Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animals, Feeding Systems, and Management
2.2. Measurement, Sampling, and Analytical Methods
2.2.1. Feeds
2.2.2. Milk and Cheese
2.2.3. Microbiological Analyses of Milk and Cheese, LAB Isolation and Phenotypic Grouping
2.2.4. Blood Analysis
2.2.5. Feed Efficiency Index
2.3. Statistical Analysis
3. Results and Discussion
3.1. Feed Intake
3.2. Oxidative and Immune Status of Cows
3.3. Dairy Products
3.4. Microbial Levels in Milk and Cheese
3.5. Isolation and Grouping of LAB
3.6. Economic Costs of Diets and Human-Edible Feed Conversion Efficiency
4. Conclusions
- unchanged milk yield,
- improved milk quality in terms of protein, casein and curd firmness,
- production of cheeses characterized by microbiological characteristics similar to the control cheeses, indicating no effect of wheat bran on the fermentation process,
- improvement of the oxidative status and efficiency of immune system of cows,
- improvement of the oxidative stability and antioxidant properties of cheese, due to the transfer of phenolic compounds, mainly ferulic acid,
- decrease in feeding costs,
- improvement of feed conversion efficiency indexes for human food production.
Author Contributions
Funding
Conflicts of Interest
References
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Item | DWB0 | DWB10 | DWB20 | |
---|---|---|---|---|
Concentrate | Durum Wheat Bran | 0.0 | 10.0 | 20.0 |
Corn grain | 49.5 | 49.0 | 50.0 | |
Barley grain | 15.5 | 13.0 | 8.0 | |
Soybean meal | 14.5 | 14.5 | 14.0 | |
Faba beans | 13.60 | 7.16 | 2.36 | |
Feed fat | 2.5 | 2.3 | 1.9 | |
Mineral supplement 1 | 3.90 | 3.54 | 3.24 | |
Vitaminic supplement | 0.50 | 0.50 | 0.50 | |
Total Mixed Ration | Water | 12 | 12 | 12 |
Hay | 11 | 10.5 | 10 | |
Concentrate | 14.4 | 15.00 | 15.40 | |
Total | 37.4 | 37.5 | 37.4 |
Item | Concentrates | Hay | Durum Wheat Bran | ||
---|---|---|---|---|---|
DWB0 | DWB10 | DWB20 | |||
DM, % | 88.75 | 88.51 | 88.51 | 81.99 | 86.99 |
Ash | 6.87 | 7.04 | 6.67 | 10.46 | 4.91 |
Ether extract | 2.84 | 3.14 | 3.48 | 1.58 | 5.14 |
Crude protein | 18.63 | 18.31 | 18.07 | 8.68 | 16.78 |
aNDFom 1 | 11.48 | 13.55 | 15.72 | 64.02 | 36.88 |
ADFom 2 | 6.26 | 6.74 | 6.93 | 44.74 | 12.71 |
ADL 3 | 0.69 | 1.01 | 1.27 | 7.19 | 3.47 |
NSC 4 | 59.52 | 58.17 | 55.3 | 15.26 | 36.28 |
NEL 5 | 2.082 | 2.061 | 2.059 | 0.844 | 1.951 |
Ferulic acid | 1176 | 1491 | 1607 | 1927 | |
Sinapic acid | 101 | 187 | 219 | 341 | |
