Effects of Processing Methods and Agronomic Variables on Carotene Contents in Forages and Predicting Carotene in Alfalfa Hay with Near-Infrared-Reflectance Spectroscopy

Park, Y.W.; Anderson, M.J.; Walters, J.L.; Mahoney, Arthur W.

doi:10.3168/jds.s0022-0302(83)81782-2

Cited by 38 publications

(21 citation statements)

References 16 publications

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“…The differences can be explained by a proportion of legumes sensitive to acids in the former article. Also forage wilting prior to ensiling can be a critical period for carotenoid losses, particularly if prolonged under unfavourable weather conditions (Park et al 1983). However, if legume-grass mixtures were wilted under optimum conditions for only 3 h, mean β-carotene losses were just about 12% of the level in fresh herbage (Lindqvist et al 2011).…”

Section: Carotenoids In Preserved Foragesmentioning

confidence: 99%

Carotenoids, ergosterol and tocopherols in fresh and preserved herbage and their transfer to bovine milk fat and adipose tissues: A review

Kalač

2012

Journal of Agrobiology

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The requirements of cattle for the fat-soluble vitamins A, D and E, their provitamins and some carotenoids have increased under conditions of intensive husbandry with insufficient provision of fresh forage, their cheapest natural source. Moreover, bovine milk fat and adipose tissues participate in the intake of these micronutrients by humans. Four major carotenoids occurring in forage crops are lutein, all-trans-β-carotene, zeaxanthin and epilutein. Fresh forage is their richest source. Losses are significantly higher in hay as compared with silage, particularly if prepared from unwilted herbage. Maize silage is a poor source of carotenoids as compared with ensiled grasses and legumes. Ergosterol contents in forages increase under environmental conditions favourable for the growing of moulds, particularly at higher humidity and lower temperatures. Credible data on changes of ergosterol during herbage preservation, particularly drying and ensiling, have been lacking. Alpha-tocopherol is the most important among eight related compounds marked as vitamin E. It is vulnerable to oxidation and herbage ensiling is thus a safer preservation method than haymaking. As with carotenoids, maize silage is a poor source of α-tocopherol. Overall, information on factors affecting the content of ergosterol and tocopherols in fresh herbage, on changes during forage preservation and on transfer to bovine fats has been much more limited than data for β-carotene.

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Section: Carotenoids In Preserved Foragesmentioning

confidence: 99%

Carotenoids, ergosterol and tocopherols in fresh and preserved herbage and their transfer to bovine milk fat and adipose tissues: A review

Kalač

2012

Journal of Agrobiology

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“…VI). Variations in the botanical composition of grasslands according to their altitude [10,35] and differences in FA and carotenoid contents in pasture between the grass species [9,21,38,60] could have led to differences in FA and carotenoid intake by the cows. The harsher conditions of grazing in highland pastures than in middle mountain grasslands could also partially explain the observed differences in FA composition according to the pasture altitude.…”

