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Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: interactions with season

Stergiadis, S., Bieber, A., Chatzidimitriou, E., Franceschin, E., Isensee, A., Rempelos, L., Baranski, M., Maurer, V., Cozzi, G., Bapst, B., Butler, G. and Leifert, C. (2018) Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: interactions with season. Food Chemistry, 251. pp. 93-102. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2018.01.077

Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal, Dairy and Food Chain Sciences (ADFCS)
ID Code:74895
Publisher:Elsevier

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