p-Coumaric acid | 207 | 190 | 157 | 91 | |
Syringic acid | 79 | 120 | 79 | 71 | |
Vanillic acid | 28 | 43 | 38 | 36 | |
4-Hydroxybenzoic acid | 14 | 16 | 14 | 17 | |
Total phenolic acids | 1605 | 2046 | 2114 | 2484 |
Item | DWB0 | DWB10 | DWB20 | SEM 1 | p Value |
---|---|---|---|---|---|
Hay | 8.80 A | 8.40 B | 7.85 C | 0.026 | ≤0.001 |
Concentrate | 12.46 B | 12.97 A | 13.05 A | 0.041 | ≤0.001 |
Total | 21.26 A | 21.37 A | 20.90 B | 0.066 | ≤0.001 |
Crude protein | 3.08 A | 3.10 A | 3.04 B | 0.010 | ≤0.001 |
2 aNDFom | 7.06 B | 7.13 A | 7.08 B | 0.023 | 0.066 |
3 ADFom | 4.72 A | 4.63 B | 4.42 C | 0.014 | ≤0.001 |
ADL | 0.71 B | 0.70 A | 0.73 A | 0.002 | ≤0.001 |
4 NSC | 8.76 A | 8.82 A | 8.41 B | 0.027 | ≤0.001 |
5 NEL | 139.7 B,c | 141.6 A,a | 140.3 A,B,b | 0.445 | ≤0.179 |
Phenolic acids | 20.0 C | 26.5 B | 27.6 A | 0.083 | ≤0.001 |
Item | Measure Unit | Sampling Day 14 | Sampling Day 100 | SEM 1 | p Value | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|
DWB0 | DWB10 | DWB20 | DWB0 | DWB10 | DWB20 | D | SD | D × SD | |||
Plasma total polyphenols | µg/mL GAE 2 | 120.7 b | 155.2 a | 147.6 a | 147.1 a | 151.1 a | 160.8 a | 6.23 | 0.005 | 0.023 | 0.049 |
Plasma free polyphenols | µg/mL GAE | 30.8 b,c | 33.6 a,b,c | 27.6 d | 23.2 e | 29.9 c,d | 35.6 a | 2.29 | 0.007 | 0.452 | ≤0.0001 |
Plasma conjugated polyphenols | µg/mL GAE | 89.0 b | 121.1 a | 120.6 a | 123.5 a | 120.2 a | 126.0 a | 3.93 | 0.034 | 0.015 | 0.016 |
ROMs 3 | U. Carr | 108.4 c | 93.6 f | 102.2 c,d,f | 122.2 a | 119.0 b | 105.4 c,d | 5.24 | 0.028 | ≤0.0001 | 0.0159 |
BAP 4 | µEq/L | 2456 | 2657 | 2595 | 3030 | 3078 | 3067 | 119.2 | 0.861 | 0.006 | 0.928 |
OSI 5 | log BAP/ROMs × 100 | 3.18 b | 3.65 a | 3.39 a,b | 2.88 d | 2.95 c | 3.31 a,b | 0.19 | 0.041 | 0.009 | 0.044 |
IgG 6 | g/L | 20.03 d | 20.03 d | 20.02 d | 21.34 c | 21.41 b | 21.63 a | 0.01 | ≤0.0001 | ≤0.0001 | ≤0.0001 |
Parameter | Measure Unit | DWB0 | DWB10 | DWB20 | SEM 1 | p Value |
---|---|---|---|---|---|---|
Milk | kg/day | 25.6 | 25.7 | 25.5 | 1.96 | 0.981 |
Lactose | % | 4.90 | 4.98 | 4.92 | 0.08 | 0.578 |
Fat | % | 4.10 | 4.05 | 4.01 | 0.21 | 0.868 |
Protein | % | 3.51 | 3.50 | 3.60 | 0.10 | 0.083 |
Casein | % | 2.72 | 2.71 | 2.77 | 0.07 | 0.084 |
Whey protein | % | 0.72 | 0.70 | 0.72 | 0.006 | 0.565 |
NPN 2 | % | 0.032 | 0.032 | 0.033 | 0.0002 | 0.461 |
Urea | mg/dL | 22.9 | 21.5 | 22.3 | 1.29 | 0.130 |
Somatic cells | log10 n/mL | 5.22 | 5.22 | 5.44 | 0.40 | 0.378 |
