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Effect of Feeding Intensity and Milking System on Nutritionally Relevant Milk Components in Dairy Farming Systems in the North East of England

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† Nafferton Ecological Farming Group, School of Agriculture Food and Rural Development, Newcastle University, Nafferton Farm, Stocksfield, Northumberland NE43 7XD, United Kingdom
‡ Human Nutrition Research Centre, School of Agriculture, Food and Rural Development Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom
§ Arla Foods Amba, Sønderhøj 46, 8260 Viby j., Denmark
# Department of Food Science, Aarhus University, AU Foulum, 8830 Tjele, Denmark
⊗ Eurofins Steins Laboratorium A/S, Hjaltesvej 8, 7500 Holstebro, Denmark
⊥ Organic Food and Farming Division, Bioforsk, Norwegian Institute for Agricultural and Environmental Research, Gunnars veg 6, 6630 Tingvoll, Norway
*E-mail: [email protected]. Phone: 00 (44) 1661 830 222. Fax: 00 (44) 1661 831 006.
Cite this: J. Agric. Food Chem. 2012, 60, 29, 7270–7281
Publication Date (Web):June 27, 2012
https://doi.org/10.1021/jf301053b
Copyright © 2012 American Chemical Society
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Abstract

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There is increasing concern that the intensification of dairy production reduces the concentrations of nutritionally desirable compounds in milk. This study therefore compared important quality parameters (protein and fatty acid profiles; α-tocopherol and carotenoid concentrations) in milk from four dairy systems with contrasting production intensities (in terms of feeding regimens and milking systems). The concentrations of several nutritionally desirable compounds (β-lactoglobulin, omega-3 fatty acids, omega-3/omega-6 ratio, conjugated linoleic acid c9t11, and/or carotenoids) decreased with increasing feeding intensity (organic outdoor ≥ conventional outdoor ≥ conventional indoors). Milking system intensification (use of robotic milking parlors) had a more limited effect on milk composition, but increased mastitis incidence. Multivariate analyses indicated that differences in milk quality were mainly linked to contrasting feeding regimens and that milking system and breed choice also contributed to differences in milk composition between production systems.

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  32. Charles M. Benbrook, Gillian Butler, Maged A. Latif, Carlo Leifert, Donald R. Davis, . Organic Production Enhances Milk Nutritional Quality by Shifting Fatty Acid Composition: A United States–Wide, 18-Month Study. PLoS ONE 2013, 8 (12) , e82429. https://doi.org/10.1371/journal.pone.0082429
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  34. S. Stergiadis, C.J. Seal, C. Leifert, M.D. Eyre, M.K. Larsen, G. Butler. Variation in nutritionally relevant components in retail Jersey and Guernsey whole milk. Food Chemistry 2013, 139 (1-4) , 540-548. https://doi.org/10.1016/j.foodchem.2013.01.078
  35. M. Coppa, A. Ferlay, C. Chassaing, C. Agabriel, F. Glasser, Y. Chilliard, G. Borreani, R. Barcarolo, T. Baars, D. Kusche, O.M. Harstad, J. Verbič, J. Golecký, B. Martin. Prediction of bulk milk fatty acid composition based on farming practices collected through on-farm surveys. Journal of Dairy Science 2013, 96 (7) , 4197-4211. https://doi.org/10.3168/jds.2012-6379
  36. S. Stergiadis, C. Leifert, C. J. Seal, M. D. Eyre, G. Butler. Individual cow variation on milk polyunsaturated fatty acids. Proceedings of the Nutrition Society 2013, 72 (OCE2) https://doi.org/10.1017/S0029665113001201

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