Production, composition and antioxidants in milk of dairy cows fed diets containing soybean oil and grape residue silage

Santos, Nadine Woruby; Santos, Geraldo Tadeu dos; Kazama, Daniele Cristina da Silva; Grande, Paula Adriana; Matumoto‐Pintro, Paula Toshimi; Marchi, Francilaine Eloise De; Jobim, Clóves Cabreira; Petit, H.V.

doi:10.1016/j.livsci.2013.11.015

Cited by 90 publications

(79 citation statements)

References 40 publications

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“…No further changes in individual, neither global PUFA, were found. Total percentage of PUFA in milk was not affected too much by dietary supplementation with grape pomace in another study with ewes [28] and with grape pomace silage in cows [29], but contradicting our results, these authors did not found also differences in total MUFA and SFA. On the other hand, grape seed inclusion in the diet of dairy sheep can decrease the SFA and increase MUFA and PUFA milk concentration [30], which was thought to be caused by this subproduct being a rich source of linoleic acid and polyphenols, which could modulate the ruminal biohydrogenation of PUFA.…”

Section: Milk Fatty Acid Compositioncontrasting

confidence: 99%

Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

Resconi

Pascual-Alonso

Aguayo-Ulloa

et al. 2018

Journal of Food Quality

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The effect of wine by-products in the feeding of ewes on fatty acid composition of milk and meat of their suckling lambs and the sensory quality of the meat was investigated. Forty-two ewes were fed during the second half of gestation and lactation one out of three treatments: a control diet based on a commercial concentrate and two concentrates supplemented with either 10% grape pomace or 5% grape seed. In addition, all animals had ad libitum access of Lucerne chaff. The control group showed lower concentration of saturated fatty acids (mainly in short and medium chain) and higher monounsaturated fatty acids (mainly oleic acid) in the milk fat, being the total polyunsaturated fatty acids unchanged. However, this variation was not reflected in the meat of the suckling lambs, where only few differences in individual fatty acids were found, such as linoleic acid being highest in the pomace treatment. Spicy and metallic flavours were increased in the wine by-products groups, but overall liking was not affected. The by-products added to the diets may be a good way to reduce costs on feeding and waste, but they were not able to provide a healthier fatty acid profile, neither in milk nor in the meat of the suckling lambs.

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Section: Milk Fatty Acid Compositioncontrasting

confidence: 99%

Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

Resconi

Pascual-Alonso

Aguayo-Ulloa

et al. 2018

Journal of Food Quality

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show abstract

“…No information was found about the phase diagram of milk under pressure in the literature. However, our results could be compared with the results obtained in water studies, as whole milk contains about 88.6% water [21] and the freezing point of whole milk ( − 0.52°C) is close to freezing point of water at atmospheric pressure.…”

Section: Effect Of Freezing On Microbial Load Of Milkmentioning

confidence: 63%

Inactivation ofEscherichia coliin milk by high pressure processing at low and subzero temperatures

Bulut

2014

High Pressure Research

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Inactivation of Escherichia coli strain ATCC 25922 in frozen and unfrozen milk by high pressure processing at low or subzero temperatures was investigated. Frozen ( − 21°C) and unfrozen (3°C) milk samples were exposed to a pressure of 300 MPa for 0.5-15 min at varying temperatures between − 5°C and 5°C. Reduction in the number of E. coli in unfrozen milk was enhanced by pressure treatment at subzero temperatures, whereas no survival was detected in frozen milk samples after a 10 min pressure treatment at − 3°C, corresponding to a minimum of 6.8 log cycle reduction in the number of E. coli. A substantial reduction of 3.8 log reduction in number of E. coli was observed after a 30 s pressure treatment at − 3°C. Results suggested that the mechanical forces could play a role in enhanced inactivation of E. coli in frozen milk samples.

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“…The use of antioxidant-rich plant parts such as Yerba Mate (Ilex paraguariensis) and moringa leaves has been presented as a strategic goal in animal nutrition (Celi, 2013;Makkar et al, 2007;Rochfort et al, 2008). A study conducted by Santos et al (2014) showed that addition of citrus pulp rich in flavonoids, increased the total polyphenols and antioxidant amount in milk.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Phenolic Content and Antioxidant Properties of Selected Cowpea Varieties Tested in Bovine Peripheral Blood

Adjei‐Fremah¹,

Jackai²,

Worku³

2015

American Journal of Animal and Veterinary Sciences

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Cowpea is an important grain legume with a dual purpose function as a food and feed resource. Cowpea contains phenolic compounds that are beneficial to human and animal health. We evaluated the phenolic content, condensed tannin content and antioxidant capacities of methanol extracts of seed and leaf of seven varieties commonly used in food and animal feed. The total phenolic content and condensed tannins were quantified using the Folin-Ciocalteu and Vanillin-HCL method respectively. The effects of cowpea phenolic extract on total antioxidant capacity, glutathione peroxidase and superoxide dismutase activity was evaluated in vitro in bovine blood. Overall, the methanol extracts of the leaves contained high concentrations (p<0.0001) of total phenolic content (290.51±38.02 mg GAE/g) compared to seed extracts (118.10±71.96 mg GAE/g), although high antioxidant capacity was observed in both extracts. In addition, a positive correlation was found between total phenol and tannins content and antioxidant capacity of the extracts. Treatment with cowpea phenolic extract increased (p<0.0001) the total antioxidant capacity in cow blood (5.33±0.27 mM UAE) relative to controls (1.62±0.10 mM UAE). The enzymatic activities of GSH-Px and SOD were also increased. Our findings, suggest the potential of cowpea polyphenols to reduce oxidative stress in livestock production. Results of the present study showed that leaf and seeds of cowpea possess rich amounts of natural antioxidants and can be further explored for their possible use as a natural additive in food or use in pharmaceutical industries and in animal feed.

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Production, composition and antioxidants in milk of dairy cows fed diets containing soybean oil and grape residue silage

Cited by 90 publications

References 40 publications

Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

Inactivation ofEscherichia coliin milk by high pressure processing at low and subzero temperatures

Analysis of Phenolic Content and Antioxidant Properties of Selected Cowpea Varieties Tested in Bovine Peripheral Blood

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