Effect of Intravenously Injected Tocopherol on Oxidized Flavor in Milk

Erickson, David R.; Dunkley, W.L.; Ronning, M.

doi:10.3168/jds.s0022-0302(63)89178-x

Cited by 16 publications

(5 citation statements)

References 11 publications

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“…y-Tocopherol, /7-carotene and retinol were only detectable in the cream. According to Erickson et al (1963Erickson et al ( , 1964 and Mulder & Walstra (1974), a-tocopherol is incorporated into MFGM, whereas the possible incorporation of /^-carotene into MFGM is questioned (Mulder & Walstra, 1974;Walstra & Jenness, 1984). Similarly the possible incorporation of retinol into MFGM as suggested by McGillivray (1957) and Zahar et al (1995) could not be confirmed.…”

Section: Vitamins In Cream and Mfgmmentioning

confidence: 99%

“…However, at low a-tocopherol content in the cream the MFGM a-tocopherol might decrease to very low levels. The risk of oxidation processes might then increase dramatically (Smith & Jack, 1959;Erickson et al 1963Erickson et al , 1964Nicholson & St-Laurent, 1991).…”

Section: Vitamins In Cream and Mfgmmentioning

confidence: 99%

“…At the present time little exact information is available on the natural antioxidant concentration (tocopherols and carotenoids) or on antioxidative enzymes such as xanthine oxidase (EC 1.1.3.22) and lactoperoxidase (EC 1.11.1.7) in MFGM (Walstra & Jenness, 1984). Erickson et al (1963) reported a higher content of a-tocopherols in MFGM than in milk fat. There is no evidence about the occurrence of /^-carotene in MFGM (Mulder & Walstra, 1974;Walstra & Jenness, 1984).…”

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confidence: 97%

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Tocopherols, retinol, β-carotene and fatty acids in fat globule membrane and fat globule core in cows' milk

Jensen

Nielsen

1996

Journal of Dairy Research

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Milk fat globule membranes (MFGM) were isolated from milk from cows injected intraperitoneally with dl-a-tocopherol acetate. The fatty acid composition and content, and the contents of tocopherols, retinol and /^-carotene were determined and compared with the composition and content in the original cream sample. Intraperitoneal injection of 10 g dl-a-tocopherol acetate elevated the a-tocopherol content in the milk fat from 13-30 to 50-70 fig a-tocopherol/g milk fat 2-3 d after injection. The increase depended on the a-tocopherol status of the cow prior to injection. The concentrations of retinol and ^-carotene in the milk fat were unchanged after the a-tocopherol injections. MFGM fatty acids made up 18-27 g/kg total fatty acids in the milk fat. However, the proportions of monounsaturated and polyunsaturated fatty acids were higher in MFGM than in total milk fat, while the proportion of saturated fatty acids was lower in MFGM (P < 0-001). Thus, the longchain polyunsaturated fatty acids in MFGM constituted ~ 40-70 g/kg total milk fat. a-Tocopherol was the only fat-soluble vitamin detected in MFGM; y-tocopherol, retinol and /?-carotene were detected only in the cream. A significant relationship between a-tocopherol contents in cream and MFGM was found: (a-tocopherol in MFGM fatty acids) =-1652 x (l/ln(a-tocopherol in cream fatty acids) 3 )+ 97 (r = 0"857, P < O001) when the contents of a-tocopherol were expressed as /tg/g fatty acid. According to this equation the upper limit for incorporation of atocopherol into MFGM is 91 ±5 fig/g MFGM fatty acids. Thus, under normal farming conditions the a-tocopherol content will be highest in MFGM. However, in cream with an a-tocopherol concentration < 15 ug/g cream fatty acids the concentration in MFGM will be lower and furthermore will decrease rapidly. The possible importance of this relationship in relation to the oxidation of milk fat is discussed.

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Section: Vitamins In Cream and Mfgmmentioning

confidence: 99%

Section: Vitamins In Cream and Mfgmmentioning

confidence: 99%

mentioning

confidence: 97%

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Tocopherols, retinol, β-carotene and fatty acids in fat globule membrane and fat globule core in cows' milk

Jensen

Nielsen

1996

Journal of Dairy Research

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“…The nature of the compounds responsible for the development of this flavour defect and the factors controlling their production have been the subject of extensive study in recent years. This work has been summarized by Parks (1965) and refers to work demonstrating the involvement of oxygen, light, copper and ascorbic acid in the development of oxidized flavour; tocopherols are also involved (Erickson, Dunkley & Ronning, 1963). Whilst the mechanism by which it is produced is not yet understood in detail, it has been concluded (Day, 1965) that the flavour is due to a mixture of carbonyl compounds, particularly unsaturated aldehydes.…”

Section: ( B ) Oxidized Flavour In Milkmentioning

confidence: 94%

Reactions in food systems: negative temperature coefficients and other abnormal temperature effects

