Effectiveness of mid-infrared spectroscopy to predict fatty acid composition of Brown Swiss bovine milk

Abstract

Mid-infrared spectroscopy (MIR) is used to predict fatty acid (FA) composition of individual milk samples (n 5 267) of Brown Swiss cows. FAs were analyzed by gas chromatography as a reference method. Samples were scanned (4000 to 900 cm 21) by MIR, and predictive models were developed using modified partial least squares regressions with full cross-validation. The methods using a first derivative or multiplicative scatter corrected plus first derivative resulted, on average, in the best predictions. Coefficients of correlation between measured and predicted C8:0, C10:0, C12:0, C14:0, anteiso-C17:0, c9-C18:1, and medium-and long-chain FA, and saturated, monounsaturated and unsaturated FA ranged from 0.71 to 0.77, suggesting that prediction models can be implemented in milk recording schemes to routinely collect information on FA composition from the whole Brown Swiss population for breeding purposes.Keywords: bovine milk, fatty acid, mid-infrared spectroscopy, Brown Swiss ImplicationMid-infrared spectroscopy demonstrated the potential to predict fatty acid (FA) composition by non-destructive, low cost and fast analysis. The prediction models were able to identify high and low values of individual and groups of FA in milk. Models developed in this study might be used in Brown Swiss population breeding programs aimed at improving the value of milk for human health and nutrition.

Fatty acid composition of milk from Holstein-Friesian, Brown Swiss, Simmental and Alpine Grey cows predicted by mid-infrared spectroscopy

“…The present study and some others (Rutten et al 2010;LopezVillalobos et al 2014;Penasa et al 2015) have used large data of FA predicted using MIRS at the moment of normal herd-testing for fat, protein and lactose or at a posteriori prediction. De Marchi et al (2011) investigated the potential of MIRS technology to predict FA profile of milk from BS cows; the comparison with our study however is not possible because FA were expressed on a milk basis in the study of De Marchi et al (2011) and as g/100 g total FA in the present research. Some consideration can be made through the comparison with other works.…”

Effectiveness of mid-infrared spectroscopy for prediction of the contents of calcium and phosphorus, and titratable acidity of milk and their relationship with milk quality and coagulation properties

“…The latter statistic is calculated as the ratio of the SD to RMSE cv for a given trait (Edney, Morgan, Williams, & Campbell, 1994;Williams, 2001). High values of RPD are desirable; in particular, RPD values greater than 2 enable good predictions (De Marchi et al, 2011;Sinnaeve, Dardenne, Agneessens, & Biston, 1994).…”

“…The possibility of recording cow phenotypic information on a large scale would enable genetic selection since a genetic basis, as has been shown for Ca and P content (Davis et al, 2001;Soyeurt et al, 2009;Van Hulzen, Sprong, van der Meer, & Van Arendonk, 2009) and TA (Colinet et al, 2012). Recently, De Marchi et al (2014) reviewed the application of MIR spectroscopy as a phenotyping tool in the dairy industry, showing the potential of this technique for the prediction of several nontraditional milk quality traits, such as fatty acid composition (Coppa et al, 2010;De Marchi et al, 2011;Soyeurt et al, 2011), protein composition (De Marchi, Bonfatti, Cecchinato, Di Martino, & Carnier, 2009bRutten, Bovenhuis, Heck, &van Arendonk, 2011) andMCP (De Marchi, Toffanin, Cassandro, &. Soyeurt et al (2009) investigated the effectiveness of MIR spectroscopy in predicting milk minerals, showing promising results for Ca, P, and Mg, and suggesting an improvement in the accuracy of the reference method by using a mineralisation process before ICP-OES analysis.…”

Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits

“…The use of mid-infrared spectroscopy (MIRS) has been proposed to overcome these limitations and to predict several milk traits such as fatty acid composition (e.g. Soyeurt et al, 2006;De Marchi et al, 2011) andMCP (Dal Zotto et al, 2008;Cecchinato et al, 2009;De Marchi et al, 2009 and. Milk coagulation properties are currently available in several Italian milk laboratories, both for individual and bulk milk samples , since these laboratories have implemented MCP prediction models in Milko-Scan spectrometer (Foss Electric A/S, Hillerød, Denmark).…”