Hostname: page-component-78c5997874-lj6df Total loading time: 0 Render date: 2024-11-19T05:24:56.011Z Has data issue: false hasContentIssue false
  • English
  • Français

A 2-year study on milk quality from three pasture-based dairy systems of contrasting production intensities in Wales

Published online by Cambridge University Press:  30 September 2014

S. STERGIADIS ,
C. LEIFERT ,
C. J. SEAL ,
M. D. EYRE ,
M. K. LARSEN ,
T. SLOTS ,
J. H. NIELSEN  and
G. BUTLER
S. STERGIADIS
Affiliation:
Nafferton Ecological Farming Group, School of Agriculture Food and Rural Development, Newcastle University, Nafferton Farm, Stocksfield, NorthumberlandNE43 7XD, UK
C. LEIFERT
Affiliation:
Nafferton Ecological Farming Group, School of Agriculture Food and Rural Development, Newcastle University, Nafferton Farm, Stocksfield, NorthumberlandNE43 7XD, UK
C. J. SEAL
Affiliation:
Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
M. D. EYRE
Affiliation:
Nafferton Ecological Farming Group, School of Agriculture Food and Rural Development, Newcastle University, Nafferton Farm, Stocksfield, NorthumberlandNE43 7XD, UK
M. K. LARSEN
Affiliation:
Department of Food Science, Aarhus University, AU Foulum, 8830 Tjele, Denmark
T. SLOTS
Affiliation:
Department of Food Science, Aarhus University, AU Foulum, 8830 Tjele, Denmark
J. H. NIELSEN
Affiliation:
Department of Food Science, Aarhus University, AU Foulum, 8830 Tjele, Denmark
G. BUTLER*
Affiliation:
Nafferton Ecological Farming Group, School of Agriculture Food and Rural Development, Newcastle University, Nafferton Farm, Stocksfield, NorthumberlandNE43 7XD, UK
*
§To whom all correspondence should be addressed. Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Summary

There is an increasing interest in pasture-based dairy systems in Europe, mainly because of increasing production costs for intensive dairying. Milk is a matrix of compounds that influence nutritional and manufacturing properties, many dependent on husbandry linked to pasture-based systems (increase in pasture intake, forage : concentrate ratio, clover inclusion in swards/silages and use of alternative dairy breeds). The present study investigated the impact of three grazing-based dairy systems with contrasting feeding intensity or reliance on pasture intakes (conventional high-intensity, low pasture intake [CH], organic medium-intensity, medium pasture intake [OM], conventional low-intensity, high pasture intake [CL]) on milk fatty acid (FA) profiles, protein composition and α-tocopherol and antioxidants concentrations. The proportion of animals of alternative breeds (e.g. Jersey) and crossbred cows in the herd increased with decreasing production intensity (CH < OM < CL). Milk constituents known to be beneficial for human health, such as vaccenic acid, rumenic acid, monounsaturated FA, polyunsaturated FA, antioxidants and caseins, were elevated with decreasing production intensity (CH < OM < CL), while less desirable saturated FA were lower, although not all differences between OM and CL were significant. Omega-3 FA were maximized under OM practices, primarily as a result of higher clover intake. Increases in pasture intake may explain the higher concentrations of desirable FA while increased use of crossbreed cows is likely to be responsible for higher total protein and casein content of milk; a combination of these two factors may explain increased antioxidant levels. The higher concentrations of vaccenic acid, rumenic acid, omega-3 FA, lutein, zeaxanthin, protein and casein in OM and CL milk were found over most sampling months and in both years, reinforcing the higher nutritional quality and manufacturing properties associated with milk from these systems. A switch to pasture-based dairy products would increase the intake of milk's beneficial compounds and reduce consumption of less desirable saturated FA.

