Effect of Feeding Protected Safflower Oil on Yield, Composition, Flavor, and Oxidative Stability of Milk

Goering, H. K.; Gordon, C.H.; Wrenn, T.R.; Bitman, Joel; King, R.L.; Douglas, F.W.

doi:10.3168/jds.s0022-0302(76)84222-1

Cited by 57 publications

(10 citation statements)

References 25 publications

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“…Charmley and Nicholson (1994) found that the degree of transfer to the milk of α-tocopherol supplements increased as the proportions of C18:2n-6 and C18:3n-3 increased as a result of feeding micronized soybeans compared with soybean meal. These findings were supported by studies by Atwal et al (1990) and Goering et al (1976), who found that increasing proportions of C18:2n-3 increased the transfer of α-tocopherol to the milk. The significantly higher concentration of C18:3n-3 in milk from cows fed grass-clover silage compared with milk from cows fed hay is therefore thought to be important for the better transfer of α-tocopherol from the feed to the milk.…”

Section: Antioxidants In the Feed And Transfer To The Milksupporting

confidence: 65%

“…These levels of α-tocopherol in the milk were not effective in improving the oxidative stability of the milk. Studies by Goering et al (1976) and Focant et al (1998) showed improved oxidative stability of the milk when cows were fed supplements of α-tocopherol to the diet, and the concentration of α-tocopherol in the milk reached 2,100 and 2,670 g/L, respectively, in those 2 studies. This indicates that concentrations of α-tocopherol in the 2 types of milk in this study needed to be approximately 5 times higher to improve the oxidative stability measured as oxidized flavor.…”

Section: Antioxidative Effect Of α-Tocopherol On the Oxidative Stabilmentioning

confidence: 96%

See 1 more Smart Citation

Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed

Havemose

Weisbjerg

Bredie

et al. 2006

Journal of Dairy Science

106

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Differences in the oxidative stability of milk from cows fed grass-clover silage or hay were examined in relation to fatty acid composition and contents of antioxidants and copper in the milk. The oxidation processes were induced by exposing the milk to fluorescent light. Protein oxidation was measured as an accumulation of dityrosine, whereas lipid oxidation was measured as an accumulation of lipid hydroperoxides as the primary oxidation product, and as the secondary oxidation products, pentanal, hexanal, and heptanal. No differences were found in the protein oxidation of the 2 types of milk measured as accumulation of dityrosine, but there was an increased accumulation of lipid hydroperoxides and hexanal in milk from cows fed grass-clover silage, compared with milk from cows fed hay. The higher degree of lipid oxidation in milk from cows fed grass-clover silage could not be explained from the concentration of alpha-tocopherol, carotenoids, uric acid, and copper in the milk. However, it was thought to be highly influenced by the significantly higher concentration of linolenic acid present in milk from cows fed grass-clover silage. A larger part of alpha-tocopherol and beta-carotene was transferred from the feed to the milk when cows were fed grass-clover silage than when cows were fed hay as roughage. The significantly higher concentration of polyunsaturated fatty acids in milk from cows fed grass-clover silage may be important for the better transfer of alpha-tocopherol from the feed to the milk. Other circumstances, as the different conditions in the rumen may also play a role, due to the different types of roughages and their digestibility, or be related to the mechanisms during milk production for the higher yielding cows fed grass-clover silage.

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Section: Antioxidants In the Feed And Transfer To The Milksupporting

confidence: 65%

Section: Antioxidative Effect Of α-Tocopherol On the Oxidative Stabilmentioning

confidence: 96%

Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed

Havemose

Weisbjerg

Bredie

et al. 2006

Journal of Dairy Science

106

View full text Add to dashboard Cite

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“…The technique not only protected the dietary lipid from hydrogenation in the rumen but avoided interference with normal rumen activity. Early problems with the highly unsaturated nature of the resulting milk fat ([20% linoleic acid, led to rapid oxidative deterioration, but these C 18 > 2 ) have largely been resolved with improved technology, the inclusion of substantial quantities of a-tocopherol in the diet and the use of rapeseed (canola) as the lipid source (Goering et al 1976 ;Ashes et al 1992).…”

Section: Introductionmentioning

confidence: 99%

Effect of naked oats in the dairy cow’s diet on the oxidative stability of the milk fat

Fearon¹,

Mayne²,

Charlton³

1998

J. Sci. Food Agric.

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: Oxidative stability of milk fats from cows o †ered naked oats-and barley-based diets were compared in shelf-life tests using the Schaal Oven Test at 63¡C, and determination of peroxide and thiobarbituric acid values. Milk fat from cows o †ered the diet containing naked oats, although containing a higher proportion of monounsaturated fatty acids, had a signiÐcantly longer oxidation induction period (13 days) than milk fat from cows o †ered the control (barleybased) diet (9 days). However, sensory testing of the milk fats indicated that a perceptible odour di †erence was apparent between stored (63¡C) and unstored milk fats after 3 days of storage irrespective of the diet fed. It is possible that the odours perceived may have originated from the cowsÏ diets or from hydrolytic rancidity reactions. The difficulties of relating chemical and sensory testing of the oxidative deterioration of milk fat or butter are underlined.1998 SCI. ( J Sci Food Agric 76, 546È552 (1998)

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“…Feeding the cows a high level of all-rac-a-tocopheryl acetate has been the basis for control of spontaneous oxidation in milk. Several studies indicated that such an increased intake of vitamin E supplements by cows increases the a-tocopherol content of milk (Atwal, Hidiroglou, Kramer, & Binns, 1990;Charmley & Nicholson, 1994;Charmley, Nicholson, & Zee, 1993;Goering et al, 1976;Nicholson & St-Laurent, 1991;St-Laurent et al, 1990). Atwal et al (1990) supplemented the diet with 8000 to 10 000 IU of all-rac-atocopheryl acetate per cow per day and found an increase in milk tocopherol of between 17 and 34 mg per g milk fat.…”

Section: Introductionmentioning

confidence: 99%

The difference in transfer of all-rac-α-tocopherol stereo-isomers to milk from cows and the effect on its oxidative stability

Slots¹,

Skibsted

Nielsen³

2007

International Dairy Journal

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Experiments were conducted to study the effect of all-rac-a-tocopheryl acetate supplementation of the diet of dairy cows on the oxidative stability of milk. In experiment I the cows' feed was supplemented with 2600 IU per day per cow and in experiment II with 3400 IU and high amounts of unsaturated fat to get the milk more susceptible to oxidation. The content of a-tocopherol in milk was determined before and after supplementation, and the percentage increase of a-tocopherol in the milk in the two experiments was 37% and 29%, respectively. The native stereo-isomer (RRR-a-tocopherol) made up 84.3% (experiment I) and 88.8% (experiment II) of the isomers, indicating that transfer of the synthetic stereo-isomers to the milk was low. The milk was further exposed to fluorescent light or added copper. Milk with a high content of unsaturated fatty acids and high concentrations of a-tocopherols was more susceptible to oxidation than the milk with low a-tocopherol content. r

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Effect of Feeding Protected Safflower Oil on Yield, Composition, Flavor, and Oxidative Stability of Milk

Cited by 57 publications

References 25 publications

Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed

Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed

Effect of naked oats in the dairy cow’s diet on the oxidative stability of the milk fat

The difference in transfer of all-rac-α-tocopherol stereo-isomers to milk from cows and the effect on its oxidative stability

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