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COMMUNITY RESEARCH
COMMUNITY RESEARCH
Improving the quality and safety and reduction in cost in the European
organic and low-input food supply chains
Integrated project 506358
QualityLowInputFoodQLIF
www.qlif.org
COMMUNITY RESEARCH
SP1
SP3 SP4SP2
SP2 – WP2.3
SP5
SP6WP6.1 WP6.1
SP7 HA7.2
SP7 HA7.1
SP7 HA7.3 DisseminationHA7.4 Training
COMMUNITY RESEARCH
SP2 Effect of
organic, low-input and conventional production systems
and their componentson food quality and safety
www.qlif.org
COMMUNITY RESEARCH
Productionsystemcomponents dairy cows pigs poultry rats
SP2Effect of:1. Season + 2. Health management + 3. Feeding regime + +* +*3. Husbandry + +5. Breed/genotype +
SP3 * health impact studiesImprovement of:2. Health management Parasites + + Intestinal diseases + + (+) Mastitis +3. Feeding regimes + + 4. Husbandry + + +5. Breed/genotype + +
Identifying factors affectingyield, quality and/or safety
Improving yield, quality and/or safety
Animal production systems
COMMUNITY RESEARCHSP2 - WP2.2
Effect of organic, low-input and conventional production systems on fatty acid and
fat-soluble antioxidant concentrations in milk
Gillian ButlerJacob H Nielsen, Tina Slots, Chris Seal, Roy Sanderson Carlo Leifert
Newcastle University, UKAarhus University, DKGranarolo Ltd, Italy
COMMUNITY RESEARCH
SP2 - WP2.2Effect of organic, low-input and conventional
production systems on fatty acid and fat-soluble antioxidant concentrations in milk
Gillian Butler, Jacob H Nielsen, Tina Slots, Cris Seal, Roy Sanderson and Carlo Leifert
Newcastle University, UKAarhus University, DK
Granarolo Ltd. Italy
www.qlif.org
COMMUNITY RESEARCH
Experimental approach
UK survey monitored milk from 25 farms in the UK over 2 years (surveys also in Sweden, Denmark and Italy)
2 production systems in North East England 1. High input conventional2. Low Input organic certified
3 production systems in Wales1. High input conventional2. Low Input organic certified (block calving)3. Low Input non-certified (block calving)
COMMUNITY RESEARCHProportion of Holstein Friesian genetics in
conventional, organic and ‘low input’ dairy herds
0
20
40
60
80
100
Conventional Organic Low Input
% HolsteinFriesiangenetics
Dairy production system
a
bc
COMMUNITY RESEARCHDiets of conventional, organic,
and ‘low input’ dairy herds
0
20
40
60
80
100
Conventional Organic Low Input
Fresh forage Conserved forage Concentrate
% of diet
Dairy production system
+ synthetic Vitamin E
COMMUNITY RESEARCHProportion of cows receiving antibiotic
treatments for mastitis in conventional, organic, ‘low input’ dairy herds
0
2
4
6
Conventional Organic Low Input
% cows
treatedfor
mastitis
Dairy production system
a
b
b
COMMUNITY RESEARCHMilk yield per cow in conventional,
organic and ‘low input’ dairy herds
0
10
20
30
Conventional Organic Low Input
% Milk yieldper cow
Dairy production system
b b
a
COMMUNITY RESEARCHProtein and fat content in milk from
conventional, organic, ‘low input’ dairy herds
30
35
40
45
50
Conventional Organic Low Input
Protein
Fat
%
Dairy production system
ab
a
b
AB
C
COMMUNITY RESEARCHMilk composition
Milk is recognised to be a valuable sources of 1. protein, 2. minerals (especially Calcium)3. and vitamins …
But also contains Milk fat! For years milk fat (butter & cream) was mainly know
for its nutritionally undesirable components: High levels of saturated fats, which are known to
increase 1. blood LDL (bad) cholesterol levels an2. the risk of heart disease
COMMUNITY RESEARCHUnsaturated milk fatty acids
Milk fat also contains 25-40% unsaturated fats, some of these have been linked to positive
effects on health the main unsaturated fatty acids linked to
potential positive effects on health are: 1. α-linolenic acid (α-LA), C18:3c9c12c15
= the main omega-3 fatty acid (n-3) in milk 2. conjugated linoleic acid isomer C18:2c9 t11
(CLA9)3. vaccinic acid (VA) C18:1t11, which the
human body can convert into CLA isomer C18:2 c9 t11
COMMUNITY RESEARCHNutritionally desirable
polyunsaturated fatty acids
Omega 3 fatty acids (C18:3c9c12c15)(Hu et al., American Journal of Clinical Nutrition;69(5):890-897 and Horrobin, American Journal of Clinical Nutrition;57:732S-736S)
– Reduced risk of diabetes and heart/cardiovascular diseases– Important for nervous tissue development; linked to improved
brain function
CLA9 (C18:2c9t11)(Whigham, Cook and Atkinson, Pharmacological Research 2000;42(6):503-10)