Type
Animal Research Papers
Information
The Journal of Agricultural Science , Volume 153 , Issue 4 , May 2015 , pp. 708 - 731
Copyright
Copyright © Cambridge University Press 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abdel-Aal, E.-S. M., Akhtar, H., Zaheer, K. & Ali, R. (2013). Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health. Nutrients 5, 1169–1185.Google Scholar
Agabriel, C., Cornu, A., Journal, C., Sibra, C., Grolier, P. & Martin, B. (2007). Tanker milk variability according to farm feeding practices: vitamins A and E, carotenoids, color, and terpenoids. Journal of Dairy Science 90, 4884–4896.Google Scholar
Auldist, M. J., Thomson, N. A., Mackle, T. R., Hill, J. P. & Prosser, C. G. (2000). Effects of pasture allowance on the yield and composition of milk from cows of different β-lactoglobulin phenotypes. Journal of Dairy Science 83, 2069–2074.Google Scholar
Benbrook, C. M., Butler, G., Latif, M. A., Leifert, C. & Davis, D. R. (2013). Organic production enhances milk nutritional quality by shifting fatty acid composition: a United States-wide, 18-month study. PLos ONE 8, e82429. doi: 10.1371/journal.pone.0082429CrossRefGoogle ScholarPubMed
Bobe, G., Hammond, E. G., Freeman, A. E., Lindberg, G. L. & Beitz, D. C. (2003). Texture of butter from cows with different milk fatty acid compositions. Journal of Dairy Science 86, 3122–3127.Google Scholar
Butler, G., Nielsen, J. H., Slots, T., Seal, C., Eyre, M. D., Sanderson, R. & Leifert, C. (2008). Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation. Journal of Science of Food and Agriculture 88, 1431–1441.Google Scholar
Butler, G., Stergiadis, S., Seal, C., Eyre, M. & Leifert, C. (2011). Fat composition of organic and conventional retail milk in northeast England. Journal of Dairy Science 94, 24–36.Google Scholar
Carroll, S. M., DePeters, E. J., Taylor, S. J., Rosenberg, M., Perez-Monti, H. & Capps, V. A. (2006). Milk composition of Holstein, Jersey, and Brown Swiss cows in response to increasing levels of dietary fat. Animal Feed Science and Technology 131, 451–473.Google Scholar
Cerbulis, J. & Farrell, H. M. Jr. (1975). Composition of milks of dairy cattle. I. Protein, lactose, and fat contents and distribution of protein fraction. Journal of Dairy Science 58, 817–827.CrossRefGoogle ScholarPubMed
Chalupa, W. & Sniffen, C. J. (2000). Balancing rations for milk components. Asian-Australasian Journal of Animal Sciences 13(Suppl. A), 388–396.Google Scholar
Chilliard, Y., Ferlay, A., Mansbridge, R. M. & Doreau, M. (2000). Ruminant milk and fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids. Annales de Zootechnie 49, 181–205.Google Scholar
Christian, M. P., Grainger, C., Sutherland, B. J., Mayes, J. J., Hannah, M. C. & Kefford, B. (1999). Managing diet quality for Cheddar cheese manufacturing milk. 2. Pasture v. grain supplements. Journal of Dairy Research 66, 357–363.Google Scholar
Collomb, M., Bisig, W., Butikofer, U., Sieber, R., Bregy, M. & Etter, L. (2008). Seasonal variation in the fatty acid composition of milk supplied to dairies in the mountain regions of Switzerland. Dairy Science and Technology 88, 631–647.CrossRefGoogle Scholar
Crawley, M. J. (2007). The R Book. Chichester, UK: John Wiley & Sons Ltd.Google Scholar
Croissant, A. E., Washburn, S. P., Dean, L. L. & Drake, M. A. (2007). Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. Journal of Dairy Science 90, 4942–4953.Google Scholar
Dewhurst, R. J., Delaby, L., Moloney, A., Boland, T. & Lewis, E. (2009). Nutritive value of forage legumes used for grazing and silage. Irish Journal of Agricultural and Food Research 48, 167–187.Google Scholar
Elgersma, A., Tamminga, S. & Ellen, G. (2006). Modifying milk composition through forage. Animal Feed Science and Technology 131, 207–225.Google Scholar
Ellis, K. A., Innocent, G., Grove-White, D., Cripps, P., McLean, W. G., Howard, C. V. & Mihm, M. (2006). Comparing the fatty acid composition of organic and conventional milk. Journal of Dairy Science 89, 1938–1950.Google Scholar
Givens, D. I. & Shingfield, K. J. (2004). Foods derived from animals: the impact of animal nutrition on their nutritive value and ability to sustain long-term health. Nutrition Bulletin 29, 325–332.CrossRefGoogle Scholar
Glasser, F., Doreau, M., Maxin, G. & Baumont, R. (2013). Fat and fatty acid content and composition of forages: a meta-analysis. Animal Feed Science and Technology 185, 19–34.Google Scholar