Section: Pasture-based Rationsmentioning

confidence: 99%

Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

Lucas

Agabriel

Martin

et al. 2006

Lait

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-The aim of this correlational study was to: (1) characterize the composition of cow's milk farmhouse cheeses in terms of average contents and variability in fatty acids, retinol, α-tocopherol, folate, β-carotene, xanthophylls, calcium, phosphorus, magnesium, potassium, zinc, sodium chloride and total antioxidant capacity (TAC) and (2) identify herd characteristics and feeding practices associated with differences in cheese composition. Three hundred and six farmhouse pressed cheeses, produced under real herd management conditions throughout the year, were collected. The conditions of milk production were identified beforehand by means of surveys. The farmhouse cheese was characterized by a high variability in composition. The nature of the basic fodder ration (pasture vs. preserved forages, in particular) explained a great part of the variability in the fat-soluble components in the cheese. The cheese fat was richer in C4:0, C18:0, cis-9 C18:1, trans-11 C18:1, cis-9, trans-11 C18:2 (CLA), β-carotene, xanthophylls, retinol, α-tocopherol and TAC and poorer in C10:0, C14:0 and C16:0 with the pasture-based rations compared with the preservedforage-based rations. In the grazing period, it was the poorest in C6:0 to C14:0, β-carotene and retinol and the richest in cis-9 C18:1, C18:2 n-6 and C18:3 n-3 with the alpine pasture. It was higher in trans-11 C18:1, CLA, β-carotene and xanthophylls and lower in C16:0 with a first-use pasture compared with a pasture of higher use rank. A higher percentage of concentrate was associated with higher levels of C14:0 and C16:0 and lower levels of trans-11 C18:1, CLA, C18:2 n-6, C18:3 n-3, xanthophylls and retinol. In the indoor feeding period, the cheese fat was the poorest in trans-11 C18:1, CLA, C18:3 n-3 and β-carotene with the maize-based rations, while the vitamin A and E supplementation was associated with higher retinol and α-tocopherol contents, respectively. Herd characteristics did not markedly affect the cheese composition, except the breed. In particular, Abondance and Montbéliarde breeds were associated with higher CLA percentage in the cheese than the * Corresponding author (通讯作者): jbc@clermont.inra.frArticle published by EDP Sciences and available at http://www.edpsciences.org/lait or http://dx

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“…The best known is carotene, which is present in large amounts in green forage and contributes to the yellow coloration of dairy products. Highly sensitive to ultraviolet light, carotene is destroyed during forage drying and preservation, in a manner proportional to light exposure [95]. The type of diet therefore has a marked effect on carotene content in milk, hence on the colour of butter and cheeses [28,61] (Tab.…”

Section: Direct Transfermentioning

confidence: 99%

Relationships between ruminant management and sensory characteristics of cheeses: a review

Coulon

Delacroix-Buchet²,

Martin

et al. 2004

Lait

151

120

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-This review summarises the last 10 years' knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow's breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses issued from milk differing by the genetic variant of β-casein (in dairy cows) or α s1 -casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sensory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory properties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by comparison with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage. Conversely, major differences in sensory characteristics were observed between cheeses made with milk produced by cows fed winter diets (based on hay and grass silage) or turned to pasture in the spring. Several recent experiments showed a significant effect of grass' botanical composition on cheese texture and flavour. Those effects are due to the presence in milk of specific molecules or structures directly induced by feeding (carotenes and terpenes) or produced by the animals (plasmin, fatty acids and casein micellar structures) according to their genetic or physiological characteristics or under the effect of specific diets. Milk / cheese / sensory characteristic / feeding / genetic characteristicRésumé -Effets des facteurs de production sur les caractéristiques sensorielles des fromages : une revue. Cette revue fait le point sur les connaissances acquises au cours des 10 dernières années sur les relations entre les facteurs de conduite des animaux (génétiques, physiologiques et alimentaires) et la qualité sensorielle des fromages. Chez la vache, avec des fabrications au lait entier, la race peut modifier les caractéristiques de texture des fromages. Cet effet est lié essentiellement aux différen-ces de composition chimique des laits et donc de gras/sec des fromages. Au sein d'une même race, des différences importantes de texture et de goût ont été observées en fonction des variants généti-ques de la caséine β (espèce bovine) et surtout α s1 (espèce caprine). Le stade physiologique n'a un effet marqué sur la couleur, la texture et le goût qu'en tout début ou en toute fin de lactation. En revanche, les mammites ont un effet négatif important sur les caractéristiques sensorielles des fromages. L'utilisation d'ensilage de maïs conduit toujours à des fromages plus blancs, et parfois à des différences de flaveur. Lorsqu'elle est correctement réalisée, la conservation de l'herbe sous forme * Corresponding author:...

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Effects of Processing Methods and Agronomic Variables on Carotene Contents in Forages and Predicting Carotene in Alfalfa Hay with Near-Infrared-Reflectance Spectroscopy

Cited by 38 publications

References 16 publications

Carotenoids, ergosterol and tocopherols in fresh and preserved herbage and their transfer to bovine milk fat and adipose tissues: A review

Carotenoids, ergosterol and tocopherols in fresh and preserved herbage and their transfer to bovine milk fat and adipose tissues: A review

Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

Relationships between ruminant management and sensory characteristics of cheeses: a review

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