Consumer knowledge and perceptions of milk fat in Denmark, the United Kingdom, and the United States

Parental perception of children's school lunch milk

School lunch programs are mandated by the US Code of Federal Regulations to serve pasteurized milk that is skim or 1% fat and fortified with vitamins A and D. In recent years, proposals have been made to alter nutritional requirements for school lunches and school lunch milk, including changes to the milk fat and flavor options available. The objective of this study was to evaluate parental understanding and perception of school lunch milk to better understand how changes to school lunch milk are perceived by parents. Four focus groups (n = 34) were conducted with parents of school-aged children (5-13 yr) who purchased milk as part of a lunch at school. Participants were asked about school lunch milk, including nutritional content, packaging, and flavoring. Focus groups included a build-your-own milk activity and discussion of children's milk products currently available on the market. Two subsequent online surveys were conducted with parents of school-aged children (survey 1, n = 216; survey 2, n = 133). Maximum difference scaling was used to evaluate what beverages parents would prefer their child to drink at school (survey 1) and which attributes of chocolate milk for children were most important to parents (survey 2). An adaptive choice-based conjoint activity (survey 1) included flavor, milk fat, heat treatment, label claims, and packaging type. Both surveys included questions to evaluate knowledge of milk nutrition and attitudes regarding milk and flavored milk. Agree/disagree questions were used in both surveys to assess parental opinions of school lunch milk. Survey 2 also included semantic differential (sliding scale) questions to assess parental opinions of chocolate milk and their acceptance of sugar alternatives in chocolate milk served in schools. Parents were familiar with the flavor options and packaging of school lunch milk, but expressed limited familiarity with school lunch milk fat content. Parents perceived milk to be healthy and a good source of vitamin D and calcium. From survey results, parents placed the highest importance on school lunch milk packaging, followed by milk fat percentage and flavoring over label claims and heat treatment. The ideal school lunch milk for parents was unflavored (white milk) or chocolate, 2% fat, and packaged in a cardboard gabletop carton. For school lunch chocolate milk, 3 distinct clusters of parents with differing opinions for children's chocolate milk were identified. Parents are largely unfamiliar with the specific attributes and nutritional profile of milk served in schools but believe that schools should offer milk to their children as part of breakfast and lunch. Parents in both surveys also displayed a preference for 2% fat milk over low-fat options, which provides actionable insight for both governmental bodies determining educational and nutritional policies for school meals and fluid milk producers seeking to optimize their products intended for schools.

Milk Quality Conceptualization: A Systematic Review of Consumers', Farmers', and Processing Experts' Views

Milk consumption has traditionally been recognized as a fundamental element of global dietary patterns due to its perceived nutritional advantages. Nonetheless, a substantial decrease in milk consumption has been identified within diverse populations in recent times. Specifically, consumers' expectations and representations of milk quality have undergone notable transformations, contributing to the observed reduction in consumption. The objective of this systematic review was to conduct a comprehensive examination and categorization of the conceptual attributes associated with milk quality, considering the representations of citizen-consumers, farmers, and processing experts. This review was conducted following the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. The titles and abstracts of 409 articles were screened, and 20 full-text articles were assessed for eligibility. The results demonstrate the existence of a dual articulation in the conceptual definition of milk quality. Farmers and processing experts exhibited a relatively similar representation of milk quality, focusing on technical indicators. In contrast, citizen-consumers held more simplistic and subjective concepts that are challenging to quantify. This study emphasized the critical need for establishing a platform for communication and knowledge exchange to foster shared representations and expectations regarding milk quality.

Influence of dietary oils rich in omega-6 or omega-3 fatty acids on rumen microbiome of dairy cows

The objective of this study was to compare the effect of supplementing dairy cow diets with contrasting sources of omega-6 (soybean oil) and omega-3 (fish oil) PUFA on rumen microbiome. For 63 d, 15 mid-lactating cows were fed a control diet (n = 5 cows; no fat supplement) or control diet supplemented with 2.9% dry matter (DM) of either soybean oil (SO; n = 5 cows) or fish oil (FO; n = 5 cows). Ruminal contents were collected on days 0, 21, 42, and 63 for 16S rRNA gene sequencing. Beta diversity and Shannon, Simpson and Chao1 diversity indices were not affected by dietary treatments. In terms of core microbiome, Succiniclasticum, Prevotella, Rikenellaceae_RC9_gut_group, and NK4A214_group were the most prevalent taxa regardless of treatments. Bifidobacterium was absent in SO diet, Acetitomaculum was absent in FO, and Sharpea was only detected in SO. Overall, results showed that at 2.9% DM supplementation of either SO or FO over 63 days in dairy cow diets does not cause major impact on bacterial community composition and thus is recommended as feeding practice.

