Transfer of monoterpenes and sesquiterpenes from forages into milk fat

Viallon, Christine; Martin, Bruno; Verdier‐Metz, Isabelle; Pradel, Philippe; Garel, Jean-Paul; Coulon, J. B.; Berdagué, Jean‐Louis

doi:10.1051/lait:2000150

Cited by 126 publications

(144 citation statements)

References 14 publications

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“…Secretion in milk could be considered as a route of terpene elimination. Observations in this study agree with the results obtained by Viallon et al (2000), who observed that monoterpene content in milk increased more rapidly than sesquiterpene content after a terpene-rich diet.…”

Section: --supporting

confidence: 93%

Traceability of grass feeding in beef: terpenes, 2,3-octanedione and skatole accumulation in adipose tissue of young bulls

Serrano

Cornu

Kondjoyan³

et al. 2011

Animal

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The development of analytical methods to verify the production system of meat products requires the identification of biomarkers that can trace the product's origin, and secondly the factors that govern the deposition of these markers in animal tissue need to be defined. In this study, 2,3-octanedione, skatole and terpenes were selected as biomarkers, and their deposition was investigated in bull calves reared under three different strategies. All of the animals were reared indoors until approximately 150 days of age. They were suckled twice a day by their mothers, and both calves and cows had free access to cocksfoot hay. Then the first two groups of animals were kept indoors, suckled by their mothers twice a day and received either cocksfoot hay (HL) or freshly cut-green herbage (GL) and a limited quantity of concentrate. The third group of calves (PH) was kept on pasture with their mothers and offered concentrate ad libitum. The pasture supporting the PH animals was highly diversified, containing several terpene-rich plant species, whereas the herbage for the GL animals contained no species known to be aromatic. Perirenal and subcutaneous adipose tissues were analysed for volatile compounds. The perirenal fat was found to be more responsive to the treatment and a more reliable substrate than the subcutaneous adipose tissue. Higher levels of 2,3-octanedione ( P , 0.05) were found in PH and GL than in HL fat (6.56, 6.51 and 5.77 area arbitrary units, respectively, in perirenal fat), confirming the ability of this molecule to trace green herbage feeding. Skatole was detected in the perirenal and subcutaneous fat of all the animals. Animals receiving high concentrate level (PH group) presented lower ( P , 0.05) skatole values (5.83 area arbitrary units in perirenal fat) than animals receiving low concentrate level (HL and GL groups, 6.23 and 6.71 area arbitrary units, respectively, in perirenal fat). Terpenoids, and especially sesquiterpenes, were found at higher levels and diversities in the PH than in the GL and HL animals. Two monoterpenoids allowed group discrimination considering perirenal or subcutaneous fat without distinction, whereas 11 and 5 sesquiterpenoids from perirenal and subcutaneous fat, respectively, allowed it.

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Section: --supporting

confidence: 93%

Traceability of grass feeding in beef: terpenes, 2,3-octanedione and skatole accumulation in adipose tissue of young bulls

Serrano

Cornu

Kondjoyan³

et al. 2011

Animal

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“…Owing to the strong odoriferous properties of EOs, their transfer could alter the organoleptic quality of animal products (Viallon et al, 2000;Ando et al, 2001;Burt, 2004). Their observed beneficial and harmful effects are in fact associated.…”

Section: Jouany and Morgavimentioning

confidence: 99%

Use of ‘natural’ products as alternatives to antibiotic feed additives in ruminant production

Jouany

Morgavi

2007

Animal

248

162

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The banning in 2006 of the use of antibiotics as animal growth promoters in the European Union has increased demand from producers for alternative feed additives that can be used to improve animal production. This review gives an overview of the most common non-antibiotic feed additives already being used or that could potentially be used in ruminant nutrition. Probiotics, dicarboxylic acids, enzymes and plant-derived products including saponins, tannins and essential oils are presented. The known modes of action and effects of these additives on feed digestion and more especially on rumen fermentations are described. Their utility and limitations in field conditions for modern ruminant production systems and their compliance with the current legislation are also discussed.

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“…They abound in certain species, dicotyledons in particular [26,74]. These molecules very rapidly pass into the milk [124] and are found in cheese in a much greater quantity when the animals are fed dicotyledon-rich natural grass forage than when they are fed concentratebased rations [85], or monospecific forage [13,15,17,123]. However, if these molecules may be effective markers of cheeses' origins [14,26,45], it appears that changes in their concentration in cheese do not suffice to exert any marked direct effect on cheese flavour [17,85,119].…”

Section: Direct Transfermentioning

confidence: 99%

Relationships between ruminant management and sensory characteristics of cheeses: a review

Coulon

Delacroix-Buchet²,

Martin

et al. 2004

Lait

Self Cite

152

120

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-This review summarises the last 10 years' knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow's breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses issued from milk differing by the genetic variant of β-casein (in dairy cows) or α s1 -casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sensory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory properties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by comparison with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage. Conversely, major differences in sensory characteristics were observed between cheeses made with milk produced by cows fed winter diets (based on hay and grass silage) or turned to pasture in the spring. Several recent experiments showed a significant effect of grass' botanical composition on cheese texture and flavour. Those effects are due to the presence in milk of specific molecules or structures directly induced by feeding (carotenes and terpenes) or produced by the animals (plasmin, fatty acids and casein micellar structures) according to their genetic or physiological characteristics or under the effect of specific diets. Milk / cheese / sensory characteristic / feeding / genetic characteristicRésumé -Effets des facteurs de production sur les caractéristiques sensorielles des fromages : une revue. Cette revue fait le point sur les connaissances acquises au cours des 10 dernières années sur les relations entre les facteurs de conduite des animaux (génétiques, physiologiques et alimentaires) et la qualité sensorielle des fromages. Chez la vache, avec des fabrications au lait entier, la race peut modifier les caractéristiques de texture des fromages. Cet effet est lié essentiellement aux différen-ces de composition chimique des laits et donc de gras/sec des fromages. Au sein d'une même race, des différences importantes de texture et de goût ont été observées en fonction des variants généti-ques de la caséine β (espèce bovine) et surtout α s1 (espèce caprine). Le stade physiologique n'a un effet marqué sur la couleur, la texture et le goût qu'en tout début ou en toute fin de lactation. En revanche, les mammites ont un effet négatif important sur les caractéristiques sensorielles des fromages. L'utilisation d'ensilage de maïs conduit toujours à des fromages plus blancs, et parfois à des différences de flaveur. Lorsqu'elle est correctement réalisée, la conservation de l'herbe sous forme * Corresponding author:...

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Transfer of monoterpenes and sesquiterpenes from forages into milk fat

Cited by 126 publications

References 14 publications

Traceability of grass feeding in beef: terpenes, 2,3-octanedione and skatole accumulation in adipose tissue of young bulls

Traceability of grass feeding in beef: terpenes, 2,3-octanedione and skatole accumulation in adipose tissue of young bulls

Use of ‘natural’ products as alternatives to antibiotic feed additives in ruminant production

Relationships between ruminant management and sensory characteristics of cheeses: a review

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