Forages and Human Health Yvan Chouinard Ph.D., agronome November 18 th , 2014 5 TH ANNUAL CANADIAN FORAGE & GRASSLAND CONFERENCE NSERC-Novalait-DFC-FPLQ-MAPAQ-Valacta Industrial Research Chair on Nutritional Control of the Production of Milk Components in Dairy Cows
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Forages and Human Health Yvan Chouinard Ph.D., agronome November 18 th, 2014 5 TH ANNUAL CANADIAN FORAGE & GRASSLAND CONFERENCE NSERC-Novalait-DFC-FPLQ-MAPAQ-Valacta.
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Forages and Human
Health
Yvan Chouinard Ph.D., agronome
November 18th, 20145TH ANNUAL CANADIAN FORAGE &
GRASSLAND CONFERENCE
NSERC-Novalait-DFC-FPLQ-MAPAQ-Valacta Industrial Research Chair on Nutritional Control of the Production of Milk Components in Dairy Cows
Presentation Outline
Effects on Human Health• Nutritive Value
–Milk Fatty Acid Profile• Pleasure (Hedonicity)
–Milk Aromatic Profile• Environment
–Enteric Methane Emission
MILK FATTY ACID PROFILENutritive Value
Increasing ω-3 Fatty Acids in Milk
• Strategies :– Supplying ω-3 fatty acids in the diet– Inhibiting ruminal biohydrogenation
• Red Clover– Source of ω-3 fatty acids– Source of polyphenol oxidase
• Reduces lipolyse of glycerolipids• Prevents ruminal biohydrogenation http://www.rcsb.org/
A 5.3-ha field plot of timothy (Phleum pratense L. cultivar AC Alliance) was used for forage production• Alternate windrows harvested as silage• Remaining windrows harvested as hay
Same plot used as pasture during the feeding trial
Effects of Forage Type
Silage(plastic bags)
Hay(rectangular bales)
Pasture(strip grazing)
Villeneuve et al. 2013
Milk Fatty Acid Profile
α-Linolenic Acid (ω-3)
Hay Pasture Silage0
2
4
6
mg/g fat
b
a
c
P < 0.01SEM = 0.2
Conjugated Linoleic Acid
Hay Pasture Silage0
3
6
9
mg/g fat
b
a
b
P < 0.01SEM = 0.8
Villeneuve et al. 2013
Milk Conservation
• Susceptibility to oxidation
• Dietary Antioxidants– Alfalfa Protein Concentrate (carotenoids)
Extraluz, Désialis, France
Effect of Alfalfa Protein Concentrate
Treatment
Control Vitamin E Extraluz
Grass/Legume Silage 86.8 86.8 86.8
Ground Barley 2.0 2.0 2.0
Soybean Meal 9.1 9.1 ---
Extraluz (Alfalfa Protein Concentrate) --- --- 9.1
Vitamine E --- 0.03* ---
Vitamins & Minerals 2.0 2.0 2.0* Vitamin E : 300 IU / kg
Extraluz, Désialis, France
Effects of Alfalfa Protein Concentrates
Control Vitamin E Alfalfa0
50
100
150
200Redox Potential
(mV)P = 0.03
Control Vitamin E Alfalfa0
1
2
3
1-octen-3-one(µg / kg of milk)
P = 0.05
Control Vitamin E Alfalfa0
50
100
150
200
250
300Propanal
(µg / kg of milk)
Control Vitamin E Alfalfa0
1020304050607080
Hexanal(µg / kg of milk)
P = 0.03
P = 0.05
P = 0.07
Fauteux et al. 2013
MILK AROMATIC PROFILEPleasure (Hedonicity)
Character Impact Compound
Dimethyl sulphide
Butyric acid
Caproic acid
δ-Decalactone
Dimethylsulphone
Acetone
2-Butanone
Weed
Vomit, fetta cheese
Fatty, waxy
Coconut, hot milk, fruity
Hot milk, burnt
Cowy, feed-like
Varnish
• Last week of the feeding trial
• Milk collected and pooled by cow and by treatment
• Refrigerated in 250-L bulk tanks
• Transferred to the pilot plant
• Homogenized
• Standardized (3.25% milk fat)
• Pasteurised
• Sensory evaluation
• Triangle test
• Ranking test
Sensory Analysis
Aldehydes
• Attribute :
- Herbaceous (Moio et al., 1993)
• Straight-chain aldehydes can derive from lipid degradation (Toso et al., 2002)
• More lipids in pasture and silage as compared with hay
Hay Pasture Silage3.0
3.5
4.0
4.5
5.0
B
AA
Pentanal
P < 0.01SEM = 0.13
Hay Pasture Silage4.0
4.2
4.4
4.6
4.8
Sulphur Compounds
B
A
AB
• Attributes :
– Sulphurous, hot milk, burnt (Moio et al., 1993)
• Contribute to the « normal » flavor of milk
• Derived from the catabolism of sulfur amino acids (methionine) (Taylor and Kiene, 1989)
• In line with dietary supply of protein, as a source of methionine, which was high in pasture, intermediate in silage, and low in hay