An Untargeted Metabolomics Workflow that Scales to Thousands of Samples for Population-Based Studies

The success of precision medicine relies upon collecting data from many individuals at the population level. Although advancing technologies have made such large-scale studies increasingly feasible in some disciplines such as genomics, the standard workflows currently implemented in untargeted metabolomics were developed for small sample numbers and are limited by the processing of liquid chromatography/mass spectrometry data. Here we present an untargeted metabolomics workflow that is designed to support large-scale projects with thousands of biospecimens. Our strategy is to first evaluate a reference sample created by pooling aliquots of biospecimens from the cohort. The reference sample captures the chemical complexity of the biological matrix in a small number of analytical runs, which can subsequently be processed with conventional software such as XCMS. Although this generates thousands of so-called features, most do not correspond to unique compounds from the samples and can be filtered with established informatics tools. The features remaining represent a comprehensive set of biologically relevant reference chemicals that can then be extracted from the entire cohort's raw data on the basis of m/z values and retention times by using Skyline. To demonstrate applicability to large cohorts, we evaluated >2000 human plasma samples with our workflow. We focused our analysis on 360 identified compounds, but we also profiled >3000 unknowns from the plasma samples. As part of our workflow, we tested 14 different computational approaches for batch correction and found that a random forest-based approach outperformed the others. The corrected data revealed distinct profiles that were associated with the geographic location of participants.

Consumer attitudes toward dairy products from sheep and goats: A cross-continental perspective

This study aimed to assess consumer knowledge, attitudes, and perceptions toward dairy products from sheep and goats. A web-based survey was conducted in Latin America (Mexico and Chile), Europe (Italy, Spain, Greece, and Denmark), and Asia (Bangladesh). From March to June 2021, adult participants answered an online survey available in 5 languages. In total, 1,879 surveys were completed. Categorical and ordinal data were analyzed as frequencies and percentages. To determine the relationship between the variables for purchasing and consumption behaviors of respondents who declared that they consume dairy products, a multiple correspondence analysis was carried out. Most completed surveys were from Mexico and Italy (30% and 33.7%, respectively). Most respondents were between 18 and 29 yr old, female, highly educated, and employed. The majority of respondents (70.8%) declared that they consume dairy products from small ruminants. Consumers preferred products from both sheep and goats (49.4%); however, it was observed that in Mexico, Denmark, and Bangladesh, more than 50% preferred goat dairy products. The most-consumed products were mature and fresh cheeses. Mature cheese was the most-preferred product in Chile; in Mexico, Italy, Greece, and Denmark, it was fresh cheese. Unlike the rest of the countries, in Bangladesh, dairy product consumption from small ruminants was observed by more than 30% of respondents. In Mexico, a higher percentage of people do not consume sheep or goat dairy products because they are unfamiliar with them. In Mexico, Chile, and Bangladesh, limited market availability was also a variable responsible for nonconsumption. In European and Asian countries, sheep and goat dairy products are not consumed because consumers dislike them, in addition to a greater awareness of sustainability and climate change issues. The multiple correspondence analysis defined 5 dimensions. Dimension 1 was associated with the geographic location of the respondent (country and continent), the type of milk (sheep or goat), and the consideration of well-being and health as characteristics associated with the consumption of dairy products from small ruminants. Dimension 2 was associated with the respondent's country of origin and the frequency of consumption. Dimension 3 was associated with gender, education, and employment status. Dimension 4 was associated with the respondent's age, the association of the "healthy" concept of sheep and goat dairy products, and the consideration of the nutritional benefits of dairy as responsible for considering them healthy. Dimension 5 was associated with a "strong smell and taste" of sheep and goat dairy products. This study showed that consumer attitudes toward dairy products from sheep and goats vary between continents. In conclusion, results showed consumer interest in animal welfare and environmental impact issues related to small ruminant farming as well as a general attraction to local products. It seems that these factors contribute to consumers' perception of the quality of dairy products, so the industry and select farmers should carefully consider incorporating them into their supply chain.

