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Effects of a diet containing dried grape pomace on blood metabolites and milk composition of dairy cows
Author(s) -
Chedea Veronica Sanda,
Pelmus Rodica Stefania,
Lazar Cristina,
Pistol Gina Cecilia,
Calin Loredana Georgeta,
Toma Smaranda Mariana,
Dragomir Catalin,
Taranu Ionelia
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8068
Subject(s) - food science , lactose , pomace , chemistry , polyphenol , ingredient , composition (language) , gallic acid , antioxidant , biochemistry , linguistics , philosophy
BACKGROUND The effect of a diet containing 15% grape pomace ( GP ) on the general health status and milk quality of dairy cows was assessed by plasma biochemistry and total polyphenol ( TP ) content, milk polyphenols, milk composition and milk protein fractions. RESULTS Among the polyphenols measured by liquid chromatography‐mass spectroscopy in GP , in feed containing GP ( GP +) or not containing GP ( GP –), gallic acid and epicatechin were present in the highest concentrations (67.58 and 19.23 µg mL −1 , respectively). Higher amounts of TP were also detected in the blood plasma of GP + cows (114.06 and 83.93 mg GAE L −1 , respectively) but not in their milk (233.17 and 245.75 mg GAE L −1 , respectively). Also a significant increase was found for lactose and β‐lactoglobulin, although there was no effect on α‐lactalbumin, albumin, secretory components and caseins. CONCLUSION Inclusion of 15% GP in the diets of dairy cows is beneficial for overall normal blood constituent metabolism and helps to maintain cow health. The milk of cows fed with a GP diet preserves the normal levels of fat, protein and caseins, and has increased levels of components that make this milk a versatile ingredient material for the food industry (e.g. model whey powders, stability of lactose‐rich powders). © 2016 Society of Chemical Industry