenic, thrombogenic, and spreadability calculated indices. The changes occurred in rapid response to the changing diet, with reductions ranging from approximately 5 to 15% in the healthy and technological indices within a period of 15 d of grass intake increase. Differences were found between the 2 genotypes, with NZHF responding faster to changes in grass intake.
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Affiliation(s)
- N. Techeira
- Unidad de Ciencia y Tecnología de Lácteos, Universidad Tecnológica del Uruguay, 70200, La Paz, Colonia, Uruguay
| | - K. Keel
- Unidad de Ciencia y Tecnología de Lácteos, Universidad Tecnológica del Uruguay, 70200, La Paz, Colonia, Uruguay
| | - A. Garay
- Unidad de Ciencia y Tecnología de Lácteos, Universidad Tecnológica del Uruguay, 70200, La Paz, Colonia, Uruguay
| | - F. Harte
- Department of Food Science, Pennsylvania State University, State College 16802
| | - A. Mendoza
- Instituto Nacional de Investigación Agropecuaria (INIA), Programa de Producción de Leche, Estación Experimental INIA La Estanzuela, Ruta 50 km 11, 39173, Colonia, Uruguay
| | - A. Cartaya
- Instituto Nacional de Investigación Agropecuaria (INIA), Programa de Producción de Leche, Estación Experimental INIA La Estanzuela, Ruta 50 km 11, 39173, Colonia, Uruguay
| | - S. Fariña
- Instituto Nacional de Investigación Agropecuaria (INIA), Programa de Producción de Leche, Estación Experimental INIA La Estanzuela, Ruta 50 km 11, 39173, Colonia, Uruguay
| | - T. López-Pedemonte
- Unidad de Ciencia y Tecnología de Lácteos, Universidad Tecnológica del Uruguay, 70200, La Paz, Colonia, Uruguay
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9
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Chi X, Yuan N, Zhang Y, Zheng N, Liu H. Effect of a Dairy Cow's Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing. Foods 2023; 12:foods12091868. [PMID: 37174406 PMCID: PMC10178498 DOI: 10.3390/foods12091868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 04/27/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
The flavor of fresh, raw milk is considered to be the key to maintaining the quality of dairy products, and is very crucial in affecting a consumer's choice. To better understand the differences in flavor of fresh milk between feeding patterns, we conducted the following study. Twelve Holstein cows reared in pure grazing mode and twelve reared intensively in medium to large farms were selected from the Xinjiang Uygur Autonomous Regions at the same time, and the flavor of their raw milk was analyzed. Aroma profiles and taste attributes were assessed by electronic nose and electronic tongue, respectively, and volatile flavor compounds were characterized and quantified by Headspace-Solid Phase Microextraction/Gas Chromatography-Mass Spectrometry. Thirteen volatile compounds were identified in the indoor feeding pattern and 12 in the grazing; most of them overlapped. W1S, W2S and W5S were the main contributing sensors of the electronic nose for the overall assessment of the aroma profile. Raw milk from grazing had more intense astringency, bitterness, sourness and richness in taste compared to indoor feeding. Different dietary conditions may contribute to a variety of aroma profiles. Oxime-, methoxy-phenyl-, octadecanoic acid, furfural and dodecanoic acid were the key volatile flavor compounds of grazing. Meanwhile, raw milk from indoor feeding patterns was unique in 2-nonanone, heptanoic acid and n-decanoic acid. All three detection techniques were valid and feasible for differentiating raw milk in both feeding patterns, and the compounds were significantly correlated with the key sensors by correlation analysis. This study is promising for the future use of metabolic sources of volatile organic compounds to track and monitor animal feeding systems.
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Affiliation(s)
- Xuelu Chi
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China
| | - Ning Yuan
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yangdong Zhang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Nan Zheng
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huimin Liu
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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Zacometti C, Tata A, Massaro A, Riuzzi G, Bragolusi M, Cozzi G, Piro R, Khazzar S, Gerardi G, Gottardo F, Segato S. Seasonal Variation in Raw Milk VOC Profile within Intensive Feeding Systems. Foods 2023; 12:foods12091871. [PMID: 37174409 PMCID: PMC10178752 DOI: 10.3390/foods12091871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/26/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
The study aimed to assess the seasonal variation in raw milk volatile organic compounds (VOCs) from three indoor feeding systems based on maize silage (n = 31), silages/hay (n = 19) or hay (n = 16). After headspace solid-phase microextraction (HS-SPME), VOC profiles were determined by gas chromatography (GC). Chemical and VOC (log10 transformations of the peak areas) data were submitted to a two-way ANOVA to assess the feeding system (FS) and season (S) effects; an interactive principal component analysis (iPCA) was also performed. The interaction FS × S was never significant. The FS showed the highest (p < 0.05) protein and casein content for hay-milk samples, while it did not affect any VOCs. Winter milk had higher (p < 0.05) proportions of protein, casein, fat and some carboxylic acids, while summer milk was higher (p < 0.05) in urea and 2-pentanol and methyl aldehydes. The iPCA confirmed a seasonal spatial separation. Carboxylic acids might generate from incomplete esterification in the mammary gland and/or milk lipolytic activity, while aldehydes seemed to be correlated with endogenous lipid or amino acid oxidation and/or feed transfer. The outcomes suggested that VOCs could be an operative support to trace raw milk for further mild processing.
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Affiliation(s)
- Carmela Zacometti
- Experimental Chemistry Laboratory, Istituto Zooprofilattico Sperimentale delle Venezie, 36100 Vicenza, Italy
| | - Alessandra Tata
- Experimental Chemistry Laboratory, Istituto Zooprofilattico Sperimentale delle Venezie, 36100 Vicenza, Italy
| | - Andrea Massaro
- Experimental Chemistry Laboratory, Istituto Zooprofilattico Sperimentale delle Venezie, 36100 Vicenza, Italy
| | - Giorgia Riuzzi
- Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy
| | - Marco Bragolusi
- Experimental Chemistry Laboratory, Istituto Zooprofilattico Sperimentale delle Venezie, 36100 Vicenza, Italy
| | - Giulio Cozzi
- Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy
| | - Roberto Piro
- Experimental Chemistry Laboratory, Istituto Zooprofilattico Sperimentale delle Venezie, 36100 Vicenza, Italy
| | - Sara Khazzar
- Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy
| | - Gabriele Gerardi
- Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy
| | - Flaviana Gottardo
- Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy
| | - Severino Segato
- Department of Animal Medicine, Production and Health, University of Padova, 35020 Legnaro, Italy
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11
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Lamontagne J, Rico DE, Perdomo CM, Ronholm J, Gervais R, Chouinard PY. Effects of direct-fed Bacillus subtilis and Bacillus licheniformis on production performance and milk fatty acid profile in dairy cows. J Dairy Sci 2023; 106:1815-1825. [PMID: 36710185 DOI: 10.3168/jds.2022-22564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 10/10/2022] [Indexed: 01/30/2023]
Abstract
The aim of the study was to determine the effect of a Bacillus-based direct-fed microbial on performance of mid-lactating Holstein dairy cows and on their milk fatty acid composition. Six multiparous cows fitted with a rumen cannula were used in a randomized replicated crossover design. Cows received 200 g/d of either whey powder as a control or BioPlus 2B (Chr. Hansen), a commercial direct-fed microbial providing Bacillus subtilis and Bacillus licheniformis, representing a daily dose of 6.4 × 1011 cfu, and using whey powder as a carrier. The 2 experimental periods lasted 14 d and were separated by a 7-d washout interval. Samples were collected on d 0, 13, and 14 of each period. Data from d 0 were used as covariate. Significance was declared at P ≤ 0.05 and tendency at 0.05 <P ≤ 0.10. There was a 10-fold increase in the relative concentration of bacteria from the Bacillus subtilis group in the rumen when feeding direct-fed Bacillus compared with control. Treatment did not affect ruminal pH, NH3-N, or concentrations of acetate, propionate, and butyrate. However, direct-fed Bacillus increased ruminal concentrations of isovalerate and isobutyrate (tendency). Treatments did not affect lactation performance. Supplying direct-fed Bacillus enhanced milk relative concentration of anteiso 13:0 by 27.3% and of anteiso 15:0 by 6.5% and tended to increase concentrations of iso 14:0 (+41.8%) relative to control. When expressed on a yield basis, direct-fed Bacillus increased the secretion of anteiso 13:0 and decreased that of 11:0, 15:0, 17:0 (tendency), and cis-9 17:1. These variations, although limited in magnitude, indicate that milk branched-chain fatty acid composition is sensitive to ruminal microbiota modifications without changes in chemical composition of the diet.
