HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Dunkley, W. L. Articles by Ronning, M. Search for Related Content PubMed Articles by Dunkley, W. L. Articles by Ronning, M.

Influence of Alfalfa and Oat Hays on Susceptibility of Milk to Oxidized Flavor

Departments of Food Science and Technology and Animal Husbandry University of California, Davis

ABSTRACT

Alfalfa and oat hay were compared as to influence on the susceptibility of milk to oxidized flavor. Eight cows were used in a double-reversal design with three 6-wk. periods. Milk samples collected twice weekly (treated with 0, 0.1, and 1.0 p.p.m. of added copper and stored under refrigeration two and five days) were examined organoleptically and by the thiobarbituric acid (TBA) test. Copper and citrate were determined weekly. Fat samples churned weekly from the milks were examined for oxidative stability (induction period), tocopherol, carotene, iodine value, and individual polyunsaturated fatty acids.

On the basis of flavor scores, TBA tests, and oxidative stability, milk from oat hay was much more resistant to oxidation than milk from alfalfa hay. Mean respective values for alfalfa and oat rations, together with standard error of differences, were: copper (/g), 0.090, 0.057, 0.006; citrate (mg/g), 2.7, 2.6, 0.05; total tocopherol (/g), 13.7, 32.0, 2.5; total carotenoids (/g), 5.0, 2.1, 0.7; and iodine value, 27.1, 29.8, 1.3. The polyunsaturated fatty acids in fat were higher from alfalfa hay than from oat hay. Differences between the means for most of these variables were statistically highly significant, but additional work is needed to determine the relative importance of the various constituents in determining susceptibility to oxidation.