Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation

Livestock Science

Volumn 124, Issue 1-3, 2009, Pages 58-65

  Bovolenta, S ^a   Corazzin, M ^a   Sacca E ^a   Gasperi, F ^b   Biasioli, F ^b   Ventura, W ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Cheese quality; Dairy cow; Milk yield; Mountain pasture

Indexed keywords

ANIMALIA; BOS;

EID: 66949158377     PISSN: 18711413     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.livsci.2008.12.009     Document Type: Article

References (74)

1. Agabriel C., Martin B., Sibra C., Bonnefoy J.C., Montel M.C., Didienne R., and Hulin S. Effect of dairy production systems on the sensory characteristics of Cantal cheeses: a plant-scale study. Anim. Res. 53 (2004) 221-234
2. AOAC. Official Methods of Analysis of AOAC International. 17th ed. (2000), AOAC International, Arlington, VA, USA
3. Arriaga-Jordan C.M., and Holmes W. The effect of cereal concentrate supplementation on the digestibility of herbage-based diets for lactating dairy cows. J. Agric. Sci. 106 (1986) 581-592
4. Barcarolo R., Casson P., and Tutta C. Analysis of the volatile constituents of food by headspace GC-MS with reversal of the carrier gas flow during sampling. J. High Resol. Chromatogr. 15 (1992) 307-311
5. Bargo F., Muller L.D., Delahoy J.E., and Cassidy T.W. Milk response to concentrate supplementation of high producing dairy cows grazing at two pasture allowances. J. Dairy Sci. 85 (2002) 1777-1792
6. Bargo F., Muller L.D., Kolver E.S., and Delahoy J.E. Production and digestion of supplemented dairy cows on pasture. J. Dairy Sci. 86 (2003) 1-42
7. Bargo F., Delahoy J.E., Shroeder G.F., and Muller Bargo L.D. Milk fatty acid composition of dairy cows grazing at two pasture allowances and supplemented with different levels and sources of concentrate. Anim. Feed Sci. Technol. 125 1 (2006) 17-31
8. Berry N.R., Bueler T., Jewell P.L., Sutter F., and Kreuzer M. The effect of supplementary feeding on composition and renneting properties of milk from cows rotationally grazed at high altitude. Milchwissenschaft 56 (2001) 123-126
9. Berry N.R., Sutter F., Bruckmaier R.M., Blum J.W., and Kreuzer M. Limitations of high Alpine grazing conditions for early-lactation cows: effects of energy and protein supplementation. Anim. Sci. 73 (2001) 149-162
10. Bickel H. Fat-corrected milk (FCM), an inaccurate and confusing term. Livest. Prod. Sci. 18 (1988) 311-313
11. Bourne M.C. Texture profile analysis. Food Technol. 72 (1978) 62-66
12. Bovolenta S., Ventura W., Piasentier E., and Malossini F. Supplementation of dairy cows grazing an alpine pasture: effect of concentrate level on milk production, body condition and rennet coagulation properties. Ann. Zootech. 47 (1998) 169-178
13. Bovolenta S., Ventura W., and Malossini F. Dairy cows grazing an alpine pasture: effect of pattern of supplement allocation on herbage intake, body condition, milk yield and coagulation properties. Anim. Res. 51 (2002) 15-23
14. Buchin S., Martin B., Dupont D., Bornard A., and Achilleos C. Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese. J. Dairy Res. 66 (1999) 579-588
15. Bugaud C., Buchin S., Coulon J.B., Hauwuy A., and Dupont D. Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk. Lait 81 (2001) 401-414
16. Carpino S., Horne J., Melilli C., Licitra G., Barbano D.M., and Van Soest P.J. Contribution of native pasture to sensory properties of Ragusano Cheese. J. Dairy Sci. 87 (2004) 308-315
