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Lovarelli D, Minozzi G, Arazi A, Guarino M, Tiezzi F. Effect of extended heat stress in dairy cows on productive and behavioral traits. Animal 2024; 18:101089. [PMID: 38377809 DOI: 10.1016/j.animal.2024.101089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 01/16/2024] [Accepted: 01/22/2024] [Indexed: 02/22/2024] Open
Abstract
This study evaluates the response of dairy cows to short and extended heat stressing conditions (from 1 to 28 days), as expressed in changes in their behavior. Due to climate change, heat stress and strong heat waves are frequently affecting the productivity and behavior of dairy cows. In the five years under study from 2018 to 2022, two were characterized by extremely strong heat waves occurring in the region analyzed in this study (Northern Italy). The dairy cattle farm involved in this study is located in Northern Italy and includes about 1 600 Holstein Friesian lactating dairy cows. Phenotypic data were provided by the Afimilk system and compromised behavioral and productive traits. Behavioral traits analyzed were activity, rest time, rest bouts, rest ratio, rest per bout and restlessness. Production traits were daily milk yield, average milking time, somatic cell count, fat percentage, protein percentage and lactose percentage. Climate data came from the National Aeronautics and Space Administration/Prediction of Worldwide Energy Resources database. Heat stress was analyzed considering Temperature-Humidity Index (THI) averaged over 28 different time windows of continuous heat stress. Results showed that rest time and milk yield were the two traits most affected by the increased THI. Rest time was immediately affected by high THI, showing a marked decrease already from 1d window and maintaining this all over the other windows. Furthermore, results show that rest time and rest ratio were only slightly negatively correlated with milk yield (-0.14 and -0.15). In addition, heat stress has a different effect depending on parity and lactation stages on the studied traits. In conclusion, the results indicate that heat stress increases activity and compromises milk production, rest time and milk quality traits. Results further suggest that rest time can be a better parameter than activity to describe the effects of heat stress on dairy cattle. The novel approach used in this study is based on the use of different time windows (up to 28 days) before the emergence of undesired THI and allows to identify the traits that are immediately influenced by the undesirable THI values and those that are influenced only after a prolonged heat stress period.
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Affiliation(s)
- Daniela Lovarelli
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Giulietta Minozzi
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell'Università 6, 26900, Lodi, Italy.
| | | | - Marcella Guarino
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Francesco Tiezzi
- Department of Agriculture, Food, Environment and Forestry, Università degli Studi di Firenze, Piazzale delle Cascine 18, 50144 Firenze, Italy
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Tura M, Gagliano MA, Soglia F, Bendini A, Patrignani F, Petracci M, Gallina Toschi T, Valli E. Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay. Foods 2024; 13:309. [PMID: 38254609 PMCID: PMC10815482 DOI: 10.3390/foods13020309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested by 119 Italian subjects, following a protocol that included a Check-All-That-Apply method to assess the sensory profile, a Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). A questionnaire related to personal information and consumption habits was also submitted. The color of the two samples, based on image analysis, was different: the sample produced with milk from the dairy cows fed fresh forage had a higher intensity of yellow than the other; they were also described differently (p ≤ 0.05) by participants in the consumer test. Indeed, Parmigiano Reggiano produced with milk from the cows that were fed dry hay was mainly characterized by a "fresh milk" and "solubility", while the sample produced with milk from cows fed fresh forage was described as "yellow", "seasoned", "pungent", and with a "cheese crust" flavor. Even if no significant differences were observed between the two samples in terms of liking (p ≤ 0.05), the attribute "graininess" showed a great impact on liking ratings together with "yellow" (p ≤ 0.05), apparently corresponding to a specific expectation regarding the intensity of these attributes. Data were also analyzed according to the gender of consumers, highlighting that for women, the adequacy of "fresh milk", "sweet", and "graininess" greatly impacted liking for the cheese from cows fed dry hay.
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Affiliation(s)
- Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40125 Bologna, Italy; (M.T.); (T.G.T.)
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
| | - Mara Antonia Gagliano
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Francesca Soglia
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Alessandra Bendini
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Francesca Patrignani
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Massimiliano Petracci
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40125 Bologna, Italy; (M.T.); (T.G.T.)
