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Liu Z, Jiang A, Lv X, Fan D, Chen Q, Wu Y, Zhou C, Tan Z. Combined Metabolomics and Biochemical Analyses of Serum and Milk Revealed Parity-Related Metabolic Differences in Sanhe Dairy Cattle. Metabolites 2024; 14:227. [PMID: 38668355 PMCID: PMC11052102 DOI: 10.3390/metabo14040227] [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: 02/27/2024] [Revised: 04/09/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
The production performance of dairy cattle is closely related to their metabolic state. This study aims to provide a comprehensive understanding of the production performance and metabolic features of Sanhe dairy cattle across different parities, with a specific focus on evaluating variations in milk traits and metabolites in both milk and serum. Sanhe dairy cattle from parities 1 to 4 (S1, n = 10; S2, n = 9; S3, n = 10; and S4, n = 10) at mid-lactation were maintained under the same feeding and management conditions. The milk traits, hydrolyzed milk amino acid levels, serum biochemical parameters, and serum free amino acid levels of the Sanhe dairy cattle were determined. Multiparous Sanhe dairy cattle (S2, S3, and S4) had a greater milk protein content, lower milk lactose content, and lower solids-not-fat content than primiparous Sanhe dairy cattle (S1). Moreover, S1 had a higher ratio of essential to total amino acids (EAAs/TAAs) in both the serum and milk. The serum biochemical results showed the lower glucose and total protein levels in S1 cattle were associated with milk quality. Furthermore, ultra-high-resolution high-performance liquid chromatography with tandem MS analysis (UPLC-MS/MS) identified 86 and 105 differential metabolites in the serum and milk, respectively, and these were mainly involved in amino acid, carbohydrate, and lipid metabolism. S1 and S2/S3/S4 had significantly different metabolic patterns in the serum and milk, and more vitamin B-related metabolites were significantly higher identified in S1 than in multiparous cattle. Among 36 shared differential metabolites in the serum and milk, 10 and 7 metabolites were significantly and strongly correlated with differential physiological indices, respectively. The differential metabolites identified were enriched in key metabolic pathways, illustrating the metabolic characteristics of the serum and milk from Sanhe dairy cattle of different parities. L-phenylalanine, dehydroepiandrosterone, and linoleic acid in the milk and N-acetylornithine in the serum could be used as potential marker metabolites to distinguish between Sanhe dairy cattle with parities of 1-4. In addition, a metabolic map of the serum and milk from the three aspects of carbohydrates, amino acids, and lipids was created for the further analysis and exploration of their relationships. These results reveal significant variations in milk traits and metabolites across different parities of Sanhe dairy cattle, highlighting the influence of parity on the metabolic profiles and production performance. Tailored nutritional strategies based on parity-specific metabolic profiles are recommended to optimize milk production and quality in Sanhe cattle.
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Affiliation(s)
- Zixin Liu
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; (Z.L.); (A.J.); (X.L.); (D.F.); (Q.C.); (Y.W.); (Z.T.)
- University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Aoyu Jiang
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; (Z.L.); (A.J.); (X.L.); (D.F.); (Q.C.); (Y.W.); (Z.T.)
- University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Xiaokang Lv
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; (Z.L.); (A.J.); (X.L.); (D.F.); (Q.C.); (Y.W.); (Z.T.)
- University of the Chinese Academy of Sciences, Beijing 100049, China
- College of Animal Science, Anhui Science and Technology University, Bengbu 233100, China
| | - Dingkun Fan
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; (Z.L.); (A.J.); (X.L.); (D.F.); (Q.C.); (Y.W.); (Z.T.)
| | - Qingqing Chen
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; (Z.L.); (A.J.); (X.L.); (D.F.); (Q.C.); (Y.W.); (Z.T.)
| | - Yicheng Wu
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; (Z.L.); (A.J.); (X.L.); (D.F.); (Q.C.); (Y.W.); (Z.T.)
- University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Chuanshe Zhou
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; (Z.L.); (A.J.); (X.L.); (D.F.); (Q.C.); (Y.W.); (Z.T.)
- University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Zhiliang Tan
- Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; (Z.L.); (A.J.); (X.L.); (D.F.); (Q.C.); (Y.W.); (Z.T.)
