Influence of vitamin E supplementation on spontaneous oxidized flavour of milk in dairy buffaloes

Abstract

Twenty‐four Murrah buffaloes (60 days pre‐partum) were divided into four equal groups (T 1 , T 2 , T 3 and T 4 ) and were supplemented with 0, 1000, 1500 and 2000 IU α‐tocopheryl acetate per day up to 30 days of lactation, and half of these doses from 30 to 60 days of lactation. Milk samples collected fortnightly were analysed for vitamin E, fat, and development of oxidized flavour, with and without copper addition by a panel of judges, and chemically by the thiobarbituric acid test. Scores for oxidized flavour ranged from 0 to 10 with 0–4 as definite, 5–7 as light and 8–10 having no defect. The α‐tocopherol content in milk fat (µg/g) averaged 20.55, 25.56, 29.98 and 31.38 in T 1 , T 2 , T 3 and T 4 groups, respectively. The addition of Cu in the milk significantly increased milk fat oxidation. Better stability of milk in T 3 and T 4 groups was observed, which might be due to a higher level of milk α‐tocopherol. Addition of 1500 IU α‐tocopheryl acetate in the diet of buffaloes helped in improving the oxidative stability of milk.

Composition of milk from minor dairy animals and buffalo breeds: a biodiversity perspective

“… b Buffalo. Average values from Murrah,10, 42, 70–72, 88, 95–103, 129, 133, 134 Egyptian buffalo,57 Zafarabadi,95 Mehsana,95, 98 Bulgarian Murrah,97, 104, 105 Bulgarian buffalo × Murrah breed,97 Bhadawari,98 Nili Ravi,41, 42, 86 Jaffrabadi, Surti, Nagpuri, Pandharpuri, and Toda,98 Kundi,41 Kuttanad dwarf buffalo,106 Zaffarbadi and non‐descript hill buffalo,10 Murrah × Mediterranean (cross‐breed),96, 107 Mediterranean buffalo 108, 109…”

Efectos de la inclusión de dietas ricas en flavonoides en la calidad de la leche bovina

“…Se ha propuesto el uso de antioxidantes en la ración de las hembras bovinas en producción, con el fin de que dichas sustancias retarden o interrumpan la oxidación de la grasa de la leche, y de esta forma se puedan proteger los ácidos grasos poliinsaturados que mantienen la integridad del glóbulo graso y con ello evitar las alteraciones del sabor y calidad del producto (8). Dentro de dichos antioxidantes, los carotenoides presentes en vegetales como la zanahoria pueden favorecer la estabilidad oxidativa de la grasa, lo cual prolonga la vida útil de la leche, cuando las vacas en producción reciben este tipo de suplementos (12).…”