Goldberg, J. J., Wildman, E. E., Pankey, J. W., Kunkel, J. R., Howard, D. B. & Murphy, B. M. (1992). The influence of intensively managed rotational grazing, traditional continuous grazing, and confinement housing on bulk tank milk quality and udder health. Journal of Dairy Science 75, 96–104.Google Scholar
Guinee, T. P., Mulholland, E. O., Mullins, C., Corcoran, M. O., Connolly, J. F., Beresford, T., Mehra, R., O'Brien, B. J., Murphy, J. J., Stakelum, G. & Harrington, D. (1998). Effect of altering the daily herbage allowance to cows in mid lactation on the composition, ripening and functionality of low-moisture, part-skim Mozzarella cheese. Journal of Dairy Research 65, 23–30.Google Scholar
Haug, A., Hostmark, A. T. & Harstad, O. M. (2007). Bovine milk in human nutrition. Lipids in Health and Disease 6, 25. doi: 10.1186/1476-511X-6-25Google Scholar
Havemose, M. S., Weisbjerg, M. R., Bredie, W. L. P. & Nielsen, J. H. (2004). Influence of feeding different types of roughage on the oxidative stability of milk. International Dairy Journal 14, 563–570.Google Scholar
Hojer, A., Adler, S., Martinsson, K., Jensen, S. K., Steinshamn, H., Thuen, E. & Gustavsson, A.-M. (2012). Effect of legume-grass silages and α-tocopherol supplementation on fatty acid composition and α-tocopherol, β-carotene and retinol concentrations in organically produced bovine milk. Livestock Science 148, 268–281.Google Scholar
Kliem, K. E. & Givens, D. I. (2011). Dairy products in the food chain: their impact on health. Annual Review of Food Science and Technology 2, 21–36.Google Scholar
Kliem, K. E., Shingfield, K. J., Livingstone, K. M. & Givens, D. I. (2013). Seasonal variation in the fatty acid composition of milk available at retail in the United Kingdom and implications for dietary intake. Food Chemistry 141, 274–281.CrossRefGoogle ScholarPubMed
Korhonen, H. & Pihlanto, A. (2006). Bioactive peptides: production and functionality. International Dairy Journal 16, 945–960.Google Scholar
Kratz, M., Baars, T. & Guyenet, S. (2013). The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease. European Journal of Nutrition 52, 1–24.CrossRefGoogle ScholarPubMed
Kummeling, I., Thijs, C., Huber, M., van de Vijner, L. P. L., Snijders, B. E. P., Penders, J., Stelma, F., van Ree, R., van den Brandt, P. A. & Dagnelie, P. C. (2008). Consumption of organic foods and risk of atopic disease during the first 2 years of life in the Netherlands. British Journal of Nutrition 99, 598–605.Google Scholar
Larsen, M. K., Kidmose, U., Kristensen, T., Beaumont, P. & Mortensen, G. (2013). Chemical composition and sensory quality of bovine milk as affected by type of forage and proportion of concentrate in the feed ration. Journal of the Science of Food and Agriculture 93, 93–99.CrossRefGoogle ScholarPubMed
Lee, M. R. F., Theobald, V. J., Tweed, J. K. S., Winters, A. L. & Scollan, N. D. (2009). Effect of feeding fresh or conditioned red clover on milk fatty acids and nitrogen utilization in lactating dairy cows. Journal of Dairy Science 92, 1136–1147.Google Scholar
Lejonklev, J., Storm, A. C., Larsen, M. K., Mortensen, G. & Weisbjerg, M. R. (2013). Differences in rate of ruminal hydrogenation of C18 fatty acids in clover and ryegrass. Animal 7, 1607–1613.Google Scholar
Lindmark-Mansson, H. & Akesson, B. (2000). Antioxidative factors in milk. British Journal of Nutrition 84(Suppl. 1), S103–S110.Google Scholar
Mackle, T. R., Bryant, A. M., Petch, S. F., Hill, J. P. & Auldist, M. J. (1999). Nutritional influences on the composition of milk from cows of different protein phenotypes in New Zealand. Journal of Dairy Science 82, 172–180.Google Scholar
Madureira, A. R., Pereira, C. I., Gomes, A. M. P., Pintado, M. E. & Malcata, F. X. (2007). Bovine whey proteins – overview on their main biological properties. Food Research International 40, 1197–1211.CrossRefGoogle Scholar
Maiani, G., Caston, M. J. P., Catasta, G., Toti, E., Cambrodon, I. G., Bysted, A., Granado-Lorencio, F., Olmedilla-Alonso, B., Knuthsen, P., Valoti, M., Bohm, V., Mayer-Miebach, E., Behsnillian, D. & Schlemmer, U. (2009). Carotenoids: actual knowledge on food sources, intakes, stability, and bioavailability and their protective role in humans. Molecular Nutrition and Food Research 53(Suppl. 2), S194–S218.Google Scholar