- University of the Chinese Academy of Sciences, Beijing 100049, China
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Júnior RNCC, Fernandes LDS, do Carmo Panetto JC, Barbosa da Silva MVG, de Araújo CV, Maciel E Silva AG, Felipe Marques JR, Silva WCD, de Araújo SI, Castro SRSD, Silva LKX, Castro SV, Júnior JDBL. Heterogeneity of variance and genetic parameters for milk production in cattle, using Bayesian inference. PLoS One 2023; 18:e0288257. [PMID: 37437036 DOI: 10.1371/journal.pone.0288257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Accepted: 06/22/2023] [Indexed: 07/14/2023] Open
Abstract
The goal of this study was to verify the effect of heterogeneity of variance (HV) on milk production in up to 305 days of lactation (L305) of daughters of Girolando, Gir and Holstein sires, as well as in the genetic evaluation of these sires and their progenies. in Brazil. The model included contemporary groups (consisting of herd, year and calving season) as a fixed effect, cow age at calving (linear and quadratic effects) and heterozygosity (linear effect) as covariates, in addition to the random effects of direct additive genetic and environmental, permanent and residual. The first analysis consisted of the single-trait animal model, with L305 records (disregarding HV). The second considered classes of standard deviations (SD): two-trait model including low and high classes (considering HV), according to the standardized means of L305 for herd-year of calving. The low SD class was composed of herds with SD equal to or less than zero and the high class with positive SD values. Estimates of (co)variance components and breeding values were obtained separately for each scenario using Bayesian inference via Gibbs sampling. Different heritability was estimated. Higher for the high DP class in the Gir (0.20) and Holstein (0.15) breeds, not occurring the same in the Girolando breed, with a lower value among the classes for the high DP (0.10). High values of genetic correlations were also found between low and high SD classes (0.88; 0.85 and 0.79) for the Girolando, Gir and Holstein breeds, respectively. Like the order correlations (Spearman) which were also high for the three breeds analyzed (equal to or above 0.92). Thus, the presence of HV had a smaller impact for L305 and did not affect the genetic evaluation of sires.
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Affiliation(s)
- Raimundo Nonato Colares Camargo Júnior
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), UFRA, Brazilian Agricultural Research Corporation (EMBRAPA), Castanhal, PA, Brazil
| | | | | | | | | | | | | | - Welligton Conceição da Silva
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), UFRA, Brazilian Agricultural Research Corporation (EMBRAPA), Castanhal, PA, Brazil
| | | | | | | | | | - José de Brito Lourenço Júnior
- Postgraduate Program in Animal Science (PPGCAN), Institute of Veterinary Medicine, Federal University of Para (UFPA), UFRA, Brazilian Agricultural Research Corporation (EMBRAPA), Castanhal, PA, Brazil
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Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle. J DAIRY RES 2022; 89:419-426. [PMID: 36384645 DOI: 10.1017/s0022029922000693] [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: 11/18/2022]
Abstract
This research paper assessed textural, microstructural, sensory and colour properties of set-yoghurts produced using milk from two indigenous cattle types, Thamankaduwa White (TW) and Lankan cattle (LC) compared to two generic cattle breeds, Friesian and Jersey. Instrumental texture profile (firmness, adhesiveness, cohesiveness and springiness), colour space (L* a* b*) and scanning electron micrographs of set-yoghurts during 21 d of storage (4 ± 1°C) were evaluated. Sensory quality attributes were evaluated with 40 untrained panellists using a five-point hedonic scale. Set-yoghurts prepared using indigenous cow milk showed higher (P < 0.05) firmness, cohesiveness and apparent viscosity values compared to those prepared using generic cow milk. As revealed by micrographs, set-yoghurts made from TW milk had lesser and smaller void spaces and a dense protein gel network than gels made from LC and the two generic breeds. The gel network made from Friesian milk showed a comparatively larger porous gel structure and thinner protein strands resulting in a weaker gel than other milk gels. The highest lightness (L*) and yellowness (b*) were observed from set-yoghurt produced from Friesian and LC milk, respectively. Set-yoghurts from TW milk had the highest (P < 0.05) sensory scores for all sensory attributes. The lowest sensory acceptance was recorded in set-yoghurt made from Friesian milk. Thus, milk from TW and LC is likely to be suitable in producing set-yoghurts with superior textural, microstructural and sensory properties, compared to milk from Jersey and Friesian. Our results suggest the merits of using indigenous cow milk in producing set-yoghurts and, thereby, prioritizing the preservation of the genetic pool of these indigenous breeds.
