Injectable α-tocopherol for control of oxidized flavour in milk from dairy cows

Abstract

Prior to the trial, cows with milk susceptible to oxidation were younger (P : 0.04), were at an earlier stage of lactation (P = 0.03) and tended to give more milk (P : 0.08). AII cows were given an oral supplmement of 3000 IU dl-a-tocopheryl acetate per day and half were injected with 3000 IU atocopheroi. Injection reduced the intensity ofoxidized flavour (week 1, P < 0.01; week 2, P : 0.09) and elevated the levels of a-tocopherol in milk for up to 2 wk after injection (P < 0.01). a-Tocopherol injected intramuscularly can increase a-tocopherol levels in milk within 3 d and control milk oxidation.Subsequent oral supplementation can prolong these benefits. Dans le plasma, on notait une r6ponse quadratique (P : 0,02) des concentrations maximales d'a-tocophdrol ir la dose d'injection, alors que dans le lait la r6ponse 6tait lin6aire (P < 0,01). La concentration de matibre grasse laitidre augmentait avec la dose d'injection d'a-tocoph6rol (P < 0,01).Approximativement5% du tocophdrol inject6 6tait excr6t6 dans le lait au bout de 7 jours. Dans 1'exp6-rience 2, quatre exploitations laitidres connaissant un problbme de saveur d'oxydation spontan6e dans le lait ont 6t6 utilis6es pour tester I'efhcacit6 de I'a-tocoph6rol en injection pour la pr6vention de cette alt6ration. Avant le traitement, les vaches produisant un lait sensible )r I'oxydation 6taient plus jeunes (P : 0,04), 6taient ir un stade de lactation plus pr6coce (P : 0,03) et produisaient g6n6ralement plus de lait (P = 0,08) que les autres. Toutes les vaches recevaient par voie orale un compl6ment de 3000 U.I. d'ac6tate de dl-a-tocoph6rol parjour et la moiti6 recevaient en plus 3000 U.I. d'a-tocoph6rol par injection.Le traitement par injection a abaiss6 I'intensit6 du go0t d'oxyd6 (semaine l, P < 001; semaine 2, P = 099) et relev6 les teneurs du lait en a-tocoph6rol jusqu'ir deux semaines aprbs I'injection (P < 0,01).

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

“…It has been speculated that the high incidence of SOF in New Brunswick in the mid-1980s may have been exacerbated by low dietary-Se levels (Nicholson et al 1991a). In an earlier trial, Nicholson et al (1991a) (Atwal et al 1991;Charmley and Nicholson 1993) and was apparently effective in improving the oxidative stability of milk in this trial. Plasma a-tocopherol levels were higher after 8 wk on supplementation (8.33 pg mL-') than after_4 wk on supplementation (6.67 p.g mL-'; P < 0.001).…”

Advancing controlled release packaging through smart blending

“…45,46 Although the antioxidants may be added directly to milk in one large dose, a drawback of this approach is the rapid depletion of the antioxidants. 47,48 Controlled release could help to delay the depletion of the antioxidants.…”

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

“…Nicholson and St. Laurent (1991) reported complete elimination of oxidized flavour in milk within a week of supplementation of vitamin E at 7000 IU/day, and the effect was continued for 4 weeks. The elevated α‐tocopherol concentration in milk was reported to continue up to 2 weeks after injection of 3000 IU α‐tocopheryl acetate and reduced the intensity of oxidized flavour (Charmley and Nicholson 1993). Supplementation of 8000 IU/day decreased the intensity of oxidized flavour in cows having more than 25% of flavour defect (Charmley et al .…”

“…The increase in TBA value was 18.18, 17.30, 15.00 and 23.68% in copper‐induced groups in comparison to normal milk ( P > 0.05). Charmley and Nicholson (1993) reported reduction of TBA reactive material in the milk obtained from 6000 IU vitamin E‐supplemented cows. The carry over effect of supplemented vitamin E feeding was noticed only up to 15 days in T 3 and T 4 groups as shown by significantly less OD values than T 1 and T 2 (Table 7).…”