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Effect of dietary vitamin E and pasture on milk oxidative stability

Anne-Marie St-Laurent
M. Hidiroglou
J.W.G. Nicholson
AS

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Anne-Marie St-Laurent

Résumé du colloque

The responses to vitamin E (dl-α-tocopherol) and pasture were examined in cows producing spontaneously oxidized flavour (SOF) milk. In a field trial, with four chronic SOF herds, dl-α-tocopherol at 0, 700 and 3000 IU/cow/day was fed in a change-over design with 2-week periods followed by access to spring pasture for four weeks. Milk flavour improved with level of dietary dl-α-tocopherol and SOF was minimal on pasture. Milk dl-α-tocopherol for treatments 0, 700, 3000 IU/cow/day and pasture were 0.58, 0.75, 0.55, 0.61 ug/ml and for plasma were 4.16, 6.50, 5.03, 7.16 ug/ml. Changes in milk and plasma levels did not correlate with improvement in milk flavour scores. A level of 1.0-2.0 ug/ml milk tocopherol has been reported to provide oxidative stability. In a second trial with 12 Holstein cows, an increase in milk tocopherol was observed at treatment levels of 700 and 3000 IU/day/cow. Pre milk tocopherol scored 0.48, supplemented groups by 2 weeks and were 0.48, 0.58 and 0.78 ug/ml for 0, 700 and 1000 IU/day/cow treatments. After a 2-week withdrawal period milk and plasma tocopherol had returned to pre-treatment levels.

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Section :
Industrie laitière
news icon Thème du colloque :
Industrie laitière
host icon Hôte : Université de Moncton

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Effect of dietary vitamin E and pasture on milk oxidative stability
Anne-Marie St-Laurent
Effect of dietary vitamin E and pasture on milk oxidative stability
Anne-Marie St-Laurent