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 for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › 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.

Original language	English
Article number	105885
Journal	International Dairy Journal
Volume	152
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2024.105885
Publication status	Published - May 2024

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

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@article{4473d2292b8b43328e02a1831158b74e,

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",

year = "2024",

month = may,

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

language = "English",

volume = "152",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier B.V.",

}

Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol. / Sirinayake Lokuge, Gayani Madushani ; Maigaard, Morten ; Lund, Peter et al.
In: International Dairy Journal, Vol. 152, 105885, 05.2024.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol

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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