Influence of feed and water on the stable isotopic composition of dairy milk

Ehtesham, Emad; Hayman, Alan R.; Hale, Robert Van; Frew, Russell

doi:10.1016/j.idairyj.2015.02.008

Cited by 22 publications

(26 citation statements)

References 34 publications

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“…As previously discussed, body water is also strongly affected by temperature, which is related to the primary function of water in the thermoregulation of an animal's body temperature [27]. A relationship between δ 18 O milk and the season due to seasonal changes in the δ 18 O of forage plants, as well as in the body of the animal, linked to evapotranspiration was also reported by other studies [32,34,36,39,40]. The difference between the δ 18 Omilk and δ 18 OGW values indicated that based on the isotopic composition of oxygen, it is possible to detect the addition of water to milk, i.e., with a greater certainty during the summer period ( Figure 5).…”

Section: Stable Isotope Composition Of Oxygen In Milk and Groundwatersupporting

confidence: 67%

Milk Authentication: Stable Isotope Composition of Hydrogen and Oxygen in Milks and Their Constituents

et al. 2020

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This paper summarises the isotopic characteristics, i.e., oxygen and hydrogen isotopes, of Slovenian milk and its major constituents: water, casein, and lactose. In parallel, the stable oxygen isotope ratios of cow, sheep, and goat’s milk were compared. Oxygen stable isotope ratios in milk water show seasonal variability and are also 18O enriched in relation to animal drinking water. The δ18Owater values were higher in sheep and goat’s milk when compared to cow milk, reflecting the isotopic composition of drinking water source and the effect of differences in the animal’s thermoregulatory physiologies. The relationship between δ18Omilk and δ18Olactose is an indication that even at lower amounts (>7%) of added water to milk can be determined. This procedure once validated on an international scale could become a reference method for the determination of milk adulteration with water.

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Section: Stable Isotope Composition Of Oxygen In Milk and Groundwatersupporting

confidence: 67%

Milk Authentication: Stable Isotope Composition of Hydrogen and Oxygen in Milks and Their Constituents

et al. 2020

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“…The multivariate statistical combination of δ 2 H and δ 13 C of 4 fatty acids (c4:0, c14:0, c16:0, and c18:1) and bulk milk powder was found effective in distinguishing samples from the North and South Islands of New Zealand (Ehtesham and others ). Recently, Ehtesham and others () found that δ 2 H composition of bovine milk is affected not only by δ 2 H of drinking water but also by grass fatty acids and that there is a significant correlation between the δ 2 H of milk and feed fatty acids. Scampicchio and others () combined δ 13 C and δ 15 N values with mid‐ (MIRS) and near‐infrared spectroscopy (NIRS) data, as well as the fatty acid profile to distinguish milk samples from North and South Tyrol in Austria and other European countries.…”

Section: Authenticity Of Foods Of Animal Originmentioning

confidence: 99%

Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal Origin

Camin

Bontempo

Perini

et al. 2016

Comp Rev Food Sci Food Safe

145

108

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The main elemental constituents (H, C, N, O, and S) . Isotopic ratios can be measured precisely and accurately using dedicated analytical techniques such as isotope ratio mass spectrometry (IRMS). Analysis of these ratios shows potential for assessing the authenticity of food of animal origin. In this review, IRMS analysis of food of animal origin and variability factors related to stable isotope ratios in animals are described. The study also lists examples of application of stable isotope ratio analysis to meat, dairy products, fish, and shellfish and emphasizes the strengths and weaknesses of the technique. Geographical, climatic, pedological, geological, botanical, and agricultural factors affect the stable isotope ratios (SIR) of bio-elements, and SIR variations are ultimately incorporated into animal tissue through eating, drinking, breathing, and exchange with the environment, being recorded in the resulting foods. SIR analysis was capable of determining geographical origin, animal diet, and the production system (such as organic/conventional or wild/farmed) for pork, beef, lamb, poultry, milk, butter, cheese, fish, and shellfish. In the case of the hard PDO (protected designations of origin) cheeses Grana Padano and Parmigiano Reggiano it is also used in real-life situations to assess the authenticity of grated and shredded cheese on the market.

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“…The effect of replacing grass with corn silage on the CLA content of milk is inconclusive. Studies have shown that corn silage-based diets increase the CLA content of milk fat compared with grass-based diets [ 24 , 25 ], while others have found no differences in CLA content of milk fat from cows offered grass or corn silage-based diets [ 21 , 26 , 27 ]. The present study indicated that the percentage of C18:2ω-6 and CLA was higher during the summer.…”

Section: Resultsmentioning

confidence: 99%

“…Further, a linear discriminant analysis (LDA) model based on δ 2 H and δ 13 C values of butyric, myristic, palmitic, and oleic fatty acids has provided the best separation of samples from the Northern and Southern parts of New Zealand [ 1 ]. Ehtesham et al [ 25 ] also focused on the relationship between δ 2 H and the FAs in milk and the water component of milk (feed and farm water). The authors found that the δ 2 H values of FAs in feed and δ 2 H values of farm water were related to the δ 2 H values of milk FAs, milk solids, and milk water and could be used as a biogeochemical marker surrogate to environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid and Stable Carbon Isotope Composition of Slovenian Milk: Year, Season, and Regional Variability

et al. 2020

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This study examined the percentage and stable isotope ratios of fatty acids in milk to study seasonal, year, and regional variability. A total of 231 raw cow milk samples were analyzed. Samples were taken twice per year in 2012, 2013, and 2014, in winter and summer, covering four distinct geographical regions in Slovenia: Mediterranean, Alpine, Dinaric, and Pannonian. A discriminant analysis model based on fatty acid composition was effective in discriminating milk according to the year/season of production (86.9%), while geographical origin discrimination was less successful (64.1%). The stable isotope composition of fatty acids also proved to be a better biomarker of metabolic transformation processes in ruminants than discriminating against the origin of milk. Further, it was observed that milk from Alpine and Mediterranean regions was healthier due to its higher percentage of ω-3 polyunsaturated fatty acid and conjugated linoleic acid.

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Influence of feed and water on the stable isotopic composition of dairy milk

Cited by 22 publications

References 34 publications

Milk Authentication: Stable Isotope Composition of Hydrogen and Oxygen in Milks and Their Constituents

Milk Authentication: Stable Isotope Composition of Hydrogen and Oxygen in Milks and Their Constituents

Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal Origin

Fatty Acid and Stable Carbon Isotope Composition of Slovenian Milk: Year, Season, and Regional Variability

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