Extruded linseeds, vitamin E and plant extracts in corn silage-based diets of dairy cows: Effects on sensory properties of raw milk and uncooked pressed cheese

Lerch, Sylvain; Ferlay, Anne; Graulet, Benoı̂t; Cirie, Carole; Verdier‐Metz, Isabelle; Montel, Marie‐Christine; Chilliard, Yves; Martin, Bruno

doi:10.1016/j.idairyj.2015.07.006

Cited by 19 publications

(24 citation statements)

References 38 publications

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Section: Use Of Natural Antioxidants In the Prevention Of Cholesterolmentioning

confidence: 99%

“…In addition to the direct incorporation of antioxidants in eggs, milk, meat, and meat products, natural antioxidants can also be supplemented in animal feed leading to an increase in the content of these compounds in the animal source foods and a decrease of lipid oxidation (Eder et al, 2005;Lerch et al, 2015;Shirzadegan & Falahpour, 2014;Zanardi, Novelli, Ghiretti, & Chizzolini, 2000). Li et al (1996) studied the effects of feeding flax, sunflower, palm, and fish oils, with and without tocopherols, to laying hens on the oxidative stability of cholesterol in egg yolk powders.…”

Section: Animal Feed Supplementationmentioning

confidence: 99%

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Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Oliveira

Ferreira

Cople

et al. 2018

Comp Rev Food Sci Food Safe

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Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additives has motivated the food industry to search for natural alternatives. Natural compounds with antioxidant properties are able to retard or prevent lipid oxidation in food. Animal sources like fish, eggs, meats, and dairy products are essential foods for human health due to their lipid fraction with high contents of unsaturated compounds, such as polyunsaturated fatty acids and cholesterol. However, these unsaturated lipids when exposed to favorable factors can become oxidized, which leads to sensory and nutritional losses as well as the formation of oxidized compounds known as cholesterol oxidation products or COPs. COPs are associated with deleterious health effects, such as inflammation, cytotoxicity, atherogenesis, carcinogenesis, and alterations in cell membrane properties, as well as the development of degenerative diseases such as Alzheimer's, Parkinson's, Huntington's, and other chronic diseases. Thus, the use of natural antioxidants can be an alternative to synthetics to prevent the formation of COPs and extend the shelf life of foods susceptible to oxidative deterioration. This review brings together information concerning the use of natural antioxidants as a strategy to control cholesterol oxidation.

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Section: Use Of Natural Antioxidants In the Prevention Of Cholesterolmentioning

confidence: 99%

Section: Animal Feed Supplementationmentioning

confidence: 99%

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Oliveira

Ferreira

Cople

et al. 2018

Comp Rev Food Sci Food Safe

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“…However, with an increase in PUFA the risk of milk spoilage due to oxidation must be put into consideration, it is also necessary to be aware of the consumer preferences in terms of the organoleptic changes that may occur due to these supplementations. Therefore, to assure consumer acceptance of the milk and milk products, knowledge of the effects of fish oils and seed oils addition to dairy diets on the sensorial properties of the milk and its products is required (Lerch et al, 2015). Lerch et al (2015) examined the effect of extruded linseed supplementation (5 % of additional fat to DMI) to dairy cows on a diet based on corn silage, on the sensorial properties of milk and cheese.…”

Section: Effect Of Fat Supplementation On the Organoleptic Proper-tiementioning

confidence: 99%

“…Therefore, to assure consumer acceptance of the milk and milk products, knowledge of the effects of fish oils and seed oils addition to dairy diets on the sensorial properties of the milk and its products is required (Lerch et al, 2015). Lerch et al (2015) examined the effect of extruded linseed supplementation (5 % of additional fat to DMI) to dairy cows on a diet based on corn silage, on the sensorial properties of milk and cheese. In their study, there was no effect (P>0.10) on the sensorial properties of the bulk raw milk when assessed by descriptive tests.…”

Section: Effect Of Fat Supplementation On the Organoleptic Proper-tiementioning

confidence: 99%

“…The milk fatty acid composition has been shown to be variable depending on the cows' diet, and due to this, opportunity to increase n-3 PUFA in the milk is possible by feeding feeds rich in these fatty acids, such as linseed and fish oils. Oil seed and fish oil (FO) supplementation in dairy cow diets seems to be a promising opportunity for producing dairy products with additional nutritive value, however assurance must be given to the consumers about the potential changes in the organoleptic properties of the product (Lerch et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Effect of polyunsaturated fatty acid supplementation on milk production – review on health effects and cow milk characteristics

Mwangi

Bázár

Tóth

2018

AAK

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The polyunsaturated fatty acids (PUFA) of the n-3 and n-6 group are important in the human body. It is therefore important that these fatty acids are consumed in the right amount and correct proportion so as to maintain a healthy physiological status in the body. Certain foods are naturally rich in these fatty acids, such as sea foods and some oilseeds. Fish and fish oils are rich in eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) which are n-3 fatty acids, they play a crucial role in improving the physiological and health outcomes in conditions such as cardiovascular diseases, cancer, immune suppression and mental health. These fatty acids have also been shown to play beneficial role during pregnancy and lactation. Linolenic acid (LNA) which is abundant in oilseeds such linseed is a precursor of EPA and DHA in the human and therefore can be converted when need be, however the conversion is not very efficient and therefore cannot be used as a substitute. With the current deteriorating state of the global supply of fish and the high demand of energy causing diversion of resources to produce biofuels, the availability of these natural sources of n-3 and n-6 foods is growing ever scarce. Feeding of full-fat linseed and/or linseed oil has been shown to substantially increase the content of LNA in animal products such as meat, eggs and milk. On the other hand, fish oil supplementation in animal feeds also leads to a substantial increase in EPA and DHA to levels that can positive health effects to the public. Due to this potential to increase the amount of n-3 polyunsaturated fatty acids in animal products, it is seen as a simpler and cheaper way to deliver an increase in consumption to the wider public in a sustainable manner. This is due to the fact that products such as milk and eggs are more widely distributed and available in the market. Some challenges are of course present, such as negative effects due to the oxidative stability of polyunsaturated fatty acids which can have negative effects on rumen function and product organoleptic characteristics. To offset the problem of rumen biohydrogenation of PUFA, various methods of protecting the seed and fish oils have been devised, allowing for feeding even higher doses without impacting negatively on production and product quality. Keywords: PUFA, fatty acid profile, cow, organoleptic

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Effects of PUFAs on animal reproduction: male and female performances and endocrine mechanisms

et al. 2018

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Extruded linseeds, vitamin E and plant extracts in corn silage-based diets of dairy cows: Effects on sensory properties of raw milk and uncooked pressed cheese

Cited by 19 publications

References 38 publications

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Effect of polyunsaturated fatty acid supplementation on milk production – review on health effects and cow milk characteristics

Effects of PUFAs on animal reproduction: male and female performances and endocrine mechanisms

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