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Prebiotic ice cream containing human milk discarded by human milk banks: an approach of its technological properties and composition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01441-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Assessing Compositional and Quality Parameters of Unconcentrated and Refractive Window Concentrated Milk Based on Color Components. DAIRY 2022. [DOI: 10.3390/dairy3020030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this study, a multiple linear regression equation was developed to measure and predict quality parameters of unconcentrated and concentrated milk based on color components. The viscosity, density, pH, moisture, and fat content could be measured using image processing technology. The multiple linear regression model had a good fitting on experimental data considering the limited errors (0.00–1.12%), standard deviation (0.000–0.043), and root mean square error (0.0007–0.3721). Therefore, these models can be used to predict the quality parameters of milk, including fat percentage, pH, viscosity, density, and moisture content, based on color components of unconcentrated and concentrated milk. The maximum and minimum of color change were 12.28 and 5.96, respectively. The values of browning index were also well-predicted and were within the standard limits. The non-destructive and quick procedure that proposed in this study showed a percentage of accuracy in assessing and predicting the quality parameters milk based on color components. Overall, the color correlates with different compositional and physical characteristics, and provide a possible internet of things (IoT)-based approach to accompany the conventional approaches in the future after further evaluation at large scale for various types of milks subjected to various processes.
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de Vitte K, Kerziene S, Klementavičiūtė J, de Vitte M, Mišeikienė R, Kudlinskienė I, Čepaitė J, Dilbiene V, Stankevičius R. Relationship of β-casein genotypes (A1A1, A1A2 and A2A2) to the physicochemical composition and sensory characteristics of cows’ milk. JOURNAL OF APPLIED ANIMAL RESEARCH 2022. [DOI: 10.1080/09712119.2022.2046005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Kristina de Vitte
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Sigita Kerziene
- Gyvūnų veisimo katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jolita Klementavičiūtė
- Gyvūnų auginimo technologijos institutas, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Marius de Vitte
- Faculty of Arts & Humanities, Coventry University, Coventry, UK
| | - Ramutė Mišeikienė
- Gyvūnų auginimo technologijos institutas, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Ieva Kudlinskienė
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Justė Čepaitė
- Biologinių sistemų ir genetinių tyrimų institutas, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vaida Dilbiene
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Rolandas Stankevičius
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
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Nikmaram N, Keener KM. The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112729] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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BARROS ELDS, SILVA CC, CANELLA MHM, VERRUCK S, PRESTES AA, VARGAS MO, MARAN BM, ESMERINO EA, SILVA R, BALTHAZAR CF, CALADO VMDA, PRUDENCIO ES. Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
| | | | | | | | | | | | | | | | - Ramon SILVA
- Universidade Federal Rural de Rio do Janeiro, Brasil
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Al‐Hilphy AR, Ali HI, Al‐IEssa SA, Lorenzo JM, Barba FJ, Gavahian M. Refractance window (RW) concentration of milk‐Part II: Computer vision approach for optimizing microbial and sensory qualities. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15702] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Asaad R. Al‐Hilphy
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Haider I. Ali
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Sajedah A. Al‐IEssa
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia San Cibrao das Viñas Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València València Spain
| | - Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, ROC
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Milovanovic B, Djekic I, Miocinovic J, Djordjevic V, Lorenzo JM, Barba FJ, Mörlein D, Tomasevic I. What Is the Color of Milk and Dairy Products and How Is It Measured? Foods 2020; 9:foods9111629. [PMID: 33171601 PMCID: PMC7695135 DOI: 10.3390/foods9111629] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 10/30/2020] [Accepted: 11/04/2020] [Indexed: 11/16/2022] Open
Abstract
Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that color research results reported were often impossible to replicate or to interpret properly because of incomplete description of the methodology. In some of the manuscripts reviewed, illuminant source (61.0%), aperture size (93.8%), observer angle, and number of readings (over 70% of all cases) were not reported. It is therefore critical to set rules regarding the description of the methodology for (milk) color research articles in order to ensure replicability and/or comparison of studies.
