Oxidative stability of bovine milk determined by individual variability in herd irrespective of selenium status

Part-time grazing improves sheep milk production and its nutritional characteristics

“…Whole milk from animals in groups 1 and 2 had significantly higher (P 6 0.05) TEAC values than those of milk samples from group 3. Several investigators (Clausen, Connolly, Skibsted, & Stagsted, 2010;Havemose, Weisbjerg, Bredie, & Nielsen, 2004;Havemose, Weisbjerg, Bredie, Poulsen, & Nielsen, 2006;Zulueta et al, 2009) have reported that the TEAC of milk depends primarily on the protein content and the composition of the fat fraction. The radical scavenging capacity of milk proteins depends on their constituent amino acids, caseins being the major radical scavenging proteins in milk (Cervato, Cazzola, & Cestaro, 1999;Clausen et al, 2010).…”

“…Thus, TEAC values for whey samples from all groups were between 3.4 and 3.8 times lower than those of whole milk. In addition to proteins, other low molecular weight compounds such as ascorbate and urate (Clausen et al, 2010) could also be present, as well as other fresh grass compounds such as carotenoids and tocopherols. As much as 80% of the carotenoid content of grass is known to be destroyed in the process of making hay (Chauveau-Duriot, Thomas, Portelli, & Doreau, 2005).…”

Identification of objectionable flavors in purported spontaneous oxidized flavor bovine milk

“…Others have attributed SOF formation exclusively to lipid-antioxidant levels and interactions. Clausen et al (2010) found that higher concentrations of initial lipid peroxidation products, in combination with reduced levels of lower molecular weight antioxidants in the initiation stages of lipid oxidation, could accelerate oxidized flavor defects. In contrast, Granelli et al (1998) investigated levels of PUFA, tocopherol, and β-carotene levels, concluding that their control herds showed lower antioxidant: PUFA ratios than experimental herds, yet did not develop any characteristic SOF flavor.…”

Impact of nutrition of food animals on quality of animal products

“…Selenium, a component of the glutathione antioxidant system (i.e., glutathione peroxidase), supplemented at 25 mg day -1 of organic selenium to cows has little impact on oxidative stability of milk (Clausen et al, 2010). The lack of benefit of selenium supplementation is perhaps because glutathione peroxidase is hydrophilic and only able to act at the surface of the milk fat droplet whereas lipid autoxidation would predominantly occur within the lipid droplet.…”

“…Perhaps supplementation of vitamins E and C with concomitant supplementation of sodium selenite would further improve oxidative stability of milk when compared with the results shown by Van Aardt and colleages (2005). These investigations have led to the understanding that, although oxidation is correlated to the composition of milk, including fatty acid profile, vitamin E, vitamin C, and carotenoids, none of these can solely explain lipid oxidation Clausen et al, 2010).…”