Influence of pasture-feeding on milk and meat product quality

Transcription

1 Influence of pasture-feeding on milk and meat product quality Stanton, C., Mills, S., Ryan, A., Di Gioia, D. and Ross, R.P. GRASS GRASS/CLOVER TMR Catherine Stanton

2 Talk is in two parts 1. The differences between pasture-fed and indoor fed beef and dairy products 2. The implications of these differences to human Health. 2

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4 Consumers attitudes to food

5 A Scientific basis for We set out to 1. Develop metabolite biomarkers associated with pasture-feeding 2. Characterize the metabolome of pasture derived milk 3. Describe the metabolome of pasture-based dairy products 4. Characterize specific metabolites in terms of nutrition 5. Determine the effect of specific metabolites on human health 5

6 Pasture-based dairy and beef products In United States, the Middle East, Asia and parts of Europe, cows and cattle are fed indoors on grass/maize silages supplemented with concentrates - total mixed ration (TMR). In Ireland and New Zealand, they are typically fed outdoors on fresh pasture. Pasture-based dairy and beef products are positively associated with good animal welfare and more natural and healthier products (Verkerk, 2003). Specific feeding regimes and herd management practices such as pasture feeding are linked to superior organoleptic and nutritional quality attributes of milk, dairy and meat products (Haug et al., 2007; Mann et al., 2003). 6

7 Beef Choice In a survey of 676 beef consumers in Germany, participants exhibited a high preference for beef labelled as 'organic' and 'pasture-based (Risius & Hamm (2017) Meat Sci.). Additionally, when informed about the conditions of 'extensive suckler cow husbandry', consumers were most likely to be motivated by the label 'extensive suckler cow husbandry'. Informing consumers about suckler cow husbandry results in a change of their preferences from 'organic' to 'extensive suckler cow husbandry'. This holds great potential for extensively produced beef..

8 Intra-muscular beef fatty acid composition is improved by inclusion of grass in the diet. (French et al. 1999)

9 Pasture versus TMR feeding system on rumen and milk metabolome

10 Impact of pasture versus TMR feeding systems on the bovine rumen and milk composition Nine cannulated cows were rotated through each of the three feeding systems in early, mid and late lactation Rumen samples were collected and separated into rumen fluid and rumen solid portions DNA was extracted from samples and subjected to 16s Miseq sequencing Milk samples from 10 cows on each feeding system were collected in triplicate during midlactation. Rumen fluid samples and milks were analysed using 1H-NMR at The Metabolomics Innovation Center, University of Alberta, Edmonton. 10 Tom F. O'Callaghan Viva Voce 09/02/2018

11 NMR metabolomics distinguish between rumen metabolome from different feeding systems 11 Tom F. O'Callaghan Viva Voce 09/02/2018

12 μm μm μm Diet has a significant effect on the rumen metabolome Dimethyl sulfone b a TMR GRS CLV c 30 b Choline a a TMR GRS CLV Isopropanol b a a TMR GRS CLV 12 Tom F. O'Callaghan Viva Voce 09/02/2018

13 (μm) (μm) (μm) Diet has a significant effect on the milk metabolome Dimethyl sulfone P < 0.05 P < 0.05 P < 0.05 TMR GRS CLV Urea P < 0.05 P < 0.05 P < 0.05 TMR GRS CLV Hippuric acid P < P < 0.05 P < 0.05 TMR GRS CLV 13 Tom F. O'Callaghan Viva Voce 09/02/2018

14 MILK BUTTER CHEESE 14

15 Cows on TMR has a Greater Milk Yield 15

16 1 2 Milk composition throughout lactation 1 6 % T o t a l S o l i d s P < P < % F a t P < P < % C r u d e P r o t e i n P < P < P, % 1 4 % 4. 5 % T r u e P r o t e i n % o f T o t a l p r o t e i n % N P N P < % N C N P, P, P < P < P, % 9 4 % %

17 g/100g of fat g/100g of fat Chapter 2 Pasture based feeding has a beneficial effect on milk fatty acid profile 40 Palmitic Acid P < 0.05 P < TMR GRS CLV Linoleic Acid P < 0.05 P < TMR GRS CLV 17 17

