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Effects of Forage Feeding on Milk: Biaoctive Compounds and Flavor
De Pavel Kalac
Actions du livre
Commencer à lireLongueur: 444 pages4 heures
- Éditeur:
- Academic Press
- Sortie:
- Jul 5, 2017
- ISBN:
- 9780128118634
- Format:
- Livre
Description
Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor collates the research related to biologically active compounds associated with chain fresh/preserved temperate forages, the dairy animal, and cow´s, goat´s, and ewe´s milk and milk products.
Comprised of six chapters, this book begins by presenting a brief overview of components of the chain – the forage, the milking animal, and milk. The book then addresses desirable and detrimental compounds by providing an expansive description of each compound’s chemical nature, methods of analytical determination, biological properties and effects on humans, factors affecting level in forage, effects of ensiling and haymaking, processes within the animal, content in milk and milk products, and health evaluation. The book also outlines volatiles affecting the flavor of milk and milk products, and includes a conclusion and numerous relevant references for further reading.
Summarizes the research related to biologically active compounds associated with milk and milk products Presents an overview of chain forage related to milking animal milk Explores desirable and detrimental compounds Outlines volatiles affecting the flavor of milk and milk products Includes relevant references for further readingInformations sur le livre
Effects of Forage Feeding on Milk: Biaoctive Compounds and Flavor
De Pavel Kalac
Longueur: 444 pages4 heures
Description
Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor collates the research related to biologically active compounds associated with chain fresh/preserved temperate forages, the dairy animal, and cow´s, goat´s, and ewe´s milk and milk products.
Comprised of six chapters, this book begins by presenting a brief overview of components of the chain – the forage, the milking animal, and milk. The book then addresses desirable and detrimental compounds by providing an expansive description of each compound’s chemical nature, methods of analytical determination, biological properties and effects on humans, factors affecting level in forage, effects of ensiling and haymaking, processes within the animal, content in milk and milk products, and health evaluation. The book also outlines volatiles affecting the flavor of milk and milk products, and includes a conclusion and numerous relevant references for further reading.
Summarizes the research related to biologically active compounds associated with milk and milk products Presents an overview of chain forage related to milking animal milk Explores desirable and detrimental compounds Outlines volatiles affecting the flavor of milk and milk products Includes relevant references for further reading- Éditeur:
- Academic Press
- Sortie:
- Jul 5, 2017
- ISBN:
- 9780128118634
- Format:
- Livre
À propos de l'auteur
Professor Pavel Kalač has been researching several topics of food and feed chemistry for over 40 years.He earned an MSc in Chemistry in 1965, and a PhD in Technical Sciences in 1979, both from the University of Chemistry and Technology, Prague, Czech Republic. Since 1971, he has been a member of the Faculty of Agriculture, Department of Applied Chemistry, University of South Bohemia, České Budějovice, Czech Republic, where he has been professor in agricultural chemistry since 1999.
Prof. Kalač’s research has focused on biologically active natural compounds, both desirable and detrimental for human health, at the interface of agriculture and food. He has published numerous articles and reviews in international journals. Expanding information particularly during the last decade encouraged him to gather knowledge in book format. His book Edible Mushrooms: Chemical Composition and Nutritional Value was published by Elsevier in 2016. In his most recent book, Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor, he collates dispersed knowledge on the occurrence of several bioactive constituents in milk as affected by various forages.
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Effects of Forage Feeding on Milk - Pavel Kalac
Effects of Forage Feeding on Milk
Bioactive Compounds and Flavor
Pavel Kalač
Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, Czech Republic
Table of Contents
Cover image
Title page
Copyright
Dedication
List of figures
List of tables
Biography
Acknowledgments
Chapter 1. Introduction
Abstract
References
Chapter 2. A brief overview of the chain forage–milking animal–milk
Abstract
2.1 Forages
2.2 Main Processes During Forage Ensiling
2.3 Main Processes in the Rumen of Milking Animals
References
Chapter 3. Desirable compounds
Abstract
3.1 The Effects of Forages on the Fatty Acid Composition of Milk Fat
3.2 Vitamins and Provitamins
3.3 Carotenoids
3.4 Phytoestrogens
References
Chapter 4. Detrimental compounds and bacteria
Abstract
4.1 Mycotoxins
4.2 Alkaloids
4.3 Ptaquiloside From Bracken Fern
4.4 Carry-Over of Harmful Bacteria From Silage to Milk
References
Chapter 5. Volatiles affecting the flavor of milk and milk products
Abstract
5.1 Characteristics of Volatiles
5.2 Volatiles in Fresh Forages
5.3 Volatiles in Hay and Silage
5.4 Metabolism of Alcohols in Ruminants
5.5 Volatiles in Cows Milk
5.6 Volatiles in Cheeses From Cows Milk
5.7 Volatiles in Goats and Ewes Milk and Cheeses
5.8 Conclusions
References
Chapter 6. Conclusions
Abstract
6.1 Fatty Acid Profile of Milk Fat
6.2 Vitamins
6.3 Carotenoids
6.4 Phytoestrogens
6.5 Mycotoxins
6.6 Alkaloids
6.7 Ptaquiloside From Bracken Fern
6.8 Carry-Over of Harmful Bacteria From Silage to Milk
6.9 Volatiles Affecting the Flavor of Milk and Milk Products
Appendix I. Scientific names of plants
Appendix II. List of abbreviations
Index
Copyright
Academic Press is an imprint of Elsevier
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Copyright © 2017 Elsevier Inc. All rights reserved.
