Seasonal variation in the fatty acid composition of milk supplied to dairies in the mountain regions of Switzerland

Collomb, M.; Bisig, Walter; Bütikofer, Ueli; Sieber, R.; Bregy, Mirjam; Etter, Luzi

doi:10.1051/dst:2008029

Cited by 49 publications

(53 citation statements)

References 33 publications

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“…High intake of PUFA from fresh herbage affects rumen fermentation pattern and gives milk fat with less SFA and more C18:1 trans-11, C18:2 cis-9,trans-11, and C18:3n-3 compared with indoor feeding (Lock and Garnsworthy, 2003;Wiking et al, 2010). In contrast to previous findings (Elgersma et al, 2004;Ellis et al, 2006;Collomb et al, 2008b), the proportions of n-6 FA were higher in summer milk than in winter milk, and no seasonal changes in the n-6:n-3 FA ratios were observed in the present study. This is due to high milk fat proportions of C18:2n-6 in summer milk, but the underlying mechanisms are not known.…”

Section: Effects On Milk Fa Compositionmentioning

confidence: 63%

“…PC2) showing the relationship between milk FA proportions of C12:0 (C12_0), C14:0 (C14_0), C16:0 (C16_0), C18:0 (C18_0), C18:1 cis-9 (C18_1c9), C18:1 trans FA (C18_1tFA), C18:2n-6 (C18_2n6), C18:2 cis-9,trans-11 (C18_2c9t11), C18:3n-3 (C18_3n3), C22:6n-3 (C22_6n3), and herbage proportions of the grass family (Poaceae), legume family (Fabaceae), knotweed family (Polygonaceae), aster family (Asteraceae), buttercup family (Ranunculaceae), other botanical families, and cows' concentrate DMI (means over 2 yr for 28 farms). Ellis et al, 2006;Collomb et al, 2008b). High intake of PUFA from fresh herbage affects rumen fermentation pattern and gives milk fat with less SFA and more C18:1 trans-11, C18:2 cis-9,trans-11, and C18:3n-3 compared with indoor feeding (Lock and Garnsworthy, 2003;Wiking et al, 2010).…”

Section: Effects On Milk Fa Compositionmentioning

confidence: 99%

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Effect of short-term versus long-term grassland management and seasonal variation in organic and conventional dairy farming on the composition of bulk tank milk

Adler

Jensen

Govasmark

et al. 2013

Journal of Dairy Science

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Bulk tank milk from 28 dairy farms was sampled every second month for 2 yr to assess the effects of grassland management, production system and season on milk fatty acid (FA) composition, concentrations of fat-soluble vitamins, Se, and milk sensory quality. Grassland management varied in terms of time since establishment. Short-term grassland management (SG) was defined as establishment or reseeding every fourth year or more often, and long-term grassland management (LG) was defined as less frequent establishment or reseeding. Fourteen organic (ORG) dairy farms with either short-term or long-term grassland management were paired with 14 conventional (CON) farms with respect to grassland management. Within ORG farms, SG farms differed from LG farms in herbage botanical composition, but not in concentrate FA concentrations, dry matter intake, or milk yield. Within CON farms, herbage composition, concentrate FA concentrations, dry matter intake, and milk yield showed no or insignificant variations. The ORG farms differed from CON farms in herbage botanical composition, concentrate FA concentrations, concentrate intake, and milk yield. Compared with ORG-LG farms, ORG-SG farms produced milk fat with higher proportions of C10:0 and C12:0 associated with higher herbage proportions of legumes (Fabaceae) and lower proportions of other dicotyledon families. Compared with milk from CON farms, milk fat from ORG farms had higher proportions of most saturated FA and all n-3 FA, but lower proportions of C18:0 and C18:1 cis-9 associated with higher forage proportion and differences in concentrations of FA in concentrates. Compared with the outdoor-feeding periods, the indoor feeding periods yielded milk fat with higher proportions of most shortchain and medium-chain FA and lower proportions of most C18-FA associated with grazing and higher forage proportions. Milk concentrations of α-tocopherol and β-carotene were lower during the grazing periods. Inclusion of fishmeal in organic concentrates may explain higher Se concentrations in organically produced milk. Milk sensory quality was not affected in this study. In conclusion, grassland management had minor effects on milk composition, and differences between ORG farms and CON farms may be explained by differences in concentrate intake and concentrate FA concentrations. Milk produced on ORG farms versus CON farms and milk produced during the outdoor versus indoor feeding periods had potential health benefits due to FA composition. In contrast, the higher milk-fat proportions of saturated FA in milk from ORG farms may be perceived as negative for human health.

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Section: Effects On Milk Fa Compositionmentioning

confidence: 63%

Section: Effects On Milk Fa Compositionmentioning

confidence: 99%

Effect of short-term versus long-term grassland management and seasonal variation in organic and conventional dairy farming on the composition of bulk tank milk

Adler

Jensen

Govasmark

et al. 2013

Journal of Dairy Science

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“…Milk from cows kept on high altitude pastures in the Alps is richer in n-3 polyunsaturated fatty acids and conjugated linoleic acid than milk from those in the lowlands or kept indoors. Season also has an effect (Collomb et al, 2008).…”

