Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol

Abstract

This study aims to investigate the effects of supplementing 3-nitrooxypropanol (3-NOP) to the diet of dairy cows on physico-chemical and sensory properties, as well as oxidative stability of butter. Forty-eight Danish Holstein cows were randomly assigned to control diets or 3-NOP supplemented diets at 60 mg 3-NOP kg−1 feed DM. Compared to control butter, 3-NOP butter had higher proportions of short- and medium-chain fatty acids (FAs) and lower solid fat content, onset crystallization and offset melting temperatures. Sensory analysis revealed minor differences between 3-NOP and control butter, while peroxide values of 3-NOP butter was lower than control butter during storage of 12 weeks. In conclusion, the alterations in FA composition by 3-NOP led to minor changes in physical properties but improved oxidative stability of butter without major changes in sensory characteristics.