McWeeny¹

1968

Int J of Food Sci Tech

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The rate of a chemical reaction in a simple system normally increases when the temperature is raised, but there are a number of apparent exceptions to this rule when more complex systems are used. When the rate of production or disappearance of a single component in a multi-component system is considered there are a number of examples of interest to the food scientist and technologist where the apparent rate of reaction decreases when the temperature is raised. Examples of this phenomenon, involving fats, proteins, carbohydrates and vitamins are introduced, and the circumstances under which rates of reactions can show a negative temperature coefficient are discussed. I t is concluded that this type of effect can usually be related to the fact that the change in rate of reaction is being measured in a system where conditions other than temperature (e.g. rates of concurrent reactions, concentrations of reactants, phase conditions) are being allowed to vary and the rate is being compared in diferent systems as well as at different temperatures. I t is pointed out that accelerated storage tests at elevated temperatures may give misleading results under these circumstances and that cool or cold storage of foodstuffs may not necessarily be beneficial in all respects.

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“…They are commonly used in the pharmaceutical (Kaur and Mehta, 2017) and food (Kralova and Sjöblom, 2009) industries to stabilize emulsions but have not been extensively studied in ruminant nutrition. Some studies have examined the effects of polysorbate on ruminal fermentation of fiber, both in vitro and in vivo (Kamande et al, 2000;Ahn et al, 2009;Cong et al, 2009), as a means to emulsify lipophilic treatments into solution to be abomasally or intravenously infused (Erickson et al, 1963;Drackley et al, 2007), or included in milk replacer (Jenkins and Emmons, 1984). However, to our knowledge, only one study has investigated the use of polysorbate as an emulsifier to improve FA digestibility (de Souza et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Abomasal infusion of different exogenous emulsifiers alters fatty acid digestibility and milk fat yield of lactating dairy cows

Prom¹,

Neto

Lock

2022

Journal of Dairy Science

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We evaluated the effects of abomasal infusion of emulsifiers on fatty acid (FA) digestibility and milk production of lactating dairy cows. All emulsifiers examined were polysorbates, nonionic surfactants, consisting of a polyethoxylated sorbitan esterified with FA. The polysorbates tested in this study consisted of the same polyethoxylated sorbitan base but differed by the FA esterified to it. Eight rumen-cannulated multiparous cows (89 ± 13 d in milk) were assigned to a treatment sequence in 4 × 4 Latin squares with 18-d periods consisting of 7 d of washout and 11 d of infusion. Treatments were abomasal infusions of water only (CON) or 30 g/d of different emulsifiers as follows: polysorbate-C16:0 (T40), polysorbate -C18: 0+C16: 0 (T60), and polysorbate-C18:1 (T80). Emulsifiers were dissolved in water and delivered at 6-h intervals (total daily infusion was divided into 4 equal infusions per day). Cows were fed the same diet that contained (% diet dry matter) 32.1% neutral detergent fiber, 15.7% crude protein, 25.8% starch, and 3.32% FA (including 1.92% FA from a saturated FA supplement containing 34.2% C16:0 and 47.7% C18:0). The T80 treatment increased total FA digestibility compared with CON (5.40 percentage units) and T60 (3.90 percentage units) and tended to increase it compared with T40. Also, T40 tended to increase and T80 increased (4.80 percentage units) 16-carbon FA digestibility compared with CON. The T80 treatment increased 18-carbon FA digestibility compared with the other treatments. The T40 treatment tended to increase and T80 increased total FA absorption compared with CON (53 g/d) and T60 (52 g/d). Both T40 and T80 increased the absorption of 16-carbon FA compared with CON and T60. The T60 treatment did not differ from CON for any digestibility variable. Both T40 and T80 increased the yields of milk fat, 3.5% fat-corrected milk, and de novo, mixed, and preformed milk FA compared with CON. In conclusion, not all emulsifiers increased FA digestibility. Compared with CON, T80 increased the digestibility and absorption of total, 16-, and 18-carbon FA. The T40 treatment tended to increase and T80 increased total FA absorption and the yields of milk fat and 3.5% FCM compared with CON. Milk fat yield was increased by increases in de novo, mixed, and preformed milk FA. In our short-term infusion study, results suggest that the predominant FA present in the polysorbate affects its ability to improve FA digestibility. Overall, FA digestibility and absorption were improved the most when cows received the T80 treatment.

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Effect of Intravenously Injected Tocopherol on Oxidized Flavor in Milk

Cited by 16 publications

References 11 publications

Tocopherols, retinol, β-carotene and fatty acids in fat globule membrane and fat globule core in cows' milk

Tocopherols, retinol, β-carotene and fatty acids in fat globule membrane and fat globule core in cows' milk

Reactions in food systems: negative temperature coefficients and other abnormal temperature effects

Abomasal infusion of different exogenous emulsifiers alters fatty acid digestibility and milk fat yield of lactating dairy cows

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