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Cabrera D, Fraser K, Roy NC. A metabolomics analysis of inter-species and seasonal trends in ruminant milk: the molecular difference between bovine, caprine and ovine milk. J Dairy Sci 2024:S0022-0302(24)00818-X. [PMID: 38788847 DOI: 10.3168/jds.2023-24595] [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: 12/21/2023] [Accepted: 04/04/2024] [Indexed: 05/26/2024]
Abstract
Ruminant milk composition can be impacted by many factors, primarily inter-species differences, but also environmental factors (e.g., season, feeding system and feed composition). Pasture-based feeding systems are known to be influenced by seasonal effects on grass composition. Spring pasture is rich in protein and low in fiber compared with late-season pasture, potentially inducing variability in the composition of some milk metabolites across the season. This study aimed to investigate inter-species and seasonal differences in the milk metabolome across the 3 major commercial ruminant milk species from factories in New Zealand: bovine, caprine and ovine milk. Bovine and caprine raw milk samples were collected monthly for a period of 9 mo (August-April, 2016-2017; bovine n = 41, caprine n = 44 samples); while ovine milk samples were collected for a period of 5 mo (August-January, n = 20 samples). Milk samples were subjected to biphasic extraction, and untargeted metabolite profiling was performed using 2 separate liquid chromatography high-resolution mass spectrometry analytical methods (polar metabolites and lipids). Major differences in milk metabolome were observed between the 3-ruminant species, with 414 of 587 (71%) polar metabolite features and 210 of 233 (87%) lipid features significantly different between species. Significant seasonal trends were observed in the polar metabolite fraction for bovine, caprine and ovine milk (17, 24 and 32 metabolites, respectively), suggesting that the polar metabolite relative intensities of ovine and caprine milk were more susceptible to changes within seasons than bovine milk. There was no significant seasonal difference for the triglycerides (TG) species measured in bovine milk, while 3 and 52 TG species changed in caprine and ovine milk, respectively, across the seasons. Four phosphatidylcholines and 2 phosphatidylethanolamines varied in caprine milk within the season, and 8 diglycerides varied in ovine milk. The inter-species and seasonal metabolite differences reported here provide a knowledge base of components potentially linked to milk physiochemical properties, and potential health benefits of New Zealand pasture-fed dairy ingredients.
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Affiliation(s)
- Diana Cabrera
- AgResearch Limited, Grasslands Research Centre, Palmerston North, New Zealand; High-Value Nutrition National Science Challenge, New Zealand.
| | - Karl Fraser
- AgResearch Limited, Grasslands Research Centre, Palmerston North, New Zealand; High-Value Nutrition National Science Challenge, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Nicole C Roy
- High-Value Nutrition National Science Challenge, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand; Department of Human Nutrition, University of Otago, Dunedin, New Zealand
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2
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Timlin M, Brodkorb A, O'Callaghan TF, Harbourne N, Drouin G, Pacheco-Pappenheim S, Murphy JP, O'Donovan M, Hennessy D, Pierce KM, Fitzpatrick E, McCarthy K, Hogan SA. Pasture feeding improves the nutritional, textural and techno-functional characteristics of butter. J Dairy Sci 2024:S0022-0302(24)00638-6. [PMID: 38580153 DOI: 10.3168/jds.2023-24092] [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: 08/16/2023] [Accepted: 02/28/2024] [Indexed: 04/07/2024]
Abstract
There is an increasing consumer desire for pasture-derived dairy products, as outdoor pasture-based feeding systems are perceived as a natural environment for animals. Despite this, the number of grazing animals globally has declined as a result of the higher milk yields achieved by indoor, total mixed ration feeding systems, in addition to the changing climatic conditions and lower grazing knowledge and infrastructure. This has led to the development of pasture-fed standards, stipulating the necessity of pasture and its minimum requirements as the primary feed source for products advertising such claims, with various requirements depending on region for which it was produced. This work investigates the differences in the composition and techno-functional properties of butters produced from high, medium and no pasture allowance diets during early, mid and late lactation. Butters were produced using milks collected from 3 feeding systems: outdoor pasture grazing (GRS; high pasture allowance); indoor total mixed ration (TMR; no pasture