Milk Yield and Milk Fatty Acids from Crossbred F1 Dairy Cows Fed on Tropical Grasses and Supplemented with Different Levels of Concentrate

Simple Summary

The objective of this study was to determine milk fatty acids (FA) from crossbred F1 dairy cows fed on tropical grasses and supplemented with different levels of concentrate. Milk yield and milk composition were not affected while very mild effects were found in milk fatty acids. Overall, this study shows that adding up to 450 g/kg of concentrate to crossbred F1 dairy cows fed on tropical grasses does not have negative effects on milk yield and milk quality. Therefore, under these production conditions, farmers can avoid the use of concentrate, rely on tropical grasses, and reduce feeding costs.

Abstract

The objective of this study was to determine milk fatty acids from crossbred F1 dairy cows fed on tropical grasses and supplemented with different levels of concentrate. Twelve dairy cows (50% Holstein × 50% Brahman) with 60 days of lactation grazing tropical grasses were assigned to a Switchback design, with three periods of 15 days with different concentrate levels: 0, 150, 300 and 450 g /kg. Milk samples were obtained on the last five days of each experimental period. Milk yield and milk composition were not affected. Cows fed with 300 g/kg of concentrate had higher contents of C15:0 (p = 0.004), C22:0 (p = 0.031), and C24:0 (p = 0.013). C17:1 cis9 was higher (p = 0.039) with 150 g/kg and lowest with 450 g/kg. C18:1 cis9 was higher (p = 0.042) with 150 g/kg. C18:2n6trans was higher (p = 0.05) with 300 g/kg and lower (p = 0.018) with 450 g/kg. This study shows that adding up to 450 g/kg of concentrate to crossbred F1 dairy cows fed on tropical grasses does not have negative effects on milk yield and milk quality. Therefore, under these production conditions, farmers can rely on tropical grasses and reduce feeding costs.

Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives

Within the present study, the effects of fermentation on the anti-inflammatory and anti-platelet properties of both homemade and commercially purchased bovine dairy and almond, coconut, and rice-based dairy alternatives were evaluated. The extracted total lipids (TL) from homemade and commercially purchased fermented and unfermented bovine, almond, coconut, and rice-based products were further separated into their neutral lipids (NL) and polar lipids (PL) fractions by counter current distribution. The TL, PL, and NL of each sample were assessed in human platelets against the inflammatory and thrombotic mediator, platelet-activating factor (PAF), and the well-established platelet agonist, adenosine 5′ diphosphate (ADP). In all samples, the PL fractions showed significantly stronger inhibitory effects against human platelet aggregation induced by PAF or ADP, in comparison to the TL and NL, with higher specificity against PAF. PL of all fermented products (bovine yogurt and fermented dairy alternatives from almond, rice, and coconut), exhibited the strongest anti-inflammatory and anti-platelet potency, in comparison to PL from their initial pasteurized materials (bovine milk and rice, almond, and coconut-based dairy alternative drinks). PL of the pasteurized rice-based drink and, especially PL from the novel homemade rice-based fermented product (HMFRD), showed the strongest anti-PAF and anti-ADP potency compared to all samples, with anti-PAF activity being most potent overall. The unfermented pasteurized coconut-based drink showed the lowest anti-inflammatory and anti-platelet potency, and the bovine and almond-based fermented products showed an intermediate effect. Further lipidomics with LC-MS analysis of all these PL fractions revealed that fermentation altered their fatty acid content in a way that decreased their degree of saturation and increased the content of unsaturated fatty acids, thus providing a rationale for the stronger anti-inflammatory and anti-platelet potency of the more unsaturated PL fractions of the fermented products. This study has shown that fermentation alters the fatty acid content and the bio-functionality of the PL bioactives in both fermented bovine dairy and plant-based dairy alternatives, and subsequently improved their anti-inflammatory and anti-platelet functional properties.