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Affiliation(s)
- J Lamontagne
- Département des Sciences Animales, Université Laval, Québec, QC, Canada G1V 0A6
| | - D E Rico
- Département des Sciences Animales, Université Laval, Québec, QC, Canada G1V 0A6; Centre de Recherche en Sciences Animales de Deschambault (CRSAD), Deschambault, QC, Canada G0A 1S0
| | - C M Perdomo
- Centre de Recherche en Sciences Animales de Deschambault (CRSAD), Deschambault, QC, Canada G0A 1S0
| | - J Ronholm
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC, Canada H9X 3V9; Department of Animal Science, McGill University, Sainte-Anne-de-Bellevue, QC, Canada H9X 3V9
| | - R Gervais
- Département des Sciences Animales, Université Laval, Québec, QC, Canada G1V 0A6
| | - P Y Chouinard
- Département des Sciences Animales, Université Laval, Québec, QC, Canada G1V 0A6.
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12
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Balivo A, Sacchi R, Genovese A. The Noble Method in the dairy sector as a sustainable production system to improve the nutritional composition of dairy products: A review. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Andrea Balivo
- Department of Agricultural Sciences University of Naples Federico II 80055 Portici (NA) Italy
| | - Raffaele Sacchi
- Department of Agricultural Sciences University of Naples Federico II 80055 Portici (NA) Italy
| | - Alessandro Genovese
- Department of Agricultural Sciences University of Naples Federico II 80055 Portici (NA) Italy
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A Short-Term Supplementation with a Polyphenol-Rich Extract from Radiata Pine Bark Improves Fatty Acid Profiles in Finishing Lambs. Animals (Basel) 2023; 13:ani13020188. [PMID: 36670728 PMCID: PMC9854448 DOI: 10.3390/ani13020188] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/20/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023] Open
Abstract
The aim of this study was to evaluate the effects of a short-term supplementation with a polyphenol-rich extract from radiata pine bark (PBE) on animal performance, blood parameters, and fatty acid (FA) profiles in finishing lambs. Twenty-seven Suffolk lambs (4 months old) fed a finishing diet were randomly assigned to one of the following treatments: diet without PBE or diet supplemented with PBE on a 1 or 2% dry matter (DM) basis, for 35 d (14 d adaptation and 21 d of experimental period). Data were compared using Tukey's test and orthogonal and polynomial contrasts. The results indicated that the supplementation with PBE increased (p = 0.008) relative growth rate (RGR) and improved (p = 0.003) protein conversion (CPC), whereas weight gain, carcass characteristic, and blood parameters were unaffected (p ≥ 0.106). Total mono- and polyunsaturated FAs, conjugated linoleic acid (CLA), and vaccenic and oleic acids were linearly increased (p ≤ 0.016) by PBE supplementation. In contrast, total saturated FAs (ΣSFA), Σn-6/Σn-3 ratio, atherogenicity index (AI), thrombogenic index (TI), and the proportion of elaidic acid were linearly decreased (p ≤ 0.018). In conclusion, the supplementation with 1 or 2% DM of PBE improves subcutaneous FA profiles by increasing CLA and reducing ΣSFA, Σn-6/Σn-3 ratio, AI, and TI. Additionally, PBE supplementation has the potential to improve RGR and CPC, with unaffected intake, growth performance, blood parameters, or carcass characteristics.
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14
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Santamarina-García G, Amores G, Hernández I, Morán L, Barrón LJR, Virto M. Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese. Curr Res Food Sci 2022; 6:100425. [PMID: 36691591 PMCID: PMC9860272 DOI: 10.1016/j.crfs.2022.100425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/10/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022] Open
Abstract
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little understood. This work reports for the first time the dynamics and odour impact of volatile compounds, and their relationship to microbial shifts during the ripening of a raw ewe milk-derived cheese (Idiazabal). By means of SPME-GC-MS, 81 volatile compounds were identified, among which acids predominated, followed by esters, ketones and alcohols. The ripening time influenced the abundance of most volatile compounds, thus the moments of greatest abundance were determined (such as 30-60 days for acids). Through Odour Impact Ratio (OIR) values, esters and acids were reported as the predominant odour-active chemical families, while individually, ethyl hexanoate, ethyl 3-methyl butanoate, ethyl butanoate, butanoic acid or 3-methyl butanal were notable odorants, which would provide fruity, rancid, cheesy or malt odour notes. Using a bidirectional orthogonal partial least squares (O2PLS) approach with Spearman's correlations, 12 bacterial genera were reported as key bacteria for the volatile and aromatic composition of Idiazabal cheese, namely Psychrobacter, Enterococcus, Brevibacterium, Streptococcus, Leuconostoc, Chromohalobacter, Chryseobacterium, Carnobacterium, Lactococcus, Obesumbacterium, Stenotrophomonas and Flavobacterium. Non-starter lactic acid bacteria (NSLAB) were highly related to the formation of certain acids, esters and alcohols, such as 3-hexenoic acid, ethyl butanoate or 1-butanol. On the other hand, the starter LAB (SLAB) was related to particular ketones production, specifically 3-hydroxy-2-butanone; and environmental and/or non-desirable bacteria to certain ketones, hydrocarbons and sulphur compounds formation, such as 2-propanone, t-3-octene and dimethyl sulphone. Additionally, the SLAB Lactococcus and Psychrobacter, Brevibacterium and Chromohalobacter were described as having a negative effect on aroma development caused by NSLAB and vice versa. These results provide novel knowledge to help understand the aroma formation in a raw ewe milk-derived cheese.
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Affiliation(s)
- Gorka Santamarina-García
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain,Corresponding author.
| | - Gustavo Amores
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Igor Hernández
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Lara Morán
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Luis Javier R. Barrón
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Mailo Virto
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain,Corresponding author.
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15
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Kurup AH, Patras A, Bansode RR, Pendyala B, Ravi R, Vergne MJ. Influence of UV-A irradiation on the selected nutrient composition and volatile profiling of whole milk: Safety and quality evaluation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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16
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Ricci M, Gasperi F, Betta E, Menghi L, Endrizzi I, Cliceri D, Franceschi P, Aprea E. Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Oluk AC. Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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18
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Milk yield and composition in dairy goats fed extruded flaxseed or a high-palmitic acid fat supplement. J DAIRY RES 2022; 89:355-366. [PMID: 36510795 DOI: 10.1017/s0022029922000784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
We compared the potential of dietary lipid supplements of different fatty acid compositions to affect milk performance when early lactation dairy goats were fed a high-concentrate diet. Thirty Alpine goats at 23 ± 5 d in milk were allocated to 1 of 10 blocks according to parity and milk fat concentration. Within each block, goats were randomly assigned to receive, during a period of 41 d, either CONT) a basal diet with a forage to concentrate ratio of 45:55, used as control, or PALM) the basal diet + 2% of a palmitic acid-enriched fat supplement, or FLAX) the basal diet + 7% of extruded flaxseed. Body weight, dry matter intake and milk yield were not different between treatments. As compared with CONT, goats fed PALM and FLAX had a greater milk fat concentration. Moreover, milk fat yield was numerically (but non-significantly) greater with PALM than with CONT. Milk fat from goats receiving PALM had a greater concentration of 16:0 as compared with CONT and FLAX, whereas a greater concentration of cis-9, cis-12, cis-15 18:3 was observed when goats were fed FLAX as compared with CONT and PALM. Under the conditions of the current experiment, dietary fat supplementation had only minor impacts on the yield of major milk constituents, with the exception of a modest increase in fat yield when goats were fed PALM. The impact of a greater concentration of 16:0 in milk fat of goats receiving this feed ingredient on the nutritive value of dairy products remains to be determined.
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19
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KARUNANAYAKA RHWM, NAYANANJALIE WAD, WEERASINGHA WVVR, SOMASIRI SC, KUMARI MAAP, ADIKARI AMJB, MANGALIKA ULP, SUNDARABARATHY TV. Effect of total mixed ration (TM R) briquettes on milk yield, composition and sensory properties of cow milk. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2022. [DOI: 10.56093/ijans.v92i10.118389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The current study aimed to assess the effect of feeding total mix ration (TMR) briquettes on milk composition, yield and sensory attributes. Jersey × Sahiwal crossbred cows (Nine) were randomly assigned to three treatments (CTL: guinea grass with commercial feed, TMR1 and TMR2: TMR briquettes) in a 3 × 3 replicated Latin square design. Daily milk yield was recorded and milk composition was measured at three days intervals. At the end of each period, fatty acid composition, calcium, phosphorus and sensory properties of milk were analysed. Milk yield trended to be higher in cows fed with TMR briquettes and milk fat content was similar among the treatments. There was no significant difference in milk fatty acid profile among the treatments; however, lauric acid (C12:0) concentration was significantly higher in milk obtained from the cows fed with TMR1 briquettes. Milk calcium and phosphorus contents did not show any significant difference. All the sensory attributes were significantly higher in milk tested from cows fed with TMR1. The present study revealed that feeding TMR1 briquette could be one of the strategies to overcome the inconsistent milk yield reported during the forage scare periods without affecting the milk composition, and fatty acid composition with better sensory attributes.