allowance); and a partial mixed ration (PMR; medium pasture allowance) system, which involved outdoor pasture grazing during the day and indoor TMR feeding at night. Butters were manufactured during early, mid and late lactation. Creams derived from TMR feeding systems exhibited the highest milk fat globule size. The fatty acid profiles of butters also differed significantly as a function of diet, and could be readily discriminated by partial least squares analysis. The most important fatty acids in such analysis, as indicated by their highest variable importance projection scores, were CLA C18:2 cis-9 trans-11 (rumenic acid), C16:1 n-7 trans (trans-palmitoleic acid), C18:1 trans (elaidic acid), C18:3 n-3 (α-linolenic acid) and C18:2 n-6 (linoleic acid). Increasing pasture allowances resulted in reduced crystallization temperatures and hardness of butters, while concurrently increasing the 'yellow' b* color. Yellow color was strongly correlated with Raman peaks commonly associated with carotenoids. The milk fat globule size of cream decreased with advancing stage of lactation and churning time of cream was lowest in early lactation. Differences in the fatty acid and triglyceride contents of butter as a result of lactation and dietary effects demonstrated significant correlations with the hardness, rheological, melting and crystallization profiles of the butters. This work highlighted the improved nutritional profile and functional properties of butter with increasing dietary pasture allowance, primarily as a result of increasing proportions of unsaturated fatty acids. Biomarkers of pasture feeding (response in milk proportionate to the pasture allowance) associated with the pasture-fed status of butters were also identified as a result of the significant changes in the fatty acid profile with increasing pasture allowance. This was achieved through the use of 3 authentic feeding systems with varying pasture allowances, commonly operated by farmers around the world and conducted across 3 stages of lactation.
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Affiliation(s)
- Mark Timlin
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 C996; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland. D04 V1W8; Food for Health Ireland, University College Dublin, Dublin 4, Ireland. D04 V1W8
| | - André Brodkorb
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 C996; Food for Health Ireland, University College Dublin, Dublin 4, Ireland. D04 V1W8
| | - Tom F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. T12 K8AF
| | - Niamh Harbourne
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland. D04 V1W8
| | - Gaetan Drouin
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 C996
| | | | - John P Murphy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302
| | - Michael O'Donovan
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302; School of Biological, Earth and Environmental Sciences, University College Cork, Cork, Ireland. T23 N73K
| | - Karina M Pierce
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland. D04 V1W8; Food for Health Ireland, University College Dublin, Dublin 4, Ireland. D04 V1W8
| | - Ellen Fitzpatrick
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302; Teagasc, Environmental Research Centre, Johnstown Castle, Wexford, Ireland. Y35 Y521
| | - Kieran McCarthy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302
| | - Sean A Hogan
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 C996.
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Nguyen DD, Solah VA, Hunt W, Daubney S, Meek J, Gray N, Du X. Fatty acid profiling of Western Australian pasteurised milk using gas chromatography-mass spectrometry. Food Res Int 2024; 180:114050. [PMID: 38395566 DOI: 10.1016/j.foodres.2024.114050] [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: 11/09/2023] [Revised: 01/14/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
The fatty acid composition of Western Australian commercial pasteurised milk was profiled using gas chromatography-mass spectrometry (GC-MS). A total of 31 fatty acids (FA) were identified in the milk samples. The majority of FA were medium-chain fatty acids (MCFA) with 6-13 carbon atoms and long-chain fatty acids (LCFA) with 14-20 carbon atoms. The results of principal component analysis (PCA) showed significant differences in the levels of MCFA and LCFA in the different milk samples. The levels of MCFA and LCFA ranged from 10.09 % to 12.12% and 87.88% to 89.91% of total FA, respectively. C10:0 and C12:0 were the major components of MCFA comprising 3.46% and 4.22% of total FA, while C16:0 and C18:1 (cis 9-octadecenoic acid) represented the majority of LCFA with the levels of 26.18% and 23.34% of total FA, respectively. This study provides new insight into the FA composition of Western Australian pasteurised milk and differences in FA profiles which influence human health.
