Effects of Forage Feeding on Milk: Biaoctive Compounds and Flavor

255 Pages·2017·3.146 MB·English

by  Pavel Kalač

EFFECTS OF FORAGE
FEEDING ON MILK
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EFFECTS OF FORAGE
FEEDING ON MILK
Bioactive Compounds and Flavor
PAVEL KALAČ
Department of AppliedChemistry, Faculty of Agriculture,
University of South Bohemia,Czech Republic
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DEDICATION
In memory of my parents and teachers, particularly Mr. Miroslav Olicˇ
and Professor Vladim´ır Kyzlink.
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CONTENTS
ListofFigures ix
ListofTables xi
Biography xv
Acknowledgments xvii
1. Introduction 1
References 5
2. Abrief overview of the chain forage(cid:1)milking animal(cid:1)milk 7
2.1 Forages 7
2.2 Mainprocessesduringforageensiling 12
2.3 Mainprocessesintherumenofmilkinganimals 17
References 21
3. Desirable compounds 23
3.1 Theeffectsofforagesonthefattyacidcompositionofmilkfat 24
3.2 Vitaminsandprovitamins 59
3.3 Carotenoids 86
3.4 Phytoestrogens 94
References 111
4. Detrimentalcompoundsandbacteria 125
4.1 Mycotoxins 126
4.2 Alkaloids 154
4.3 Ptaquilosidefrombrackenfern 162
4.4 Carry-overofharmfulbacteriafromsilagetomilk 163
References 167
5. Volatilesaffecting the flavor of milk and milk products 175
5.1 Characteristicsofvolatiles 177
5.2 Volatilesinfreshforages 181
5.3 Volatilesinhayandsilage 182
5.4 Metabolismofalcoholsinruminants 188
5.5 Volatilesincowsmilk 189
5.6 Volatilesincheesesfromcowsmilk 193
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viii Contents
5.7 Volatilesingoatsandewesmilkandcheeses 198
5.8 Conclusions 200
References 202
6. Conclusions 207
6.1 Fattyacidprofileofmilkfat 207
6.2 Vitamins 209
6.3 Carotenoids 210
6.4 Phytoestrogens 211
6.5 Mycotoxins 212
6.6 Alkaloids 213
6.7 Ptaquilosidefrombrackenfern 214
6.8 Carry-overofharmfulbacteriafromsilagetomilk 215
6.9 Volatilesaffectingtheflavorofmilkandmilkproducts 216
AppendixI:Scientificnamesofplants 219
AppendixII:Listofabbreviations 221
Index 223
LIST OF FIGURES
Figure 2.1 A scheme of factors affecting the ensiling process. 13
Figure 3.1 Chemical structure of 18-carbon unsaturated fatty 27
acids in forages and milk.
Figure 3.2 Chemical structure of β-ionone ring, retinol 61
(vitamin A ), and α-, β-, and γ-carotenes.
1
Figure 3.3 Chemical structure of α-tocopherol. 71
Figure 3.4 Chemical structure of the main carotenoids 87
occurring in forages.
Figure 3.5 Structure of coumestrol, the most important 95
phytoestrogen from the group of coumestans.
Figure 3.6 Chemical structure of enterolignans: enterolactone 95
and enterodiol.
Figure 3.7 Chemical structure of the main isoflavones. 97
Figure 3.8 A simplified scheme of the main metabolic route of 98
formononetin and daidzein in the rumen.
Figure 4.1 Chemical structure of selected mycotoxins occurring 128
in forages.
Figure 4.2 A scheme of changes of ingested aflatoxin B in a 146
1
ruminant organism.
Figure 4.3 Chemical structure of pyrrolizidine and some 158
pyrrolizidine alkaloids.
Figure 4.4 Chemical structure of ptaquiloside and its 162
degradation product pterosine B.
Figure 5.1 Chemical structure of selected terpenes occurring in 178
forages, milk, and cheeses.
Figure 5.2 Sulfur-containing compounds in some forages, milk, 180
and cheeses.
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