Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-27T16:16:46.927Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of feeding linseed oil in diets differing in forage to concentrate ratio: 2. Milk lactone profile

Published online by Cambridge University Press:  02 January 2014

Leacady Saliba ,
Rachel Gervais ,
Yolaine Lebeuf ,
Jean-Christophe Vuillemard ,
Jacinthe Fortin  and
P Yvan Chouinard
Leacady Saliba
Affiliation:
Département des sciences animales, Université Laval, Québec, Québec, CanadaG1V 0A6
Rachel Gervais
Affiliation:
Département des sciences animales, Université Laval, Québec, Québec, CanadaG1V 0A6
Yolaine Lebeuf
Affiliation:
Département des sciences animales, Université Laval, Québec, Québec, CanadaG1V 0A6
Jean-Christophe Vuillemard
Affiliation:
Département des sciences des aliments et de nutrition, Université Laval, Québec, Québec, CanadaG1V 0A6
Jacinthe Fortin
Affiliation:
Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, CanadaJ2S 8E3
P Yvan Chouinard*
Affiliation:
Département des sciences animales, Université Laval, Québec, Québec, CanadaG1V 0A6
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Lactones are important contributors to the flavour and aroma of milk and dairy products. This study was conducted to evaluate the effects of dietary linseed oil (LO) and forage to concentrate ratio on milk lactone profile. Twenty four Holstein cows were used during a 4-week feeding trial in a randomised complete block design. Cows were fed diets containing 30% (LC) or 70% (HC) concentrate, and 0% (NLO) or 3% LO in a 2×2 factorial arrangement of treatments. Milk lactone profile was evaluated using the solid phase microextraction technique. The highest levels of δ-lactones (δ-6:0, δ-8:0, δ-10:0, and δ-12:0) were found with the LC/NLO diet. These concentrations were then decreased when cows received either a high level of concentrate or supplemental LO, but these effects were not additive (interaction of LO by concentrate, P<0·01). An interaction of LO by concentrate (P<0·01) was also noted on milk γ-12:0 for which the highest concentration was observed when supplementing LO in HC diet, while no effect was apparent when LO was added in LC diet. Moreover, feeding HC increased the level of γ-12:1 in milk as compared with LC, while LO had no effect on this γ-lactone. Finally, γ-12:2 was not detected in any of the milk samples studied. Organoleptic properties of milk were evaluated in a triangle test showing that a significant number of assessors perceived a difference between milk from cows fed LC/NLO as compared with milk from cows fed HC/LO. The sensory evaluation was completed by a ranking test where the intensities of fresh lactic, foreign and global flavours were not different between treatments. In conclusion, feeding LO in HC diet modified milk lactone profile with a shift toward more γ- and less δ-lactones as compared with LC diet not supplemented with LO. A difference was perceived in a triangle test between milk from these two treatments, but the sensory attributes responsible for this difference have not been identified in the current trial.