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Affiliation(s)
- Duc Doan Nguyen
- Food Science and Nutrition, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Western Australia 6150, Australia; Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia.
| | - Vicky Ann Solah
- Food Science and Nutrition, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Western Australia 6150, Australia; Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia
| | - Wendy Hunt
- Food Science and Nutrition, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Western Australia 6150, Australia; Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia
| | - Suzanne Daubney
- Bannister Downs Dairy, Northcliffe, Western Australia 6262, Australia
| | - Julie Meek
- Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia
| | - Nicola Gray
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Western Australia 6150, Australia
| | - Xin Du
- Harry Butler Institute, Murdoch University, Western Australia 6150, Australia
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Pan Z, Ye A, Fraser K, Li S, Dave A, Singh H. Comparative lipidomics analysis of different-sized fat globules in sheep and cow milks. Curr Res Food Sci 2023; 8:100655. [PMID: 38204877 PMCID: PMC10776417 DOI: 10.1016/j.crfs.2023.100655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/05/2023] [Accepted: 12/06/2023] [Indexed: 01/12/2024] Open
Abstract
The effect of milk fat globule (MFG) size and species (sheep versus cow) on the lipid and protein compositions of sheep and cow milks was studied. The MFGs in raw cow and sheep milks were separated into six significantly different-sized (1.5-5.5 μm) groups by a gravity-based separation method, and their fatty acids, their lipidomes and the protein compositions of their MFG membranes were determined. The proportions of polar lipids increased but glycoproteins decreased with decreasing MFG size in both sheep milk and cow milk; the fatty acid composition showed few differences among the MFG groups. The average size of each MFG group was comparable between sheep milk and cow milk. Sheep milk contained higher proportions of short-chain fatty acids, medium-chain fatty acids and sphingomyelin than cow milk in all MFG groups. The proportion of glycoproteins was higher in cow MFG membrane than in sheep MFG membrane. The results suggested that the lipid and protein compositions were markedly species and size dependent.
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Affiliation(s)
- Zheng Pan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Karl Fraser
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
- AgResearch, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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Timlin M, Fitzpatrick E, McCarthy K, Tobin JT, Murphy EG, Pierce KM, Murphy JP, Hennessy D, O'Donovan M, Harbourne N, Brodkorb A, O'Callaghan TF. Impact of varying levels of pasture allowance on the nutritional quality and functionality of milk throughout lactation. J Dairy Sci 2023; 106:6597-6622. [PMID: 37532625 DOI: 10.3168/jds.2022-22921] [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: 10/18/2022] [Accepted: 03/12/2023] [Indexed: 08/04/2023]
Abstract
The objective of this study was to examine the impact of increasing proportions of grazed pasture in the diet on the composition, quality, and functionality of bovine milk across a full lactation. Fifty-four spring-calving cows were randomly assigned to 1 of 3 groups (n = 18), blocked on the basis of mean calving date (February 15, 2020 ± 0.8 d), pre-experimental daily milk yield (24.70 ± 3.70 kg), milk solids yield (2.30 ± 0.27 kg), lactation number (3.10 ± 0.13), and economic breeding index (182 ± 19). Raw milk samples were obtained weekly from each group between March and November 2020. Group 1 (GRS) consumed perennial ryegrass and was supplemented with 5% concentrates (dry matter basis); group 2 was maintained indoors and consumed a total mixed ration (TMR) diet consisting of maize silage, grass silage, and concentrates; and group 3 consumed a partial mixed ration diet (PMR), rotating between perennial ryegrass during the day and indoor TMR feeding at night. Raw milk samples consisted of a pooled morning and evening milking and were analyzed for gross composition, free amino acids, fatty acid composition, heat coagulation time, color, fat globule size, and pH. The TMR milks had a significantly higher total solids, lactose, protein, and whey protein as a proportion of protein