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20
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Variations in the milk lipidomes of two dairy cow herds fed hay- or silage-based diets over a full year. Food Chem 2022; 390:133091. [DOI: 10.1016/j.foodchem.2022.133091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 03/15/2022] [Accepted: 04/24/2022] [Indexed: 11/17/2022]
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21
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Cheng Z, Mannion DT, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder. J DAIRY RES 2022; 89:1-14. [PMID: 35983800 DOI: 10.1017/s0022029922000589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This study evaluated the impact of three distinct diets; perennial ryegrass (GRS), perennial ryegrass/white clover (CLV) and total mixed ration (TMR), on the sensory properties and volatile profile of whole milk powder (WMP). The samples were evaluated using a hedonic sensory acceptance test (n = 99 consumers) and by optimised descriptive profiling (ODP) using trained assessors (n = 33). Volatile profiling was achieved by gas chromatography mass spectrometry using three different extraction techniques; headspace solid phase micro-extraction, thermal desorption and high capacity sorptive extraction. Significant differences were evident in both sensory perception and the volatile profiles of the WMP based on the diet, with WMP from GRS and CLV more similar than WMP from TMR. Consumers scored WMP from CLV diets highest for overall acceptability, flavour and quality, and WMP from TMR diets highest for cooked flavour and aftertaste. ODP analysis found that WMP from TMR diets had greater caramelised flavour, sweet aroma and sweet taste, and that WMP from GRS diets had greater cooked aroma and cooked flavour, with WMP derived from CLV diets having greater scores for liking of colour and creamy aroma. Sixty four VOCs were identified, twenty six were found to vary significantly based on diet and seventeen of these were derived from fatty acids; lactones, alcohols, aldehydes, ketones and esters. The abundance of δ-decalactone and δ-dodecalactone was very high in WMP derived from CLV and GRS diets as was γ-dodecalactone derived from a TMR diet. These lactones appeared to influence sweet, creamy, and caramelised attributes in the resultant WMP samples. The differences in these VOC derived from lipids due to diet are probably further exacerbated by the thermal treatments used in WMP manufacture.
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Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
| | - David T Mannion
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
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22
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Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
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23
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Saeki R, Yoshinaga K, Tago A, Tanaka S, Yoshinaga-Kiriake A, Nagai T, Yoshida A, Gotoh N. Quantitative Analysis of Lactone Enantiomers in Butter and Margarine through the Combination of Solvent Extraction and Enantioselective Gas Chromatography-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5756-5763. [PMID: 35482605 DOI: 10.1021/acs.jafc.2c01480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
We quantified the enantiomeric distributions of δ- and γ-lactones in butter, fermented butter, and margarine through the combination of solvent extraction and enantioselective gas chromatography-mass spectrometry. The main lactones in butter and fermented butter comprised (R)-δ-decalactone, (R)-δ-dodecalactone, (R)-δ-tetradecalactone, (R)-δ-hexadecalactone, and (R)-γ-dodecalactone. In contrast, margarine samples consisted of only δ-decalactone and δ-dodecalactone in racemic forms, indicating that synthetic aroma chemicals were added to margarine. After heat treatment, 13 types of lactones were detected in butter and fermented butter. In heated butter and fermented butter, major δ-lactones in the (R)-form were abundant, but only δ-octalactone in the (S)-form was detected. In contrast, γ-dodecalactone (main γ-lactone in the heated samples) was abundant in the (R)-form, whereas other γ-lactones were detected in the racemic form. These results suggested that the major lactones in dairy products are in the (R)-form. Furthermore, the heat treatment affected the enantiomeric distribution of lactones in butter and fermented butter.
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Affiliation(s)
- Rina Saeki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Kazuaki Yoshinaga
- Faculty of Food and Agricultural Sciences, Fukushima University, 1 Kanayagawa, Fukushima 960-1296, Japan
| | - Arisa Tago
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Seiya Tanaka
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Aya Yoshinaga-Kiriake
- Faculty of Food and Agricultural Sciences, Fukushima University, 1 Kanayagawa, Fukushima 960-1296, Japan
- Department of Life Science, Graduate School of Engineering Science, Akita University, 1-1 Tegatagakuen-machi, Akita 010-8502, Japan
| | - Toshiharu Nagai
- Tsukishima Foods Industry Co. Ltd., 3-17-9 Higashi Kasai, Edogawa-ku, Tokyo 134-8520, Japan
| | - Akihiko Yoshida
- Tsukishima Foods Industry Co. Ltd., 3-17-9 Higashi Kasai, Edogawa-ku, Tokyo 134-8520, Japan
| | - Naohiro Gotoh
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
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24
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Tahmas-Kahyaoğlu D, Cakmakci S, Hayaloglu AA. Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Clarke HJ, Fitzpatrick E, Hennessy D, O'Sullivan MG, Kerry JP, Kilcawley KN. The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk. Front Nutr 2022; 9:841454. [PMID: 35360690 PMCID: PMC8960744 DOI: 10.3389/fnut.2022.841454] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 02/04/2022] [Indexed: 11/13/2022] Open
Abstract
Aroma-active compounds in raw bovine milk produced from cows fed perennial ryegrass (GRS) or total mixed ration (TMR) consisting of grass silage, maize silage, and concentrates were identified by direct immersion sorptive extraction (DI Hi-Sorb), coupled with gas-chromatography-mass spectrometry and olfactometry using odour intensity (OI) and aroma extraction dilution analysis (AEDA). Ninety-nine volatile organic compounds (VOC) were identified in these raw GRS and TMR milk samples; 33 of which were also present in the feed and rumen samples from these diets. Only the abundance of 13 VOC varied significantly based on diet. However, the odours of both raw milks were quite distinct as aroma perception is not influenced by abundance alone but also by the odour activity of each VOC. Approximately, 30% of the VOC influenced the aroma perception of these raw milks. This study clearly highlighted the significant impact of VOC transferring from the diet that influenced the aroma perception of both raw GRS and TMR milk. The aroma of the raw TMR milk was more complex than that of the raw GRS milk, and many of the key dietary-derived-odour-active VOC likely arose during the production of the TMR feed as most were either derived from Maillard reactions or impacted by heat. Seventeen of the 44 odour activities detected differed between both sample types. This study has clearly demonstrated the impact of diet on the aroma perception of raw bovine milk.
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Affiliation(s)
- Holly J. Clarke
- Food Quality and Sensory Science, Teagasc Food Research Centre, Fermoy, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Ellen Fitzpatrick
- Teagasc Animal and Grassland Research and Innovation Centre, Cork, Ireland
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre, Cork, Ireland
| | - Maurice G. O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran N. Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Fermoy, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- *Correspondence: Kieran N. Kilcawley
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Coolbear T, Janin N, Traill R, Shingleton R. Heat-induced changes in the sensory properties of milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105199] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods 2021; 10:foods10102315. [PMID: 34681366 PMCID: PMC8534860 DOI: 10.3390/foods10102315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
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Yanibada B, Hohenester U, Pétéra M, Canlet C, Durand S, Jourdan F, Ferlay A, Morgavi DP, Boudra H. Milk metabolome reveals variations on enteric methane emissions from dairy cows fed a specific inhibitor of the methanogenesis pathway. J Dairy Sci 2021; 104:12553-12566. [PMID: 34531049 DOI: 10.3168/jds.2021-20477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Accepted: 07/26/2021] [Indexed: 11/19/2022]
Abstract
Metabolome profiling in biological fluids is an interesting approach for exploring markers of methane emissions in ruminants. In this study, a multiplatform metabolomics approach was used for investigating changes in milk metabolic profiles related to methanogenesis in dairy cows. For this purpose, 25 primiparous Holstein cows at similar lactation stage were fed the same diet supplemented with (treated, n = 12) or without (control, n = 13) a specific antimethanogenic additive that reduced enteric methane production by 23% with no changes in intake, milk production, and health status. The study lasted 6 wk, with sampling and measures performed in wk 5 and 6. Milk samples were analyzed using 4 complementary analytical methods, including 2 untargeted (nuclear magnetic resonance and liquid chromatography coupled to a quadrupole-time-of-flight mass spectrometer) and 2 targeted (liquid chromatography-tandem mass spectrometry and gas chromatography coupled to a flame ionization detector) approaches. After filtration, variable selection and normalization data from each analytical platform were then analyzed using multivariate orthogonal partial least square discriminant analysis. All 4 analytical methods were able to differentiate cows from treated and control groups. Overall, 38 discriminant metabolites were identified, which affected 10 metabolic pathways including methane metabolism. Some of these metabolites such as dimethylsulfoxide, dimethylsulfone, and citramalic acid, detected by nuclear magnetic resonance or liquid chromatography-mass spectrometry methods, originated from the rumen microbiota or had a microbial-host animal co-metabolism that could be associated with methanogenesis. Also, discriminant milk fatty acids detected by targeted gas chromatography were mostly of ruminal microbial origin. Other metabolites and metabolic pathways significantly affected were associated with AA metabolism. These findings provide new insight on the potential role of milk metabolites as indicators of enteric methane modifications in dairy cows.
