Influence of vitamin E supplementation on spontaneous oxidized flavour of milk in dairy buffaloes

Abstract

Twenty‐four Murrah buffaloes (60 days pre‐partum) were divided into four equal groups (T 1 , T 2 , T 3 and T 4 ) and were supplemented with 0, 1000, 1500 and 2000 IU α‐tocopheryl acetate per day up to 30 days of lactation, and half of these doses from 30 to 60 days of lactation. Milk samples collected fortnightly were analysed for vitamin E, fat, and development of oxidized flavour, with and without copper addition by a panel of judges, and chemically by the thiobarbituric acid test. Scores for oxidized flavour ranged from 0 to 10 with 0–4 as definite, 5–7 as light and 8–10 having no defect. The α‐tocopherol content in milk fat (µg/g) averaged 20.55, 25.56, 29.98 and 31.38 in T 1 , T 2 , T 3 and T 4 groups, respectively. The addition of Cu in the milk significantly increased milk fat oxidation. Better stability of milk in T 3 and T 4 groups was observed, which might be due to a higher level of milk α‐tocopherol. Addition of 1500 IU α‐tocopheryl acetate in the diet of buffaloes helped in improving the oxidative stability of milk.