content compared with both GRS and PMR milks. The GRS milks demonstrated a significantly lower somatic cell count (SCC), but a significantly higher pH and b*-value than both TMR and PMR milks. The PMR milks exhibited significantly lower total solids and fat content, but also demonstrated significantly higher SCC and total free amino acid content compared with GRS and TMR. Partial least squares discriminant analysis of fatty acid profiles displayed a distinct separation between GRS and TMR samples, while PMR displayed an overlap between both GRS and TMR groupings. Variable importance in projection analysis identified conjugated linoleic acid cis-9,trans-11, C18:2n-6 cis, C18:3n-3, C11:0, and C18:2n-6 trans as the largest contributors to the variation between the diets. Milk fats derived from GRS diets exhibited the highest proportion of unsaturated fats and higher unsaturation, health-promoting, and desaturase indices. The lowest proportions of saturated fats and the lowest atherogenic index were also exhibited by GRS-derived milk fats. This work highlights the positive influence of grass-fed milk for human consumption through its more nutritionally beneficial fatty acid profile, despite the highest milk solid percentages derived from TMR feeding systems. Furthermore, this study demonstrates the proportional response of previously highlighted biomarkers of pasture feeding to the proportion of pasture in the cow's diet.
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Affiliation(s)
- Mark Timlin
- Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland P61 C996; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland D04 V1W8; Food for Health Ireland, University College Dublin, Ireland D04 V1W8
| | - Ellen Fitzpatrick
- Teagasc, Environmental Research Centre, Johnstown Castle, Wexford, Ireland Y35 Y521
| | - Kieran McCarthy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 P302
| | - John T Tobin
- Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland P61 C996
| | - Eoin G Murphy
- Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland P61 C996; Food for Health Ireland, University College Dublin, Ireland D04 V1W8
| | - Karina M Pierce
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland D04 V1W8; Food for Health Ireland, University College Dublin, Ireland D04 V1W8
| | - John P Murphy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 P302
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 P302; School of Biological, Earth and Environmental Sciences, University College Cork, Cork, Ireland T23 N73K
| | - Michael O'Donovan
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 P302
| | - Niamh Harbourne
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland D04 V1W8
| | - André Brodkorb
- Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland P61 C996; Food for Health Ireland, University College Dublin, Ireland D04 V1W8.
| | - Tom F O'Callaghan
- Food for Health Ireland, University College Dublin, Ireland D04 V1W8; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 K8AF
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Linseed oil supplementation and DGAT1 K232A polymorphism affect the triacylglycerol composition and crystallization of milk fat. Food Chem 2023; 407:135112. [PMID: 36493479 DOI: 10.1016/j.foodchem.2022.135112] [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: 07/06/2022] [Revised: 11/25/2022] [Accepted: 11/25/2022] [Indexed: 12/02/2022]
Abstract
We studied the effect of dietary linseed oil (LSO) supplementation and DGAT1 K232A (DGAT1) polymorphism on the triacylglycerol composition and crystallization of bovine milk fat. LSO supplementation increased unsaturated triacylglycerols, notably in the C52-C54 carbon range, while reducing the saturated C29-C49 triacylglycerols. These changes were associated with an increase in the low-melting fraction and the crystal lamellar thickness, as well as a reduction in the medium and high-melting fractions and the formation of the most abundant crystal type at 20 °C (β'-2 polymorph). Furthermore, DGAT1 KK was associated with higher levels of odd-chain saturated triacylglycerols than DGAT1 AA, and it was also associated with an increase in the high-melting fraction and the endset melting temperature. An interaction between diet and DGAT1 for the unsaturated C54 triacylglycerols accentuated the effects of LSO supplementation with DGAT1 AA. These findings show that genetic polymorphism and cows' diet can have considerable effects on milk fat properties.
