UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

MILK QUALITY AND LACTATION PHYSIOLOGY OF DAIRY GOATS

MILK QUALITY AND LACTATION PHYSIOLOGY OF DAIRY GOATS

Seminar Monday May 31 2010 1000-1415 at IHA, UMB, Ås

NFR Research project 2008-2012

“Quality Goat Milk for Cheese Production”

in collaboration with IHA research group

Ruminant physiology and nutrition

Velkomne! Welcome! Bien venus!

Margrete Eknæs, post doc, organizer

Tormod Ådnøy, project responsible.

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Program seminar MILK QUALITY AND LACTATION PHYSIOLOGY OF DAIRY GOATS

10:00 Welcome / 10:05 Short presentation of the project

“Quality Goat Milk for Cheese Production” - Tormod

Ådnøy

10:45 Fat metabolism in mammary gland and body, milk

lipolysis, and FFA.

How to use gene expression as a tool to describe how

different diets influence mammary gland lipid

metabolism. - Yves Chilliard

11:45 Lunch

12:15 Partitioning of nutrients to the mammary gland.

Regulation of nutrient uptake (hormones, metabolites

etc.) and effect of stage of lactation. - Mette Olaf Nielsen

13:30 Discussion

14:15 End of seminar

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Presentations by

Yves Chilliard, INRA, Clermont-Ferrand-Theix (Dr.,

Directeur de recherche à ?2009)

“development of ruminant nutrition, physiology, lipid metabolism,

endocrine regulation and gene expression”

“lipid metabolism, adipose and mammary tissue lipogenesis, leptin

gene expression, the hormonal and nutritional regulation of

adipose tissue lipolysis. It provides the basis for using dietary lipid

supplements for dairy cows and goats. It has shed light on the

relation between the biochemistry of milk fats and their nutritional

(fatty acids, including CLA) and sensorial (lipases and the lipolytic

systems) qualities.” (ref 27.10.2010: http://www.international.inra.fr/all_the_news/prizes_and_distinctions/yves_chilliard_receives_2008_international_dairy_production_award)

© INRA

Mette Olaf Nielsen, Lektor ved Institut for Basal Husdyr-

og Veterinærvidenskab / Husdyrernæring, Københavns Universitet

“research on lactation physiology in ruminants, focussing on the

factors which determine mammary gland production capacity

during the course of lactation, ie. the role of mammary nutrient and

blood supply, remodelling of the mammary synthetic capacity

during the pregnancy-lactation cycle and the role of dry period

management” (ref 27.10.2010: http://www.ibhv.life.ku.dk/Faggrupper/FBE/Medarbejdere/Personvisning.aspx?personid=227&tab=1)

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

IN BREAKS AND AT THE END OF THE DAY: DISCUSSION – YOUR CONTRIBUTIONS TO THE SEMINAR. THANK YOU FOR PARTICIPATING!

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

(Norwegian Research Council) NFR project

QUALITY GOAT MILK FOR CHEESE PRODUCTION

Background – from the top of my head –

35000 milk producing goats in Norway

Production 20 000 tons goat milk per year

Mostly for brown whey ”cheese” (lactose, fat,..)

– Less sandwiches with brown cheese brought by

Norwegians

White cheese is becoming more important

– Food culture from Mediterranean countries etc

– Norwegians have more money for cheese than they used

to

– New white cheeses: Snøfrisk, Frozen curd, .. - also for

export

– Little local (farm) production

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Goat milk quality more important now

– For white goat cheeses product quality of milk: taste and

coagulation are more important properties (than for

brown cheese)

– Need to produce goat milk of a quality that fits the

products to be made

– Essential to understand and be able to characterize the

milk quality, – what span the quality has

– Abilty to change quality if needed to satisfy production

– Ultimate quality measure: what people buy again after

having tasted first

– In project: Taste and coagulation properties of milks

• Ways of measuring this is a topic

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Project: Quality Goat Milk for Cheese Production

Main objective

Establish breeding and feeding strategies that ensure

optimal and stable goat milk quality for consumer

preferred cheese products

Sub-goal 1

Establish analytical tools for measuring milk quality relevant for

goat cheese products

Sub-goal 2

Propose methods to include casein gene information to breed for

improved goat milk quality for cheese production.

