Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol

Gayani Madushani Sirinayake Lokuge; Morten Maigaard; Peter Lund; Tijs Albert Maria Rovers; Lotte Bach Larsen; Nina Aagaard Poulsen; Lars Wiking

doi:10.1016/j.idairyj.2024.105885

Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol

Gayani Madushani Sirinayake Lokuge^*, Morten Maigaard, Peter Lund, Tijs Albert Maria Rovers, Lotte Bach Larsen, Nina Aagaard Poulsen, Lars Wiking

^*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

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Abstract

This study aims to investigate the effects of supplementing 3-nitrooxypropanol (3-NOP) to the diet of dairy cows on physico-chemical and sensory properties, as well as oxidative stability of butter. Forty-eight Danish Holstein cows were randomly assigned to control diets or 3-NOP supplemented diets at 60 mg 3-NOP kg ⁻¹ feed DM. Compared to control butter, 3-NOP butter had higher proportions of short- and medium-chain fatty acids (FAs) and lower solid fat content, onset crystallization and offset melting temperatures. Sensory analysis revealed minor differences between 3-NOP and control butters, while peroxide values of 3-NOP butter was lower than control butter during storage of 12 weeks. In conclusion, the alternations in FA composition by 3-NOP led to minor changes in physical properties but improved oxidative stability of butter without major changes in sensory characteristics.

Originalsprog	Engelsk
Artikelnummer	105885
Tidsskrift	International Dairy Journal
Vol/bind	152
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2024.105885
Status	Udgivet - maj 2024

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10.1016/j.idairyj.2024.105885Licens: CC BY

Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol

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title = "Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol",

abstract = "This study aims to investigate the effects of supplementing 3-nitrooxypropanol (3-NOP) to the diet of dairy cows on physico-chemical and sensory properties, as well as oxidative stability of butter. Forty-eight Danish Holstein cows were randomly assigned to control diets or 3-NOP supplemented diets at 60 mg 3-NOP kg −1 feed DM. Compared to control butter, 3-NOP butter had higher proportions of short- and medium-chain fatty acids (FAs) and lower solid fat content, onset crystallization and offset melting temperatures. Sensory analysis revealed minor differences between 3-NOP and control butters, while peroxide values of 3-NOP butter was lower than control butter during storage of 12 weeks. In conclusion, the alternations in FA composition by 3-NOP led to minor changes in physical properties but improved oxidative stability of butter without major changes in sensory characteristics.",

author = "{Sirinayake Lokuge}, {Gayani Madushani} and Morten Maigaard and Peter Lund and {Maria Rovers}, {Tijs Albert} and Larsen, {Lotte Bach} and Poulsen, {Nina Aagaard} and Lars Wiking",

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doi = "10.1016/j.idairyj.2024.105885",

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AU - Sirinayake Lokuge, Gayani Madushani

AU - Maigaard, Morten

AU - Lund, Peter

AU - Maria Rovers, Tijs Albert

AU - Larsen, Lotte Bach

AU - Poulsen, Nina Aagaard

AU - Wiking, Lars

PY - 2024/5

Y1 - 2024/5

N2 - This study aims to investigate the effects of supplementing 3-nitrooxypropanol (3-NOP) to the diet of dairy cows on physico-chemical and sensory properties, as well as oxidative stability of butter. Forty-eight Danish Holstein cows were randomly assigned to control diets or 3-NOP supplemented diets at 60 mg 3-NOP kg −1 feed DM. Compared to control butter, 3-NOP butter had higher proportions of short- and medium-chain fatty acids (FAs) and lower solid fat content, onset crystallization and offset melting temperatures. Sensory analysis revealed minor differences between 3-NOP and control butters, while peroxide values of 3-NOP butter was lower than control butter during storage of 12 weeks. In conclusion, the alternations in FA composition by 3-NOP led to minor changes in physical properties but improved oxidative stability of butter without major changes in sensory characteristics.

AB - This study aims to investigate the effects of supplementing 3-nitrooxypropanol (3-NOP) to the diet of dairy cows on physico-chemical and sensory properties, as well as oxidative stability of butter. Forty-eight Danish Holstein cows were randomly assigned to control diets or 3-NOP supplemented diets at 60 mg 3-NOP kg −1 feed DM. Compared to control butter, 3-NOP butter had higher proportions of short- and medium-chain fatty acids (FAs) and lower solid fat content, onset crystallization and offset melting temperatures. Sensory analysis revealed minor differences between 3-NOP and control butters, while peroxide values of 3-NOP butter was lower than control butter during storage of 12 weeks. In conclusion, the alternations in FA composition by 3-NOP led to minor changes in physical properties but improved oxidative stability of butter without major changes in sensory characteristics.

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U2 - 10.1016/j.idairyj.2024.105885

DO - 10.1016/j.idairyj.2024.105885

M3 - Journal article

SN - 0958-6946

VL - 152

JO - International Dairy Journal

JF - International Dairy Journal

M1 - 105885

ER -

Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol

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