Tamás Tóth
14039820700
Publications - 17
Uncovering key factors in differentiating fermented milk by feeding type and probiotic potential with E-nose and NIRS techniques
Publication Name: Food Control
Publication Date: 2025-10-01
Volume: 176
Issue: Unknown
Page Range: Unknown
Description:
1: This study evaluates the capabilities of near-infrared spectroscopy (NIRS) and electronic nose (E-nose) in characterizing fermented milk, focusing on the impact of feeding type and probiotic potential. Three separate trials were conducted to compare the effects of Total Mixed Ration (TMR) cow feeds enriched with polyunsaturated fatty acids against control feeds. Milk samples, collected from the feeding trials, were fermented with three Lactobacillus strains categorized based on their probiotic potential: moderate (M), non-probiotic (N), and probiotic (P). The probiotic (P) strain exhibited distinct biochemical changes that were easily identifiable by both technologies. The NIRS and E-nose datasets were analysed separately to highlight the individual strengths and unique contributions of each technique in discriminating sample attributes. Specific NIRS wavelengths (1600–1800 nm), associated with unsaturated fatty acids like oleic and linoleic acids, acted as reliable markers for distinguishing milk samples based on the feeding type, while the 1300–1600 nm range helped differentiate strains. E-nose analysis identified volatile compounds such as hexanal and 1-hexen-3-one, formed from the oxidative degradation of unsaturated fatty acids, highlighting the impact of bacterial strains and milk composition on aroma and flavor. The fatty acid profile, particularly the unsaturated fatty acids and their derivatives, played a crucial role in strain and diet selection, offering valuable insights into the development of fermented milk products with specific probiotic characteristics.
Open Access: Yes
Effect of Fermented Feed on Growth Performance and Gut Health of Broilers: A Review
Publication Name: Animals
Publication Date: 2025-07-01
Volume: 15
Issue: 13
Page Range: Unknown
Description:
The fermented feed used in broiler production has gained significant attention for its potential to improve growth performance, enhance gut health, and modulate gut microbiota. This review synthesized findings on the effects of both solid and liquid fermented feed in broilers. Fermentation processes enhance nutrient bioavailability; reduce anti-nutritional factors; and generate beneficial metabolites, such as short-chain fatty acids, which contribute to gut health. Incorporating fermented feed in broiler diets has been shown to improve weight gain, the feed conversion ratio, and nutrient absorption by promoting favorable gut morphology changes, including an increased villus height and villus height-to-crypt depth ratios. Additionally, fermented feed fosters a beneficial microbial environment by increasing lactic acid bacteria populations while reducing pathogenic microbes. Fermentation also modulates gut immunity by regulating cytokine production and stimulating immune cell activity. However, challenges such as inconsistent effects on feed intake and growth during the early production stages underscore the need for optimizing fermentation protocols tailored to broiler production systems. Although the implementation of liquid fermented feed presents logistical challenges, research suggests it can significantly improve feed digestibility. Advances in precision fermentation techniques and multi-strain inoculant use hold promise for further improving fermented feed efficacy. Future research should focus on assessing the long-term impacts, economic viability, and environmental sustainability of fermented feed in commercial poultry systems. Overall, fermented feed offers a promising strategy to enhance productivity and sustainability in broiler farming while reducing the reliance on conventional feed additives. This review reflects the body of knowledge at the time of writing.