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Franceschi P, Formaggioni P, Brasca M, Natrella G, Faccia M, Malacarne M, Summer A. Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm. Anim Biosci 2023; 36:132-143. [PMID: 35798045 PMCID: PMC9834655 DOI: 10.5713/ab.22.0080] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Accepted: 05/23/2022] [Indexed: 01/27/2023] Open
Abstract
OBJECTIVE The aim was to study the influence of cooling milk at 9°C at the farm versus keeping it at 20°C on Parmigiano Reggiano cheese lipolysis. METHODS A total of six cheesemaking trials (3 in winter and 3 in summer) were performed. In each trial, milk was divided continuously into two identical aliquots, one of which was kept at 9°C (MC9) and the other at 20°C (MC20). For each trial and milk temperature, vat milk (V-milk) and the resulting 21 month ripened cheese were analysed. RESULTS Fat and dry matter and fat/casein ratio were lower in MC9 V-milk (p≤0.05) than in MC20. Total bacteria, mesophilic lactic acid and psychrotrophic and lipolytic bacteria showed significant differences (p≤0.05) between the two V-milks. Regarding cheese, fat content resulted lower and crude protein higher (p≤0.05) both in outer (OZ) and in inner zone (IZ) of the MC9 cheese wheels. Concerning total fatty acids, the MC9 OZ had a lower concentration of butyric, capric (p≤0.05) and medium chain fatty acids (p≤0.05), while the MC9 IZ had lower content of butyric (p≤0.05), caproic (p≤0.01) and short chain fatty acids (p≤0.05). The levels of short chain and medium chain free fatty acids (p≤0.05) were lower and that of long chain fatty acids (p≤0.05) was higher in MC9 OZ cheese. The principal component analysis of total and free fatty acids resulted in a clear separation among samples by seasons, whereas slight differences were observed between the two different milk temperatures. CONCLUSION Storing milk at 9°C at the herd affects the chemical composition of Parmigiano Reggiano, with repercussion on lipolysis. However, the changes are not very relevant, and since the cheese can present a high variability among the different cheese factories, such changes should be considered within the "normal variations" of Parmigiano Reggiano chemical characteristics.
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Affiliation(s)
- Piero Franceschi
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126, Parma,
Italy
| | - Paolo Formaggioni
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126, Parma,
Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, National Research Council, Via Celoria 2, IT-20133 Milano,
Italy
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70125 Bari,
Italy,Corresponding Authors: Giuseppe Natrella, Tel: +39-080-5443012, Fax: +39-080-5442942, E-mail: . Massimo Malacarne, Tel: +39-0521-032615, Fax: +39-0521-032611, E-mail:
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70125 Bari,
Italy
| | - Massimo Malacarne
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126, Parma,
Italy,Corresponding Authors: Giuseppe Natrella, Tel: +39-080-5443012, Fax: +39-080-5442942, E-mail: . Massimo Malacarne, Tel: +39-0521-032615, Fax: +39-0521-032611, E-mail:
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, Via del Taglio 10, I-43126, Parma,
Italy
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Thompson JE. Matrix-assisted laser desorption ionization-time-of-flight mass spectrometry in veterinary medicine: Recent advances (2019-present). Vet World 2022; 15:2623-2657. [PMID: 36590115 PMCID: PMC9798047 DOI: 10.14202/vetworld.2022.2623-2657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 10/11/2022] [Indexed: 11/22/2022] Open
Abstract
Matrix-assisted laser desorption ionization-time-of-flight (MALDI-TOF) mass spectrometry (MS) has become a valuable laboratory tool for rapid diagnostics, research, and exploration in veterinary medicine. While instrument acquisition costs are high for the technology, cost per sample is very low, the method requires minimal sample preparation, and analysis is easily conducted by end-users requiring minimal training. Matrix-assisted laser desorption ionization-time-of-flight MS has found widespread application for the rapid identification of microorganisms, diagnosis of dermatophytes and parasites, protein/lipid profiling, molecular diagnostics, and the technique demonstrates significant promise for 2D chemical mapping of tissue sections collected postmortem. In this review, an overview of the MALDI-TOF technique will be reported and manuscripts outlining current uses of the technology for veterinary science since 2019 will be summarized. The article concludes by discussing gaps in knowledge and areas of future growth.