Effect of Supplementing Dairy Goat Diets With Rapeseed Oil or Sunflower Oil on Performance, Milk Composition, Milk Fatty Acid Profile, and in vitro Fermentation Kinetics

The aim of this study was to determine the effect of supplementing dairy goat diets with rapeseed oil and sunflower oil on performance, milk composition, milk fatty acid profile, and in vitro fermentation kinetics. Nine Danish Landrace goats with 42 ± 5 days in milk were allocated to three treatment groups for 42 days. Animals received a basal diet, formulated with 85:15 forage:concentrate ratio, and the basal diet was supplemented with either rapeseed oil or sunflower oil at 4% of dry matter. Goat milk was sampled on days 14, 21, and 42. Milk composition was similar between treatments. From day 14 to day 42, milk yield increased (1.03 vs. 1.34 kg/d), while milk fat (2.72 vs. 1.82 g/d) and total solids (11.2 vs. 9.14 %) were reduced. Compared to control and rapeseed oil, sunflower decreased (P < 0.05) C4:0 (1.56, and 1.67 vs. 1.36 g/100 g) and both oils decreased (P < 0.05) C18:3n3 (0.60 vs. 0.20 and 0.10 g/100g). Rapeseed oil increased (P < 0.05) C18:2 cis9, trans11 compared to control and sunflower oil (0.37 vs. 0.13 and 0.19 g/100 g). Untargeted milk foodomics revealed slightly elevated (P < 0.05) gluconic acid and decreased hippuric acid (P < 0.05) in the milk of oil-fed goats compared to control. In vitro dry matter degradation (63.2 ± 0.02 %) was not affected by dietary treatments, while individual volatile fatty acid proportions, total volatile fatty acids (35.7 ± 2.44 mmol/l), CO2 (18.6 ± 1.15 mol), and CH4 (11.6 ± 1.16 mol) were not affected by dietary treatments. Sunflower oil and rapeseed oil decreased (P < 0.05) total gas production at 24 and 48 h compared with control. Overall, the use of sunflower oil or rapeseed oil at 4% DM inclusion did not compromise animal performance and milk composition.

Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles

The aim of this research was to examine whether sour cream (18% fat) is an exogenous source of oxysterols and whether it is possible to improve its antioxidative properties and to modulate cholesterol transformation by adding cucumber. To determine whether cucumber modifies the properties of sour cream, fresh cucumber or cucumber pickle (pH 3.3; 1.5% lactic acid) was added in an amount of 20%. The sour cream samples were then stored under light (450 lx, 590 cd, 120 lm) for 3 wk. After storage, the addition of the cucumber pickle increased total mesophilic aerobic bacteria from 7.5 to 9.3 log cfu/g and increased the l-lactic acid content from 6.1 to 9.7 g/L. The total conjugated linoleic acid content in sour cream with cucumber pickle also increased to 4.5 mg/g fat after storage, whereas the cholesterol content decreased to 3.44 g/kg fat. Importantly, with the addition of cucumber pickle, the total content of cholesterol oxidization products (COP) did not change after storage (1.7 mg/kg fat). By contrast, the total COP content in the control sour cream sample increased from 1.7 to 7.3 mg/kg fat over 3 wk of storage. The dominant COP before and after storage was 7β-hydroxycholesterol. Thus, despite exposure to light, adding cucumber pickle to sour cream modulates cholesterol transformation and effectively inhibits the formation of oxysterols.

Analyses of consumers' preferences and of the correspondence between direct and indirect label claims and the fatty acid profile of milk in large retail chains in northern Italy

Combined results from 2 survey studies were used to obtain information useful for the industries and retailers involved in the milk production and selling chain in North Italy. The first survey identified different clusters of fluid milk purchasers by examining their preferences and attitudes toward 12 intrinsic-extrinsic and credence milk attributes, by applying best-worst scaling methodology, whereas the second survey characterized the fatty acid (FA) profiles of commercial milk sold by large-scale retailers to verify the correspondence between the actual FA profile and the direct and indirect claims on the labels. To summarize information about the FA profile of milk, which may be considered an advanced attribute of milk quality, the milk FA index (MFAI) was calculated for each milk sample. A total of 130 milk samples (around 85% of the labels in northern Italy) and a total of 502 participants who answered a face-to-face questionnaire were considered in the 2 surveys. The milk samples were 13.1% organic, 9.2% certified as being of mountain origin, and over 50% noncertified but linked to cow grazing or to a mountain environment on their labels. The FA profiles showed a wide range of variation, with saturated FA ranging from 63.4 to 71.8, and polyunsaturated FA from 2.76 to 5.85. The FA profile and MFAI index of certified milk (organic or mountain-derived) were significantly different from the profiles of noncertified milk, whereas no correspondence was observed between the retail price and milk quality. When ranked on the basis of MFAI, which proved to be a good discriminating tool, the certified milks presented a bimodal distribution, indicating that certification does not always guarantee a real difference. The consumers chose milk considering the origin of the product, brand, expiration date, and process certification as the most important attributes, whereas they rated price and organic certification as the least important attributes. The study showed that about 20% of the consumers had a high propensity to buy milk on the basis of its quality. However, this attribute is often incorrectly indicated or not indicated at all on the milk label, with misleading images or claims that do not correspond to the actual FA quality of the milk. Having a clear index that offers information about the FA profile could thus be an interesting tool to improve the awareness of buyers and to valorize and differentiate milk products.

Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese and Panela cheese made from hair sheep milk and compared these with both types of cheese manufactured with cow milk as a reference. In addition, this study aimed to determine differences in sensory characteristics between Manchego type cheeses manufactured with either hair sheep milk or cow milk. A total of 25 and 14 Manchego type cheeses from hair sheep milk and cow milk were manufactured, respectively. In addition, 30 and 15 Panela cheeses from hair sheep milk and cow milk were manufactured, respectively. The chemical composition and FA profile were determined in all cheeses. In addition, a sensory analysis was performed in Manchego type cheeses manufactured from either hair sheep milk or cow milk. Moisture content was lower in Manchego type cheeses (37.5 ± 1.26 and 37.5 ± 1.26 g/100 g in cheeses manufactured from hair sheep milk and cow milk, respectively) than in Panela cheeses (54.0 ± 1.26 and 56.1 ± 1.26 g/100 g in cheeses manufactured from hair sheep milk and cow milk, respectively). Ash, protein, and sodium contents were higher in Manchego type cheeses than in Panela cheeses. Manchego type cheese manufactured from hair sheep milk contained more C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C18:2 cis-9,cis-12, total saturated FA, total short-chain FA, total medium-chain FA, total polyunsaturated FA, and de novo FA than Manchego type cheeses from cow milk. Total content of short-chain FA was higher in hair sheep cheeses (24.4 ± 1.30 and 19.6 ± 1.30 g/100 g in Manchego type and Panela cheeses, respectively) than in cow cheeses (8.89 ± 1.30 and 8.26 ± 1.30 g/100 g in Manchego type and Panela cheeses, respectively). Manchego type cheeses from hair sheep milk obtained higher scores for odor (7.05), texture (6.82), flavor (7.16), and overall acceptance (7.16) compared with those made from cow milk (6.37, 6.12, 6.17, and 6.83, respectively). In conclusion, both Manchego type cheese and Panela cheese manufactured with hair sheep milk had a similar chemical composition and contained higher levels of short-chain FA, total polyunsaturated FA, and de novo FA than those manufactured with cow milk.

Effect of Dietary Vegetable Sources Rich in Unsaturated Fatty Acids on Milk Production, Composition, and Cheese Fatty Acid Profile in Sheep: A Meta-Analysis

A meta-analysis was conducted to analyze the effects of different dietary vegetable sources rich in unsaturated FA (UFA) on sheep cheese FA profile. This study also quantified the overall effect of feeding sheep with vegetable sources rich in UFA (linseed, flaxseed, sunflower seed, canola, olive oil, bran oil, and olive cake), on milk yield (MY) and milk composition. A literature search was conducted to identify papers published from 2000 to 2019. Effect size for all parameters was calculated as standardized mean difference. Heterogeneity was determined using I ² statistic, while meta-regression was used to examine factors influencing heterogeneity. Effect size was not significant for MY, milk fat percentage (MFP), and milk protein percentage (MPP). Dietary inclusion of vegetable sources rich in UFA decreased the effect size for C12:0, C14:0, and C16:0 and increased the effect size for C18:0, C18:1 t-11, C18:1 c-9, C18:2 c-9, t-11, C18:2 n-6, and C18:3 n-3. Heterogeneity was significant for MY, MFP, MPP, and overall cheese FA profile. Meta-regression revealed days in milk as a contributing factor to the heterogeneity observed in MFP and MPP. Meta-regression showed that ripening time is one of the factors affecting cheese FA profile heterogeneity while the type of feeding system(preserved roughages vs. pasture) had no effect on heterogeneity. Overall, inclusion of dietary vegetable sources rich in UFA in sheep diets would be an effective nutritional strategy to decrease saturated FA and increase polyunsaturated FA contents in cheeses without detrimental effects on MY, MFF, and MPP.

