Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T035
DOI: https://doi.org/10.24326/ICDSUPL1.T035
Published online: 26 April 2022
ICDSUPL, 1, T035 (2022)
Effect of addition of a herbal mixture to the diet for cows on the antioxidant potential value in milk and yoghurts
Magdalena Stobiecka1*, Jolanta Król1
1 Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University Life Sciences in Lublin; Akademicka 13, 20-950 Lublin, Poland.
* Corresponding author: magdalena.stobiecka@student.up.edu.pl
Abstract
The aim of the study was to assess the effect of addition of a herbal mixture to the diet for Holstein-Friesian cows on the antioxidant potential of milk and yoghurts produced from the milk. The study was carried out on a specialist dairy cattle farm. It involved 30 cows selected from the herd in their third lactation, which were in the first phase of lactation at the beginning of the experiment. The control and experimental group comprised 15 cows each. The cows were fed in the TMR system. The addition of a standardized mixture of dried herbs (coneflower 35%, oregano 25%, thyme 25%, and cinnamon 15%) at a level of 3% d.w. dose/day/cow was the experimental factor. Bulk milk samples were collected 3 times during the experiment The bulk milk samples were analyzed to determine the basic chemical composition, i.e. the content of total protein, fat, lactose (Infrared Milk Analyzer; Bentley Instruments), and casein (AOAC, 2000), the somatic cell count SCC (Somacount 150; Bentley Instruments), and the content of selected whey proteins (β-LG, α-LA and lactoferrin) and fat-soluble vitamins (A, D3 and E) – RP-HPLC method. Before the yoghurt production process, the bulk milk was pasteurized (85°C for 30 minutes), next, it was cooled to 40°C and inoculated with yoghurt cultures (Chr. Hansen, Denmark) at a level of 0.15 g/l. The incubation of yoghurts was carried out at 40oC until a value of approximately pH 4.6 was achieved. The yoghurts were assessed in terms of acidity (pH and °SH), dry matter content (drying method at 102oC), protein (Kjeldahl method), fat (Gerber method), and water activity (HygroLab C1 Rotronic meter). In the milk and yoghurt samples the antioxidant potential was assessed with three methods, i.e. FRAP, DPPH, and ABTS. The results were analyzed statistically with the use of StatSoft Inc. Statistica ver. 13.1. As shown in the study, herbal supplements used in cow nutrition increase the antioxidant potential of milk and yoghurt, which seems to have high nutritional importance in terms of protection of the organism against the harmful effects of oxidative stress.
Project financed under the program of the Minister of Science and Higher Education under the name “Regional Initiative of Excellence” in 2019-2022 project number 029/RID/2018/19 funding amount 11 927 330.00 PLN.
How to cite
M. Stobiecka, J. Król, 2022. Effect of addition of a herbal mixture to the diet for cows on the antioxidant potential value in milk and yoghurts. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T035