Dataset Information

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows.

ABSTRACT: Hazelnut skin (HS) was evaluated as a source of nutrients for dairy cows. In total, 26 Aosta Red Pied cows were divided into two balanced groups. All cows were fed hay ad libitum. The control group was also given 6 kg of concentrate, while the hazelnut skin group (HAZ) was given 1 kg of the same concentrate that was substituted by 1 kg of HS. The dry matter intake of the cows was reduced by the dietary inclusion of HS (p ? 0.001). The milk yield and main constituents were unaffected by treatment. Milk from HAZ cows showed decreased concentrations of de novo saturated fatty acids (FAs), odd- and branched-chain FA, ?-linolenic acid, and long-chain n-3 FAs, as well as increased concentrations of stearic acid, oleic acid, linoleic acid, total monounsaturated FAs, trans biohydrogenation intermediates, and ?-tocopherol. Replacing the concentrate with HS increased the human-inedible feed quota in the diet and improved the sustainability of milk production in terms of the food-feed competition. Our results suggest that it is possible to add economic value to organic waste from the hazelnut industry using HS as a feed ingredient for dairy cows, enhancing the feed efficiency and milk antioxidant activity and having expected impacts on the nutraceutical quality of milk fat.

SUBMITTER: Renna M

PROVIDER: S-EPMC7552223 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature

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Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows.

Renna Manuela M Lussiana Carola C Malfatto Vanda V Gerbelle Mathieu M Turille Germano G Medana Claudio C Ghirardello Daniela D Mimosi Antonio A Cornale Paolo P

Animals : an open access journal from MDPI 20200914 9

Hazelnut skin (HS) was evaluated as a source of nutrients for dairy cows. In total, 26 Aosta Red Pied cows were divided into two balanced groups. All cows were fed hay ad libitum. The control group was also given 6 kg of concentrate, while the hazelnut skin group (HAZ) was given 1 kg of the same concentrate that was substituted by 1 kg of HS. The dry matter intake of the cows was reduced by the dietary inclusion of HS (<i>p</i> ≤ 0.001). The milk yield and main constituents were unaffected by tr ...[more]

PMID: 32938019

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Project description:The opportunity of replacing expensive feedstuffs with agro-industrial by-products in the diet of food producing animals is raising increasing interest while addressing global concern for the scarcity of natural resources and environmental impact of livestock farming. Hazelnut peels, rich in fiber and vitamins and characterized by a high concentration of fats, is considered a suitable ingredient to be included in the diet of ruminants. The aim of this research was to assess the effect of dietary hazelnut peels on the chemical and sensory properties of sheep cheese during refrigerated storage. To this purpose, 20 Comisana lactating ewes were randomly assigned to two experimental groups, control (C) and hazelnut peels (HP), balanced for parity, milk yield and body weight. Bulk milk collected from the 2 groups was used to produce 5 Pecorino cheeses for each group. After 40 d of aging, each cheese of each experimental group was divided into 3 pieces: 1 piece was sampled for analyses (C0, HP0) and 2 were wrapped in PVC film, simulating the condition of pre-wrapped products, and analyzed after 7 (C7, HP7) and 14 days of storage (C14, HP14) at 8°C with 80% moisture. The cheeses were analyzed for chemical and fatty acid composition, sensory analysis, odor active compounds and SmartNose. As expected, HP cheeses presented a higher lipid content compared to C, a lower content in SFA and PUFA, and a greater content in MUFA. A triangle test revealed a clear distinction between the 2 groups (? = 0.01) The sensory profile showed a significant effect on holes (P < 0.05) and a marginal production of off-flavors linked to spicy and acid attributes for HP cheeses The volatile profile of C and HP cheese samples showed a good similarity, partially explained by the short ripening time and the absence of 2-nonanone in HP7, suggesting a higher antioxidant protection grade of this cheese compared to the others. These results were confirmed by Smart Nose analysis. Further studies on vitamin content should be conducted in order to investigate the interactions between the presence of antioxidant volatile compounds and the oxidative stability of ewe cheese.

Project description:BackgroundIn dairy cows, diet is one factor that can affect their milk production and composition. However, the effect of feed restriction on milk miRNome has not yet been described. Indeed, milk is the body fluid with the highest RNA concentration, which includes numerous microRNA. Its presence in the four different milk fractions, whole milk, fat globules, mammary epithelial cells and extracellular vesicles, is still poorly documented. This study aimed to describe the effects of different feed restrictions on the miRNome composition of different milk fractions.ResultsTwo feed restrictions were applied to lactating dairy cows, one of high intensity and one of moderate intensity. 2,896 mature microRNA were identified in the different milk fractions studied, including 1,493 that were already known in the bovine species. Among the 1,096 microRNA that were sufficiently abundant to be informative, the abundance of 1,027 of them varied between fractions: 36 of those were exclusive to one milk fraction. Feed restriction affected the abundance of 155 microRNA, with whole milk and milk extracellular vesicles being the most affected, whereas milk fat globules and exfoliated mammary epithelial cells were little or not affected at all. The high intensity feed restriction led to more microRNA variations in milk than moderate restriction. The target prediction of known microRNA that varied under feed restriction suggested the modification of some key pathways for lactation related to milk fat and protein metabolisms, cell cycle, and stress responses.ConclusionsThis study highlighted that the miRNome of each milk fraction is specific, with mostly the same microRNA composition but with variations in abundance between fractions. These specific miRNomes were affected differently by feed restrictions, the intensity of which appeared to be a major factor modulating milk miRNomes. These findings offer opportunities for future research on the use of milk miRNA as biomarkers of energy status in dairy cows, which is affected by feed restrictions.

Dataset Information

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows.

Publications

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows.

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