Phenotypic variation of milk fatty acid composition of Pinzgauer cattle breed

Manuelian, Carmen L.; Visentin, Giulio; Penasa, M.; Cassandro, Martino; Marchi, Massimo De

doi:10.1080/1828051x.2017.1416685

Cited by 3 publications

(13 citation statements)

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“…It includes less than 6 % of Red Holstein genetics as a result of crossbreeding with Red Holstein in the past (Caroli et al, 2010), and is mainly reared in Austria (Salzburg, Tyrol, Carinthia, Styria), Italy (South Tyrol) and Germany (Bavaria). As reported by Manuelian et al (2018), Bolzano province (South Tyrol) accounts for approximately 80 % of the Italian PI population (2104 heads in 2016). Pinzgauer cows are appreciated because of their hardiness, resilience, longevity and adaptability to highland pastures (http://www.pinzgauerrind.at/en/ cattle/pinzgauer-cattle/, 20 January 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Pinzgauer cows are appreciated because of their hardiness, resilience, longevity and adaptability to highland pastures (http://www.pinzgauerrind.at/en/ cattle/pinzgauer-cattle/, 20 January 2018). Milk yield averages 21 kg day −1 and fat, protein, casein and somatic cell score (SCS) average 4.01 %, 3.44 %, 2.72 % and 2.80, respectively (Manuelian et al, 2018). Full details on PI milk fat composition can be retrieved from Manuelian et al (2018).…”

Section: Introductionmentioning

confidence: 99%

“…Milk yield averages 21 kg day −1 and fat, protein, casein and somatic cell score (SCS) average 4.01 %, 3.44 %, 2.72 % and 2.80, respectively (Manuelian et al, 2018). Full details on PI milk fat composition can be retrieved from Manuelian et al (2018).…”

Section: Introductionmentioning

confidence: 99%

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Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed

et al. 2018

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Abstract. This study aimed to characterize milk coagulation properties (rennet coagulation time, curd-firming time and curd firmness 30 min after rennet addition to milk) and major mineral contents (Ca, Mg, P, K and Na) in Pinzgauer dual-purpose cattle breed. The edited dataset consisted of 7763 milk observations from 851 cows reared in 60 herds in the Alpine area of Bolzano province (Italy). Data were analysed through a linear mixed model which included stage of lactation, parity and their interaction as fixed effects, and cow and herd test date as random effects. Rennet coagulation time, curd-firming time and curd firmness 30 min after rennet addition to milk averaged 22.66 min, 5.53 min and 16.79 mm, respectively. The most abundant minerals were P (1495 mg kg −1 ) and Ca (1344 mg kg −1 ), and the least abundant Mg (141 mg kg −1 ). Compared to their older contemporaries, early-lactating younger animals yielded milk that was more favourable for cheese production (i.e. with shorter coagulation time and stronger curd firmness). Mineral contents were lower in milk of primiparous than multiparous cows, except for Na. Moreover, Ca, Mg, P and Na contents decreased from parturition to peak of lactation and increased thereafter, except for K, which exhibited an opposite trend. Our results showed that Pinzgauer breed produced milk with better coagulation properties and mineral content, from a technological point of view, in first than later parities and in early than late lactation. The characterization of milk coagulation properties and mineral content in autochthonous breeds is important to increase their value and marketability of their products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed

et al. 2018

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“…Average MY of OB cows was lower than mean MY of BS cows (24.10 kg/d) reported by Penasa et al (2014) and than average MY of 1232 dual-purpose Pinzgauer cows (20.87 kg/d) reported by Manuelian et al (2018c). The average FC was similar to that of Pinzgauer cows (4.01%; Manuelian et al 2018c) but lower than that of BS cows (4.05%; Penasa et al 2014). The coefficient of variation (CV) of traditional milk composition traits and SCS ranged from 4.6% (LC) to 62.5% (SCS) and resembled values observed in the literature for individual milk.…”