18 g/100g of fat g/100g of fat Chapter 2 Pasture based feeding has a beneficial effect on milk fatty acid profile Omega 3 P < 0.05 P < 0.05 P < 0.05 TMR GRS CLV Omega 6 P < 0.05 P < 0.05 P < 0.05 Essential fatty acids. Precursors to eicosanoids roles in inflammation n3 derived eicosanoids possess anti-inflammatory n6 derived eicosanoids possess pro-inflammatory properties (Patterson et al., 2012) Western diet has resulted in n6 fatty acid (Molendi-Coste et al., 2010) Concomitant increases in chronic inflammatory diseases (Patterson et al., 2012) non-alcoholic fatty liver disease, cardiovascular disease, obesity, inflammatory bowel disease, rheumatoid arthritis and Alzheimer s disease Foods rich in n3 FA could be beneficial in reducing risk of such diseases (Benbrook et al., 2013) 0 18 TMR GRS CLV

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20 Chapter 2 FA acid profiling of milk for verification of pasture feeding 20 Tom F. O'Callaghan Viva Voce 09/02/2018

21 m g / K g Irelands yellow butter: Increased Beta-Carotene from fresh pasture gives Irish butter its characteristic yellow colour B e t a - C a r o t e n e ( m g / K g m i l k f a t ) TMR * 6 * * 4 Grass 2 0 T M R G r a s s G r a s s C l o v e r Grass-Clover 21

22 H a r d n e s s (N ) H a r d n e ss (N ) TMR diet produces harder butter B u tte r H a r d n e s s a t 5 C 2 0 B u tte r H a r d n e s s a t 2 0 C P< P, P, M o n th 1 M o n th 3 M o n th P, P<0.05 P, P, T M R G R A S S C L O V E R T M R G R A S S C L O V E R 22 Tom F. O'Callaghan Viva Voce 09/02/2018

23 Cheddar Cheese Manufacture Milk standardized to P/F ratio of 0.95 Cheddar cheese manufactured in 500L Vat Ripened for 9 months at 8 o C Analysed for composition, texture and sensory. 500L Vats at MTL 23

24 Cheese Composition TMR GRS CLV Treatment P-Value Protein (% wt/wt) ± ± ± Fat (% wt/wt) ± ± ± Moisture (% wt/wt) ± ± ± F/DM (% wt/wt) ± ± ± MNFS (% wt/wt) ± ± ± Salt (% wt/wt) 1.87 ± ± ± S/M (% wt/wt) 5.23 ± ± ± Ash (% wt/wt) 3.95 ± ± ± Calcium (% wt/wt) 0.84 ± ± ± β-carotene (mg/kg of Cheese) 0.57 ± ± ± 0.03 < Fat in dry matter, 2 Moisture in non-fat substances, 3 salt in moisture 24

25 C h e e s e -C a r o te n e (m g /K g ) Cheddar Cheese Colour Over Ripening b* values highly correlated with β-carotene content (P < 0.001, Pearson r = 0.948), L* values, negatively correlated with the β- carotene content (P = 0.004; r 0.841) Cheese colour highly dependent on carotenoid content 2.0 P = P < P < T M R G R S C L V

26 g /1 0 0 g o f C h e e s e F a t Cheese Fatty Acid Profiling -L in o le n ic A c id V a c c e n ic A c id C L A (c 9 t1 1 ) g /1 0 0 g o f C h e e s e F a t P, < P, P, P, < P, P, < P, < P, T M R G R S C L V 0 T M R G R S C L V 0.0 T M R G R S C L V 3 0 P a lm itic A c id P, P, P U F A P, T h r o m b o g e n ic In d e x P, P, T M R G R S C L V Statistical analysis by One Way ANOVA with Tukey Post Hoc Testing 0 T M R G R S C L V 0 T M R G R S C L V

27 H a r d n e s s (N ) Cheese Made with TMR Milk is Harder P, P, Palmitic acid positively correlated with hardness and chewiness attributes The higher CLA content of the pasture-derived cheese negatively correlated with hardness 0 T M R G R S C L V 27

28 Sensory analysis of Cheddar Cheese Statistical analysis by Partial least Square Regression Analysis 28

29 Cheddar Cheese volatile analysis throughout ripening Ripening period resulted in significant alterations to cheese volatile profiles, with increases in acid-, alcohol-, aldehyde-, ester-, and terpene-based volatile compounds. 29

30 Talk is in two parts 1. The differences between pasture-fed and indoor fed dairy products 2. The implications of these differences to human Health. 30