Refining Knowledge of Factors Affecting Vitamin B12 Concentration in Bovine Milk

Simple Summary

Milk is considered a staple and complete food that contains several essential nutrients for humans. For instance, it is an excellent natural source of vitamin B₁₂ (B12) due to the presence in the bovine rumen of a myriad of bacteria and archaea capable of producing the vitamin. This vitamin is only produced by prokaryotic microorganisms; vegetal products do not naturally contain it. A 250-mL glass of milk contains about 46% of the daily recommended dietary allowance of B12 for individuals over 13 years old. However, B12 concentration is variable in milk; therefore, identifying factors contributing to its variation is critical to ensure a stable B12 supply for consumers. The aims of these experiments are to gather more knowledge on possible sources of variation in B12 concentrations in milk in order to optimize and stabilize its levels and thereby improve the perception of milk in terms of its health benefits. We observed that B12 concentration increases when the conditions of the rumen are optimal, such as with elevated pH. We also studied if bedding type—e.g., recycled manure solid bedding or straw, which has been reported to impact milk microbiota—could have an impact on milk B12 concentration. In this study, no such correlation was detected. This paper is one of a series seeking to elucidate factors responsible for variations in milk B12 concentration.

Abstract

Milk is an excellent source of vitamin B₁₂ (B12) for humans. Therefore, being able to guarantee a high and consistent concentration of this vitamin would enhance consumer perception of milk as a health food. The aim of the paper was to gather additional knowledge on factors that could explain B12 variation in cow milk through two observational studies: (1) to explore the relationship between milk B12 and ruminal conditions, such as pH and volatile fatty acid concentrations; and (2) to examine the impact of bedding on B12 concentrations in bulk tank milk. For study 1, a total of 72 milk and ruminal liquid samples were obtained from 45 Holstein cows fitted with ruminal cannula between 10 and 392 days of lactation. For study 2, bulk tank milk samples were obtained from 83 commercial herds; 26 herds used recycled manure solid bedding and 57 used straw bedding. Milk samples were analyzed for B12 using radioassay. Using principal component regression analysis, we observed that ruminal pH and the acetate:propionate ratio for cows receiving the early lactation ration were positively correlated with milk B12. Bedding did not influence milk B12 in bulk tanks, which averaged 4276 pg/mL. In conclusion, as B12 is synthesized by ruminal bacteria, optimizing ruminal conditions had a positive effect on milk B12, while bedding management had no influence.

Chemical Composition, Fatty Acid Profile and Sensory Characteristics of Chanco-Style Cheese from Early Lactation Dairy Cows Fed Winter Brassica Crops

Simple Summary

Brassica crops such as kales and swedes can be supplied to cow diets during winter. Little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics. Thus, the objective of this study was to determine the effect of including kale or swedes in the diet of pasture-fed lactating dairy cows on chemical composition, fatty acid (FA) profile and sensory characteristics of Chanco-style cheese. Kale or swedes can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition and cheese composition. However, with regard to cheese FA profiles, those elaborated from milks from kale and swedes increased total contents of saturated fatty acids.

Abstract

Brassica crops such as kale and swede can be supplied to cow diets during winter, however little is known about the effects of feeding those forage brassicas to lactating cows on cheese nutritional characteristics of milk and cheese. This study evaluated the effect of including kale or swede in pasture-fed lactating dairy cow diets on chemical composition, fatty acid (FA) profile, and sensory characteristics of Chanco-style cheese. Twelve early-lactation cows were used in a replicated (n = 4) 3 × 3 square Latin square design. The control diet consisted of (DM basis) 10.0 kg of grass silage, 4.0 kg of fresh grass pasture, 1.5 kg soybean meal, 1.0 kg of canola meal, and 4.0 kg of cereal-based concentrate. The other treatments replaced 25% of the diet with swede or kale. Milk yield, milkfat, and milk protein were similar between treatments as were cheese moisture, fat, and protein. Swede and kale increased total saturated cheese FA while thrombogenic index was greater in swede, but color homogeneity and salty flavor were greater while ripe cheese aroma less than for kale. Kale or swede can be used in the diet of pasture-fed lactating dairy cows without negative effects on milk production, milk composition, or cheese composition. However, kale and swede increased total cheese saturated FA.