Sub-goal 3

Develop feeding strategies for dairy goats for optimal and stable

milk quality during the indoor and grazing seasons

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Industry and organizations involved

Tine – Norwegian Dairies Cooperative

NSG – Association of Sheep and Goat Breeders

Nordnorsk Landbruksråd – North Norwegian Agricultural

Council

Total budget 11.4 millon nok (4 years) (Tine pays 1.5

million nok, NFR 8.6 million nok)

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

PhDs and postdoc and researcher employed in project

PhD Ragnhild Aabøe Inglingstad (2009-) IKBM –

measuring quality of milk

PhD Binyam Dagnachew (2009-) IHA – multivariate

analysis and breeding

Post doc Margrete Eknæs (2010-) IHA – physiology and

feeding

Researcher Marit Jørgensen (-2009) / Jørgen Mølmann

(2009-) Bioforsk Nord – grazing and vegetation

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Senior scientists and advisors in Norway

Gerd Vegarud, Tove G Devold, IKBM – milk quality

Siv Skeie, IKBM – cheese making

Harald Volden, Åshild T Randby, IHA – physiology and

nutrition

Håvard Steinshamn, Bioforsk – ruminant nutrition

Espen Haugland, Bioforsk Nord – vegetation

Tormod Ådnøy, IHA – breeding and multivariate analysis

– Achim Kohler, Nofima Mat – chemometrician / m.v.

analysis

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Advisors abroad

INRA Toulouse – Edouardo Manfredi – breeding and

casein genes

INRA Theix – Clermont Ferrand: Yves Chilliard –

physiology and milk components

Univ. of Catania, Sicily: Donata Marletta – casein quality

– Andrea Criscione is involved in calibration of casein

fraction quantification

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Available info

40 SNP casein genotypes of >1500 bucks (2000-2010)

40 SNP casein genotypes of around 1000 goats (2005,

now)

Dairy goat control data (30 000 goats)

– kg milk (≥5 times per herd per year)

– %fat, protein, lactosis, .., FFA (≥ 3 times)

– FTIR spectra for milk content/quality (from ca 2007)

Sunnylven buck circle

– Ca 300 Crosses of French Alpine with Norwegian Dairy

Goat

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

MSc theses

Casein haplotypes in Norwegian dairy goats - Berihu G.

Welderufael (2009)

Null casein allele - Why so many goats with deletion in

Exon12 of CSN1S1 in Norwegian goats? Binyam Sime

Dagnachew (2009)

– Dominance?

– Presentation at WCGALP Aug 2010

Casein Loci SNPs and Haplotypes Association with Milk

Production Traits of Norwegian Goats and their French

Alpine Crosses. Takele Taye Desta (2010)

Coming publication

Caprine csn1s1 haplotype effects on gene expression and

milk composition measured by FTIR. Journal of Dairy Sci –

in press. Ingunn Berget et al (2010)

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Feeding experiment 2010 June-September

Gibostad (Northern Norway) 80 goats

Groups/treatments:

– Grazing and kidding season (early / late)

– Feed qualtiy (hay of young grass / hay of late grass /

grazing cultivated young grass / range pasture)

– [Two main genetic casein (CSN1S1) groups]

Hypothesis

– Insufficient fat or energy supply from natural pastures is the main reason for poor summer milk quality, and is mainly caused by low availability and quality of herbage mass of preferred grazing species

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

Rangeland grazing… – home page: http://www.umb.no/iha/artikkel/kvalitetsmjolk-for-

kvit-geitost-presentasjon-av-samarbeidsprosjektet/

UU

NIV

ERSTIY

OF L

IFE S

CIE

CES, To

rmod Å

dnøy

www.umb.no

2011 SHF, at Ås

Detailed physiology experiment on genetically uniform goats

[one main genetic casein (CSN1S1) group]

H 3.1 Dry period diets that reduce the milk production and thereby reduce

the rate of body mobilization in early lactation will reduce milk quality

problems in mid and late lactation.

H 3.2 In goats with depleted body reserves, high levels of FFA in the milk

occur due to lack of long chain fatty acid substrate for milk fat synthesis.

H 3.3 Feeding lipogenic, in contrast to glucogenic, supplements to dairy

goats will increase the availability of substrate for milk fat synthesis and

hence reduce the level of lipolysis and FFA in the milk in mid lactation.

H 3.4 The lower levels of FFA in goat milk in early lactation, can be

explained by a higher flow of mobilized fat in the blood, thus increasing the

need for LPL at the basal membrane of the secretory cells and decreasing

the availability of LPL for secretion into milk.

H 3.5 Milk LPL activity and lipolysis decrease when supplemental lipids are

fed at least in part because mammary LPL is directed towards the basal

membrane of the secretory cells, where it is needed to allow the uptake of

fat from blood.