17. Christian M.P., Grainger C., Sutherland B.J., Mayes J.J., Hannah M.C., and Kefford B. Managing diet quality for Cheddar cheese manufacturing milk. 1. The influence of protein and energy supplements. J. Dairy Res. 66 (1999) 341-355
18. Collomb M., Bütikofer U., Sieber R., Jeangros B., and Bosset J.O. Correlation between fatty acids in cow's milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of fodder. Int. Dairy J. 12 (2002) 661-666
19. Combs D., Rankin S., Stevenson S., and Greenberg L. Cheese from pastured cows: comparing taste, texture and color. In: Carusi C., and McNair R. (Eds). Centre for Integrated Agricultural Systems (2007), College of Agricultural and Life Science. University of Wisconsin-Madison, USA
20. Coulon J.B., Dupont D., Pochet S., Pradel P., and Duployer H. Effect of genetic potential on level of feeding on milk protein composition. J. Dairy Res. 68 (2001) 569-577
21. Coulon J.B., Delacroix-Buchet A., Martin B., and Pirisi A. Relationships between ruminant management and sensory characteristics of cheeses: a review. Lait 84 (2004) 221-241
22. Delaby L., and Peyraud J.L. Effect of carbohydrate source of the concentrate on dairy cows performances at grazing. Renc. Rech. Ruminants. 1 (1994) 113-116
23. Delaby L., Peyroud J.L., and Delagarde R. Is it necessary to supplement dairy cows at grazing?. INRA Prod. Anim. 16 (2003) 183-195
24. Dillon P. Achieving high dry-matter intake from pasture with grazing dairy cows. In: Elgersma A., Dijkstra J., and Tamminga S. (Eds). Fresh Herbage for Dairy Cattle (2006), Wageningen, Holland 1-26
25. Edmonson A.J., Lean I.J., Weaver L.D., Farver T., and Webster G. A body condition scoring for Holstein dairy cows. J. Dairy Sci. 72 (1989) 68-78
26. Elgesma A., Tamminga S., and Dijkstra J. Lipids in herbage. In: Elgersma A., Dijkstra J., and Tamminga S. (Eds). Fresh Herbage for Dairy Cattle (2006), Wageningen, Holland 175-194
27. Estermann B.L., Wettstein H.R., Sutter F., and Kreuzer M. Nutrient and energy conversion of grass-fed dairy and suckler beef cattle kept indoors and on high altitude pasture. Anim. Res. 50 (2001) 477-493
28. Ferlay A., Verdier-Metz I., Pradel P.H., Martin B., Van Der Horst H., Ballot N., and Chillard Y. Respective effects of grass feeding and cheese making on the composition of fatty acids of nutritional value in Saint Nectarie and Cantal-type cheeses. Renc. Rech. Ruminants 2 (2002) 367
29. Foegeding E.A., and Drake M.A. Sensory and mechanical properties of cheese texture. J. Dairy Sci. 90 (2007) 1611-1624
30. Goering H.K., and Van Soest P.J. Forage fibre analyses, USAD Agricultural Research Centre. Handbook Number vol. 379 (1970)
31. Grandison A.S., and Ford G.D. Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield composition and quality of Cheddar cheese. J. Dairy Res. 53 (1986) 21-28
32. Granitto P.M., Gasperi F., Biasioli F., Trainotti E., and Furlanello C. Modern data mining tools in descriptive sensory analysis: a case study with a Random forest approach. Food Qual. Prefer. 18 (2006) 681-689
33. Gripon J.C., Desmazeaud M., Le Bars D., and Bergere J.L. Importance of the micro-organisms and of the enzymes during ripening cheese. Lait 55 (1975) 502-516
34. Gunasekaran S., and Ak M.M. Cheese Rheology and Texture (2003), CRC Press, Boca Raton, Florida, USA