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
| | - Enrico Valli
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
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Khoshnevisan B, Fog E, Baladi S, Chan SWS, Birkved M. Using the product environmental footprint to strengthen the green market for sustainable feed ingredients; Lessons from a green biomass biorefinery in Denmark. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 877:162858. [PMID: 36944388 DOI: 10.1016/j.scitotenv.2023.162858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/09/2023] [Accepted: 03/10/2023] [Indexed: 05/06/2023]
Abstract
Finding new and sustainable proteinaceous feed ingredients, especially those produced from locally available resources, is at the top of the agenda of many countries, including Denmark, to become feed protein self-sufficient. Protein concentrate (PC) production via the biorefining of green biomass has attracted considerable interest in recent years since they are more land efficient and productive than soybeans. The biorefining of clover-grass into protein concentrate (GPC) is a promising substitute for soybean and soybean meal, however, the environmental impacts of GPC have not been studied. The Product Environmental Footprint (PEF) method, developed by EU Joint Research Centre for the "Single Market for Green Products Initiative" was employed to assess the environmental footprints of organic GPC. The instructions, methodology, and guidelines detailed in Product Environmental Footprint Category Rules (PEFCR) Feed for Food-Producing Animals were followed to implement this PEF study. The results were intended for in-house management, process improvement, early guidance on the environmental footprint (EF) of compound feeds containing GPC, and the EF of livestock and animal production whose feed ration contains GPC. Our results showed that GPC would have a climate change impact of 1091.47 kg CO2,eq/t GPC. We found that farming/cultivation, more specifically direct emissions from manure slurry, dominated most impact categories, including acidification and eutrophication. The results were found sensitive to the choice of allocation method and very case-specific. For instance, the climate change impact of GPC was higher under economic allocation than direct substation, but the acidification impact was lower in economic allocation than direct substitution. However, the direct substitution method, showed that treating the process residues in biogas plants could result in GPC with lower EFs. The sensitivity analysis confirmed that increasing the clover-grass productivity and decreasing either manure slurry application or nitrogenous emissions from its application are the keys to further decreasing the overall environmental impacts.
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Affiliation(s)
- Benyamin Khoshnevisan
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Denmark.
| | - Erik Fog
- Innovation Centre for Organic Farming, ICOEL, Denmark
| | - Samin Baladi
- Department of Biosystems Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Shealtiel William S Chan
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Denmark; School of Chemical, Biological, and Materials Engineering and Sciences, Mapua University, Philippines
| | - Morten Birkved
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Denmark
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Rencricca G, Froldi F, Moschini M, Trevisan M, Lamastra L. Mitigation Actions Scenarios Applied to the Dairy Farm Management Systems. Foods 2023; 12:foods12091860. [PMID: 37174398 PMCID: PMC10178217 DOI: 10.3390/foods12091860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 04/24/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
The environmental impacts of the dairy industry, particularly global warming, are heavily influenced by milk production. Thus, there is an urgent need for farm-level actions and opportunities for improvement, implying mitigation strategies. The aim of this paper is to investigate five possible mitigation actions at the dairy farm and which one the farmers were willing to adopt: management and distribution of livestock manure and fertilizers, anaerobic manure treatment, optimization of the herd composition, feed quality, and heat recovery. A life cycle assessment was conducted on 63 farms using the product environmental footprint approach. The latter was divided into four quartiles, from which four representative farms were selected. For each farm, three scenarios have been analyzed considering the reference impact (reference scenario), the application of the mitigation actions (best-case scenario), and what farmers would implement (realistic scenario). Overall, the most effective mitigation actions in the best-case scenario were anaerobic manure treatment and the management and distribution of livestock manure and fertilizers, showing a potential reduction in total environmental impacts of 7-9% and 6-7%, respectively. Farmers' responses indicated a willingness to implement the latter mitigation strategy better. The optimization of the herd composition, feed quality, and heat recovery reported a range impact reduction between 0.01-5%.
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Affiliation(s)
- Giulia Rencricca
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Federico Froldi
- Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Maurizio Moschini
- Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Lucrezia Lamastra
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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