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Affiliation(s)
- Bojana Milovanovic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
- Correspondence:
| | - Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
| | - Jelena Miocinovic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia;
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain;
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Valencia, Spain;
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, D-37075 Göttingen, Germany;
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
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Czyżak-Runowska G, Wójtowski JA, Gogół D, Wojtczak J, Skrzypczak E, Stanisławski D. Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm. Animals (Basel) 2020; 10:ani10101794. [PMID: 33023201 PMCID: PMC7600835 DOI: 10.3390/ani10101794] [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: 08/07/2020] [Revised: 09/28/2020] [Accepted: 09/30/2020] [Indexed: 11/22/2022] Open
Abstract
Simple Summary Milk from traditional family farms is a valuable raw material for cheese making. The aim of the study was to compare the textural and physicochemical characteristics, as well as the organoleptic properties, of soft rennet cheese from the milk of Polish Holstein–Friesian cows. The tests were carried out on 24 cheeses made from the bulk milk in the two production seasons: summer (July–September) and winter (January–March). The results indicate that both the season and the fat content of the milk affected the physicochemical (acidity, color) and rheological parameters (firmness and stickiness) of the cheese. What is more, the fat content of the milk had a more significant effect on the organoleptic parameters of the cheese than the season. In addition, low-fat cheeses received satisfactory organoleptic assessments, which indicates that they can serve as substitutes for full-fat cheeses for people looking for low-fat products. Abstract The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein–Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l’Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. Cheeses from summer milk showed greater acidification than those from winter milk (p ≤ 0.05). Skimmed milk cheeses from both seasons showed increased firmness and stickiness, and worse organoleptic characteristics, particularly in taste and consistency, than whole milk cheeses (p ≤ 0.05). The highest level of yellow (b*) was found in whole milk summer cheeses; those produced in winter were 16% less yellow. Milk from traditional family farms is a valuable raw ingredient for the production of soft, unripe rennet cheese. However, the variability of organoleptic characteristics related to the season should be taken into account in cheese production. Skimmed cheese can serve as an alternative to full-fat cheese, especially for people looking for low-fat products, regardless of the time of year.
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Affiliation(s)
- Grażyna Czyżak-Runowska
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Jacek Antoni Wójtowski
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
- Correspondence:
| | - Danuta Gogół
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Janusz Wojtczak
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Ewa Skrzypczak
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Daniel Stanisławski
- Computer Lab, Poznań University of Life Sciences, Wołynska 33, 60-637 Poznan, Poland;
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Chopra A, Ali SA, Bathla S, Rawat P, Vohra V, Kumar S, Mohanty AK. High-Resolution Mass Spectrometer-Based Ultra-Deep Profile of Milk Whey Proteome in Indian Zebu ( Sahiwal) Cattle. Front Nutr 2020; 7:150. [PMID: 33072792 PMCID: PMC7533583 DOI: 10.3389/fnut.2020.00150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Accepted: 07/27/2020] [Indexed: 12/18/2022] Open
Abstract
Milk serves as a mode of protection to neonate through transferring the host defense proteins from mother to offspring. It also guards the mammary gland against various types of infections. Along with the presence of six vital proteins, bovine milk (whey) contains a massive class of minor proteins, not all of which have been comprehensively reported. In this study, we performed an LC-MS/MS-based ultra-deep identification of the milk whey proteome of Indian zebu (Sahiwal) cattle. Three independent search engines that are Comet, Tandem, and Mascot-based analysis resulted in the discovery of over 6,210 non-redundant proteins commonly identified. Genome-wise mapping revealed that chromosome 1 showed a minimum expression of 14 proteins, whereas chromosome 19 expressed 250 maximum proteins in milk whey. These results demonstrate that milk proteome in Sahiwal cattle is quite complicated, and minor milk fractions play a significant role in host defense.