35. Hurtaud, C., Martin, B., Coulon, J.B., Peyraud, J.L., 2004. Dairy cows feeding changes the biochemical composition and the sensory properties of the dairy products, butter and cheese. In: Madec, F., Clément, G. (Eds.), Symposium Proceedings of the International Society Animal Hygiene: "Animal production in Europe, the way forward in a changing world". Saint Malo. France, pp. 505-506.
36. IDF. Cheese and Processed cheese. Determination of the Total Solids Content (Reference Method) (1982), International Dairy Federation, Brussels, Belgium Standard FIL-IDF 4A
37. IDF. Determination of Fat Content (Cheese) (1986), International Dairy Federation, Brussels, Belgium Standard FIL-IDF 5B
38. IDF. Cheese and processed cheese products. Determination of Chloride Content (1988), International Dairy Federation, Brussels, Belgium Standard FIL-IDF 12B
39. IDF. Milk and milk products. Determination of Fat Acidity, Standard FIL-IDF 6B (1989), International Dairy Federation, Brussels, Belgium
40. IDF. Determination of Free Fatty Acids in Milk and Milk Products. Bulletin vol. 265 (1991), International Dairy Federation, Brussels, Belgium
41. IDF. Milk Determination of Nitrogen Content. Standard FIL-IDF 20B (1993), International Dairy Federation, Brussels, Belgium
42. Innocente N. Free amino acids and water soluble nitrogen as ripening indices in Montasio cheese. Lait 77 (1997) 359-369
43. ISO. Sensory Analysis, Methodology, Triangular Test. Standard 4120 (1983), ISO, Geneva, Switzerland
44. Jones E.L., Shingfield K.J., Kohen C., Jones A.K., Lupoli B., Grandison A.S., Beever D.E., Williams C.M., Calder P.C., and Yaqoob P. Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid. J. Dairy Sci. 88 (2005) 2923-2937
45. Lamarche A., Martin B., Hauwuy A., Coulon J.B., and Poutrel B. Evolution of milk somatic cell count of cows grazing an alpine pasture according to the infection of udder by pathogens. Ann. Zootech. 49 (2000) 45-54
46. Langlands J.P. Studies on the nutritive value of the diet selected by grazing sheep. VII. A note on hand plucking as a technique for estimating dietary composition. Anim. Prod. 19 (1974) 249-252
47. Leiber F., Nigg D., Kunz C., Sheeder M.R.L., Wettstein H.R., and Kreuzer M. Protein composition, plasmin activity and cheesemaking properties of cows' milk produced at two altitudes from hay of lowland and high-alpine origins. J. Dairy Res. 72 (2005) 65-74
48. Lucas A., Agabriel C., Ferlay A., Verdier-Metz I., Coulon J.B., and Rock E. Relationships between the conditions of cow's milk production and the contents of components of nutritional interest in raw milk farmhouse cheese. Lait 86 (2006) 177-202
49. Lucey J.A., Johnson M.E., and Horne D.S. Perspectives on the basis of the rheology and texture properties of cheese. J. Dairy Sci. 86 (2003) 2725-2743
50. Macheboeuf D., Coulon J.B., and D'Hour P. Effect of breed, protein genetic variants and feeding on cows' milk coagulation properties. J. Dairy Res. 60 (1993) 43-54
51. Malossini F., Bovolenta S., Piras C., and Ventura W. Effect of concentrate supplementation on herbage intake and milk yield of dairy cows grazing an alpine pasture. Livest. Prod. Sci. 43 (1995) 119-128
52. Malossini F., Bovolenta S., Piasentier E., Piras C., and Martillotti F. Comparison of n-alkanes and chromium oxide for estimating herbage intake by grazing dairy cows. Anim. Feed Sci. Technol. 61 (1996) 155-165
53. Murray J.M., and Delahunty C.M. Selection of standard reference terms in a Cheddar-type cheese flavour language, J. Sens. Stud. 15 (2000) 179-199