Section: Factors Influencing Food Composition and Nutrient Intakementioning

confidence: 99%

Importance of food composition data to nutrition and public health

2010

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Introduction: Adequate nutrition is one of the pillars of public health. Before developing and implementing effective intervention programmes to improve nutrition at the population level, it is important to know the nutritional situation of the target group. Assessment of energy and nutrient intake: The estimation of nutrient intake from food consumption requires reliable data on food composition. These data are also the fundamentals of food-based dietary guidelines for healthy nutrition, containing the necessary information on food sources for different nutrients. Furthermore, food composition tables can provide information on chemical forms of nutrients and the presence and amounts of interacting components, and thus provide information on their bioavailability. For some nutrients such as vitamin A, vitamin E and niacin, the concept of equivalence has been introduced to account for differences in the availability and biological activity of different chemical forms. Non-nutritive food components: Although most food composition tables focus on energy, macro-and micronutrients, interest in non-nutritive components is increasing. Considering the beneficial effects of biologically active secondary plant cell compounds such as polyphenols and carotenoids, more data on these are needed. On the other hand, there are a number of naturally occurring or 'man-made' non-nutritive substances with negative effects, and to control exposure, the main dietary sources must be known. Another aspect is contaminants, which could have detrimental effects on consumers' health. Among these are agrochemicals, industrial pollutants reaching the food chain and substances formed during food preparation. A valid risk assessment requires data on exposure, and thus on the contents of contaminants in foods. However, these data are highly variable and may significantly differ even within narrowly confined regions. Current food composition databases are far from complete: The fact that composition tables generally do not provide information about the origin of substances found in food can also influence their usability. For example, the German Nutrient Data base does not discriminate between naturally occurring and added sucrose impeding the estimation of added sucrose intake that should be limited. Points of focus: Considering the increasing number of persons relying on community nutrition and catering, healthy menu lines can improve the consumers' diets and contribute to nutrient supply. The development and implementation of appropriate guidelines also need food composition databases (FCBs) to compose meals. The ever-increasing number of new food preparations and manufactured products has resulted in a need for procedures for regularly updated data. Moreover, there is a lack of data particularly for essential trace elements such as copper, chromium or molybdenum and also vitamin K, as well as the already mentioned non-nutritive components. Limited comparability between countries is another issue. Regional differences arise especially from the...

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“…Prior to the experiment, each group had grazed a paddock for 6 days (A1, d 1-6) to allow the rumen to fully adapt to the vegetation. Then, each group moved to experimental paddocks where cows grazed for another 6 days (P1, d [7][8][9][10][11][12]. At the end of Period 1, following a cross-over design, the two groups were crossed (G1 to T paddocks and G2 to F paddocks) and two pairs of new paddocks were exploited according to the same scheme (A2, d 13-18 and P2, d [19][20][21][22][23][24].…”

Section: Experiments Organizationmentioning

confidence: 99%

“…Fatty acid composition and concentration in milk depend on two main factors: (i) animal physiology/characteristics including breed, age, lactation stage, and response to environmental factors [36,40]; and (ii) animal diet [7,8], with particular emphasis on the type and level of supplementation, as well as forage type (hay, silage, and fresh herbage) and amount [16]. A diet supplied with fresh forage may produce milk richer in FAs with nutraceutical properties, such as polyunsaturated fatty acids (PUFA), in particular conjugated linoleic acid (CLA) and n-3 FA [12,20].…”

Section: Introductionmentioning

confidence: 99%

Variation in fatty acid composition of milk and cheese from cows grazed on two alpine pastures

Falchero

Lombardi

Gorlier

et al. 2010

Dairy Sci. Technol.

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-The aim of this study was to verify the variation in fatty acid composition of milk, and derived cheese, when dairy cows were grazed on different alpine vegetation types. An experimental design was developed to highlight the effect of pasture composition on milk and cheese fatty acid profiles, thereby mitigating the other variables (altitude, animal physiology, and animal management). Two dairy cow groups were grazed on two different key alpine vegetation types (Type 1: Trifolium alpinum, Nardus stricta, and Carex sempervirens and Type 2: Festuca nigrescens, Alchemilla xanthochlora, and Phleum alpinum). Bulk milk was collected separately from each group for 6 days, from which 12 artisanal cheeses were produced and ripened for 60 days. The fatty acid (FA) composition of the bulk milks and cheeses varied with the type of vegetation. Milk and cheese derived from cows that were grazed on Trifolium alpinum-dominated pastures were richer in long-chain FAs, unsaturated and monounsaturated FAs (particularly oleic acid), and odd-chain saturated FAs (such as C15:0 pentadecanoic and C17:0 heptadecanoic acids) while those from Festuca nigrescens pastures contained more short-and medium-chain FAs, saturated FAs, and α-linolenic acid. Furthermore, our results showed that in alpine grazing systems, milk and cheese FA profiles changed when cows were grazed on pastures with a different botanical composition, probably due to differences in forage quality and concentration of bioactive secondary metabolites. These results have to be taken into account for the valorization of the nutritional characteristics and for the traceability of grass-fed dairy products.fatty acid / milk / cheese / grassland biodiversity / alpine pasture / grazing acide gras / lait / fromage / biodiversité des pâtures / pâture alpine / pâturage

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Seasonal variation in the fatty acid composition of milk supplied to dairies in the mountain regions of Switzerland

Cited by 49 publications

References 33 publications

Effect of short-term versus long-term grassland management and seasonal variation in organic and conventional dairy farming on the composition of bulk tank milk

Effect of short-term versus long-term grassland management and seasonal variation in organic and conventional dairy farming on the composition of bulk tank milk

Importance of food composition data to nutrition and public health

Variation in fatty acid composition of milk and cheese from cows grazed on two alpine pastures

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