Open Access: Yes
DOI: 10.3390/ani15131957
Coffees Brewed from Standard Capsules Help to Compare Different Aroma Fingerprinting Technologies—A Comparison of an Electronic Tongue and Electronic Noses
Publication Name: Chemosensors
Publication Date: 2025-07-01
Volume: 13
Issue: 7
Page Range: Unknown
Description:
With the development of various new types of instrumental aroma sensing technologies, there is a need for methodologies that help developers and users evaluate the performance of the different devices. This study introduces a simple method that uses standard coffee beverages, reproducible worldwide, thus allowing users to compare aroma sensing devices and technologies globally. Eight different variations of commercial coffee capsules were used to brew espresso coffees (40 mL), consisting of either Arabica coffee or a blend of Robusta and Arabica coffee, covering a wide range of sensory attributes. The AlphaMOS Astree electronic tongue (equipped with sensors based on chemically modified field-effect transistor technology) and the AlphaMOS Heracles NEO and the Volatile Scout3 electronic noses (both using separation technology based on gas chromatography) were used to describe the taste and odor profiles of the freshly brewed coffee samples and also to compare them to the various sensory characteristics declared on the original packaging, such as intensity, roasting, acidity, bitterness, and body. Linear discriminant analysis (LDA) results showed that these technologies were able to classify the samples similarly to the pattern of the coffees based on the human sensory characteristics. In general, the arrangement of the different coffee types in the LDA results—i.e., the similarities and dissimilarities in the types based on their taste or smell—was the same in the case of the Astree electronic tongue and the Heracles electronic nose, while slightly different arrangements were found for the Scout3 electronic nose. The results of the Astree electronic tongue and those of the Heracles electronic nose showed the taste and smell profiles of the decaffeinated coffees to be different from their caffeinated counterparts. The Heracles and Scout3 electronic noses provided high accuracies in classifying the samples based on their odor into the sensory classes presented on the coffee capsules’ packaging. Despite the technological differences in the investigated devices, the introduced coffee test could assess the similarities in the taste and odor profiling capacities of the aroma fingerprinting technologies. Since the coffee capsules used for the test can be purchased all over the world in the same quality, these coffees can be used as global standard samples during the comparison of different devices applying different measurement technologies. The test can be used to evaluate instrumentational and data analytical developments worldwide and to assess the potential of novel, cost-effective, accurate, and rapid solutions for quality assessments in the food and beverage industry.
Open Access: Yes
Omega-3 Fatty Acid Consumption Alters Uterine Contraction: A Comparative Study on Different Breeds of Rats
Publication Name: International Journal of Molecular Sciences
Publication Date: 2025-06-01
Volume: 26
Issue: 11
Page Range: Unknown
Description:
Polyunsaturated fatty acids (PUFAs) play roles in several physiological and pathophysiological processes, but their effects on reproductive function are controversial. The aim of the study was to investigate the effect of n-3 PUFA-rich fish oil and n-6-rich sunflower oil on sex hormone status, in vivo and in vitro uterine contractility, and endometrial remodeling. Female Sprague Dawley, Lister hooded, and Wistar rats were treated orally for 20 days with 1 mL of tap water, sunflower oil, or fish oil. Blood samples were taken for gonadotropic and sex hormone analysis. In vivo smooth muscle contractions were measured weekly by electromyography. Isolated uterine and cecal contractions were measured after sacrificing the animals. Endometrial remodeling was detected based on the presence of αvβ3 integrin by optical imaging. In Sprague Dawley rats, fish oil increased the LH level and progesterone/estradiol (P4/E2) ratio compared to the sunflower oil-treated group. Uterine contractions were reduced both in vitro and in vivo. Endometrial αvβ3 integrin activity was increased in the fish oil group. In Lister hooded rats, neither sunflower nor fish oil treatments modified the investigated parameters. However, in Wistar rats, both oils increased only the in vivo contractions and reduced the P4/E2 ratio, along with αvβ3 integrin fluorescence. n-3 PUFA-rich fish oil induces a breed-dependent effect on sex hormone status and uterine contractions in rats. The response to PUFA intake may vary significantly within a given species, which may have importance both in animal feeding and human nutrition.
Open Access: Yes
DOI: 10.3390/ijms26115221
Enhancing the Nutritional Quality of Low-Grade Poultry Feed Ingredients Through Fermentation: A Review
Publication Name: Agriculture Switzerland
Publication Date: 2025-03-01
Volume: 15
Issue: 5
Page Range: Unknown
Description:
Feed accounts for up to 80% of poultry production costs, with high-quality grains such as soybean meal and corn traditionally serving as primary ingredients. However, increasing costs and competition for these grains have driven interest in low-grade and unconventional feed ingredients, including by-products like rapeseed meal and cottonseed meal. These alternatives are often constrained by high fiber content, anti-nutritional factors, and reduced nutrient bioavailability. Fermentation has emerged as a promising strategy to address these limitations, enhancing digestibility, palatability, and antioxidant properties while degrading harmful compounds such as tannins, trypsin inhibitors, and free gossypol. Solid- and liquid-state fermentation techniques utilize microbial inoculants, including lactobacilli and Bacillus species, to enzymatically break down complex macromolecules, thereby releasing essential nutrients. When combined with pretreatments like enzymatic hydrolysis, fermentation significantly improves the nutritional quality of feed ingredients while reducing costs without compromising poultry health or performance. This review examines the mechanisms, benefits, and challenges of fermentation techniques in poultry feed production, underscoring the importance of further research to optimize fermentation parameters, identify novel microbial strains, and ensure scalability and safety in industrial applications.