No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions.
This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein).
Notices
Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary.
Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.
To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein.
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library
Library of Congress Cataloging-in-Publication Data
A catalog record for this book is available from the Library of Congress
ISBN: 978-0-12-811862-7
For Information on all Academic Press publications visit our website at https://www.elsevier.com/books-and-journals
Publisher: Nikki Levy
Acquisition Editor: Nina Rosa Bandeira
Editorial Project Manager: Amy M. M. Clark
Production Project Manager: Susan Li
Designer: Victoria Pearson
Typeset by MPS Limited, Chennai, India
Dedication
In memory of my parents and teachers, particularly Mr. Miroslav Olič and Professor Vladimír Kyzlink.
List of figures
List of tables
Biography
Pavel Kalač (1943) is a Professor of Agricultural Chemistry at the University of South Bohemia, České Budějovice, Czech Republic, where he has served at the Faculty of Agriculture since 1971. He graduated from the University of Chemistry and Technology in Prague.
Professor Kalač has published 64 articles registered on the Web of Science, including 36 articles and reviews in Elsevier journals (particularly on the topics of food chemistry (19) and meat science (8)). He has published three books and numerous articles in Czech that deal with food and feed chemistry. His works frequently cite researchers studying related topics.
Recently he published a book Edible Mushrooms: Chemical Composition and Nutritional Value with Elsevier, dealing with his hobby topic.
Acknowledgments
I am particularly indebted to my colleagues Professor Martin Křížek, for his encouragement, Iveta Štefanová, MSc., for drawing the figures, and Dr. Martin Šeda, for his help during communication with the editors. Moreover, I highly appreciate the attitude and help of Elsevier Editors, Ms. Nina Bandeira, Ms. Amy Clark and Ms. Susan Li.
Chapter 1
Introduction
Abstract
Milk and dairy products have been historically staple foods in the Western style of nutrition. A perception exists among consumers that milk and dairy products from animals that are maintained outdoors and consume fresh grass are superior to those fed total mixed rations, based usually on preserved forage and concentrates. Forages are the cheapest source of nutrients for dairy ruminants. Extensive data exist on the effects of various forages on milk yield and milk main components, whereas information on bioactive compounds has been limited and dispersed. Available information on the fatty acid composition of milk fat, vitamins, carotenoids, phytoestrogens, mycotoxins, alkaloids, and detrimental bacteria, as well as volatiles affecting milk flavor in the chain fresh and preserved forages—milking animal—milk and dairy products is discussed in the following chapters.
Keywords
Milk; dairy products; temperate forages; fatty acids; vitamins; carotenoids; phytoestrogens; mycotoxins; alkaloids; milk flavor
Contents
References 5
According to FAO data, consumption of animal protein is expected to increase by more than 60% over the next four decades, as a result of increased demand from developing countries. Ruminants play a major role in the human food supply chain. They are almost the sole source of milk, and provide about 30% of global meat production.
Milk and dairy products have been historically staple foods in the Western style of nutrition. However, milk fat consumption has been a concern for consumers, because of its high proportion of saturated fatty acids, the intake of which has been linked to high blood cholesterol, atherosclerosis, and heart disease. The role of milk fat in overall diet quality remains a matter of debate in the scientific community, as well as in the public domain. Nevertheless, the scientific evidence to date suggests at least a neutral effect of milk intake on cardiometabolic health (Visioli and Strata, 2014; Chowdhury et al., 2014; Lamarche et al., 2016). On the other hand, milk consumption is thought to be beneficial in combating osteoporosis, type 2 diabetes, and some cancers, as well as for improving cognitive and digestive health (Hess et al., 2016).
