ULTRA HIGH TEMPERATURE (UHT) TREATMENT EFFECT ON IODINE FORTIFIED MILK THROUGH COW FEED

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1 ULTRA HIGH TEMPERATURE (UHT) TREATMENT EFFECT ON IODINE FORTIFIED MILK THROUGH COW FEED Fernando Vicente, José Ángel Medina, Ana Soldado, Amelia González-Arrojo and Begoña de la Roza-Delgado* Department of Nutrition, Grasslands and Forages (SERIDA) *:

2 To increase the benefits on an efficient dairy cattle farm Introduction How? Increasing milk added value What? Consumer and public demand With? Fortified milk as functional food IODINE: SYNTHESIS of thyroid hormones: thyroxine (T4) and triiodothyronine (T3) FUNCTIONS: normal metabolism of cells, normal skeletal growth, regulation of body temperature and cardiovascular system, normal development of the brain and its maturation DEFICIT: hypothyroidism, irreversible brain damage and mental retardation

3 Introduction Optimal daily intake of iodine World Health Organization (2007): Daily Reference Intake (DRI) for iodine: 150 µg /day Years old Optimal daily intake of iodine µg/day µg/day > 12 adults 150 µg/day pregnant woman and infants 200 µg/day Natural Food Sources of Iodine: Iodized salt Seafood Plants grown in iodine-rich soil Milk and Dairy products

4 Introduction Concentration of minerals in cows' milk Mineral Cows' milk (mg/l) Calcium 1200 Phosphorus 1000 Potassium Chlorine Sodium Magnesium 120 Iron Copper Zinc 3-4 Selenium Iodine Manganese González-Iglesias (2010)

5 OBJECTIVE Aim of work Legislation on food labelling by the European Commission Regulation (EU): No. 1169/2011 on the provision of food information to consumers To examine the relationship between the ingestion of potassium iodide (KI) in dairy cow rations and levels of iodine in natural milk and after UHT treatment, to supply at least 7.5 % of the daily Dietary Reference Intake (DRI) Mineral Concentration μg/100ml DRI 7.5% CDR** Iodine μg μg/100 ml

6 Experimental design Holstein-Friesian cows L milk d -1 ; 2 nd third of lactation Material & Methods 07:00-08:00 08:00-19:00 19:00-20:00 20:00-07:00 Milking TMR - offered ad libitum Milking Grazing 1 g/day of KI 10% Computerized system of intake control Individual milk samples

7 Ingredients, chemical composition and energy values of the Total Mixed Ration (TMR) and grass Material & Methods Ingredients (% DM) included in the TMR Ingredients Kg * d -1 (% DM) Maize silage 6.02 Grass silage 3.37 Straw of cereal 1.20 Concentrate 3.20 Chemical composition (% on DM) & Energy values (Mcal kg -1 DM) Total Mixed Ration Grass Dry matter Organic matter Crude protein Crude Fat 3.98 N.D. 1 Neutral detergent fibre Acid detergent fibre Starch N.D. 1 Iodine Net energy Not determined

8 Total iodine content analysis Material & Methods Sampling: Morning and afternoon milking aliquots combination (once/week) TMR and forage samples: dried and ground. Concentrate samples: ground Mineralization: Microwave digestion ICP-MS analysis: Agilent 7500c Octopole Reaction System (ORS)

9 Milk yield (L*d -1 ) Milk yield and composition of milk by treatment Results CONTROL IODINE SUPPLEMENTATION Week Average of milk yield (L* day -1 ) by treatment: vs Components Treatment CONTROL IODINE Rsd (1) P Fat (%) Protein (%) Lactose (%) SNF (2) (%) (1) Residual standard deviation; (2) Solids-not-fat Average of milk composition in macronutrients by treatment

10 Iodine intake and Iodine excretion Results Dry matter intake: TMR (14.68 kg d -1 ), concentrate (0.53 kg d -1 ) and grass (between 5 to 8 kg d -1 ) 9.28 mg of Iodine *day -1 from the TMR 3 mg of Iodine *day -1 from concentrate 2.5 mg Iodine * day -1 from grass Baseline Iodine intake: mg of Iodine daily Total Iodine intake in supplementation group: mg mg = mg of Iodine daily Treatment Component CONTROL IODINE Rsd (1) P Iodine (1) Residual standard deviation Excretion of iodine in milk (µg * 100 ml -1 ) from cows by experiment

11 Iodine Concentration (µg/100ml) Excretion of iodine in milk from supplemented cows throughout the experiment Results F IODINE CONTROL OBJECTIVE Week Target value: µg *100 ml -1

12 Effects of industrial sterilization of milk on the final concentration of iodine Results Raw milk 175 µg I/ 100ml UHT milk C. 6-8 sec Sterilized milk 155 µg I/ 100ml Iodine recovery : 88%

13 Conclusions The intake of feed for the cows is not altered by supplementation with 1 g of potassium iodide (KI) 10% by animal and day, as well as the milk yield and chemical composition After supplementation of iodine with 1 g of KI 10% to cow diets, it can reach levels of iodine in milk around 60 µg Iodine *100 ml -1 The excretion of iodine in milk is five times above the marked target for labelling, due to 7.5% of the Daily Reference Intake (DRI) is µg Iodine *100 ml -1 After industrial treatment in the UHT pilot plant, the concentration of iodine is not affected, losing less than 15% of the initial concentration of iodine obtained in raw milk

14 Acknowledgements Financial support from: RTA C02-00: Spanish National Research Project from National Institute for Agricultural and Food Research (INIA) PC10-54: Asturias Regional Project European Regional Development Fund (ERDF) Special thanks to Jovanka Levic, Congress President of the II International Congress Food Technology, Quality and Safety and XVI International Symposium Feed Technology (FoodTech2014), for giving me the opportunity to take part in this Congress. Thanks to Nutrition, Grassland and Forages Staff of SERIDA and Scientific Technical Services (SCTS) from Oviedo University for their technical assistance.

15 THANK YOU FOR YOUR ATTENTION