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Affiliation(s)
- Jonathan E. Thompson
- School of Veterinary Medicine, Texas Tech University, Amarillo, Texas 79106, United States,Corresponding author: Jonathan E. Thompson, e-mail:
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9
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Variations in the milk lipidomes of two dairy cow herds fed hay- or silage-based diets over a full year. Food Chem 2022; 390:133091. [DOI: 10.1016/j.foodchem.2022.133091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 03/15/2022] [Accepted: 04/24/2022] [Indexed: 11/17/2022]
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10
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Toghdory A, Ghoorchi T, Asadi M, Bokharaeian M, Najafi M, Ghassemi Nejad J. Effects of Environmental Temperature and Humidity on Milk Composition, Microbial Load, and Somatic Cells in Milk of Holstein Dairy Cows in the Northeast Regions of Iran. Animals (Basel) 2022; 12:ani12182484. [PMID: 36139344 PMCID: PMC9494990 DOI: 10.3390/ani12182484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/31/2022] [Accepted: 09/16/2022] [Indexed: 12/18/2022] Open
Abstract
The present study aims to examine the relationships between temperature and humidity and milk composition, microbial load, and somatic cells in the milk of Holstein dairy cows. For this purpose, the temperature−humidity index, ambient temperature, and relative humidity data were obtained from the nearest weather stations. Production data were obtained from four dairy farms in Golestan province, Iran, collected from 2016 to 2021. The traits investigated were protein, fat, solids-not-fat (SNF), microbial load, and somatic cell count (SCC) in milk. The effects of the environmental temperature, humidity, month, and season on the milk composition, microbial load, and somatic cells were analyzed through analysis of variance. The effects of environmental temperature, humidity, month, and season on the milk composition, microbial load, and somatic cell composition were analyzed using a mixed procedure with a restricted maximum likelihood model. Although our findings revealed that there were significant differences in fat, protein, SNF, and SCC among the different months of the year (p < 0.01), no significant difference was observed in the total microbial count in milk. Environmental temperature presented significant impacts on fat, protein, SNF, SCC, and total microbial count within various temperature ranges (p < 0.01). When the temperature increased from 6.2 °C to 31.3 °C, the milk protein, fat, SNF, and somatic cell count significantly decreased, by approximately 4.09%, 5.75%, 1.31%, and 16.8%, respectively; meanwhile, the microbial count in milk significantly increased, by approximately 13.7%. Humidity showed an influence on fat, protein, non-fat solids, somatic cells, and total microbial count within different temperature ranges (p < 0.01). When the humidity increased from 54% to 82%, the milk protein, fat, SNF, and SCC significantly increased, by approximately 3.61%, 4.84%, 1.06%, and 10.2%, respectively; meanwhile, the microbial count in milk significantly decreased, by approximately 16.3%. The results demonstrate that there is a negative correlation between different months of the year, temperature, and the humidity of the environment, in terms of milk components and SCC. Our findings demonstrate that the optimum performance, in terms of milk composition, occurred in the first quarter of the year. As temperature increases and humidity decreases, milk quality decreases. Therefore, the adverse effects of environmental conditions on agricultural profits are not negligible, and strategies to better deal with the negative environmental effects are needed in order to improve milk quality in dairy cows.
