| Registro completo |
| Provedor de dados: |
21
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| País: |
Germany
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| Título: |
Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with season
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| Autores: |
Stergiadis, Sokratis
Bieber, Anna
Chatzidimitriou, Eleni
Franceschin, Enrica
Isensee, Anne
Rempelos, Leonidas
Baranski, Marcin
Maurer, Veronika
Cozzi, Giulio
Bapst, Beat
Butler, Gillian
Leifert, Carlo
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| Data: |
2018
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| Ano: |
2018
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| Palavras-chave: |
Dairy cattle
Beef cattle
Breeding and genetics
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| Resumo: |
This study investigated the effect of, and interactions between, US Brown Swiss (BS) genetics and season on milk yield, basic composition and fatty acid profiles, from cows on low-input farms in Switzerland. Milk samples (n = 1,976) were collected from 1,220 crossbreed cows with differing proportions of BS, Braunvieh and Original Braunvieh genetics on 40 farms during winter-housing and summer-grazing. Cows with more BS genetics produced more milk in winter but not in summer, possibly because of underfeeding potentially high-yielding cows on low-input pasture-based diets. Cows with more Original Braunvieh genetics produced milk with more (i) nutritionally desirable eicosapentaenoic and docosapentaenoic acids, throughout the year, and (ii) vaccenic and α-linolenic acids, total omega-3 fatty acid concentrations and a higher omega-3/omega-6 ratio only during summer-grazing. This suggests that overall milk quality could be improved by re-focussing breeding strategies on cows’ ability to respond to local dietary environments and seasonal dietary changes.
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| Tipo: |
Journal paper
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| Idioma: |
Inglês
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| Identificador: |
http://orgprints.org/34686/1/Stergiades_etal-2018_FoodChemostry-Vol251-p93-102.pdf
Stergiadis, Sokratis; Bieber, Anna; Chatzidimitriou, Eleni; Franceschin, Enrica; Isensee, Anne; Rempelos, Leonidas; Baranski, Marcin; Maurer, Veronika; Cozzi, Giulio; Bapst, Beat; Butler, Gillian and Leifert, Carlo (2018) Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with season. Food Chemistry, 251, pp. 93-102.
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| Relação: |
http://orgprints.org/34686/
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| Formato: |
application/pdf
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