Abstract
The purpose of this study was to examine the impact of a variety of supplemental feeds on the composition and quality of milk in a pasture-based dairy system. Four pasture-supplemented feeding systems were compared: Group 1 supplementation with 16% crude protein parlour concentrate (CONC); Group 2 supplementation with palm kernel expeller plus parlour concentrate (PKE); Group 3 supplemented with soya hulls plus parlour concentrate (SOYA); Group 4 was supplemented with molassed beet pulp plus parlour concentrate (BEET). Supplemental feeding system was demonstrated to have a significant effect on the size of native casein micelles and the gelation properties of milks. While CONC feeding produced significantly higher casein micelle size, gel strength (Young’s Modulus) was significantly negatively correlated with casein micelle size. Supplemental feeding system had a significant effect on a number of fatty acids (FA) and indices derived therefrom, including total saturated and unsaturated fatty acids, de novo produced FA, omega 3, and omega 6 FA. The volatile profile of milks was also affected by supplemental feed choice, whereby multivariate analysis demonstrated that the CONC diet was distinctly different to that of the PALM, SOYA, and BEET milks. Multivariate analysis demonstrated that it is possible to distinguish milks from different pasture-supplemented feeding systems by their FA profile.
Highlights
Milk and dairy products are highly nutritious food stuffs for individuals throughout all stages of life.The composition of milk directly influences the quality, yield, functionality, and nutritional value of milk and dairy products
The purpose of this study was to examine the effects of supplementing a perennial ryegrass pasture-fed dairy system in Ireland with parlour concentrate, and three by-products; palm kernal, soya hulls, or molassed beet pulp on the macro composition, fatty acid profile, and some functional properties of milk
atherogenecity index (AI) is based on the ratio of fatty acids with pro-atherogenic and those with anti-atherogenic properties
Summary
Milk and dairy products are highly nutritious food stuffs for individuals throughout all stages of life.The composition of milk directly influences the quality, yield, functionality, and nutritional value of milk and dairy products. In particular, affect the composition and nutritional content of milks through manipulation of the fatty acids (FA) profile, while cow breed can influence the composition of milk proteins. Extensive research has been carried out examining the effects of pasture or conventional total mixed ration (TMR) on the composition and quality of milk and dairy products. Pasture-based feeding of cows, which is estimated to account for ~10% of the global milk supply [1], has been demonstrated to have beneficial effects on the nutritional profile of milk. These include significant decreases in the proportion of saturated fatty
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