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Affiliation(s)
- Abdolhakim Toghdory
- Department of Animal and Poultry Nutrition, Animal Science Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan 49189-43464, Iran
| | - Taghi Ghoorchi
- Department of Animal and Poultry Nutrition, Animal Science Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan 49189-43464, Iran
| | - Mohammad Asadi
- Department of Animal and Poultry Nutrition, Animal Science Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan 49189-43464, Iran
| | - Mostafa Bokharaeian
- Department of Animal and Poultry Nutrition, Animal Science Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan 49189-43464, Iran
| | - Mojtaba Najafi
- Department of Animal and Poultry Nutrition, Animal Science Faculty, Gorgan University of Agricultural Science and Natural Resources, Gorgan 49189-43464, Iran
| | - Jalil Ghassemi Nejad
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
- Correspondence: ; Tel.: +82-2-450-3744
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11
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Bovine milk fatty acid and triacylglycerol composition and structure differ between early and late lactation influencing milk fat solid fat content. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Zhang H, Xu Y, Zhao C, Xue Y, Tan D, Wang S, Jia M, Wu H, Ma A, Chen G. Milk lipids characterization in relation to different heat treatments using lipidomics. Food Res Int 2022; 157:111345. [DOI: 10.1016/j.foodres.2022.111345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 04/07/2022] [Accepted: 05/03/2022] [Indexed: 11/28/2022]
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13
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Pacheco-Pappenheim S, Yener S, Nichols K, Dijkstra J, Hettinga K, van Valenberg HJF. Feeding hydrogenated palm fatty acids and rumen-protected protein to lactating Holstein-Friesian dairy cows modifies milk fat triacylglycerol composition and structure, and solid fat content. J Dairy Sci 2022; 105:2828-2839. [PMID: 35181128 DOI: 10.3168/jds.2021-21083] [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: 07/29/2021] [Accepted: 01/06/2022] [Indexed: 11/19/2022]
Abstract
The aim of this study was to analyze the effect of fat and protein supplementation to dairy cattle rations on milk fat triacylglycerol (TAG) composition, fatty acid (FA) positional distribution in the TAG structure, and milk solid fat content (SFC). Fifty-six lactating Holstein-Friesian cows were blocked into 14 groups of 4 cows and randomly assigned 1 of 4 dietary treatments fed for 28 d: (1) low protein, low fat, (2) high protein, low fat, (3) low protein, high fat, and (4) high protein, high fat. The high protein and high fat diets were obtained by isoenergetically supplementing the basal ration (low protein, low fat) with rumen-protected soybean meal and rumen-protected rapeseed meal, and hydrogenated palm FA (mainly C16:0 and C18:0), respectively. Fat supplementation modified milk TAG composition more extensively compared with protein supplementation. Fat supplementation resulted in decreased concentrations of the low molecular weight TAG carbon number (CN) 26 to CN34 and medium molecular weight TAG CN40, CN44, and CN46, and increased concentrations of CN38 and the high molecular weight TAG CN50 and CN52. Increased contents of C16:0, C18:0, and C18:1cis-9 in TAG in response to fat supplementation were related to increases in the relative concentrations of C16:0 and C18:0 at the sn-2 position and C18:0 and C18:1cis-9 at the sn-1(3) positions of the TAG structure. Increased concentrations of high molecular weight TAG species CN50 and CN52 in response to fat supplementation was associated with increased milk SFC at 20, 25, and 30°C. Our study shows that important alterations in milk TAG composition and structure occur when feeding hydrogenated palm FA to lactating dairy cattle, and that these alterations result in an increased SFC of milk fat. These changes in milk SFC and TAG composition and structure may improve absorption of both fat and minerals in milk-based products for infants and may affect processing of milk fat.