– Reducing cancer risk– Preventing heart disease – Improving immune function
COMMUNITY RESEARCH
Nutritionally less desirable polyunsaturated fatty acids
HoweverSome of the unsaturated fats are less desirablethese include:1. omega-6 fatty acids (n-6) , because we take up too
much omega-6 and too little omega 3 in our diet2. CLA isomer C18:2c10 c12 (CLA10), which was linked to
both beneficial and negative health effects
COMMUNITY RESEARCHSources of omega-3 fatty acids
and CLA9 in the human diet
Most foods are low in omega 3 fatty acids; except for oily fish which is high in omega 3 fatty acids
The only source of CLA9 is ruminant fat in milk, dairy products or meat from cows, sheep and goats
CLA9 can be produced from vaccenic acid (VA) in the human body by the Δ-9 desaturase enzyme
C18:1 t11 C18:2 c9 t11 VA Δ-9 d CLA9
The total potential CLA content in the diet is therefore CLA9 +VA
COMMUNITY RESEARCHOmega 3 and omega 6 levels in milk from
different dairy production systems (outdoor period)
0
5
10
15
20
25
Conventional Organic Low Input
omega 3 FA (α-LA) omega 6 FA
g kg-1 milk fat
Dairy production system
a
b
c
B
A A
COMMUNITY RESEARCH
Omega 3 : 6 ratio in milk from different dairy production systems (outdoor period)
0
0.2
0.4
0.6
0.8
1
Conventional Organic Low Input
n-3:n6FA
ratio
Dairy production system
a
b
a
COMMUNITY RESEARCH
VA, CLA9 and CLA10 levels in milk from different dairy systems (outdoor grazing period)
0
10
20
30
40
Conventional Organic Low Input
VA (C18:1 t11) CLA9 (C18:2 c9 t11) CLA10 (C18:3 t10 c12)
g kg-1 milk fat
Dairy production system
ab
cB
AA
ns nsns
COMMUNITY RESEARCHFat soluble Antioxidants
Milk is a valuable source of fat soluble vitamins and antioxidants especially
Vitamin E and carotenoids (pro-vitamin A) Antioxidants have 3 important functions
– linked to protection against cancer and heart disease in humans
– Improve the health of dairy cows (Vit E especially; reduced mastitis and improved fertility)
– Prolong shelf life of unsaturated fats in dairy products
COMMUNITY RESEARCH3R and 2R stereoisomers of -tocopherol
in milk from different dairy systems
0
10
20
30
40
Conventional Organic Low Input
3R alpha-tocopherol 2R alpha-tocopherol
mg kg-1
milk fat
Dairy production system
c
ba
ns nsns
COMMUNITY RESEARCHCarotenoids (pro-vitamin A) in milk from
different dairy systems (outdoor grazing period)
0
2
4
6
8
10
Conventional Organic Low Input
beta carotene lutein zeaxantin
mg kg-1
milk fat
Dairy production system
c b a
A
BC
COMMUNITY RESEARCH
Composition differences between organic and conventional milk during the outdoor grazing and winter indoor period
-40
-20
0
20
40
60
Omega 3 Omega 6 CLA9 Vit E β-Car
outdoor grazing winter indoor
%differencecompared
toconventional
Milk components
COMMUNITY RESEARCH
Dairy productionMulti-variate analyses
COMMUNITY RESEARCH
1
-1
-1.5 1.5
CON
CF
FF
VA CLA
LA
LA
16:0
14:0
1
-1
-1.5 1.5
CON
CF
FF
VA CLA
LA
LA
16:0
14:0
Multivariate analysesFeed components as driversIndividual Fatty acids as response variables
Concentrate
Conserved forage
Freshforage
VA = vaccenic acid (C18:1 t11)CLA = conjugated linoleic acid
(isomer C18:2 c9 t11) LA = linolenic acid (C18:3 c9 c12 c15)
n-6
n-3
COMMUNITY RESEARCH
1
-0.5
-1.5 1.5
CF
TM
CONFF
2RT
3RTLUT
ZEAC
1
-0.5
-1.5 1.5
CF
TM
CONFF
2RT
3RTLUT
ZEAC
Concentrate
Conserved forage
Freshforage
α-tocopherol2RT = 2R steroisomers 3RT = 3R stereoisomer
carotenoidsβC = β-caroteneLUT = luteinZEA = zeaxanthine
Dairy - Multivariate analysesFeed components and vitamin supplements as driversIndividual antioxidants as response variables
Vitamin supplements
COMMUNITY RESEARCH
Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation
Gillian Butler, Jacob H Nielsen, Tina Slots, Cris Seal, Roy Sanderson and Carlo Leifert Journal of the Science of Food and Agriculture (2008) 88: 1431-1441
Influence of organic diet on the amount of conjugated linoleic acids in
breastmilk of lactating women in the NL Lukas Rist, Andre Mueller, Christiane Barthel, Bianca Snijders, Margje Jansen, Paula Simoes-Wust, Machteld Huber, Ischa Kummeling, Ursula von Mandach, Hans Steinhart and Carel Thijs
British Journal of Nutrition (2007) 97: 735-743
Consumption of organic foods and risk of atopic disease during the first 2 years of life in the Netherlands
Ischa Kummeling, Carel Thijs, Machteld Huber, Lucy P. L. van de Vijver, Bianca E. P. Snijders, John Penders, Foekje Stelma, Ronald van Ree, Piet A. van den Brandt and Pieter C. Dagnelie
British Journal of Nutrition (2008) 99: 598-605