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Affiliation(s)
- Alka Chopra
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal, India
| | - Syed Azmal Ali
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal, India
| | - Shveta Bathla
- Yale University School of Medicine, New Haven, CT, United States
| | - Preeti Rawat
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal, India
| | - Vikas Vohra
- Animal Genetics and Breeding Division, National Dairy Research Institute, Karnal, India
| | - Sudarshan Kumar
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal, India
| | - Ashok Kumar Mohanty
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal, India
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Ludwiczak A, Składanowska-Baryza J, Kuczyńska B, Stanisz M. Hycole Doe Milk Properties and Kit Growth. Animals (Basel) 2020; 10:ani10020214. [PMID: 32012962 PMCID: PMC7070429 DOI: 10.3390/ani10020214] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 01/17/2020] [Accepted: 01/27/2020] [Indexed: 11/22/2022] Open
Abstract
Simple Summary The rabbits used on the commercial rabbit farms for the production of rabbit fryers are crosses of synthetic lines, such as Hycole. The maternal rabbit lines are selected not only for high number of kits but also for high production of milk. The goal of the presented study is related to the lack of complex data on the quality of rabbit milk, though this milk determines the nutritional status of kits in the suckling period as well as body weight gains and survival of rabbit kits. There are data on the milk yield of rabbit does and the milk proximal chemical composition, but the hygienic quality of this milk (somatic cell count) and its relationship with milk yield, kits survival, and weight gains is an unanswered question. The presented findings show the significant relationship between litter size, which has a clear effect on the milk production, as well as litter weight. Also shown is that the day of lactation affected the physiochemical traits of rabbit milk. Abstract The level of production and the physiochemical traits of rabbit milk affect the growth and the mortality of bunnies during lactation. The goal of the study was to analyze the effect of litter size and day of lactation on the quality traits of rabbit milk, milk production, and associative traits. The study was conducted on 32 Hycole does and their litters. The rabbit milk pH ranged from 6.61 to 7.46. The colostrum was characterized by the highest content of total solids (31.54 and 31.80 g kg−1) and fat content (15.73 and 15.9 g kg−1). The milk from the beginning of the lactation was characterized by the highest level of somatic cell count (SCC) (523.67 and 536.57 103 mL−1), which gradually decreased to reach the lowest level on days 17 and 21 of lactation. The daily milk production was greater for does nursing 10 kits per litter compared to those nursing eight kits per litter (p < 0.001). The peak of milk production occurred on day 17 postpartum. To conclude, the litter size has a clear effect on milk production as well as litter weight and litter weight gains. It is also important to note that the day of lactation affected the physiochemical traits of rabbit milk.
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Affiliation(s)
- Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.)
- Correspondence:
| | - Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.)
| | - Beata Kuczyńska
- Animal Breeding Department, Faculty of Animal Breeding, Bioengineering and Conservation, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland;
| | - Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.)
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14
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McClements DJ, Newman E, McClements IF. Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance. Compr Rev Food Sci Food Saf 2019; 18:2047-2067. [PMID: 33336952 DOI: 10.1111/1541-4337.12505] [Citation(s) in RCA: 123] [Impact Index Per Article: 24.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 09/17/2019] [Accepted: 09/18/2019] [Indexed: 12/20/2022]
Abstract
Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant-based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant-based milks. Initially, an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk is given, because the development of successful alternatives depends on understanding the characteristics of real milk. The two main production routes for fabricating plant-based milks are then highlighted: (i) disruption of plant materials (such as nuts, seeds, or legumes) to form aqueous suspensions of oil bodies; (ii) formation of oil-in-water emulsions by homogenization of oil, water, and emulsifiers. The roles of the different functional ingredients in plant-based milks are highlighted, including oils, emulsifiers, thickeners, antioxidants, minerals, and other additives. The physicochemical basis of the appearance, texture, and stability of plant-based milks is covered. The importance of the sensory attributes and gastrointestinal fate of bovine milk and plant-based alternatives is also highlighted. Finally, potential areas for future work are discussed.