A perception exists among consumers that milk and dairy products from animals that are maintained outdoors and consume fresh grass are more natural
than from those fed total mixed rations, based usually on preserved forage and concentrates. Within consumers, a green attitude,
e.g., in The Netherlands retailers since 2011 have sold milk and dairy products labeled as pasture-milk,
and dairies pay a bonus to farmers whose cows get access to pasture. Such a green image
or added value
has become an important marketing scheme for the promotion of milk and dairy products in countries where fresh grass feeding has generally been used. Limited scientific information is currently available to substantiate this notion. This green image carries with it an obligation to be able to trace and authenticate milk and dairy products derived from grassland. However, several challenges occur, e.g., seasonal and geographic variations in the composition of consumed grassland feedstuffs, or the difficulty in detecting the consumption of nongrass feeds in a grassland production system.
Forages, particularly grazed pastures, are the cheapest source of nutrients for dairy ruminants, cows, goats, and ewes. Ruminants have a unique ability to convert fibrous feedstuffs, such as forages, into highly nutritional food products. Consumption of forages reduces the competition for grain with humans and other livestock. Forage lands represent 27% of the land surface worldwide, 71% of the total agricultural area, and comprise natural grasslands and introduced forage lands, including seeded forages in rotation and long-term established grasslands. Natural grasslands and established pastures provide grazing lands for ruminants during the growing season, whereas seeded forages in rotation are typically harvested and preserved in the form of silage or hay (Guyader et al., 2016). Within 27 countries of the European Union (EU-27), about 33% of total utilized agricultural area was used as permanent grassland, and 11% was cultivated with forage crops such as temporary grass and green corn in 2007. Beyond its contribution to meat and milk production, permanent grasslands provide a number of environmental and social benefits. Compared to arable land, grasslands are associated with better conservation of soil against erosion, reduced runoff and leaching of nutrients into surface and ground waters, and they provide a contribution to flood control. Moreover, grasslands constitute a characteristic element of European cultural landscapes. The maintenance of semi-natural grassland habitats through traditional use is vital for the protection of biodiversity (Osterburg et al., 2010).
Nevertheless, dairy, beef, and sheep production is associated with some negative environmental impacts. The most momentous are water pollution due to nitrogen leaching, air pollution with ammonia, soil degradation, e.g., due to silage corn cultivation, and decrease in biodiversity due to overgrazing or mowing regimes providing fresh forage for ruminants kept indoors, or for silage and hay production. Ruminants produce considerable emissions of enteric methane, an efficient greenhouse gas, accounting about 30% of the total direct emissions from the EU agriculture in 2007 (Osterburg et al., 2010). However, methane emissions should be assessed within a holistic land–livestock synchrony, considering suppression of other greenhouse gases as well as other ecological benefits (Guyader et al., 2016).
Stock and the proportion of cattle, sheep, and goats vary widely in various countries, particularly due to natural, social, and economic conditions. More than 80% of ruminant units in the EU-27 in 2007 were cattle, with dairy cows accounting for 30%, and mainly suckler cows for another 15%. However, the stock and proportion of dairy cows have decreased due to administrative limitations on milk production between 1984 and March 2015, during the transition of central and eastern European countries to market economies in the 1990s, and due to increasing milk yield per cow. There is an ongoing structural change in the dairy sector, with numerous smaller dairy farms changing to beef production based on suckler cows while ceasing milk production. Through this process, the forage area is kept under management.
Small ruminants are the most efficient transformers of low quality forage into high quality animal products. Traditionally, they have been related to grazing. The total world populations of more than 1,000,000,000 sheep and about 770,000,000 goats are found mainly in areas with temperate pasture growing conditions. Asia and Africa together account for as much as about 65% and 92% of the world’s total sheep and goats, respectively. Ewes and goats milk production represents 1.3% and 2.1% of total world milk production, respectively (Zervas and Tsiplakou, 2011).
Milk production is largely dependent upon the factors controlling herbage intake and ruminant digestion. Grazing also suffers from difficulties of management. The quantity and quality of feed resources is not stable during the seasons, with large interannual variability. Animal performance may therefore fluctuate. The evaluation of the range in dairy cows requirements, intake capacity, and pasture’s nutritive values shows that high-producing animals cannot satisfy their energy requirements from grazing alone, and favorable to unfavorable situations may be classified according to pasture quality and availability. Strategies of concentrate supplementation and increasing use of legumes in mixed swards are the most promising (Peyraud and Delagarde, 2013).
Dairy ruminant diets, as regards forages, are very diverse, ranging from year-round grazing in countries with mild climates, through to a combination of fresh and preserved grass up to winter, or even year-round feeding based primarily on corn silage. There exist various livestock systems, both of low-input (or low-intensity) and high-input, with a great proportion of concentrates. Low-input systems are used for production, but are managed with a low level of external inputs, such as fertilizers, crop protection, and concentrates. Such systems include extensive, semiextensive, and organic farming. Within Europe, low-intensity livestock grazing farming dominates in infertile regions, such as upland and mountainous areas, wooded pastures, and Mediterranean environments.