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Affiliation(s)
- Bénédict Yanibada
- INRAE, Université Clermont Auvergne, Vetagro Sup, UMRH, 63122, Saint-Genès-Champanelle, France
| | - Ulli Hohenester
- INRAE, Université Clermont Auvergne, Vetagro Sup, UMRH, 63122, Saint-Genès-Champanelle, France
| | - Mélanie Pétéra
- Université Clermont Auvergne, INRAE, UNH, Plateforme d'Exploration du Métabolisme, MetaboHUB Clermont, F-63000 Clermont-Ferrand, France
| | - Cécile Canlet
- Toxalim, Research Centre in Food Toxicology, Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, F-31027, Toulouse, France; Axiom Platform, MetaToul-MetaboHUB, National Infrastructure for Metabolomics and Fluxomics, F-31027, Toulouse, France
| | - Stéphanie Durand
- Université Clermont Auvergne, INRAE, UNH, Plateforme d'Exploration du Métabolisme, MetaboHUB Clermont, F-63000 Clermont-Ferrand, France
| | - Fabien Jourdan
- Toxalim, Research Centre in Food Toxicology, Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, F-31027, Toulouse, France
| | - Anne Ferlay
- INRAE, Université Clermont Auvergne, Vetagro Sup, UMRH, 63122, Saint-Genès-Champanelle, France
| | - Diego P Morgavi
- INRAE, Université Clermont Auvergne, Vetagro Sup, UMRH, 63122, Saint-Genès-Champanelle, France.
| | - Hamid Boudra
- INRAE, Université Clermont Auvergne, Vetagro Sup, UMRH, 63122, Saint-Genès-Champanelle, France.
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Mitani T, Kobayashi K, Ueda K, Kondo S. Regional differences in the fatty acid composition, and vitamin and carotenoid concentrations in farm bulk milk in Hokkaido, Japan. Anim Sci J 2021; 92:e13570. [PMID: 34151478 DOI: 10.1111/asj.13570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 05/06/2021] [Accepted: 05/10/2021] [Indexed: 11/29/2022]
Abstract
In this study, we investigated the regional differences in the composition of farm bulk milk produced at three different dairy areas in Hokkaido, Japan. A field survey was conducted at Central, Tokachi, and North areas of Hokkaido, three or four times a year. At each farm, an interview questionnaire for farm basal data was conducted, and 500 ml of bulk tank milk sample was obtained. Fatty acid composition, and vitamin and carotenoid concentrations in the milk samples were determined. In Central and Tokachi areas, corn silage was used as the main forage. In North area, fresh herbage was the dominant feed in the summer season, and grass hay was the main feed in the winter season. Discriminant analysis revealed that the composition of milk samples differed among the areas and seasons. Milk from Central and Tokachi areas contained a higher ratio of linoleic acid compared with that from North area, but there were only slight differences in the composition of milk between Central and Tokachi areas. The concentrations of carotenoids and α-tocopherol were higher in samples from North area and the ratios of trans-vaccenic acid and conjugated linoleic acid were higher in the summer season than in the indoor season.
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Affiliation(s)
- Tomohiro Mitani
- Field Science Center for Northern Biosphere, Hokkaido University, Sapporo, Japan
| | - Kuniyuki Kobayashi
- Graduate School of Global Food Resources, Hokkaido University, Sapporo, Japan
| | - Koichiro Ueda
- Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Seiji Kondo
- Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
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Lipase-catalyzed enhancement of milk flavor components in the application of modified skim milk products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01001-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Magan JB, O Callaghan TF, Kelly AL, McCarthy NA. Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate-based diets. Compr Rev Food Sci Food Saf 2021; 20:2769-2800. [PMID: 33949109 DOI: 10.1111/1541-4337.12751] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 02/24/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Worldwide milk production is predominantly founded on indoor, high-concentrate feeding systems, whereas pasture-based feeding systems are most common in New Zealand and Ireland but have received greater attention recently in countries utilizing conventional systems. Consumer interest in 'pasture-fed' dairy products has also increased, arising from environmental, ethical, and nutritional concerns. A substantial body of research exists describing the effect of different feeding strategies on the composition of milk, with several recent studies focusing on the comparison of pasture- and concentrate-based feeding regimes. Significant variation is typically observed in the gross composition of milk produced from different supplemental feeds, but various changes in the discrete composition of macromolecular components in milk have also been associated with dietary influence, particularly in relation to the fatty acid profile. Changes in milk composition have also been shown to have implications for milk and dairy product processability, functionality and sensory properties. Methods to determine the traceability of dairy products or verify marketing claims such as 'pasture-fed' have also been established, based on compositional variation due to diet. This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet-induced changes on milk and dairy product functionality, with particular emphasis placed on pasture- and concentrate-based feeding systems.
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Affiliation(s)
- Jonathan B Magan
- Food Chemistry and Technology, Teagasc Food Research Centre, Cork, Ireland.,School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Tom F O Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Noel A McCarthy
- Food Chemistry and Technology, Teagasc Food Research Centre, Cork, Ireland
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Dion S, Brassard ME, Lévesque J, Rico DE, Tremblay GF, Gervais R, Chouinard PY. Potassium carbonate as a supplement to improve milk fat concentration and yield in early-lactating dairy goats fed a high-starch, low-fiber diet. J Dairy Sci 2021; 104:7794-7807. [PMID: 33865595 DOI: 10.3168/jds.2020-19960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 02/26/2021] [Indexed: 11/19/2022]
Abstract
This study investigated the use of K2CO3 as dietary buffer to prevent or to recover from low milk fat production when early-lactating dairy goats are fed a high-starch, low-fiber (HSLF) diet. At kidding, 30 Alpine goats housed in pens with Calan gate feeders received a total mixed ration with a forage-to-concentrate ratio of 55:45 on a dry matter (DM) basis for a baseline period of 27 ± 4 d. Goats (milk yield, 4.14 ± 0.88 kg/d; milk fat, 4.28 ± 0.52%; mean ± SD) were then assigned to 1 of 10 blocks according to parity (first vs. second or more) and milk fat concentration, and fed a HSLF diet containing 45% forages and 55% concentrates for 2 experimental periods of 28 d. Treatments were identified as (1) control, in which the HSLF diet was fed throughout both periods; (2) preventive, in which the HSLF diet supplemented with K2CO3 (1.6% of DM) was fed during both periods; and (3) recovery, in which the HSLF diet was fed during the first period (P1) and the HSLF diet supplemented with K2CO3 was fed during the second period (P2). Data from P1 and P2 were analyzed separately. In P1, preplanned contrasts were used to evaluate the preventive effect of K2CO3 (control and recovery, both groups receiving the same diet during this period, vs. preventive), and in P2, to assess the potential of K2CO3 to alleviate an already existing state of low milk fat (control vs. recovery and preventive vs. recovery). Feeding the HSLF diet in P1 moderately decreased milk fat concentration (-16%) and yield (-13%) as compared with baseline. Dietary addition of K2CO3 decreased DM intake by 12 and 14% in P1 and P2, respectively. Ruminal pH was not different among treatments. There was also no significant difference in milk yield (4.13 and 3.71 kg/d on average in P1 and P2, respectively) for any tested contrasts. In P1, milk fat concentration and yield did not differ among goats fed control (3.58% and 151 g/d, respectively) and preventive (3.67% and 148 g/d, respectively) diets. In P2, milk fat concentration and yield did not differ among goats fed the control diet (3.38% and 137 g/d, respectively), and diets where K2CO3 was used as preventive (3.44% and 126 g/d, respectively) or recovery treatment (3.25% and 113 g/d, respectively). Supplementing a high-concentrate diet with 1.6% K2CO3 was therefore not effective in either preventing or suppressing already existing conditions of low milk fat production in dairy goats.
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Affiliation(s)
- S Dion
- Département des Sciences Animales, Université Laval, Québec, QC, Canada G1V 0A6
| | - M E Brassard
- Département des Sciences Animales, Université Laval, Québec, QC, Canada G1V 0A6
| | - J Lévesque
- Centre de Recherche en Sciences Animales de Deschambault, Deschambault, QC, Canada G0A 1S0
| | - D E Rico
- Centre de Recherche en Sciences Animales de Deschambault, Deschambault, QC, Canada G0A 1S0
| | - G F Tremblay
- Québec Research and Development Centre, Agriculture and Agri-Food Canada, Québec, QC, Canada G1V 2J3
| | - R Gervais
- Département des Sciences Animales, Université Laval, Québec, QC, Canada G1V 0A6
| | - P Y Chouinard
- Département des Sciences Animales, Université Laval, Québec, QC, Canada G1V 0A6.