pH | 6.67 | 6.69 | 6.72 | 0.03 | 0.198 | |
Titratable acidity | °SH/50 | 4.00 | 3.93 | 3.82 | 0.09 | 0.461 |
3 r | min | 17.8 | 18.7 | 19.6 | 1.21 | 0.124 |
4 k20 | min | 3.6 | 3.3 | 3.4 | 0.65 | 0.765 |
5 a30 | mm | 31.9 | 36.6 | 35.3 | 2.11 | 0.132 |
6 a2r | mm | 32.3 b | 37.0 a | 42.9 a | 2.59 | 0.012 |
Parameter | Measure Unit | DWB0 | DWB10 | DWB20 | SEM 1 | p Value |
---|---|---|---|---|---|---|
DM | % | 68.00 | 68.31 | 68.62 | 2.48 | 0.693 |
Fat | % DM | 45.11 | 44.99 | 44.84 | 1.91 | 0.934 |
Protein | % DM | 45.57 | 45.89 | 46.32 | 1.95 | 0.522 |
Ash | % DM | 5.55 | 5.57 | 5.36 | 0.29 | 0.795 |
Total polyphenols | mg GAE 2/g | 3.65 b | 3.73 a,b | 4.21 a | 0.68 | 0.095 |
Number of peroxides | mEq O2/kg | 1.30 A | 1.13 A,B | 1.04 B | 0.09 | 0.022 |
TBARs | µg MDA/kg | 4.09 | 3.95 | 3.70 | 0.19 | 0.501 |
TAC 3 | µmol FeSO4/g | 1518 b | 1742 a,b | 1848 a | 25.6 | 0.074 |
Samples | Media b | |||||||
---|---|---|---|---|---|---|---|---|
PCA-SkM 7 °C | PCA-SkM 30 °C | MRS 30 °C | MRS 44 °C | M17 30 °C | M17 44 °C | KAA | VRBGA | |
MDWB0 | 6.21 ± 0.70 | 6.21 ± 0.80 | 6.01 ± 0.89 | 2.95 ± 0.73 | 6.15 ± 0.98 | 4.63 ± 0.91 | 5.18 ± 0.38 | 4.62 ± 0.78 |
MDWB10 | 6.18 ± 0.30 | 6.70 ± 0.37 | 5.34 ± 0.82 | 3.09 ± 0.64 | 6.89 ± 0.70 | 4.84 ± 0.94 | 4.68 ± 0.44 | 4.69 ± 0.42 |
MDWB20 | 6.12 ± 0.33 | 6.08 ± 0.88 | 5.32 ± 0.74 | 3.02 ± 0.53 | 6.32 ± 0.73 | 4.55 ± 0.92 | 4.98 ± 0.65 | 4.60 ± 0.94 |
P value | 0.973 | 0.569 | 0.537 | 0.965 | 0.541 | 0.925 | 0.512 | 0.987 |
CDWB0 | 8.81 ± 0.63 | 8.95 ± 0.63 | 7.11 ± 0.63 | 7.21 ± 0.94 | 8.81 ± 0.30 | 8.35 ± 0.69 | 7.97 ± 0.69 | 5.78 ± 0.52 |
CDWB10 | 8.79 ± 0.24 | 9.00 ± 0.57 | 7.37 ± 0.87 | 7.01 ± 0.81 | 8.85 ± 0.48 | 8.08 ± 0.47 | 7.33 ± 0.45 | 5.96 ± 0.54 |
CDWB20 | 9.01 ± 0.26 | 9.09 ± 0.28 | 7.42 ± 0.71 | 7.10 ± 0.73 | 8.84 ± 0.50 | 8.18 ± 0.35 | 7.49 ± 0.90 | 5.59 ± 0.74 |
P value | 0.783 | 0.945 | 0.864 | 0.958 | 0.993 | 0.820 | 0.546 | 0.767 |
Characters | Clusters | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1 n = 29 | 2 n = 22 | 3 n = 18 | 4 n = 74 | 5 n = 12 | 6 n = 11 | 7 n = 10 | 8 n = 15 | 9 n = 55 | 10 n = 2 | 11 n = 12 | 12 n = 4 | 13 n = 44 | 14 n = 10 | 15 n = 11 | |
Morphology a | R | R | R | R | C | C | C | C | C | C | C | C | C | C | C |
Cell disposition b | sc | sc | sc | sc | sc | sc | sc | sc | sc | sc | lc | lc | lc | lc | lc |
Growth | |||||||||||||||
15 °C | - | + | + | + | + | + | + | + | + | + | - | - | - | - | - |
45 °C | + | - | - | - | - | - | - | + | + | + | + | + | + | + | + |