Extensive literature deals with the effects of various feeding regimens on cows, goats, and ewes milk yields, the main components of milk (i.e., protein, total fat, lactose, and minerals), as well as on the sensory value of milk and dairy products, and on the health status of the animals. Data on minor bioactive compounds in milk have been, however, limited, and have dealt mostly with cows milk. Overall information for numerous dairy species and selected bioactive components was collated in a book by Park (2009). The book deals with bioactive proteins and peptides, lipid components, oligosaccharides, growth factors, vitamins, hormones, nucleotides, etc.
However, a less common attitude is used in the following chapters. Selected groups of related substances or individual compounds are described within the chain forage—animal—milk and dairy products. The current information on the effects of various forages on fatty acids, vitamins, carotenoids, and phytoestrogens in milk is collated in Chapter 3, Desirable compounds, on mycotoxins, alkaloids, toxic ptaquiloside, and detrimental bacteria in Chapter 4, Detrimental compounds and bacteria, and on volatile compounds affecting the flavor of milk and dairy products in Chapter 5, Volatiles affecting the flavor of milk and milk products. Recent literature, in particular reviews if available, has been preferably cited for more information and the numerous references therein.
Common names of forages will be used within the following text. The scientific names are listed in Appendix I, Scientific Names of Plants. Abbreviations used are explained in Appendix II, List of Abbreviations.
The term carry-over
has often been used to describe the transfer of a compound from feed to milk. Two modes are used: carry-over factor (or transfer factor, bioconcentration factor), and carry-over rate (or transfer rate, bioconcentration rate, recovery). The carry-over factor of a compound is defined as the ratio between the compound’s concentration in milk and in the animal diet. The carry-over rate relates the amount of the compound present in a given quantity of milk (e.g., milk yield per unit of time multiplied by the compound concentration in the milk) to the compound intake by the animal (e.g., feed intake per the same unit of time multiplied by the compound concentration in the diet). Both the modes can be expressed as a percentage.
Credible analytical methods are necessary to quantify, or at least detect, the bioactive components occurring often at very low concentrations. The quality control applied to any analytical procedure is of little value unless a sound sampling protocol is followed, ideally carried out following a statistically sound plan. This is particularly difficult for both fresh and preserved forages.
Forages mostly comprise only a part of the total mixed rations fed to ruminants. Their feeding is thus only one of the numerous factors affecting the occurrence and content of the compounds described in the following chapters. Forage factors can have a substantial influence on milk fat and protein levels, sensory properties, and physical characteristics of milk and dairy products. The collated information should be thus perceived as only one point of view within the complexity of biological, technological, qualitative, and economic aspects of the chain forage—milking animal—milk.
References
1. Chowdhury R, Warnakula S, Kunutsor S, et al. Association of dietary, circulating, and supplement fatty acids with coronary risk A systematic review and meta-analysis. Ann Intern Med. 2014;160:398–406.
2. Guyader J, Janzen HH, Kroebel R, Beauchemin KA. Forage use to improve environmental sustainability of ruminant production. J Anim Sci. 2016;94:3147–3158.
3. Hess JM, Jonnalagadda SS, Slavin JL. Dairy foods: current evidence of their effects on bone, cardiometabolic, cognitive, and digestive health. Compr Rev Food Sci Food Saf. 2016;15:251–268.
4. Lamarche B, Givens DI, Soedamah-Muthu S, et al. Does milk consumption contribute to cardiometabolic health and overall diet quality? Can J Cardiol. 2016;32:1026–1032.
5. Osterburg, B., Isermeyer, F., Lassen, B., Röder, N., 2010. Impact of economic and political drivers on grassland use in the EU. In: Schnyder, H. et al. (Ed.), Grassland in a Changing World. Proc. 23th General Meeting of the Eur. Grassl. Feder., Kiel, Germany, pp. 14-28, ISBN 978-3-86944-021-7.
6. Park YW, ed. Bioactive Components in Milk and Dairy Products. Wiley-Blackwell 2009; 440 pp., ISBN 978-0-8138-1982-2.
7. Peyraud JL, Delagarde R. Managing variations in dairy cow nutrient supply under grazing. Animal. 2013;7:57–67.
8. Visioli F, Strata A. Milk, dairy products, and their functional effects in humans: a narrative review of recent evidence. Adv Nutr. 2014;5:131–143.
9. Zervas G, Tsiplakou E. The effect of feeding systems on the characteristics of products from small ruminants.
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