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Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability? Foods 2021; 10:foods10030682. [PMID: 33806965 PMCID: PMC8005200 DOI: 10.3390/foods10030682] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 12/19/2022] Open
Abstract
This paper aims to explore the impact of "mountain pasture product" information on the acceptability of local protected designation of origin (PDO) cheese produced from the raw milk of cows grazing in mountain pastures (P) or reared in valley floor stalls (S). A total of 156 consumers (55% males, mean age 41 years) were asked to evaluate their overall liking on a 9-point hedonic scale of four samples: Cheeses P and S were presented twice with different information about the origin of the milk (cows grazing on mountain pasture or reared in a valley floor stall). Demographics, consumer habits, and opinions on mountain pasture practice (MPP), attitudes towards sustainability, and food-related behaviours (i.e., diet, food waste production, organic food, and zero food miles products purchase) were recorded and used to segment consumers. The cheeses were all considered more than acceptable, even though they were found to be significantly different in colour and texture by instrumental analyses. In the whole consumer panel, the cheese P was preferred, while in consumer segments less attentive to product characteristics, this effect was not significant. External information had a strong effect: Overall liking was significantly higher in cheeses presented as "mountain pasture product", both in the whole panel and in consumer segments with different attitudes (except for those with a low opinion of MPP).
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Rico JE, Myers WA, Javaid A, Gervais R, McFadden JW. Effects of abomasal infusions of fatty acids and 1-carbon donors on apparent fatty acid digestibility and incorporation into milk fat in cows. J Dairy Sci 2021; 104:6677-6687. [PMID: 33685713 DOI: 10.3168/jds.2020-19643] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 12/28/2020] [Indexed: 11/19/2022]
Abstract
Our primary objective was to determine the effects of the abomasal infusion of 16-carbon (16C) and 22-carbon (22C) fatty acids (FA) on apparent FA digestibility, plasma FA concentrations, and their incorporation into milk fat in cows. Our secondary objective was to study the effects of 1-carbon donors choline and l-serine on these variables. Five rumen-cannulated Holstein cows (214 ± 4.9 d in milk; 3.2 ± 1.1 parity) were enrolled in a 5 × 5 Latin square experiment with experimental periods lasting 6 d. Abomasal infusates consisted of (1) palmitic acid (PA; 98% 16:0 of total fat), (2) PA + choline chloride (PA+CC; 50 g/d of choline chloride), (3) PA + l-serine (PA+S; 170 g/d of l-serine), (4) behenic acid (BA; 92% 22:0 of total fat), and (5) docosahexaenoic acid algal oil (DHA; 47.5% DHA of total fat). Emulsions were formulated to provide 301 g/d of total FA and were balanced to provide a minimum of 40 and 19 g/d of 16:0 and glycerol, respectively, to match the content found in the infused algal oil. Apparent digestibility of FA was highest in DHA, intermediate in PA, and lowest in BA. Digestibility of 16C FA was lowest in BA and highest in PA. The digestibility of 22C FA was highest in DHA relative to BA (99 vs. 58%), whereas 1-carbon donors had no effect on 22C FA digestibility. Plasma 16C FA concentrations were greatest with PA treatment, and 22C FA concentrations were ~3-fold greater in DHA-treated cows relative to all other treatments. Milk fat 16:0 content was highest in PA relative to BA and DHA (e.g., 37 vs. 27% in PA and DHA), whereas the milk yield of 16:0 was higher in PA relative to DHA (i.e., 454 vs. 235 g/d). Similarly, milk 22:0 content and yield were ~10-fold higher in BA relative to all other treatments, whereas DHA treatment resulted in higher content and yield of 22:6 in milk fat relative to all other treatments (41- and 38-fold higher, respectively). Consequently, the content of FA >16C (i.e., preformed) was higher in milk fat from cows infused with BA and DHA relative to PA. De novo FA content in milk did not differ between PA, PA+CC, and PA+S (~16% of milk fat) but was higher in BA and DHA treatments (19 and 21%, respectively). We conclude that FA carbon chain length and degree of saturation affected FA digestibility and availability for absorption as well as their incorporation into milk fat. The abomasal infusion of choline chloride and l-serine did not modify these variables relative to infusing palmitic acid alone.
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Affiliation(s)
- J E Rico
- Department of Animal Science, Cornell University, Ithaca, NY 14853
| | - W A Myers
- Department of Animal Science, Cornell University, Ithaca, NY 14853
| | - A Javaid
- Department of Animal Science, Cornell University, Ithaca, NY 14853
| | - R Gervais
- Département des Sciences Animales, Université Laval, Québec G1V 0A6, Canada
| | - J W McFadden
- Department of Animal Science, Cornell University, Ithaca, NY 14853.
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Manzocchi E, Martin B, Bord C, Verdier-Metz I, Bouchon M, De Marchi M, Constant I, Giller K, Kreuzer M, Berard J, Musci M, Coppa M. Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese. J Dairy Sci 2021; 104:5285-5302. [PMID: 33685688 DOI: 10.3168/jds.2020-19738] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Accepted: 11/28/2020] [Indexed: 11/19/2022]
Abstract
In European countries, silage-free feeding is an ancient tradition and has a particularly positive reputation among consumers. In the present study, we compared grass-based forages from the same plot conserved as hay or silage or fed fresh either on pasture or indoors, and we evaluated the differences in sensory properties of milk and uncooked pressed cheese. All herbage from the first cut of a grassland dominated by perennial ryegrass was harvested on the same day and preserved either as hay or silage. The first regrowth of the same plot was used for strip grazing or green feeding indoors. Balanced by breed, 24 Montbéliarde and 24 Holstein cows were allocated to the 4 treatments. Apart from the forages, the late-lactation cows received 3 kg/d of dry matter from concentrate. After 2 wk of dietary adaptation, the bulk milk of 3 subgroups, each with 4 cows, was collected. Part of the milk was pasteurized, and part was left raw and partly transformed to small-sized Cantal-type cheese ripened for 9 wk. Milk and cheese underwent descriptive sensory analysis by a trained sensory panel, as well as analyses of physicochemical traits. Volatile organic compounds of the cheeses were also analyzed. Raw and pasteurized milk from hay-fed cows had less intense odors of cooked milk, cream, and barnyard than milk from grazing cows, whereby the effect of pasteurization did not differ between herbage utilization methods. Cheeses obtained from cows fed fresh herbage (grazing and indoors) were clearly yellower than cheeses from silage- and hay-fed cows, which coincided with the color intensity perceived by the panelists. Moreover, cheeses from cows fed fresh herbage had more intense barnyard and dry fruit flavors, were perceived as creamier and having less lactic odor, and exhibited more fat exudation than those from cows fed conserved herbage. Only a few differences were observed in milk and cheeses from hay-fed compared with silage-fed cows, and those differences were far less pronounced than those of milk and cheeses from cows fed fresh herbage. In conclusion, the present study did not substantiate assumptions of clear sensory differences of milk and uncooked pressed cheese from hay-fed compared with silage-fed cows. For the first time, this study reports that the global flavor intensity of cheeses from indoor green-fed cows is similar to that of cheeses derived from cows fed conserved forages, whereas cheeses from grazing cows have the greatest global flavor intensity.
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Affiliation(s)
- E Manzocchi
- ETH Zurich, Institute of Agricultural Sciences, Universitätstrasse 2, 8092 Zurich, Switzerland
| | - B Martin
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 1213 Herbivores, 63122 Saint-Genès-Champanelle, France.
| | - C Bord
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage, 15000 Aurillac, France
| | - I Verdier-Metz
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage, 15000 Aurillac, France
| | - M Bouchon
- Université Clermont Auvergne, INRAE, Herbipôle, 63122 Saint-Genès-Champanelle, France
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - I Constant
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 1213 Herbivores, 63122 Saint-Genès-Champanelle, France
| | - K Giller
- ETH Zurich, Institute of Agricultural Sciences, Universitätstrasse 2, 8092 Zurich, Switzerland
| | - M Kreuzer
- ETH Zurich, Institute of Agricultural Sciences, Universitätstrasse 2, 8092 Zurich, Switzerland
| | - J Berard
- ETH Zurich, AgroVet Strickhof, Eschikon 27, 8315 Lindau, Switzerland; Agroscope, Division Animal Production Systems and Animal Health, 1725 Posieux, Switzerland
| | - M Musci
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - M Coppa
- Independent researcher at Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 1213 Herbivores, 63122 Saint-Genès-Champanelle, France
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van Vliet S, Provenza FD, Kronberg SL. Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2020.555426] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
While commission reports and nutritional guidelines raise concerns about the effects of consuming red meat on human health, the impacts of how livestock are raised and finished on consumer health are generally ignored. Meat and milk, irrespective of rearing practices, provide many essential nutrients including bioavailable protein, zinc, iron, selenium, calcium, and/or B12. Emerging data indicate that when livestock are eating a diverse array of plants on pasture, additional health-promoting phytonutrients—terpenoids, phenols, carotenoids, and anti-oxidants—become concentrated in their meat and milk. Several phytochemicals found in grass-fed meat and milk are in quantities comparable to those found in plant foods known to have anti-inflammatory, anti-carcinogenic, and cardioprotective effects. As meat and milk are often not considered as sources of phytochemicals, their presence has remained largely underappreciated in discussions of nutritional differences between feedlot-fed (grain-fed) and pasture-finished (grass-fed) meat and dairy, which have predominantly centered around the ω-3 fatty acids and conjugated linoleic acid. Grazing livestock on plant-species diverse pastures concentrates a wider variety and higher amounts of phytochemicals in meat and milk compared to grazing monoculture pastures, while phytochemicals are further reduced or absent in meat and milk of grain-fed animals. The co-evolution of plants and herbivores has led to plants/crops being more productive when grazed in accordance with agroecological principles. The increased phytochemical richness of productive vegetation has potential to improve the health of animals and upscale these nutrients to also benefit human health. Several studies have found increased anti-oxidant activity in meat and milk of grass-fed vs. grain-fed animals. Only a handful of studies have investigated the effects of grass-fed meat and dairy consumption on human health and show potential for anti-inflammatory effects and improved lipoprotein profiles. However, current knowledge does not allow for direct linking of livestock production practices to human health. Future research should systematically assess linkages between the phytochemical richness of livestock diets, the nutrient density of animal foods, and subsequent effects on human metabolic health. This is important given current societal concerns about red meat consumption and human health. Addressing this research gap will require greater collaborative efforts from the fields of agriculture and medicine.