Open Access: Yes
The Effects of Mineral Supplementation in Rapeseed Cake Diet on Thyroid Function and Meat Quality in Broiler Chickens
Publication Name: Agriculture Switzerland
Publication Date: 2024-12-01
Volume: 14
Issue: 12
Page Range: Unknown
Description:
Rapeseed is a high-quality protein source; however, its quality primarily depends on the variety, origin, and processing method. This study aimed to examine the effectiveness of a mineral supplement (“Peelko”; 27% Ca, 3.5% Mg, 800 mg/kg Fe) in terms of whether it is suitable for reducing the remaining antinutritional substances in cold-pressed rapeseed cake, thereby improving the nutrient content and digestibility of rapeseed. The experiment was carried out with 600 Ross-308 broilers divided into three feeding groups: the control diet contained extracted soybean meal, the R treatment included 10–15% cold-pressed rapeseed cake (in grower and finisher phases), and the R+ treatment consisted of the mineral supplement in addition to the cold-pressed rapeseed cake. R+ had a beneficial effect on the FCR in the grower and finisher feeding phases; moreover, it increased the weight of thyroid glands and the T3 and T4 hormone levels in the blood serum to a lesser extent than R when compared to C (p < 0.05). Diet-specific changes could be observed through the histological examination of thyroid glands, where the acini became larger when the unsupplemented cold-pressed rapeseed cake was fed (R group). Using the mineral supplement (R+ diet) decreased the acinus diameter compared to the R diet, with a similar value to that observed in control birds. The protein content in the breast and fat content in the thigh showed milder changes in R+ than R, compared to C (p < 0.05). The relative ratio of n-6 and n-3 fatty acids narrowed in both R and R+ meat samples compared to C (p < 0.05). R+ may have a more favorable effect on oxidation processes according to the better MDA values in fresh meat (p < 0.001) and samples after 1–2 months of storage (p < 0.05) than R when compared with C. The negative modifications in the color parameters (L*, a*, and b*) and the organoleptic properties of the meat were less significant with R+ than R, compared to the control (p < 0.05). According to the results of this study, the R+ treatment was able to reduce the antinutritional effects of rapeseed, as evident from the properties of the resulting animal products.
Open Access: Yes
Effects of a Probiotic Supplement on the Quantity of Some Bacterial Communities in Fecal Samples of Lactating Sows
Publication Name: Chemical Engineering Transactions
Publication Date: 2024-01-01
Volume: 114
Issue: Unknown
Page Range: 949-954
Description:
Complex adaptation strategies concerning nutrition, housing technology, and veterinary treatment are required to maintain current production levels under increasingly stringent regulations on the preventive application of antibiotics. The reduced application of antibiotics is recommended for the sustainability of industrial pig production. Probiotic supplementation may contribute to improved sow and piglet health, mitigating the need for antibiotics. The effects of probiotic supplementation on sow performance and the quantity of fecal bacterial communities in lactating sows were investigated. Experimental sows received probiotic supplementation (n=10) and were compared to control sows (n=10). Fecal samples were collected from 20 sows in the second week of lactation. The quantitative measurement of total bacteria, Prevotella genus, Lactobacillus spp., and Bifidobacterium spp. was done by qPCR. Differences in backfat thickness (BFT), BFT loss, and feed intake of control and experimental sows were not significant (p>0.05). The amount of total bacteria, Prevotella, and Lactobacillus spp. was lower (p<0.05) in the fecal samples of experimental sows. The Prevotella percentage in total bacteria decreased, whereas Bifidobacterium spp. the ratio increased in experimental supplemented sows. Overall, probiotic supplementation resulted in notable alterations regarding some of the analyzed bacterial communities.
