forages and human health yvan chouinard ph.d., agronome november 18 th, 2014 5 th annual canadian...
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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
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Presentation Outline
Effects on Human Health• Nutritive Value
–Milk Fatty Acid Profile• Pleasure (Hedonicity)
–Milk Aromatic Profile• Environment
–Enteric Methane Emission
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MILK FATTY ACID PROFILENutritive Value
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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/
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Effect of Red Clover
Alfalfa Red CloverAlfalfa Silage 42.2 ---Red Clover Silage --- 38.2Barley Straw 6.0 10.0Flacked Corn 19.1 18.6Ground Corn 9.0 9.5Corn Starch 15.1 15.1Soybean Meal 7.0 7.0Minerals & Vitamines 1.6 1.6
Dietary Treatments
Leduc et al. 2014
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Effect of Red Clover
ω-3 Fatty Acids(mg/g fat)
Alfalfa Red Clover0
2
4
6
8
10
Transfer Efficiency(g secreted/100 g ingested)
Alfalfa Red Clover0
4
8
12
16P < 0.01
Leduc et al. 2014
P < 0.01
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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
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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
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Milk Conservation
• Susceptibility to oxidation
• Dietary Antioxidants– Alfalfa Protein Concentrate (carotenoids)
Extraluz, Désialis, France
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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
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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
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MILK AROMATIC PROFILEPleasure (Hedonicity)
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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
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• 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
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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
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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
Dimethylsulphone
P = 0.03SEM = 0.08
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γ-decalactone γ-dodecalactone γ-dodecaenolactone3.0
3.2
3.4
3.6
3.8
4.0
4.2
4.4 HaySilagePasture
Lactones• Attributes :
– Sweet, peach, coconut, fruity
• Synthisized from dietary long chain fatty acids (Urbach, 1990)
• Synthesis affected by ruminal conditions(Urbach et Stark 1978)
P < 0.05
A
B AB
A
B
B
A
B
AB
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Triangle Tests - 30 Assessors
RetainedResponse
CorrectResponse
Significance(Risk)
Silage vs. Hay 30 12 0.28
Pasture vs. Hay 30 20 < 0.01
0
2
4
6
8
10
Number ofassessors
Sensory attributes identified by assessors to discriminate between samples
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Ranking Test - 30 Assessors
0
20
40
60
80
Grassy Flavor (grass, leafy vegetable, plant)
SilageHay Pasture
P < 0.05
Sums ofrankings
from 1 to 3
b
a
b
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Ranking Test - 30 Assessors
0
20
40
60
80
Sweet Flavor (empyreumatic, vanilla, caramel,
sugar)
SilageHay Pasture
P < 0.05
Sums ofrankings
from 1 to 3
aba
b
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ENTERIC METHANE EMISSIONEnvironment
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Carbon Footprint
Feed Rations19%
Enteric Methane25%
Manure Management24%
Farm Energy4%
Transport, Processing, distribution
17%
Retail6%
Consumption, Disposal 5%
2.05 kg CO2e / kg of milk consumed
University of Arkansas & Michigan Technological University 2010
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Barley Silage vs. Corn Silage
Barley Silage 50/50 Corn Silage11.0
11.8
12.6
13.4
14.2
15.0
Methane Emission
g/kg energy corrected
milk
Linear Effect : P = 0.33Quadratic Effect : P = 0.15SEM = 0.51
Benchaar et al. 2014
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Alfalfa Silage vs. Corn Silage
Alfalfa Silage 50/50 Corn Silage11.0
11.8
12.6
13.4
14.2
15.0
Methane Emission
g/kg energy corrected
milk
Linear Effect : P = 0.43Quadratic Effect : P < 0.01SEM = 1.67
Hassanat et al. 2013
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Timothy Silage vs. Alfalfa Silage
Timothy Silage 50/50 Alfalfa Silage11.0
11.4
11.8
12.2
12.6
13.0
Methane Emission
g/kg energy corrected
milk
Linear Effect : P = 0.05Quadratic Effect : P = 0.99SEM = 0.37
Hassanat et al. 2014
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Presentation Summary
• Milk fatty acid profile (ω-3, CLA)– Red clover– Pasture
• Milk aromatic profile– Volatile organic compounds responsible
for sensory attributes• Enteric methane emission
– Variations between dietary forages