31 Top Health Concerns (US) Heart/Circulatory Health Issues 54% Weight 34% Cancer 28% Diabetes 16% Exercise 8% Nutrition/Diet 7% Lung/Respiratory 7% Arthritis 7%

32 high quality protein Best Source of Calcium Good Source of minerals (Zn, Mg, K) Good Source of Vitamins (A, D, B) Additive and contaminant free

33 Health attributes of milk components Whey protein Immunoglobulins -Lactalbumin -Lactoglobulin Sphingolipids CLA Calcium & Peptides X Lactoferrin Lactoperoxidase CH 2 OH O OH HO O CH 2 O OH CH 2 OH HO OH O O OH HO OH CH 2 OH OH O O HO OH CH 2 OH O CH 2 OH OH O O HO OH OH O HO CH 2 OH O OH CH 2 O OH OH Peptides Probiotics/Prebiotics/carbohydrates O HO CH 2 OH O OH O O CH 2 OH O O CH 2 HO OH OH O O OR HO OH +caseinophosphopeptides

34 Intra-muscular beef fatty acid composition is improved by inclusion of grass in the diet. (French et al. 1999)

35 Bovine Lipids/Fat Improves heart health Anticancer Improves Immune system Improves body composition Conjugated Linoleic Acid (CLA) Health benefits associated with CLA anticancer, antiatherogenic, fat regulating, immune modulating & bone formation-promoting properties Bone formation-promoting properties Fat regulating

36 CLA : Biosynthesis in rumen and mammary gland C 18:2 cis-9, cis-12 (linoleic acid) C 18:3 cis-9, cis-12, cis-15 (linolenic acid) Tissue linoleate (cis-12, trans-11) isomerase Delta-9-desaturase C 18:2 cis-9, trans-11 (CLA) 2H C 18:1 trans-11 (trans-vaccenic acid) 2H C 18:0 stearic acid C 18:3 cis-9, trans-11, cis-15 (conj.octadecatrienoic) 2H 2H C 18:2 trans-11, cis-15 (octadecadienoic)

37 CLA mg/g Effect of Grass Allowance on Milk Fat CLA (Stanton et al., 1998) weeks 19 weeks kg DM 20kg DM 24 kg DM Grass allowance/cow/day Herds on pasture produce milk fat which is higher in CLA

38 c9, t11 CLA (g/100g FAME) Enriching CLA in Milk BIOCLA Low CLA Cheese Manufacture High CLA Cheese Manufacture Feeding of supplement CLA enriched Cheddar cheese manufactured for human consumption, from milk produced by supplementation with sunflower / linseed mixture 1 Cows out on pasture 0.5 Cows Indoors 0 10-Feb 20-Feb 1-Mar 11-Mar 21-Mar 31-Mar 10-Apr 20-Apr 30-Apr Date Low CLA cheese ~0.5 g/100g FAME High CLA cheese ~2.0 g/100g FAME* (*milk analysed in this case)

39 n-3 Fatty acids and CLA in plasma following cheese intake (50g/day) for 2 months (n=36/group)

40 Conclusions We found out that 1. We can distinguish pasture derived produce from indoor animals 2. Characterize the metabolome of pasture derived milk 3. Describe the metabolome of pasture-based dairy products 4. Characterize specific metabolites in terms of nutrition 5. Determine the effect of specific metabolites on human health 40

41 Scientific basis for Origin Green Milk, butter and cheese contain higher levels of CLA and less saturated fat Metabolome of the rumen differs from pasture versus indoor fed cows Project to provide scientific basis for Origin Green New SFI Centre VISTAMILK funded September 2018 Rumen Metabolome Differences ( Indoor O Callaghan et al J. Dairy Sc. 2016/17 (x 3) Pasture

42 Acknowledgements Dr Pat Dillon Dr Kieran Kilcawley Mairead Coakley Dr Diarmuid Sheehan Dr Deirdre Hennessy Mr Stephen McAuliffe Mr David Mannion Miss Hope Faulkner Tom F. O'Callaghan Viva Voce 09/02/2018 Prof. Paul Ross BIOCLA Consortium Prof. Sebastiano Banni, University Cagliari, Italy Funding From: Teagasc Overseas Training Award Prof. David Wishart Dr Rosa Vázquez-Fresno Dr Arnau Serra Cayuela Mr. Edison Dong Dr. Rupasri Mandal 42