Open Access: Yes
DOI: 10.3303/CET24114159
Feeding Mixed Silages of Winter Cereals and Italian Ryegrass Can Modify the Fatty Acid and Odor Profile of Bovine Milk
Publication Name: Agriculture Switzerland
Publication Date: 2023-02-01
Volume: 13
Issue: 2
Page Range: Unknown
Description:
The utilization of corn silage in animal diets is becoming a challenge, due to the crop’s reduced yield as a result of climate change. Alternative silage types, such as mixtures of Italian ryegrass and winter cereals, may be a good complement to corn silage in diet formulation. Therefore, it is important to investigate how these alternative sources influence milk fatty acid and odor profile, as well as how these quality parameters could be efficiently evaluated. In this study, a corn silage-based control (CTR) and four experimental (EXP) diets—which contained winter cereals (WC), as well as WC with Italian ryegrass (IRG) silages in different proportions—were fed to Holstein-Friesian cows (n = 32) in a single-blinded efficacy study during a series of 4-week periods, with 2 weeks of adaption to each feed before the main trial. Milk from each trial was subjected to fatty acid (FA) analysis and odor profiling through the utilization of gas chromatography and an electronic nose, respectively. The results show that milk FAs in the EXP-3 and EXP-4 groups (which contained mixed silages using WC) changed the most when compared with other groups. Moreover, with a 7 kg/day inclusion rate of WC + IRG and of the WC silages in the diets of the EXP-2 and EXP-3 groups, respectively, the milk from these groups had their n6:n3 ratio reduced, thus indicating possible health benefits to consumers. The odor variation between the milk of the WC + IRG and WC groups was greater than the variation between the milk of the CTR and EXP groups. The main volatile compound responsible for the odor of the CTR milk was ethyl-butyrate, whereas 2-propanol and butan-2-one dominated the WC milk; the milk samples of the WC + IRG groups were influenced largely by ethanol. The study proved that with a 7 kg/day inclusion of mixed silages including winter cereals plus Italian ryegrass, the FA and odor profile of bovine milk could be modified.
Open Access: Yes
Effect of omega-3 polyunsaturated fatty acid supplementation on oxidative stress parameters and sex hormone levels of modern genotype sows
Publication Name: Veterinary Medicine and Science
Publication Date: 2023-01-01
Volume: 9
Issue: 1
Page Range: 191-202
Description:
Background: Sows are exposed to severe stress and hormonal challenges during their whole productive life. As polyunsaturated fatty acids play an important role in immune and reproductive functions, with a better understanding of their role in breeding sows’ nutrition, improved performance and more sustainable pig production can be achieved. Objectives: In this study, we investigated the effects of omega-6 and omega-3 fatty acid supplementation on the antioxidant status and hormone levels of sows. Methods: A total of 48 Danish Large white × Danish Landrace sows were supplemented either with sunflower oil (SO) as a control group or with fish oil (FO) as experimental group at the same dose of 10 g/kg feed. Blood samples were collected on day 14 of lactation, 5 days after weaning (insemination), and 30 days after insemination. To estimate antioxidant and reproductive effects, the amounts of reduced glutathione (GSH), thiobarbituric acid reactive substance, the activity of glutathione peroxidase (GPx), serum 17β oestradiol (E2), progesterone (P4), and 6-keto prostaglandin F1α (6-keto PGF1α) levels were investigated. Results: FO-based supplementation increased GPx activity on day 14 of lactation. Five days after weaning, the concentration of GSH in FO-fed sows was significantly higher than that in SO-fed sows. The E2 content of blood was significantly lower in the experimental group than in the control group for two of the three examined periods (day 14 of lactation and 30 days after insemination), whereas P4 levels were significantly higher in the experimental group 5 days after weaning. We found that 6-keto PGF1α levels were systematically lower in the experimental group throughout the trial. Conclusions: This study provides evidence of the major impact of omega-6 and -3 fatty acids on the tested hormone levels, which serve as precursors for the production of E2 and P4 but have an opposite effect on PGF2α production.