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Affiliation(s)
- Sara Pacheco-Pappenheim
- Dairy Science and Technology Group of Food Quality and Design (FQD), Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Sine Yener
- Dairy Science and Technology Group of Food Quality and Design (FQD), Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Kelly Nichols
- Animal Nutrition Group, Wageningen University and Research, PO Box 338, 6700 AH, Wageningen, the Netherlands
| | - Jan Dijkstra
- Animal Nutrition Group, Wageningen University and Research, PO Box 338, 6700 AH, Wageningen, the Netherlands
| | - Kasper Hettinga
- Dairy Science and Technology Group of Food Quality and Design (FQD), Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands.
| | - Hein J F van Valenberg
- Dairy Science and Technology Group of Food Quality and Design (FQD), Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
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14
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Li S, Ye A, Singh H. Seasonal variations in the characteristics of milk fat and the whipping properties of cream. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105288] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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15
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Yener S, Pacheco-Pappenheim S, Heck JML, van Valenberg HJF. Seasonal variation in the positional distribution of fatty acids in bovine milk fat. J Dairy Sci 2021; 104:12274-12285. [PMID: 34600707 DOI: 10.3168/jds.2021-20570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 08/17/2021] [Indexed: 12/29/2022]
Abstract
The aim of this study was to determine the seasonal variation in the positional distribution of fatty acids (FA) in bovine milk fat. Bovine milk samples were collected from May 2017 to April 2018 in the Netherlands, and the FA composition in the sn-2 position was determined by using sn-1(3)-selective transesterification of Candida antarctica lipase B. The majority of the FA showed significant variation at sn-2 and sn-1(3) positions between different seasons. The seasonal variation in sn-2 position was higher than the sn-1(3) positions. Parallel to the changes in the diet of the cows throughout a year, we observed an increase in blood-derived FA (i.e. C18:0, C18:1 cis-9) concentrations and a decrease in de novo-synthesized FA during summer. In winter, more saturated FA were esterified in sn-2 position of milk fat. Highest concentrations of palmitic acid, C16:0, was observed in sn-2 position in winter, whereas the amount of unsaturated FA at this position was highest in summer. These results showed that the FA compositions in different regiospecific positions changed due to season; however, the proportions of a specific FA within the 3 positions of the triacylglycerols in milk fat did not change upon seasonal variation.
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Affiliation(s)
- Sine Yener
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Sara Pacheco-Pappenheim
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Jeroen M L Heck
- FrieslandCampina, PO Box 1551, 3800 BN Amersfoort, the Netherlands
| | - Hein J F van Valenberg
- Dairy Science and Technology Group, Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
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16
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Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks. J Colloid Interface Sci 2021; 607:1050-1060. [PMID: 34571294 DOI: 10.1016/j.jcis.2021.09.071] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 01/11/2023]
Abstract
HYPOTHESIS The rheology of milk fat, which is strongly related to its functionality, reflects multiscale structural transitions in the colloidal network formed by crystallizing triacylglycerols. EXPERIMENTS To relate rheology to structure, early stages of milk fat crystallization at 15-22 °C were studied combining different techniques; XRD and microscopy to study structural changes, NMR to quantify the different structures, and rheology to evaluate their effect on macroscopic properties. FINDINGS Network strength increased with the synchronized formation of micro- and nanostructures. A rheological response was only obtained when these structures became visibly connected on a microscale, and internal transitional changes could be detected with rheology. On the nanoscale, transitions were linked to the formation of specific crystal polymorphs. We quantified the formation of polymorphs commonly found in milk fat (α-2 and β1'-2) and of two less commonly obtained polymorphs: β-2 and β2'-2. For the first time, the formation of these polymorphs was quantified and related to the composition of fat. Besides providing insights into the complex phase behavior of milk fat, this study shows that the structural transitions involved can be characterized and quantified by combining XRD with NMR and be detected at an early stage using rheology and microscopy.
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