McCall, D. G. & Clark, D. A. (1999). Optimized dairy grazing systems in the northeast United States and New Zealand. II. System analysis. Journal of Dairy Science 82, 1808–1816.CrossRefGoogle ScholarPubMed
Murphy, J. & O'Mara, F. (1993). Nutritional manipulation of milk protein concentration and its impact on the dairy industry. Livestock Production Science 35, 117–134.Google Scholar
Noziere, P., Graulet, B., Lucas, A., Martin, B., Grolier, P. & Doreau, M. (2006). Carotenoids for ruminants: from forages to dairy products. Animal Feed Science and Technology 131, 418–450.Google Scholar
O'Brien (1999). Chemical Composition and Processability of Milks from Herds with Different Calving Patterns. Project Number 4349. Fermoy, Cork, Ireland: Teagasc, Dairy Production Research Centre.Google Scholar
O'Donovan, M., Lewis, E. & O'Kiely, P. (2011). Requirements of future grass-based ruminant production systems in Ireland. Irish Journal of Agricultural and Food Research 50, 1–21.Google Scholar
Peterson, S. E., Rezamand, P., Williams, J. E., Price, W., Chanine, M. & McGuire, M. A. (2012). Effects of dietary betaine on milk yield and milk composition of mid-lactation Holstein dairy cows. Journal of Dairy Science 95, 6557–6562.Google Scholar
Pinheiro, J. C. & Bates, D. M. (2000). Mixed-effects Models in S and S-Plus. New York: Springer Verlag.Google Scholar
R Development Core team (2009). R: A Language and Environment for Statistical Computing. Vienna, Austria: R Foundation for Statistical Computing.Google Scholar
Severin, S. & Wenshui, X. (2005). Milk biologically active components as nutraceuticals: review. Critical Reviews in Food Science and Nutrition 45, 645–656.Google Scholar
Simopoulos, A. P. (2002). The importance of omega-6/omega-3 essential fatty acids. Biomedicine and Pharmacotherapy 56, 365–379.Google Scholar
Slots, T., Butler, G., Leifert, C., Kristensen, T., Skibsted, L. H. & Nielsen, J. H. (2009). Potential to differentiate milk composition by different feeding strategies. Journal of Dairy Science 92, 2057–2066.Google Scholar
Sorensen, M. K., Norberg, E., Pedersen, J. & Christensen, L. G. (2008). Invited review: crossbreeding in dairy cattle: a Danish perspective. Journal of Dairy Science 91, 4116–4128.Google Scholar
Stergiadis, S., Leifert, C., Seal, C. J., Eyre, M. D., Nielsen, J. H., Larsen, M. K., Slots, T., Steinshamn, H. & Butler, G. (2012). Effect of feeding intensity and milking system on nutritionally relevant milk components in dairy farming systems in the north east of England. Journal of Agricultural and Food Chemistry 60, 7270–7281.Google Scholar
Stergiadis, S., Seal, C. J., Leifert, C., Eyre, M. D., Larsen, M. K. & Butler, G. (2013). Variation in nutritionally relevant components in retail Jersey and Guernsey whole milk. Food Chemistry 139, 540–548.CrossRefGoogle ScholarPubMed
Stergiadis, S., Leifert, C., Seal, C. J., Eyre, M. D., Steinshamn, H. & Butler, G. (2014). Improving the fatty acid profile of winter milk from housed cows with contrasting feeding regimes by oilseed supplementation. Food Chemistry 164, 293–300.Google Scholar
Ter Braak, C. J. F. & Smilauer, P. (1998). CANOCO Reference Manual and User's Guide to Canoco for Windows: Software for Canonical Community Ordination (version 4). Wageningen: Centre for biometry.Google Scholar
Ulbricht, T. L. V. & Southgate, D. A. T. (1991). Coronary heart disease: seven dietary factors. Lancet 338, 985–992.Google Scholar
Walker, G. P., Dunshea, F. R. & Doyle, P. T. (2004). Effects of nutrition and management on the production and composition of milk fat and protein: a review. Australian Journal of Agricultural Research 55, 1009–1028.Google Scholar
Wedholm, A., Larsen, L. B., Lindmar-Mansson, H., Karlsson, A. H. & Andren, A. (2006). Effect of protein composition on the cheese-making properties of milk from individual dairy cows. Journal of Dairy Science 89, 3296–3305.Google Scholar
Weigel, K. A. & Barlass, K. A. (2003). Results of a producer survey regarding crossbreeding on US dairy farms. Journal of Dairy Science 86, 4148–4154.Google Scholar
White, S. L., Bertrand, J. A., Wade, M. R., Washburn, S. P., Green, J. T. Jr. & Jenkins, T. C. (2001). Comparison of fatty acid content of milk from Jersey and Holstein cows consuming pasture or a total mixed ration. Journal of Dairy Science 84, 2295–2301.CrossRefGoogle ScholarPubMed