Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Abstract

Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems. This study evaluated effects of added iron in bovine drinking water on milk composition (Ca, Cu, Fe, P) measured by inductively coupled plasma mass spectrometry and oxidative stability measured by thiobarbituric acid reactive substances assay for malondialdehyde (MDA), volatile chemistry and sensory analysis (triangle test). Prepared ferrous lactate treatments, corresponding to 0, 2, 5, and 12.5 mg/kg drinking water levels were given abomasally (10 L/d) to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. Milk was collected (d6 of infusion), processed (homogenized, pasteurized), and analyzed within 72 h of processing and 7 d of refrigerated storage. No differences in MDA (1.46±0.04 mg/kg) or iron (0.22±0.01 mg/kg) were observed in processed milk. Cross effects analysis (treatment*cow) showed significant differences in calcium, copper and iron (P < 0.05).Sensory differences (P < 0.05), in treatment vs. control, suggested iron from water sources contributes to milk flavor changes. A case study with high and low (0.99; 0.014 mg/kg) iron treatments revealed no significant differences (P > 0.05) in mineral composition (0.23±0.06 mg/kg Fe) or MDA (0.77±0.03 mg/kg) of raw milk. Iron added to milk causes changes in oxidation; high levels of iron in bovine drinking water may not have observed effects.iii ACKNOWLEDGEMENTS

Analysis of 22 Elements in Milk, Feed, and Water of Dairy Cow, Goat, and Buffalo from Different Regions of China

“…Concentrations expressed in microgram per liter ND not detected, NC not computable, n number of samples [36]. Deka [37] reported that Cr concentrations in milk is increased by adding Cr to the feed; however, As in drinking water showed a low biological transference to cow milk [34].…”

Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water‐in‐oil‐in‐water emulsion during storage

“…In general, it is well known that iron in milk can catalyse lipid oxidation, subsequently leading to rancidity with the development of an unpleasant odour and flavour (Mann et al 2013). In the present study, the main reason for using iron microencapsulation to fortify milk products was the potential of oxidised off-flavours.…”

“…One of the continuing obstacles for the fortification of iron into milk is its catalysis of lipid oxidation during storage and processing (Mann et al . ). In other words, the iron fortification for milk products can produce potential off‐flavours, colour changes and metallic flavours, probably as a result of lipid oxidation of milk fat.…”

“…However, milk has an extremely low content of iron ; thus, the fortification of iron into milk products would be a beneficial means of achieving higher iron intake. One of the continuing obstacles for the fortification of iron into milk is its catalysis of lipid oxidation during storage and processing (Mann et al 2013). In other words, the iron fortification for milk products can produce potential off-flavours, colour changes and metallic flavours, probably as a result of lipid oxidation of milk fat.…”

A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot

“…For example, it was reported that the green leafy vegetables cooked in iron utensils demonstrated remarkably higher iron bioavailability than those prepared with stainless steel and aluminum vessels (Kumari et al, 2004). However, the iron ions released from iron utensils were reported to react with food compounds and adversely affect the sensory proprieties of milk, green tea, meat, beer, potatoes, and eggs (Alexandropoulou, Komaitis, & Kapsokefalou, 2006;Griffiths, 1991;Mann, Duncan, Knowlton, Dietrich, & O'keefe, 2013;O'sullivan, Byrne, Stagsted, Andersen, & Martens, 2001). To the best of our knowledge, there was no publication regarding the effects of cooking pots on the sensory and nutritional qualities of pea paste.…”