Effect of supplemental vitamin E and selenium in the diet on vitamin E and selenium levels and control of oxidized flavor in milk from Holstein cows

Charmley, E.; Nicholson, J. W. G.; Zee, Jenna

doi:10.4141/cjas93-049

Cited by 42 publications

(28 citation statements)

References 2 publications

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“…Any additional effect of selenium from supplementation with organic selenium in the form of SeMet from yeast grown with high selenium levels would depend on the non-specific incorporation of SeMet into proteins (Bierla, Szpunar, & Lobinski, 2008;Suzuki & Ogra, 2002) or low molecular weight seleniumcontaining components. Although no effects of selenium supplementation on oxidative stability of milk have been observed previously (Charmley, Nicholson, & Zee, 1993;Franke, Dunkley, Luick, & Ronning, 1966;Nicholson, St Laurent, Mc Queen, & Charmley, 1991), a secondary effect on a-tocopherol uptake has been suggested (Nicholson et al, 1991).…”

Section: Introductionmentioning

confidence: 95%

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Oxidative stability of bovine milk determined by individual variability in herd irrespective of selenium status

Clausen

Connolly

Skibsted

et al. 2010

International Dairy Journal

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Section: Introductionmentioning

confidence: 95%

“…We decided accordingly to produce milk with a rather high selenium content of w200 mg L À1 , which is significantly more than the levels of 40e50 mg L À1 used in earlier studies (Charmley et al, 1993;Franke et al, 1966).…”

Section: Introductionmentioning

confidence: 98%

Oxidative stability of bovine milk determined by individual variability in herd irrespective of selenium status

Clausen

Connolly

Skibsted

et al. 2010

International Dairy Journal

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“…PUFA in milk phospholipids and triacylglycerides are protected from oxidation by natural antioxidants located in fatsoluble (a-tocopherol and b-carotene) and water-soluble (ascorbic acid) phases. Concentrations of a-tocopherol and b-carotene in milk are related to the dietary intake (Charmley et al 1993;Focant et al 1998), while the amounts of a-tocopherol and b-carotene in grass are substantially reduced during conservation (Weiss, 1998).…”

mentioning

confidence: 99%

Effect of forage conservation method, concentrate level and propylene glycol on the fatty acid composition and vitamin content of cows' milk

Shingfield

Salo-Väänänen

Pahkala

et al. 2005

Journal of Dairy Research

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Based on potential health benefits, there is a need to develop effective strategies for enhancing milk fat concentrations of cis-9 18:1, 18:3 n-3 and conjugated linoleic (CLA) content in milk without compromising the sensory or storage characteristics of processed milk or dairy products. Sixteen Finnish Ayrshire dairy cows were used in a cyclic change-over experiment with four 21-d experimental periods and a 4 x 2 x 2 factorial arrangement of treatments to evaluate the effects of forage conservation method, concentrate level and supplements of propylene glycol (PG), and their interactions on milk fatty acid composition and vitamin content. Experimental treatments consisted of four conserved forages offered ad libitum, supplemented with two levels of a standard concentrate (7 or 10 kg/d) and PG (0 and 210 g/d) fed as three equal meals. Primary growths of timothy and meadow fescue sward were conserved by ensiling with none (NA), an inoculant enzyme preparation (IE) or a formic acid based (FORM) additive or as hay 1 week later. Conservation of grass by drying rather than ensiling resulted in lower forage 18:2n-6, 18:3n-3, total fatty acid and fat-soluble vitamin concentrations. In spite of lower intakes, milk fat 18:2n-6 and 18:3n-3 content was higher (P < 0.05) for hay than for silage diets (12.1, 9.6, 9.6 and 9.3 and 5.00, 3.51, 4.27 and 2.93 g/kg total fatty acids, for hay, NA, IE and FORM silages, respectively). Forage conservation method had no clear effects on milk trans 18:1 or CLA content. Compared with silage, hay diets resulted in milk containing lower (P < 0.001) riboflavin, alpha-tocopherol and beta-carotene concentrations, but had no effect on ascorbic acid, thiamine, pyridoxine or retinol content. Feeding more concentrates had no effect on milk fatty acid composition or milk vitamin content, other than lowering (P < 0.001) 16:0 concentrations from 348 to 338 g/kg fatty acids. Supplements of PG led to small (P < 0.05) increases in milk 13:0 anteiso and 15:0 content from 1.06 and 11.3 to 1.22 and 12.6 g/kg fatty acids and reduced (P < 0.05) the concentrations of ascorbic acid (16.1 v. 15.1 g/kg milk).

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“…Low TAC values would suggest either a deficiency in nutrients, especially antioxidants, and/or an environmental stress and disease challenge that have overwhelmed the cow's readily mobilized antioxidants (Miller et al 1993a). Supplementation with antioxidants to support the cow's self-defense systems against the toxic effects of oxygen free radicals may increase disease resistance and help counteract immunosuppression (Miller et al 1998) and off-flavors in milk (St-Laurent et al 1990;Charmley et al 1993). Oxidative stress contributes to health problems such as mastitis (Smith et al 1984;Weiss et al 1990), retained placenta and udder edema in dairy cows (Miller et al 1993a), as well as suboptimal reproduction (Miller et al 1998).…”

mentioning

confidence: 99%

Total antioxidant capacity: A tool for evaluating the nutritional status of dairy heifers and cows

Mandebvu¹,

Castillo²,

Steckley³

et al. 2003

Can. J. Anim. Sci.

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2003. Total antioxidant capacity: A tool for evaluating the nutritional status of dairy heifers and cows. Can. J. Anim. Sci. 83: 605-608. The nutritional status of dairy heifers and cows in Nova Scotia and Ontario was evaluated by measuring the total antioxidant capacity (TAC) of plasma antioxidants. Lactating cows had higher TAC levels compared to dry cows (P < 0.005). The TAC levels in cows were higher in Ontario compared to Nova Scotia (P < 0.001), and varied with changes in seasons, being highest in winter and summer in Nova Scotia and highest in the fall and spring in Ontario (P < 0.001).

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Effect of supplemental vitamin E and selenium in the diet on vitamin E and selenium levels and control of oxidized flavor in milk from Holstein cows

Cited by 42 publications

References 2 publications

Oxidative stability of bovine milk determined by individual variability in herd irrespective of selenium status

Oxidative stability of bovine milk determined by individual variability in herd irrespective of selenium status

Effect of forage conservation method, concentrate level and propylene glycol on the fatty acid composition and vitamin content of cows' milk

Total antioxidant capacity: A tool for evaluating the nutritional status of dairy heifers and cows

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