Section: Descriptive Statisticsmentioning

confidence: 56%

“…Descriptive statistics for MY, composition, SCS, coagulation properties, CN fractions, minerals and FA composition are summarised in Table 1. Average MY of OB cows was lower than mean MY of BS cows (24.10 kg/d) reported by Penasa et al (2014) and than average MY of 1232 dual-purpose Pinzgauer cows (20.87 kg/d) reported by Manuelian et al (2018c). The average FC was similar to that of Pinzgauer cows (4.01%; Manuelian et al 2018c) but lower than that of BS cows (4.05%; Penasa et al 2014).…”

Section: Descriptive Statisticsmentioning

confidence: 60%

Milk yield and quality of Original Brown cattle reared in Italian alpine region

Zanon

Costa²,

Marchi³

et al. 2020

Italian Journal of Animal Science

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The present study aimed to investigate non-genetic sources of variation of milk production and quality traits of dual-purpose Original Brown (OB) cows farmed in Italian alpine region by using milk test-day records (n ¼ 4034). Except for milk yield and somatic cell count, all phenotypes were predicted from milk mid-infrared spectra and included traditional composition traits, coagulation properties, casein fractions, minerals and fatty acids. Data were analysed using a mixed linear model which included calving season, parity, stage of lactation and first-order interactions as fixed effects, and cow and herd-test-date as random effects. Milk yield averaged 18.07 kg/d and means of fat, protein and casein content (%) were 4.03, 3.40 and 2.68, respectively. Primiparous OB cows produced milk with a greater content of unsaturated fatty acids compared with multiparous. Except for Na, minerals content was generally greater in primiparous than multiparous cows. The comparison with the literature demonstrated that OB cows produce milk with fatty acid profile similar to that of Alpine Grey and with more favourable coagulation properties and mineral composition than Pinzgauer cows. Considering that OB milk exhibited good coagulation properties, a prerequisite for cheesemaking, strategies to valorise this endangered breed should mainly focus on the manufacturing of OB mountain cheeses. In general, results for several milk-related performance coupled with the well-known strong adaptability of the breed to extensive mountain farming systems are the starting point towards the valorisation and potential expansion of this local dual-purpose genetic resource, with the ultimate goal of contributing to its conservation. HIGHLIGHTSPrimiparous cows showed greater mineral content compared to multiparous cows. The good milk coagulation properties and high a-CN and j-CN of Original Brown cows milk are a prerequisite for cheesemaking efficiency. A greater content of unsaturated fatty acids was observed in primiparous than multiparous OB cows.

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Summer Pasture in Mountainous Area Affects Milk Fatty Acid Profile of Dual-Purpose Cows

et al. 2021

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The change in feeding regime of dairy herds using summer grazing in mountainous areas has several implications on cows’ productivity and milk composition. The present study quantified the effect of summer grazing on the milk fatty acids (FA) profile of Simmental and crossbred cows in an alpine holding. A total of 616 milk samples of 71 cows were collected 3 days before the onset of the grazing season until 91 days of grazing. Individual and groups of FA were quantified through mid-infrared spectroscopy. Data were analysed using a linear mixed model including the fixed effects of breed, stage of lactation, parity, sampling period, and the random effects of cows nested within breed and the residual. The stage of lactation and the sampling period were the most significant factors associated with milk FA. The variance explained by the random cow effect ranged from 15.10% (C18:1) to 25.31% (medium-chain FA). The concentration of C14:0, C16:0, and short- and medium-chain FA decreased across the summer season. Long-chain FA and polyunsaturated FA concentrations were greater in milk obtained at pasture compared with milk obtained indoors. Given these outcomes, the present study demonstrated the positive effect of grazing on milk FA composition from a nutraceutical point of view.

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Phenotypic variation of milk fatty acid composition of Pinzgauer cattle breed

Cited by 3 publications

References 9 publications

Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed

Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed

Milk yield and quality of Original Brown cattle reared in Italian alpine region

Summer Pasture in Mountainous Area Affects Milk Fatty Acid Profile of Dual-Purpose Cows

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