| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
* Unité Mixte de Recherches I.N.R.A.-Agrocampus Production du Lait, Domaine de la Prise, 35590 Saint-Gilles, France
Unité Mixte de Recherches I.N.R.A.-Agrocampus Science et Technologie du Lait et de l’Oeuf, 65 rue de Saint Brieuc, 35042 Rennes Cedex, France
1 Corresponding author: Catherine.Hurtaud{at}rennes.inra.fr
Fresh grass in the cow diet improves the rheological and nutritional properties of butter. However, the relationship between the proportion of fresh grass in the diet and these properties is still unknown. The objective of the study was to determine the relationship between the proportion of fresh grass in the diet and the properties of milk and butter. Four groups of 2 cows were fed 4 isoenergetic diets characterized by increasing amounts of fresh grass (0, 30, 60, and 100% dry matter of forage) according to a Youden square design. Energy levels were similar among all diets. Thus, no effect of mobilization was observed and the results were only due to the proportion of fresh grass in the diet. Milk yield linearly increased with the proportion of fresh grass in the diet (+0.21 kg/d per 10% of grass). Fat yield remained unchanged. Thus, by effect of dilution, increasing the proportion of fresh grass in the diet induced a linear decrease in fat content. Milk fat globule size decreased by 0.29 µm when the proportion of grass reached 30% in the diet. Increasing the proportion of fresh grass in the diet induced a linear increase in unsaturated fatty acids percentages at the expense of saturated fatty acids. Relationships were +0.38, +0.12, +0.05 and –0.69 points/10% of fresh grass in the diet for C18:1 trans-11, C18:2 cis-9,trans-11, C18:3n-3, and C16:0, respectively. These modifications in fatty acid composition, and in particular in the spreadability index, C16:0/C18:1, were responsible for linear decreases in final melting temperature and solid fat content in butter fat, perceived in sensory analysis by a linear decrease in firmness in mouth. The nutritional value of butter was also linearly improved by the proportion of fresh grass in the diet by halving the atherogenicity index.
Key Words: fresh grass • milk fatty acid • butter properties • milk fat globule
This article has been cited by other articles:
|
|
 |
|
  P. J. Moate, W. Chalupa, R. C. Boston, and I. J. Lean Milk Fatty Acids II: Prediction of the Production of Individual Fatty Acids in Bovine Milk J Dairy Sci, March 1, 2008; 91(3): 1175 - 1188. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
G. Flowers, S. A. Ibrahim, and A. A. AbuGhazaleh Milk Fatty Acid Composition of Grazing Dairy Cows When Supplemented with Linseed Oil J Dairy Sci, February 1, 2008; 91(2): 722 - 730. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
G. Ortiz-Gonzalez, R. Jimenez-Flores, D. R. Bremmer, J. H. Clark, E. J. DePeters, S. J. Schmidt, and J. K. Drackley Functional Properties of Butter Oil Made from Bovine Milk with Experimentally Altered Fat Composition J Dairy Sci, November 1, 2007; 90(11): 5018 - 5031. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
C. Hurtaud and J. L. Peyraud Effects of Feeding Camelina (Seeds or Meal) on Milk Fatty Acid Composition and Butter Spreadability J Dairy Sci, November 1, 2007; 90(11): 5134 - 5145. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. K. Drackley, T. R. Overton, G. Ortiz-Gonzalez, A. D. Beaulieu, D. M. Barbano, J. M. Lynch, and E. G. Perkins Responses to Increasing Amounts of High-Oleic Sunflower Fatty Acids Infused into the Abomasum of Lactating Dairy Cows J Dairy Sci, November 1, 2007; 90(11): 5165 - 5175. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
P. J. Moate, W. Chalupa, R. C. Boston, and I. J. Lean Milk Fatty Acids. I. Variation in the Concentration of Individual Fatty Acids in Bovine Milk J Dairy Sci, October 1, 2007; 90(10): 4730 - 4739. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. A. AbuGhazaleh, D. O. Felton, and S. A. Ibrahim Milk Conjugated Linoleic Acid Response to Fish Oil and Sunflower Oil Supplementation to Dairy Cows Managed Under Two Feeding Systems J Dairy Sci, October 1, 2007; 90(10): 4763 - 4769. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
L. A. Sinclair, A. L. Lock, R. Early, and D. E. Bauman Effects of Trans-10, Cis-12 Conjugated Linoleic Acid on Ovine Milk Fat Synthesis and Cheese Properties J Dairy Sci, July 1, 2007; 90(7): 3326 - 3335. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. A. AbuGhazaleh and L. D. Holmes Diet Supplementation with Fish Oil and Sunflower Oil to Increase Conjugated Linoleic Acid Levels in Milk Fat of Partially Grazing Dairy Cows J Dairy Sci, June 1, 2007; 90(6): 2897 - 2904. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. C. Michalski, N. Leconte, V. Briard-Bion, J. Fauquant, J. L. Maubois, and H. Goudedranche Microfiltration of Raw Whole Milk to Select Fractions with Different Fat Globule Size Distributions: Process Optimization and Analysis. J Dairy Sci, October 1, 2006; 89(10): 3778 - 3790. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