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Plante-Dubé M, Picard C, Gilbert I, Robert C, Fievez V, Vlaeminck B, Belleannée C, Gervais R, Chouinard PY. Effects of a dietary supplement enriched in palmitoleic acid on fatty acid composition of follicular fluid, granulosa cell metabolism, and oocyte developmental capacity in early lactation dairy cows. J Dairy Sci 2021; 104:3693-3706. [PMID: 33455772 DOI: 10.3168/jds.2020-19191] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 10/19/2020] [Indexed: 01/22/2023]
Abstract
In high-yielding dairy cows, some fertility traits can be influenced by the fatty acid (FA) composition of the follicular fluid during early lactation. The first objective of the current study was to evaluate the potential of dietary supplements enriched in specific FA to influence the FA composition of follicular fluid lipid classes in early lactation dairy cows. The second objective was to determine the influence of the resulting follicular fluid FA composition on the folliculogenesis, lipid and energy metabolism of granulosa cells, as well as oocyte quality and embryo development. Twenty Holstein multiparous cows in late gestation were randomly assigned to 200 g/d of FA supplements enriched in (1) palmitic acid (control treatment; 82% 16:0; PA) in the rumen or (2) palmitoleic acid (sea buckthorn oil; 27% cis-9 16:1, 28% 16:0, 22% cis-9 18:1, and 11% cis-9,cis-12 18:2; SBT) in the abomasum. The treatment period ranged from 20 ± 5 d precalving to 67 ± 2 d postcalving. Cumulus-oocyte complexes, granulosa cells, and follicular fluid were recovered from 2 sequential sessions of ovum pick-up (OPU-1 and OPU-2) at 46 and 67 ± 2 d postcalving (mean ± standard deviation). On the same days, blood samples were collected. Milk performance was recorded, and feed and milk samples were collected from d 8 to 10 ± 3 (onset of lactation), d 35 to 37 ± 2 (before OPU-1), and d 63 to 65 ± 2 (before OPU-2). Treatments did not affect milk yield or fat concentration throughout the experimental trial. Compared with PA, SBT increased the cis-9 16:1 concentration in milk fat, in plasma esterified lipid classes (phospholipids, cholesterol esters, and triacylglycerols), and in follicular fluid phospholipids and cholesterol esters at OPU-1. Abundance of mRNA for stearoyl-CoA desaturase 1 and 5, and perilipin 2 in granulosa cells was not different between treatments, but an increase in the level of stearoyl-CoA desaturase 5 was observed between the 2 OPU periods. Treatments did not affect oocyte quality and developmental capacity or embryo lipid metabolism when cultivated in vitro. These results suggest that limited modifications in the FA composition of the oocyte microenvironment via dietary lipid supplements enriched in specific FA had no major effects on granulosa cell metabolism and oocyte developmental capacity in early lactation cows.
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Affiliation(s)
- M Plante-Dubé
- Département des Sciences Animales, Université Laval, Québec, QC, G1V 0A6, Canada; Institute of Nutrition and Functional Food, Université Laval, Québec, QC, G1V 0A6, Canada
| | - C Picard
- Département des Sciences Animales, Université Laval, Québec, QC, G1V 0A6, Canada; Institute of Nutrition and Functional Food, Université Laval, Québec, QC, G1V 0A6, Canada
| | - I Gilbert
- Institute of Nutrition and Functional Food, Université Laval, Québec, QC, G1V 0A6, Canada
| | - C Robert
- Département des Sciences Animales, Université Laval, Québec, QC, G1V 0A6, Canada; Institute of Nutrition and Functional Food, Université Laval, Québec, QC, G1V 0A6, Canada
| | - V Fievez
- Department of Animal Production, Ghent University, East Flanders, 2PWG+GW, Belgium
| | - B Vlaeminck
- Department of Animal Production, Ghent University, East Flanders, 2PWG+GW, Belgium
| | - C Belleannée
- Département d'Obstétrique, de Gynécologie et de Reproduction, Université Laval, Québec, QC, G1V 0A6, Canada
| | - R Gervais
- Département des Sciences Animales, Université Laval, Québec, QC, G1V 0A6, Canada.
| | - P Y Chouinard
- Département des Sciences Animales, Université Laval, Québec, QC, G1V 0A6, Canada; Institute of Nutrition and Functional Food, Université Laval, Québec, QC, G1V 0A6, Canada.
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Peng C, Sun Z, Sun Y, Ma T, Li W, Zhang H. Characterization and association of bacterial communities and nonvolatile components in spontaneously fermented cow milk at different geographical distances. J Dairy Sci 2021; 104:2594-2605. [PMID: 33455775 DOI: 10.3168/jds.2020-19303] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Accepted: 10/10/2020] [Indexed: 12/18/2022]
Abstract
In the ecosystem of spontaneously fermented cow milk, the characteristics and relationship of bacterial communities and nonvolatile components at different scales of geographical distances (provincial, county, and village levels) are unclear. Here, 25 sampling sites from Xin Jiang and Tibet, 2 provinces of China, were selected based on the distribution of spontaneously fermented cow milk and used for metagenomic and metabolomic analysis. At the provincial geographical distance, the same predominant species, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, were detected in Xin Jiang and Tibet. Further, the richness of the bacterial composition of samples from Tibet was higher than those from Xin Jiang; specifically, at the species level, 28 species were identified in Tibet samples but only 7 species in Xin Jiang samples. At the provincial geographical level, we detected significant differences in bacterial structure, shown in principal coordinate analysis plots, and significant differences (Simpson index) in bacterial diversity were also detected. However, at the county and village levels, no significant differences were detected in bacterial communities and diversity, but a difference in bacterial compositions was detectable. This indicates that bacterial communities and diversity of spontaneously fermented milk dissimilarity significantly increased with geographic distance. For the nonvolatile component profiles, the partial least squares discriminant analysis plot (R2Y > 0.5 and Q2 > 0.5 for the goodness-of-fit and predictive ability parameter, respectively) showed that samples from different geographical distances (provincial, county, and village) were all separated, which indicated that all the discriminations in nonvolatile components profiles were from different geographical distances. Investigating relationships between lactic acid bacteria and discriminatory nonvolatile components at the county level showed that 9 species were positively correlated with 16 discriminatory nonvolatile components, all species with low abundance rather than the predominant species L. delbrueckii ssp. bulgaricus and Strep. thermophilus, which indicates the importance of the selection of autochthonous nonpredominant bacteria.
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Affiliation(s)
- Chuantao Peng
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Yaru Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Teng Ma
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Weicheng Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, China.
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Mapato C, Viennasay B, Cherdthong A, Wanapat M. Milk production and composition efficiency as influenced by feeding Pennisetum purpureum cv. Mahasarakham with Tiliacora triandra, Diels pellet supplementation. Trop Anim Health Prod 2021; 53:64. [PMID: 33392866 DOI: 10.1007/s11250-020-02529-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Accepted: 12/10/2020] [Indexed: 11/29/2022]
Abstract
Ruminal fermentation efficiency has been shown to be closely related with milk production in dairy cows. This investigation aimed at the utilization of sweet grass and bamboo grass pellet supplementation on ruminal fermentation, feed utilization efficiency, milk quantity, and quality in lactating dairy cows. Four lactating Holstein Friesian crossbreds were randomly assigned in a 2 × 2 factorial arrangement in a 4 × 4 Latin square design to determine the effect of roughage sources and bamboo grass (Tiliacora triandra, Diels) pellet (BP) supplementation on voluntary feed intake, digestibility of nutrients, fermentation characteristics of the rumen, and milk quantity and quality. Sweet grass (SG) (Pennisetum purpureum cv. Mahasarakham) and rice straw (RS) were fed as roughage sources as the first factor, while the second factor was supplementation levels of BP (0 and 150 g/cow/day). The results revealed that SG (P < 0.01) and BP supplementation (P < 0.05) improved feed intake, digestibility of nutrients, especially roughage intake and digestibility of DM and NDF. Ruminal pH (P < 0.05), bacterial (P < 0.01), and fungal population (P < 0.01) were increased with SG feeding, enhancing the concentration of total VFAs (P < 0.01) and propionic acid (P < 0.01), while both SG and BP decreased methane production (P < 0.01). While milk yield (P < 0.01) and milk composition (P < 0.01), especially unsaturated fatty acids including those of conjugated linoleic acid (P < 0.001), were enhanced. Supplementation of BP containing bioactive compounds such as condensed tannins (CT) enhanced rumen bacterial population with increased total VFAs (P < 0.05) and propionic acid (P < 0.05) concentrations, while decreased methane production (P < 0.05). The findings of this study indicate that SG would be beneficial to improved rumen fermentation, feed utilization, and milk production of dairy cows, while bamboo grass pellet supplementation tended to additionally improve rumen fermentation and feed intake without negative effects on milk production.
