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Effects of dietary antioxidant supplementation of feed, milk processing and storage on the lutein content and sensory quality of bovine milk
Author(s) -
Wang Chong,
Liu Jianxin,
Duan Bruce,
Lao Ye,
Qi Phoebe X,
Ren Daxi
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12532
Subject(s) - lutein , food science , antioxidant , pasteurization , xanthophyll , carotenoid , chemistry , polyphenol , bovine milk , biochemistry
The objectives were to investigate the lutein content of bovine milk as affected by the cows' dietary lutein supplementation in the presence or absence of antioxidants, vitamin E (Vit E), tea polyphenols ( TP ) and ethoxyquin ( EQ ), and to assess the impact of subsequent pasteurisation on the lutein content and sensory quality of the bovine milk. Among the dietary supplement formulations studied, lutein plus Vit E was the most effective, lutein plus TP was moderately effective, and lutein plus EQ was adversely effective at improving the milk's lutein content by 53–88%, relative to the basal diet. Co‐supplementation with antioxidant also mitigated the lutein loss caused by the milk's processing and storage. This study showed that supplementation of bovine feed with Vit E plus lutein resulted in milk with high lutein content, and a superior ability to resist heat‐induced lutein loss and sensory changes.