Production Performance, Nutrient Digestibility, and Milk Composition of Dairy Ewes Supplemented with Crushed Sunflower Seeds and Sunflower Seed Silage in Corn Silage-Based Diets

Simple Summary

In countries such as Mexico and the Unites States, sunflowers can be planted earlier than corn, and can tolerate moderate frosts. Concerning sunflower silage, its feeding value could be up to 80% similar to that of corn silage. The use of sunflower silage for ruminant feeding represents an alternative to the use of corn silage, especially when environmental conditions are adverse for corn crops. Sunflower seeds can also be a protein alternative to soybean by-products. This study determined production performance, nutrient digestibility, and milk composition of dairy ewes fed with crushed sunflower seeds (SF) and sunflower seed silage (SFS) in corn silage-based diets. Compared to control, SF and SFS increased intake and digestibility of fiber components, such as neutral detergent fiber (NDF) and acid detergent fiber (ADF). Nitrogen balance, milk yield, milk fat yield, and milk protein yield were similar between treatments. Results demonstrated that crushed sunflower seeds and ensiled seeds do not change significantly productive parameters of dairy sheep. In corn-silage based diets, both crushed and ensiled sunflower seeds can be used in dairy sheep diets as alternatives to typical protein feedstuffs, such as soybean meal.

Abstract

This study determined production performance, nutrient digestibility, and milk composition of dairy ewes supplemented with crushed sunflower seeds (Helianthus annuus) and sunflower seed silage in corn silage-based diets. Six ewes were grouped in a double 3 × 3 Latin square design with three periods of 21 days. All treatments were based on ad libitum corn silage. Control diet was based on alfalfa hay (333 g/kg DM), sorghum grain (253 g/kg DM), triticale grain (200 g/kg DM), soybean meal (167 g /kg DM), and vitamin and mineral premix (47 g/kg DM). Sunflower seeds (SF) and sunflower seed silage (SFS) treatments consisted of alfalfa hay (333 g/kg DM), sorghum grain (267 g/kg DM), triticale grain (100 g/kg DM), soybean meal (167 g /kg DM), SF or SFS (87 g/kg DM) and vitamin and mineral premix (47 g/kg DM). Compared to control, SF and SFS increased intake and digestibility of fiber components, such as neutral detergent fiber (NDF) and acid detergent fiber (ADF). Body weight, nitrogen balance, milk yield, milk fat yield, milk protein yield, lactose yield and milk urea N were similar between treatments. Overall, results demonstrated that crushed sunflower seeds and ensiled seeds do not change significantly productive parameters of dairy sheep.

Consumer preferences and sensory characteristics of eggs from family farms

The objective of this study was to evaluate consumer habits as well as the sensory perception and characteristics of farm eggs produced in Los Ríos, Chile. Data were collected from an online survey of 197 respondents and a sensory evaluation carried out by 30 untrained panelists of 4 types of eggs (brown-shell and blue-shell eggs acquired from family farms, free-range eggs acquired from large, industrial systems, and white-shell cage eggs from industrial, cage systems.) To evaluate differences and preferences, data were analyzed in a GLM. In addition, sensory evaluation was analyzed using principal component analysis. In accordance with the survey, 99% of the participants eat eggs (P < 0.001), 58% eat 1 to 3 eggs/wk, and 84% declared to consume eggs at home (<0.0001). Surveyed participants reported that price and size are the determining factors (31%) when purchasing eggs. Among the physical characteristic for consumers, yolk color was the most important attribute rather than white color, egg appearance, texture, flavor, or odor. In the consumer acceptability test, farm eggs (either brown or blue shell) received the most favorable sensory evaluation by the panel and were preferred to both free-range and white-shell cage eggs. Yolk color was the most influential parameter in making this difference. Brown farm eggs were predominately selected for greatest general satisfaction by participants in both the sensory evaluation (P = 0.008) and in the survey (40%; P = 0.026). There were no differences between farm eggs (brown and blue shell, P > 0.05) in the evaluated parameters. There was a consequence in the information given from surveyed consumers and the sensory panel with the yolk color.