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Affiliation(s)
- Chaowarit Mapato
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Bounnaxay Viennasay
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Anusorn Cherdthong
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Metha Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand.
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40
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Lactation performance and milk fatty acid composition of lactating dairy cows fed Camelina sativa seeds or expeller. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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41
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A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets. Food Res Int 2020; 138:109749. [DOI: 10.1016/j.foodres.2020.109749] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 09/18/2020] [Accepted: 09/23/2020] [Indexed: 10/23/2022]
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42
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C. Garvey E, Sander T, O’Callaghan TF, Drake M, Fox S, G. O’Sullivan M, Kerry JP, Kilcawley KN. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. Foods 2020; 9:E1767. [PMID: 33260555 PMCID: PMC7761244 DOI: 10.3390/foods9121767] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/19/2020] [Accepted: 11/25/2020] [Indexed: 12/23/2022] Open
Abstract
Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems-outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)-was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.
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Affiliation(s)
- Emer C. Garvey
- Food Quality & Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Thorsten Sander
- Department of Food, Nutrition, Facilities, FH Münster, Corrensstraße 25, D-48149 Münster, Germany;
- Innovationsmanagement, Sensorische Produktevaluation und Consumer Trends, Marie-Jahn-Str.20, 30177 Hannover, Germany
| | - Tom F. O’Callaghan
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland;
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, USA;
| | - Shelley Fox
- St. Angela’s Food Technology Centre, Lough Gill, 999928 Sligo, Ireland;
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Kieran N. Kilcawley
- Food Quality & Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
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43
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Fontoura ABP, Rico JE, Davis AN, Myers WA, Tate BN, Gervais R, McFadden JW. Effects of dietary deoiled soy lecithin supplementation on milk production and fatty acid digestibility in Holstein dairy cows. J Dairy Sci 2020; 104:1823-1837. [PMID: 33246607 DOI: 10.3168/jds.2020-18797] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 08/24/2020] [Indexed: 11/19/2022]
Abstract
Deoiled soy lecithin is a feed additive enriched in phospholipids. Our study evaluated the effects of dietary deoiled soy lecithin supplementation on (1) milk production and composition, (2) plasma and milk fatty acid (FA) content and yield, and (3) apparent FA digestibility and absorption in lactating dairy cows fed fractionated palm fat. In a split-plot Latin square design, 16 Holstein cows (160 ± 7 days in milk; 3.6 ± 1.2 parity) were randomly allocated to a main plot receiving a corn silage and alfalfa haylage-based diet with palm fat containing either moderate (MPA) or high palmitic acid (HPA) content at 1.75% of ration dry matter (72 or 99% palmitic acid, respectively; n = 8/palm fat diet). On each palm fat diet, deoiled soy lecithin was top-dressed at 0, 0.12, 0.24, or 0.36% of ration dry matter in a replicated 4 × 4 Latin square design. Following a 14-d covariate period, lecithin supplementation spanned 14 d, with milk and blood collected during the final 3 d. Milk composition and pooled plasma markers were measured. The statistical model included the fixed effects of palm fat type, lecithin dose, period, and the interaction between palm fat type and lecithin dose. The random effect of cow nested within palm fat group was also included. Lecithin linearly decreased dry matter intake. In cows fed HPA, lecithin feeding reduced milk fat content and tended to decrease milk fat yield. Although no changes in milk yield were observed, a quadratic reduction in 3.5% fat-corrected milk was observed with increasing lecithin dose. Lecithin linearly increased energy-corrected milk efficiency in cows fed MPA. Lecithin supplementation also decreased milk urea nitrogen, relative to unsupplemented cows. The proportion of 16-carbon FA in milk fat decreased linearly with lecithin dose, whereas 18-carbon FA increased linearly. Lecithin reduced de novo FA (<16-carbon) content and tended to increase preformed FA (>16-carbon) content in a linear manner. Compared with MPA, HPA diets reduced apparent total and 16-carbon FA digestibility and absorption. Deoiled soy lecithin feeding did not modify FA digestibility or absorption. Our observations suggest that soy lecithin feeding modifies rumen digestion to reduce dry matter intake and change milk composition.
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Affiliation(s)
- A B P Fontoura
- Department of Animal Science, Cornell University, Ithaca, NY 14853
| | - J E Rico
- Department of Animal Science, Cornell University, Ithaca, NY 14853
| | - A N Davis
- Department of Animal Science, Cornell University, Ithaca, NY 14853
| | - W A Myers
- Department of Animal Science, Cornell University, Ithaca, NY 14853
| | - B N Tate
- Department of Animal Science, Cornell University, Ithaca, NY 14853
| | - R Gervais
- Département des Sciences Animales, Université Laval, Québec G1V 0A6
| | - J W McFadden
- Department of Animal Science, Cornell University, Ithaca, NY 14853.
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Pluta K, Jones PRH, Drabińska N, Ratcliffe N, Carrington SD, Lonergan P, Evans ACO. The potential of volatile organic compound analysis in cervicovaginal mucus to predict estrus and ovulation in estrus-synchronized heifers. J Dairy Sci 2020; 104:1087-1098. [PMID: 33189280 DOI: 10.3168/jds.2020-19024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Accepted: 09/01/2020] [Indexed: 11/19/2022]
Abstract
Cervicovaginal mucus is a mixture of mucins, ions, salts, and water, the proportions of which change during the reproductive cycle. It is suspected that this mucus emits an important volatile signal indicative of the reproductive state of the female. The objective of this study was to identify volatile organic compounds (VOC) in bovine cervicovaginal mucus that are modulated during the estrous cycle and could potentially be used as biomarkers of estrus and ovulation. Cervicovaginal mucus was collected from crossbred beef heifers (n = 8), which were synchronized using an 8-d controlled internal drug release (CIDR) protocol and in which onset of estrus and time of ovulation were determined by visual observation and ultrasonography, respectively. Mucus samples were collected between 0 and 96 h after CIDR removal (estrus onset occurred at 49.1 ± 3.3 h after CIDR removal). A validation study was performed on an independent group of 15 heifers from which cervicovaginal mucus samples were collected every 8 h from 40 to 80 h after CIDR removal. The VOC in mucus were identified using gas chromatography-mass spectrometry and selected compounds were quantified using selected-ion flow-tube mass spectrometry. The presence of 47 VOC was detected in mucus samples by gas chromatography-mass spectrometry with those exhibiting highest abundance including 2-butanone, acetone, 2-pentanone, 4-methyl-2-pentanone, 1-(1-methylethoxy)-2-propanone, ethanol, 2-methyl-2-propanol, and 2-butanol. All VOC peaked between 24 to 47 h after the onset of estrus (ovulation occurred 26.6 ± 5.6 h after estrus onset). Two VOC, 2-pentanone and 4-methyl-2-pentanone, exhibited a significant increase at the onset of estrus, whereas concentration of 2-butanone increased significantly just after estrus onset, indicating that these VOC may be used as putative biomarkers of estrus. The results of our study may contribute to the development of a sensor device based on VOC to aid the detection of estrus and ovulation in cattle, with particular relevance for the dairy industry where the majority of females are bred by artificial insemination.