Open Access: Yes
DOI: 10.1002/vms3.1026
Near-infrared spectroscopy for rapid evaluation of winter cereals and Italian ryegrass forage mixtures
Publication Name: Animal Science Journal
Publication Date: 2023-01-01
Volume: 94
Issue: 1
Page Range: Unknown
Description:
Near-infrared (NIR) spectroscopy was employed to determine the differences between forage mixtures of winter cereals and Italian ryegrass and to evaluate fermentation characteristics of mixed silages. Forages were harvested on five phases (Cuts 1–5), with 1 week interval (n = 100). The yield of the last harvest (Cut 5) was ensiled and analyzed on four different days (D0, D7, D14, and D90) (n = 80). Principal component analysis based on the NIR data revealed differences according to the days of harvest, differences between winter cereals and Italian ryegrass forages, and differences in the fermentation stages of silages. The partial least square regression models for crude protein (CP), crude fiber (CF), and ash gave excellent determination coefficient in cross-validation (R2CV > 0.9), while models for ether extract (EE) and total sugar content were weaker (R2CV = 0.87 and 0.74, respectively). The values of root mean square error of cross-validation were 0.59, 0.76, 0.22, 0.31, and 2.36 %DM, for CP, CF, EE, ash, and total sugar, respectively. NIR proved to be an efficient tool in evaluating type and growth differences of the winter cereals and Italian ryegrass forage mixtures and the quality changes that occur during ensiling.
Open Access: Yes
DOI: 10.1111/asj.13823
Machine Olfaction to Evaluate the Stability of the Odor Profile of Pancakes Enriched with Docosahexaenoic Acid and Anthocyanins
Publication Name: Food Analytical Methods
Publication Date: 2022-07-01
Volume: 15
Issue: 7
Page Range: 1961-1967
Description:
Increasing consumer awareness on good health has drawn the attention to health promoting natural dietary substances. However, since the organoleptic profile of foods highly influences the consumers’ preference, and it is often decisive in the purchase, it is important to objectively describe and evaluate the effect of the applied bioactive ingredients on aroma. In this study, pancakes enriched with docosahexaenoic acid and anthocyanins were tested with electronic sensor array technology against control products. Samples were analyzed with an Alpha MOS FOX4000 electronic nose (EN) after 20 to 297 days of frozen storage at −20 °C. Multivariate analysis of the acquired EN data showed a strong relation between the number of days that samples were stored and the odor describing sensor signals of enriched samples (R2 = 0.59), but the observed relation was broken in the case of control (not enriched) samples (R2 = 0.08). When a supervised classification of enriched and control samples was done, the ratio of correctly identified samples in cross-validation was 95.1% at short-term storage (< 140 days), while the hit rate dropped to 80.4% at prolonged storage (> 140 days). This signified the existing but less intensive odor differences. The electronic nose technology was proven to be applicable in the characterization of one type of bioactive-enriched foods, while it was also useful in the monitoring of odor alterations during storage.
Open Access: Yes
The recent advances of near-infrared spectroscopy in dairy production—a review
Publication Name: Critical Reviews in Food Science and Nutrition
Publication Date: 2022-01-01
Volume: 62
Issue: 3
Page Range: 810-831
Description:
One of the major issues confronting the dairy industry is the efficient evaluation of the quality of feed, milk and dairy products. Over the years, the use of rapid analytical methods in the dairy industry has become imperative. This is because of the documented evidence of adulteration, microbial contamination and the influence of feed on the quality of milk and dairy products. Because of the delays involved in the use of wet chemistry methods during the evaluation of these products, rapid analytical techniques such as near-infrared spectroscopy (NIRS) has gained prominence and proven to be an efficient tool, providing instant results. The technique is rapid, nondestructive, precise and cost-effective, compared with other laboratory techniques. Handheld NIRS devices are easily used on the farm to perform quality control measures on an incoming feed from suppliers, during feed preparation, milking and processing of cheese, butter and yoghurt. This ensures that quality feed, milk and other dairy products are obtained. This review considers research articles published in reputable journals which explored the possible application of NIRS in the dairy industry. Emphasis was on what quality parameters were easily measured with NIRS, and the limitations in some instances.