Keywords

Dairy cowflaxseedlactoneforage to concentrate ratio
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 1 , February 2014 , pp. 91 - 97
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Belitz, HD, Grosch, W & Schieberle, P 2009 Food Chemistry. 4th edition. Berlin, Germany: Springer-Verlag Google Scholar
Bendall, JG 2001 Aroma compounds of fresh milk from New Zealand cows fed different diets. Journal of Agricultural and Food Chemistry 49 4825–4832 CrossRefGoogle ScholarPubMed
Dimick, PS & Harner, JL 1968 Effect of environmental factors on lactone potential in bovine milk fat. Journal of Dairy Science 51 22–27 Google Scholar
Engel, W, Bahr, W & Schieberle, P 1999 Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. European Food Research and Technology 209 237–241 CrossRefGoogle Scholar
Griinari, JM, Dwyer, DA, McGuire, MA, Bauman, DE, Palmquist, DL & Nurmela, KVV 1998 Trans-octadecanoic acids and milk fat depression in lactating dairy cows. Journal of Dairy Science 81 1251–1261 Google Scholar
Hettinga, D 2005 Butter. In Bailey's Industrial Oil and Fat Products. Vol 2. Edible oil & fat products: edible oils, pp. 1–59 6th edition (Ed. Shahidi, F). John Wiley & Sons Inc., Hoboken, NJ, USA Google Scholar
Hudson, JA, MacKenzie, CAM & Joblin, KN 1995 Conversion of oleic acid to 10-hydroxystearic acid by two species of ruminal bacteria. Applied Microbiology and Biotechnology 44 1–6 CrossRefGoogle ScholarPubMed
Hudson, JA, Cai, Y, Corner, RJ, Morvan, B & Joblin, KN 2000 Identification and enumeration of oleic acid and linoleic acid hydrating bacteria in the rumen of sheep and cows. Journal of Applied Microbiology 88 286–292 CrossRefGoogle ScholarPubMed
Jenkins, TC, AbuGhazaleh, AA, Sharon Freeman, S & Thies, EJ 2006 The production of 10-hydroxystearic and 10-ketostearic acids is an alternative route of oleic acid transformation by the ruminal microbiota in cattle. Journal of Nutrition 136 926–931 Google Scholar
Joblin, KN & Hudson, JA 1997 Management of milk flavor through the manipulation of rumen microorganisms. In Milk Composition, Production and Biotechnology, pp 455–463 (Eds Welch, RAS, Burns, DJW, Davis, SR, Popay, AI & Prosser, CJ). CAB International, New York, NY, USA Google Scholar
Khafipour, E, Li, S, Plaizier, JC & Krause, DO 2009 Rumen microbiome composition determined using two nutritional models of subacute ruminal acidosis. Applied and Environmental Microbiology 75 7115–7124 CrossRefGoogle ScholarPubMed
Kim, AY 2005 Application of biotechnology to the production of natural flavor and fragrance chemicals. In ACS Symposium Series 908 – Natural Flavors and Fragrances – Chemistry, Analysis, and Production, pp 60–75 (Eds Frey, C & Rouseff, R). American Chemical Society, Washington, DC, USA Google Scholar
Loor, JJ, Ferlay, A, Ollier, A, Doreau, M & Chilliard, Y 2005 Relationship among trans and conjugated fatty acids and bovine milk fat yield due to dietary concentrate and linseed oil. Journal of Dairy Science 88 726–740 Google Scholar
McKain, N, Shingfield, KJ & Wallace, RJ 2010 Metabolism of conjugated linoleic acids and 18:1 fatty acids by ruminal bacteria: products and mechanisms. Microbiology 156 579–588 CrossRefGoogle Scholar
Meilgaard, MC, Civille, GV & Carr, BT 2007 Sensory Evaluation Techniques. 4th edition. CRC Press, Boca Raton, FL, USA Google Scholar
Moio, L, Dekimpe, J, Etievant, P & Addeo, F 1993 Neutral volatile compounds in the raw milks from different species. Journal of Dairy Research 60 199–213 Google Scholar
Saliba, L, Gervais, R, Lebeuf, Y & Chouinard, PY 2014 Effect of feeding linseed oil in diets differing in forage to concentrate ratio: 1. Production performances and milk fat content of biohydrogenation intermediates of α-linolenic acid. Journal of Dairy Research 81 82–90 Google Scholar
Shahidi, F, Rubin, LJ, D'Souza, LA, Teranishi, R & Buttery, RG 1986 Meat flavour volatiles: A review of the composition, techniques of analysis, and sensory evaluation. C R C Critical Reviews in Food Science and Nutrition 24 141–243 Google Scholar
Singh, TK, Drake, MA & Cadwallader, KR 2003 Flavor of Cheddar cheese: a chemical and sensory perspective. Comprehensive Reviews in Food Science and Food Safety 2 139–162 Google Scholar
Stark, W, Urbach, G & Hamilton, JS 1976 Volatile compounds in butter oil: IV. Quantitative estimation of free fatty acids and free δ-lactones in butter oil by cold-finger molecular distillation. Journal of Dairy Research 43 469–477 Google Scholar
Stark, W, Urbach, G, Cook, LJ & Ashes, JR 1978 The effect of diet on the γ- and δ-lactone and methyl ketone potentials of caprine butterfat. Journal of Dairy Research 45 209–221 Google Scholar
Urbach, G 1990 Effect of feed on flavor in dairy foods. Journal of Dairy Science 73 3639–3650 Google Scholar
Urbach, G & Stark, W 1978 The effect of diet on the γ- and δ-lactone and methyl ketone potentials of bovine butterfat. Journal of Dairy Research 45 223–229 Google Scholar
Walker, NJ, Patton, S & Dimick, PS 1968 Incorporation of [1–14C]acetate into the aliphatic δ-lactones of ruminant milk fat. Biochimica et Biophysica Acta 152 445–453 Google Scholar