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Affiliation(s)
- Katarzyna Pluta
- School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
| | - Peter R H Jones
- Indigo Science Ltd., Ashley Down, Bristol, BS7 9JS, United Kingdom
| | - Natalia Drabińska
- Institute of Biosensor Technology, University of the West of England, Coldharbour Lane, Frenchay, Bristol, BS16 1QY, United Kingdom; Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Str., 10-748 Olsztyn, Poland
| | - Norman Ratcliffe
- Institute of Biosensor Technology, University of the West of England, Coldharbour Lane, Frenchay, Bristol, BS16 1QY, United Kingdom
| | - Stephen D Carrington
- School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
| | - Patrick Lonergan
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Alexander C O Evans
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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Harwood WS, Drake MA. The influence of automatic associations on preference for milk type. J Dairy Sci 2020; 103:11218-11227. [PMID: 33041023 DOI: 10.3168/jds.2020-19037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Accepted: 07/22/2020] [Indexed: 11/19/2022]
Abstract
In recent decades, organic milk has been an exception to the trend of decreased fluid milk consumption in the United States. However, the reasons behind consumer preference for organic milk over conventional and other milk types are ill-defined. The objective of this study was to use an implicit association test (IAT) and primed and unprimed preference testing to determine if fluid milk consumer preferences for milk types are influenced by implicit biases and, if so, to define these biases within the context of the consumer sensory experience. Self-reported fluid milk consumers (n = 473) participated in online IAT exercises where pairwise comparisons of milk types (conventional, organic, local, pasture-raised) were measured on both positive and negative dimensions related to cow-welfare, sustainability, health, trust, safety, and quality. Latency times from IAT responses were subsequently transformed into standardized D-scores to categorize bias effect sizes. Additionally, fluid milk consumers (n = 174) participated in preference tests that compared commercial milks representing different milk types through presentations where milk type was shown (primed) or hidden (unprimed). Following preference tests, consumers were asked to explain their preferred sample using check-all-that-apply tasks. Analysis of IAT results showed that conventional milk was more associated with negative dimension descriptors compared with organic, local, and pasture-raised milks. Additionally, a positive bias in favor of organic milk was expressed when compared with pasture-raised milk offerings; however, no differences were found in pairwise comparisons of other nonconventional milk type pairings, suggesting that consumers may conflate these designations. Blinded preference testing showed that milk preferences were largely dictated by flavor, with consumers differentiating milk types based upon flavors related to packaging, pasteurization method, and feeding systems. In primed evaluations, consumers generally expressed preferences that aligned with their explicit beliefs, and flavor considerations appeared to be a secondary differentiator of preference. Based on these results, conventional milk is associated with negative implicit beliefs related to production and product quality more often than other milk types, which was reflected in IAT evaluations and primed preference tests. However, the blinded tastings suggested that conventional milk was preferred, or competitive with, other milk types based on flavor alone. Findings from this study suggest consumer differentiation and preference of milks is significantly affected by perceptions and beliefs related to milk type. In particular, conventional milk was associated with relatively few unique belief descriptions, indicating strict utilitarian consumer categorization. Organic and local milks were comparatively associated with greater care for nutrition, sustainability, animal welfare, and local farm support. These results demonstrate a need for greater education related to conventional milk offerings to dispel factors influencing negative implicit bias. Furthermore, improving product narrative via label information and alignment with locality and regionality were identified as possible opportunities for improving consumer sentiments related to conventional milk. A more thorough understanding of these attributes may reinforce stated beliefs more effectively and stave off consumer losses to plant-based alternatives that fulfill similar beliefs.
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Affiliation(s)
- W S Harwood
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, 27695
| | - M A Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, 27695.
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46
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Pedrotti M, Khomenko I, Fontana M, Somenzi M, Falchero L, Arveda M, Cappellin L, Fogliano V, Biasioli F. The good, the bad and the aged: Predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104729] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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47
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Bordonaro S, Tumino S, Marletta D, De Angelis A, Di Paola F, Avondo M, Valenti B. Effect of GH p.L127V Polymorphism and Feeding Systems on Milk Production Traits and Fatty Acid Composition in Modicana Cows. Animals (Basel) 2020; 10:E1651. [PMID: 32937968 PMCID: PMC7552311 DOI: 10.3390/ani10091651] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/05/2020] [Accepted: 09/11/2020] [Indexed: 11/19/2022] Open
Abstract
Growth hormone participates in the regulation of lactation and lipid metabolism. A trial study was conducted to evaluate the effects of genetic polymorphism at GH p.L127V and its interaction with feeding system (extensive, EX; semi-intensive, SI) on milk traits and fatty acids composition in Modicana cows. In the semi-intensive farm (SI) diet consisted of hay, concentrate and 2 h of grazing. In the extensive farm (EX) feeding consisted in 8 h of grazing and hay. The frequencies of LL, LV and VV genotypes were, respectively: 0.64, 0.34, 0.02. GH polymorphism and its interaction with feeding system did not influence milk yield and composition. Cows carrying LL genotype produced milk with lower 6:0 and 8:0 and higher 16:1 c9 and 18:1 c9, total UFA and total MUFA. Feeding significantly affected fatty acids: in EX cows lower SFA and higher PUFA and UFA were found, compared to SI cows. The lower, more favorable atherogenic index of milk from EX system was coherent with the improved healthy characteristics of milk from animals fed almost exclusively on pasture. A significant interaction genotype x feeding system was evident for 18:1, higher in the LL cows only in the EX system, but not in the SI system.
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Affiliation(s)
- Salvatore Bordonaro
- Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (S.B.); (S.T.); (D.M.); (A.D.A.); (F.D.P.)
| | - Serena Tumino
- Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (S.B.); (S.T.); (D.M.); (A.D.A.); (F.D.P.)
| | - Donata Marletta
- Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (S.B.); (S.T.); (D.M.); (A.D.A.); (F.D.P.)
| | - Anna De Angelis
- Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (S.B.); (S.T.); (D.M.); (A.D.A.); (F.D.P.)
| | - Fortunato Di Paola
- Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (S.B.); (S.T.); (D.M.); (A.D.A.); (F.D.P.)
| | - Marcella Avondo
- Department of Agriculture, Food and Environment, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy; (S.B.); (S.T.); (D.M.); (A.D.A.); (F.D.P.)
| | - Bernardo Valenti
- Department of agricultural, food and environmental Science, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy;
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Effect of feeding hay vs. silages of various types to dairy cows on feed intake, milk composition and coagulation properties. J DAIRY RES 2020; 87:334-340. [PMID: 32900394 DOI: 10.1017/s0022029920000801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
This research paper addresses the hypotheses (1) that milk produced from hay-fed cows differs from that of silage-fed cows and (2) that silage type has an important impact, too. Four diets differing in forage type but with equal estimated milk production potential and a forage:concentrate ratio of 0.85 : 0.15 were compared regarding their effect on feed intake, milk yield and milk properties. The forages tested were hay, grass silage, conventional short-chopped and long-chopped maize silage subjected to a novel processing technology (Shredlage®). Twenty-four dairy cows were fed two of the four diets in two consecutive runs in an incomplete (4 × 2) Latin-square design (n = 12 per diet). Each experimental period lasted 22 d, with 12 d of adaptation and 10 d of sampling. During sampling, feed intake and milk yield were recorded daily, milk composition and coagulation properties were determined four times. The composition of the diet ingredients was analysed weekly. Data were analysed with a mixed model considering feed, period and their interaction as fixed effects. Stage of lactation, milk yield and milk composition from the pre-experimental period were used as covariates in the model. Dry matter intake was lower with the long-chopped processed maize silage compared to the other three groups. There were some diet differences in intakes of net energy for lactation and absorbable protein in the duodenum, but this did not result in changes in milk yield. The milk fat content was higher with the grassland-based diets compared to the maize silage diets. No treatment effect on milk acidity and rennet coagulation properties was observed. In conclusion, there were no indications for specific physico-chemical properties of milk from a hay-based diet, and maize processing technology was not of large effect either. Future investigations should focus on sensory differentiation of the milk produced with different forages.
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Wölk M, Milkovska-Stamenova S, Schröter T, Hoffmann R. Influence of seasonal variation and processing on protein glycation and oxidation in regular and hay milk. Food Chem 2020; 337:127690. [PMID: 32795853 DOI: 10.1016/j.foodchem.2020.127690] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/24/2020] [Accepted: 07/26/2020] [Indexed: 12/13/2022]
Abstract
Climate and feeding influence the composition of bovine milk, which is further affected by thermal treatment inducing oxidation and Maillard reactions. This study aimed to evaluate season- and processing-related changes in the modified proteome of milk from two different feeding systems. Therefore, tryptic digests of regular and hay milk were analyzed by targeting 26 non-enzymatic modifications using LC-MS. Forty-five glycated, 48 advanced glycation endproduct (AGE-) modified, and 20 oxidized/carbonylated peptides representing 44 proteins were identified with lactosylation, formyllysine, and carboxymethyllysine being most common. The numbers and quantities of glycation- and oxidation-related modifications were similar between regular and hay milk and among seasons. The effects of pasteurization and ultra-high temperature (UHT) treatment were comparable for both milk types. In particular UHT treatment increased the numbers of identified modifications and the relative quantities of lactosylated peptides. The number of identified AGE-modified and oxidized residues increased slightly after UHT-treatment, but the contents were stable.
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Affiliation(s)
- Michele Wölk
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany; Center for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany
| | - Sanja Milkovska-Stamenova
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany; Center for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany.
| | - Theres Schröter
- Kohrener Landmolkerei GmbH, Waldorfweg 1, 09322 Penig, Germany
| | - Ralf Hoffmann
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany; Center for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany.
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Natrella G, Gambacorta G, De Palo P, Maggiolino A, Faccia M. Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14671] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Giuseppe Natrella
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Pasquale De Palo
- Department of Veterinary Medicine University of Bari S.P. Casamassima km 3 Valenzano Bari 70010 Italy
| | - Aristide Maggiolino
- Department of Veterinary Medicine University of Bari S.P. Casamassima km 3 Valenzano Bari 70010 Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
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