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Influence of vitamin E supplementation on spontaneous oxidized flavour of milk in dairy buffaloes
Author(s) -
PANDA N,
KAUR H
Publication year - 2007
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/j.1471-0307.2007.00318.x
Subject(s) - flavour , lactation , thiobarbituric acid , vitamin e , chemistry , milk fat , tocopherol , food science , vitamin , tocopheryl acetate , zoology , antioxidant , biology , biochemistry , lipid peroxidation , pregnancy , genetics , linseed oil
Twenty‐four Murrah buffaloes (60 days pre‐partum) were divided into four equal groups (T1, T2, T3and T4) and were supplemented with 0, 1000, 1500 and 2000 IU α‐tocopheryl acetate per day up to 30 days of lactation, and half of these doses from 30 to 60 days of lactation. Milk samples collected fortnightly were analysed for vitamin E, fat, and development of oxidized flavour, with and without copper addition by a panel of judges, and chemically by the thiobarbituric acid test. Scores for oxidized flavour ranged from 0 to 10 with 0–4 as definite, 5–7 as light and 8–10 having no defect. The α‐tocopherol content in milk fat (µg/g) averaged 20.55, 25.56, 29.98 and 31.38 in T1, T2, T3and T4groups, respectively. The addition of Cu in the milk significantly increased milk fat oxidation. Better stability of milk in T3and T4groups was observed, which might be due to a higher level of milk α‐tocopherol. Addition of 1500 IU α‐tocopheryl acetate in the diet of buffaloes helped in improving the oxidative stability of milk.