Open Access: Yes
Trends in artificial aroma sensing by means of electronic nose technologies to advance dairy production–a review
Publication Name: Critical Reviews in Food Science and Nutrition
Publication Date: 2022-01-01
Volume: 63
Issue: 2
Page Range: 234-248
Description:
Controversies surrounding the name and how the electronics nose (e-nose) works have been at the center stage since the advent of the technology. Notwithstanding the controversies, the technology has gained popularity in the sensory analysis of dairy foods, because of its rapid results delivery on product aroma profile or pattern, which can be used to assess quality. This review critically evaluated the advances made in the application of the e-nose or artificial sensory system in the dairy industry, focusing on the evaluation of milk, yoghurt and cheese properties, and the trends and prospects of the technology. Most of the e-nose devices applied in the available scientific publications used sensors such as metal oxide semiconductor sensors (MOS), metal-oxide-semiconductor field-effect transistor (MOSFET), conducting polymers composites and quartz microbalance (QMB), and flame ionization detector FID, in a recent study. Though known for aroma sensing, the technology has been applied to evaluate the shelf life or microbial spoilage and to discriminate dairy products based on the volatile profile composition, as determined by the sensors. In most cases, the limitation of the technology is the inability of it to provide information on the nature of constituting compounds, except in gas chromatography and mass spectrometry-based e-nose systems.
Open Access: Yes
Evaluating the effect of a brewery by-product as feed supplementation on the quality of eggs by means of a human panel and e-tongue and e-nose analysis
Publication Name: Chemosensors
Publication Date: 2021-08-01
Volume: 9
Issue: 8
Page Range: Unknown
Description:
The objective of our research was to evaluate the possible alteration of the organoleptic properties of eggs produced by hens (Lohmann Brown-Classic) fed with diets containing different doses of an industrial by-product enriched with organic zinc (Zincoppyeast, ZP): Control 0%, ZP 2.5%, and ZP 5.0%. Eggs were collected after 30 days (batch 1) and 60 days (batch 2) of feeding with the experimental diets and subjected to chemical, microbiological, human sensory, e-nose, and e-tongue analyses. There was no significant difference among the microbiological status of eggs of the three groups, but there were significant differences (p < 0.05) in the fat (9.5% vs. 9.3%) and protein contents (12.7% vs. 13.4%) of the Control and ZP 5.0% groups, respectively. Human sensory analysis showed no clear change in the organoleptic characteristics of the eggs. Using linear discriminant analysis (LDA), the e-tongue could recognize the three groups of eggs in batch 1 and batch 2 with 95.9% and 100% accuracy and had a prediction accuracy of 64.8% and 56.2%, respectively. When the eggs were incubating at 50 °C or 80 °C before the e-nose analysis, the groups of eggs could be recognized with 98.0% and 82.7% accuracy, and predicted with 68.5% and 62.2% accuracy, respectively, using principal component analysis-based discriminant analysis (PCA–DA). The aroma compounds and respective sensory descriptors showing changes among the different groups of eggs (batch, storage, and feeding) were identified based on the e-nose analysis. The sup-plementation of laying hens’ feed with the investigated industrial by-product can be applied without any substantial effect on egg quality, which can, however, be detected with advanced analytical methods.
Open Access: Yes
Effect of n-3 polyunsaturated fatty acid feeding on the fatty acid profile and odor of milk in danbred sows
Publication Name: Journal of Applied Animal Research
Publication Date: 2021-01-01
Volume: 49
Issue: 1
Page Range: 447-459
Description:
The effects of n-6 and n-3 fatty acid supplementation on the fatty acid profile of sow milk were investigated using traditional fatty acid analysis and a novel method of the electronic nose (EN). The control group received 6.3 g of sunflower oil (SO) rich in n-6 fatty acids per kg feed, and experimental animals received the same amount of fish oil (FO) as an n-3 fatty acid source. The diets were corn- and soybean meal-based diets. Supplementation of SO enhanced the amount of linoleic acid (C18:2, n-6) (SO: 8.43 mg/mL vs. FO: 6.63 mg/mL milk), and significantly increased (p < 0.02) the amount of total polyunsaturated fatty acids (SO: 9.92 mg/mL vs. FO: 8.61 mg/mL milk) in the sow’s milk. On the contrary, FO significantly increased the amount of n-3 polyunsaturated fatty acids (FO: 1.17 mg/mL vs. SO: 0.69 mg/mL milk), especially eicosapentaenoic acid (C20:5, n-3), docosapentaenoic acid (C22:5, n-3), and docosahexaenoic acid (C22:6, n-3), in the milk (p < 0.001). FO and SO supplementation did not affect the analytical composition of milk. Milk samples collected from the differently fed individuals could be clearly separated according to the feeding groups based on the odour profile described by the EN.