pH 9.2 | n.d. | n.d. | n.d. | n.d. | + | - | - | - | + | + | - | - | - | - | - |
6.5% NaCl | n.d. | n.d. | n.d. | n.d. | - | + | + | + | + | + | - | - | - | - | - |
Resistance to 60 °C | - | - | - | - | + | + | - | + | + | + | - | - | + | + | + |
Hydrolysis of: | |||||||||||||||
arginine | - | - | - | - | + | + | - | + | + | - | - | - | - | - | - |
aesculin | - | - | - | + | + | + | - | + | + | + | - | - | - | + | - |
Acid production from | |||||||||||||||
arabinose | - | - | + | + | - | + | + | + | + | + | - | - | - | - | - |
ribose | - | + | + | + | + | + | + | + | + | + | - | - | + | + | + |
xylose | - | - | + | + | - | + | + | + | + | + | - | - | - | - | - |
fructose | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + |
galactose | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + |
lactose | + | + | + | + | + | + | + | + | + | + | + | + | + | + | + |
sucrose | + | - | + | + | + | + | + | + | + | + | + | + | - | + | + |
glycerol | + | + | + | + | + | + | + | + | + | + | - | + | - | + | + |
CO2 from glucose | - | - | + | + | - | + | + | + | - | - | - | - | - | - | - |
Item | DWB0 | DWB10 | DWB20 | SEM 1 | p Value |
---|---|---|---|---|---|
Concentrate | 3.65 A | 3.60 B | 3.39 C | 0.15 | ≤0.0001 |
Hay | 1.00 A | 0.96 B | 0.89 C | 0.08 | ≤0.0001 |
Total | 4.65 A | 4.56 B | 4.28 C | 0.17 | ≤0.0001 |
heFCEcp 2 | 0.54 C | 0.66 B | 0.72 A | 0.02 | ≤0.0001 |
heFCEge 3 | 0.51 C | 0.62 B | 0.69 A | 0.03 | ≤0.0001 |
NFPcp (g/day) 4 | −683 A | −496 B | −381 C | 4.96 | ≤0.0001 |
NFPge (MJ/day) 5 | −77.8 A | −52.7 B | −39.5 C | 1.39 | ≤0.0001 |
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Bonanno, A.; Di Grigoli, A.; Todaro, M.; Alabiso, M.; Vitale, F.; Di Trana, A.; Giorgio, D.; Settanni, L.; Gaglio, R.; Laddomada, B.; et al. Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet. Animals 2019, 9, 698. https://doi.org/10.3390/ani9090698
Bonanno A, Di Grigoli A, Todaro M, Alabiso M, Vitale F, Di Trana A, Giorgio D, Settanni L, Gaglio R, Laddomada B, et al. Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet. Animals. 2019; 9(9):698. https://doi.org/10.3390/ani9090698
Chicago/Turabian StyleBonanno, Adriana, Antonino Di Grigoli, Massimo Todaro, Marco Alabiso, Francesca Vitale, Adriana Di Trana, Daniela Giorgio, Luca Settanni, Raimondo Gaglio, Barbara Laddomada, and et al. 2019. "Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet" Animals 9, no. 9: 698. https://doi.org/10.3390/ani9090698