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Effects of forage feeding on milk : bioactive compounds and flavor
- Author / Creator
- Available as
- Online
- Physical
Details
Checking for availability...
- Creator
- Pavel Kalač, Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, Czech Republic
- Format
- Books
- Language
- English
- Publication
-
- London : Academic Press, [2017]
- ©2017
- Physical Details
-
- 1 online resource (255 pages) : color illustrations
- ISBNs
- 0128118628, 9780128118634, 0128118636, 9780128118627
- OCLC
- ocn993590561, ocn979561965
- Includes bibliographical references and index.
- Front Cover -- Effects of Forage Feeding on Milk -- Copyright Page -- Dedication -- Contents -- List of Figures -- List of Tables -- Biography -- Acknowledgments -- 1 Introduction -- References -- 2 A brief overview of the chain forage-milking animal-milk -- 2.1 Forages -- 2.2 Main Processes During Forage Ensiling -- 2.3 Main Processes in the Rumen of Milking Animals -- References -- 3 Desirable compounds -- 3.1 The Effects of Forages on the Fatty Acid Composition of Milk Fat -- 3.1.1 Introduction -- 3.1.2 Characteristics of Fatty Acids -- 3.1.3 Fatty Acids in Fresh and Preserved Forages -- 3.1.3.1 Fresh Forages -- 3.1.3.2 Changes During Forage Wilting and Haymaking -- 3.1.3.3 Changes During Forage Ensiling and Silage Feed-Out Period -- 3.1.3.4 Overall Effects of Preservation -- 3.1.4 Changes of Dietary Lipids in the Dairy Cow Organism -- 3.1.5 Associations Between Feeding of Various Forages and Fatty Acid Composition of Cows Milk -- 3.1.5.1 Effects of Season, Different Nutrition, and Management Systems -- 3.1.5.2 Effects of Grazing and Green Forage Feeding -- 3.1.5.3 Effects of Hay Feeding -- 3.1.5.4 Effects of Silage Feeding -- 3.1.6 Oxidative Stability of Milk Fat -- 3.1.7 Fatty Acids as a Marker for the Authentication of Cows Dairy Products -- 3.1.8 Fatty Acids in Goats and Ewes Milk Fat -- 3.1.8.1 Fatty Acid Composition of Goats (Caprine) Milk Fat -- 3.1.8.2 Fatty Acid Composition of Ewes (Ovine) Milk Fat -- 3.1.9 Conclusions -- 3.2 Vitamins and Provitamins -- 3.2.1 Beta-Carotene and Vitamin A -- 3.2.1.1 Beta-Carotene in Fresh and Preserved Forages -- 3.2.1.2 Beta-Carotene and Vitamin A in Cows Milk -- 3.2.1.3 Beta-Carotene and Vitamin A in Goats and Ewes Milk -- 3.2.2 Vitamin E: Tocopherols -- 3.2.2.1 Alpha-Tocopherol in Fresh and Preserved Forages -- 3.2.2.2 Tocopherols in Cows Milk -- 3.2.2.3 Tocopherols in Goat´s and Ewe´s Milks
- 3.2.3 Ergosterol: Provitamin D2 -- 3.2.3.1 Ergosterol in Forages -- 3.2.4 Water-Soluble Vitamins -- 3.2.5 Conclusions -- 3.3 Carotenoids -- 3.3.1 Carotenoids in Fresh and Preserved Forages -- 3.3.2 Carotenoids in Milk -- 3.4 Phytoestrogens -- 3.4.1 Characteristics of Isoflavones -- 3.4.2 Isoflavones in Fresh and Preserved Forages -- 3.4.2.1 Isoflavones in Fresh Forages -- 3.4.2.2 Isoflavones in Red Clover -- 3.4.2.3 Isoflavones in Silages and Hay -- 3.4.3 Isoflavones and Equol in Plasma and Milk -- 3.4.3.1 Isoflavones and Equol in Plasma of Dairy Cows and Ewes -- 3.4.3.2 Isoflavones in Milk -- 3.4.4 Lignans and Coumestrol in Cows Milk -- 3.4.5 Environmental Impacts of Isoflavones and Equol -- 3.4.6 Analytical Quantification of Isoflavones -- 3.4.7 Conclusions -- References -- 4 Detrimental compounds and bacteria -- 4.1 Mycotoxins -- 4.1.1 Mycotoxins in Forages -- 4.1.1.1 Fresh Forages -- 4.1.1.2 Hay -- 4.1.1.3 Silage -- 4.1.1.4 Potential for Control of Mold Growth and Mycotoxins in Silage -- 4.1.2 Mycotoxins in the Organisms of Dairy Animals -- 4.1.3 Carry-Over of Mycotoxins From Fed Forage to Milk -- 4.1.4 Aflatoxin M1 in Milk and Dairy Products -- 4.1.5 Mycotoxin Analysis -- 4.1.6 Conclusions -- 4.2 Alkaloids -- 4.2.1 Pyrrolizidine Alkaloids -- 4.2.2 Carry-Over of Other Alkaloids to Milk of Ruminants -- 4.3 Ptaquiloside From Bracken Fern -- 4.4 Carry-Over of Harmful Bacteria From Silage to Milk -- 4.4.1 Clostridium Species -- 4.4.2 Bacillus Species -- 4.4.3 Listeria monocytogenes -- 4.4.4 Escherichia Coli -- References -- 5 Volatiles affecting the flavor of milk and milk products -- 5.1 Characteristics of Volatiles -- 5.1.1 Hydrocarbons -- 5.1.1.1 Terpenes -- 5.1.2 Alcohols and Phenols -- 5.1.2.1 Aldehydes and Ketones -- 5.1.2.2 Acids and Esters -- 5.1.2.3 Sulfur Compounds -- 5.1.2.4 Heterocyclic Compounds -- 5.2 Volatiles in Fresh Forages
- 5.3 Volatiles in Hay and Silage -- 5.4 Metabolism of Alcohols in Ruminants -- 5.5 Volatiles in Cows Milk -- 5.5.1 Terpenes in Cows Milk -- 5.6 Volatiles in Cheeses From Cows Milk -- 5.7 Volatiles in Goats and Ewes Milk and Cheeses -- 5.8 Conclusions -- References -- 6 Conclusions -- 6.1 Fatty Acid Profile of Milk Fat -- 6.2 Vitamins -- 6.3 Carotenoids -- 6.4 Phytoestrogens -- 6.5 Mycotoxins -- 6.6 Alkaloids -- 6.7 Ptaquiloside From Bracken Fern -- 6.8 Carry-Over of Harmful Bacteria From Silage to Milk -- 6.9 Volatiles Affecting the Flavor of Milk and Milk Products -- Appendix I: Scientific names of plants -- Appendix II: List of abbreviations -- Index -- Back Cover