Open Access: Yes
The effect of dietary glycerol supplementation on milk production and composition, blood parameters and performance of lactating sows
Publication Name: Livestock Science
Publication Date: 2019-12-01
Volume: 230
Issue: Unknown
Page Range: Unknown
Description:
Modern lactating sows have an increased demand for nutrients for the large litter size compared to the traditional genotypes. Glycerol is considered to be a good alternative to moderate the energy deficiency and provide energy supply in the feed of lactating sow. The aim of our study was to evaluate the effect of a liquid “feed grade” glycerol source on the milk production and milk composition of sows including its fatty acid profile, on the major physiological indicators of sows, and on the digestibility of nutrients. The trial was conducted with Danish Landrace×Danish Yorkshire (323±17.0 kg) sows (n = 12/treatment) and their litters. 5% glycerol supplementation increased the milk yield on d 21 of lactation [control (C): 8.94±2.27 kg/d vs. 5% glycerol (G): 10.39±1.56 kg/d; P<0.05], but had no effect on the milk production of the total lactation period (P>0.05). Glycerol inclusion decreased the milk protein content on d 14 and d 21 and had a decreasing effect on the milk protein (CP) content in the total lactation period, either (C: 5.33±0.40 g/100 g milk vs. G: 5.15.±0.33 g/100 g milk; P<0.05). Glycerol supplementation did not influence the dry matter (DM), ether extract (EE) and lactose content. 5% glycerol did not have any effect on the feed intake, live weight, back-fat thickness, and weaning-to-oestrus interval of lactating sows and neither did significantly influence the weaning weight of the piglets. There was no difference between control and experimental groups in total protein, albumin and triglyceride concentration of blood samples of sows and in the activity of liver enzymes (ALT, AST, GGT), but there was a tendency (P<0.10) for increased plasma glucose (C: 4.94±0.29 mmol/L vs. G: 5.17±0.55 mmol/L) and cholesterol (C: 2.10±0.27 mmol/L vs. G: 2.34±0.33 mmol/L) in the experimental group. Due to the 5% glycerol supplementation, the ratio of total saturated fatty acids (SFAs) of the milk fat decreased (C: 43.47±3.37 g/100 g fatty acid vs. G: 39.39±4.51 g/100 g fatty acid; P<0.05). In the SFAs group the ratio of C14:0 and C16:0 fatty acids decreased significantly compared with the control group (P<0.05). In contrast, there was a tendency for increased total monounsaturated fatty acids (MUFAs) content of the milk (C: 43.62±2.54 g/100 g fatty acid vs. G: 47.11±4.29 g/100 g fatty acid; P<0.10) but the total polyunsaturated fatty acids (PUFAs) content was not affected (C: 12.88±1.23 g/100 g fatty acid vs. G: 13.50±0.64 g/100 g fatty acid;). The total n-3 PUFAs proportion in the milk increased (C: 0.63±0.06 vs. G: 0.68±0.05; P<0.05). No differences were observed in the apparent total tract digestibility of DM, CP, EE and crude fiber between control and experimental groups. Our findings have shown that 5% “feed grade” glycerol can be fed with lactating sows without having a negative effect on the performance. Additional dose trials are needed to be performed in order to further study the effect of glycerol supplementation on milk production and on metabolic processes of lactating sows.
Open Access: Yes
Effect of feed supplementation based on extruded linseed meal and fish oil on composition and sensory properties of raw milk and ultra-high temperature treated milk
Publication Name: International Dairy Journal
Publication Date: 2019-12-01
Volume: 99
Issue: Unknown
Page Range: Unknown
Description:
The objectives of this study were to test the influence of a recently developed rumen protected feed supplement containing extruded linseed meal and fish oil (LFO), which was fed to lactating Holstein-Friesian cows for 10 weeks at the rate of 800 g day−1 per animal, on the chemical and fatty acid (FA) composition of raw and ultra-high temperature (UHT) treated milks and to evaluate changes in sensory properties of UHT milk by both instrumental analysis and a panel of human assessors. Inclusion of LFO in the diet did not affect milk yield or the protein and fat contents of raw and UHT milks; however, it improved the FA composition of the milk fat by increasing the concentrations of health-enhancing polyunsaturated FA and beneficially decreasing the n-6/n-3 FA ratio without adversely affecting the sensory properties of the final product (UHT milk).
Open Access: Yes