54. Mayes R.W., Lamb C.S., and Colgrove P.M. The use of dosed and herbage n-alkanes as markers for the determination of herbage intake. J. Agric. Sci. 107 (1986) 161-170
55. McMahon D.J., and Brown R.J. Evaluation of Formagraph for comparing rennet solutions. J. Dairy Sci. 65 (1982) 1639-1642
56. Meijs J.A.C., Walters R.J.K., and Keen A. Sward methods. In: Leaver J.D. (Ed). Herbage Intake Handbook (1982), British Grassland Society, Berkshire, United Kingdom 11-36
57. Muir D.D., and Hunter E.A. Sensory evaluation of Cheddar cheese: order of tasting and carryover effects. Food Qual. Pref. 3 (1992) 141-145
58. O'Brien B., Dillon P., Murphy J.J., Mehra R.K., Guinee T.P., Connolly J.F., Kelly A., and Joyce P. Effects of stocking density and concentrate supplementation of grazing dairy cows on milk production, composition and processing characteristics. J. Diary Res. 66 (1999) 165-176
59. Peyraud J.L., and Delaby L. Ideal concentrate feed for grazing dairy cows-responses to supplementation in interaction with grazing management and grass quality. In: Garnsworthy P.C., and Wiseman J. (Eds). Recent Advance in Animal Nutrition (2001), Nottingham University Press, Nottingham, UK 203-220
60. Peyraud J.L., Delaby L., and Delagarde R. Quantitative approach of dairy cows nutrition at grazing: some recent developments. Proceedings of Workshop Pasture Ecology and Animal Intake (1998), Dublin, Ireland 57-75
61. Politis I., and Ng-Kwai-Hang K.F. Effects of somatic cell counts and milk composition on the coagulation properties of milk. J. Dairy Sci. 71 (1988) 1740-1746
62. Poznanski E., Cavazza A., Cappa F., and Cocconcelli P.S. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park. Int. J. Food Microbiol. 92 (2004) 141-151
63. Renner P. Milchpractikum. Giessen (1993), Justus-Liebig-Universitat, Germany
64. Schlich P. Risk table for discrimination tests. Food Qual. Pref. 4 (1993) 141-151
65. Schutz M.M. Genetic evaluation of somatic cell scores for United States dairy cattle. J. Dairy Sci. 77 (1994) 2113
66. Senstools. Senstools for Windows, version 3.1.2 (1994-2002), OP&P Product Research BV, The Netherlands
67. Sousa M.J., Ardö Y., and McSweeney P.L.H. Advances in the study of proteolysis during cheese ripening. Int. Dairy J. 11 (2001) 327-345
68. SPSS. SPSS for Windows, version 7.5.21 (1989-1997), SPSS, Inc., Chicago, Illinois, USA
69. Stockdale C.R., Waler G.P., Wales W.J., Dalley D.E., Birkett A., Shen Z., and Doyle P.T. Influence of pasture and concentrates in the diet of grazing dairy cows on the fatty acid composition of milk. J. Dairy Res. 70 (2003) 267-276
70. Stone H., and Sidel J. Sensory Evaluation Practices (1992), Academic Press, Orlando, Florida
71. Veerkamp R.F., Beerda B., and Van der Lende T. Effect of genetic selection for milk yield on energy balance, levels of hormones, and metabolites in lactating cattle, and possible links to reduced fertility. Livest. Prod. Sci. 83 (2003) 257-275
72. Vermorel, M. 1988. Nutrition energetique. In Institut National Recherche Agronomique (Eds), Alimentation des Bovins, Ovins, Caprins. Paris, France, pp. 57-74.
73. Zemp M., Leuenberger H., Künzi N., and Blum W. Influence of high altitude grazing on productive and physiological traits of dairy cows. 1: Influence on milk production and body weight. J. Anim. Breed. Genet. 106 (1989) 278-288
74. Zeppa G., Giordano M., Gerbi V., and Arlorio M. Fatty acids composition of Piedmont "Ossolano" Cheese. Lait 83 (2003) 167-173