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Affiliation(s)
| | - Emily Newman
- Dept. of Food Science, Univ. of Massachusetts Amherst, Amherst, MA, 01003, U.S.A
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15
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Costa A, Visentin G, De Marchi M, Cassandro M, Penasa M. Genetic relationships of lactose and freezing point with minerals and coagulation traits predicted from milk mid-infrared spectra in Holstein cows. J Dairy Sci 2019; 102:7217-7225. [PMID: 31155264 DOI: 10.3168/jds.2018-15378] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Accepted: 04/04/2019] [Indexed: 12/17/2022]
Abstract
The aim of the present study was to assess the relationships of lactose percentage (LP), lactose yield (LY), and freezing point (FRP) with minerals and coagulation properties predicted from mid-infrared spectra in bovine milk. To achieve this purpose, we analyzed 54,263 test-day records of 4,297 Holstein cows to compute (co)variance components with a linear repeatability animal model. Parity, stage of lactation, season of calving, and herd-test-date were included as fixed effects in the model, and additive genetic animal, within- and across-lactation permanent environment, and residual were included as random effects. Lactose percentage was more heritable (0.405 ± 0.027) than LY (0.121 ± 0.021) and FRP (0.132 ± 0.014). Heritabilities (± standard error) of predicted milk minerals varied from 0.375 ± 0.027 for Na to 0.531 ± 0.028 for P, and those of milk coagulation properties ranged from 0.348 ± 0.052 for rennet coagulation time to 0.430 ± 0.026 for curd firming time. Lactose percentage showed favorable (negative) genetic correlations with milk somatic cell score (SCS) and FRP, and it was almost uncorrelated with casein-related minerals (Ca and P) and coagulation properties. Moreover, LP was strongly correlated with Na (-0.783 ± 0.022), a mineral known to increase in the presence of intramammary infection (IMI) and high somatic cell count. Indeed, Na is the main osmotic replacer of lactose in mastitic milk when the blood-milk barrier is altered during IMI. Being strongly associated with milk yield, LY did not favorably correlate with coagulation properties, likely because of the negative correlation of this trait with protein and casein percentages. Milk FRP presented moderate and null genetic associations with Na and SCS, respectively. Results of the present study suggest that the moderate heritability of LP and its genetic correlations with IMI-related traits (Na and SCS) could be exploited for genetic selection against mastitis. Moreover, selection for LP would not impair milk coagulation characteristics or Ca and P content, which are important for cheesemaking.
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Affiliation(s)
- A Costa
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - G Visentin
- Associazione Nazionale Allevatori della razza Frisona e Jersey Italiana (ANAFIJ), Via Bergamo 292, 26100 Cremona, Italy.
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - M Cassandro
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - M Penasa
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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Heritability and repeatability of milk lactose and its relationships with traditional milk traits, somatic cell score and freezing point in Holstein cows. Animal 2018; 13:909-916. [PMID: 30131088 DOI: 10.1017/s1751731118002094] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Lactose percentage (LP) in milk is currently determined in most herd-testing schemes, and globally, it is usually routinely recorded in the framework of the official milk recording procedures. However, few studies have investigated the phenotypic and genetic variability of this component. Data used in the present paper consisted of 59 811 test-day records from 4355 Holstein cows in 266 herds. Heritabilities of LP and lactose yield (LY) were estimated through single-trait repeatability animal models, whereas genetic and phenotypic correlations of LP and LY with milk composition and production traits, somatic cell score and milk freezing point were estimated using bivariate models. Fixed effects included in the analyses were herd-test-date, season of calving, parity, stage of lactation and the interaction between parity and stage of lactation. Random effects were animal additive genetic, within and across lactation permanent environment and the residual. Lactation curves of LP and LY increased from parturition to the peak of lactation and decreased thereafter, mirroring the typical curve of milk yield. Lactose percentage was greater in first- than later-parity cows. Heritabilities of LP and LY were 0.43±0.03 and 0.14±0.02, respectively, and LP and protein percentage were the most repeatable traits. Genetic correlations (r a) of LP with somatic cell score, LY and milk freezing point were -0.22±0.08, 0.28±0.08 and -0.46±0.05, respectively. Genetic relationships of LY with milk yield (r a=0.97±0.00), fat percentage (r a=-0.71±0.06), protein percentage (r a=-0.57±0.06) and protein yield (r a=0.64±0.06) were moderate to strong. Results suggest that milk LP could be considered in breeding strategies to accelerate the gain of correlated low heritable traits. Further research is needed to evaluate the feasibility of including LP in the selection index of Italian Holstein population to address country-specific needs and market demands.
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