Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Stergiadis S,Bieber A,Chatzidimitriou E,Franceschin E,Isensee A,Rempelos L,Baranski M,Maurer V,Cozzi G,Bapst B,Butler G,Leifert Cdoi
10.1016/j.foodchem.2018.01.077subject
Has Abstractpub_date
2018-06-15 00:00:00pages
93-102eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30086-4journal_volume
251pub_type
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