MILK QUALITY AND LACTATION PHYSIOLOGY OF … · Project: Quality Goat Milk for Cheese Production...
Transcript of MILK QUALITY AND LACTATION PHYSIOLOGY OF … · Project: Quality Goat Milk for Cheese Production...
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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.
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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
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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)
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IN BREAKS AND AT THE END OF THE DAY: DISCUSSION – YOUR CONTRIBUTIONS TO THE SEMINAR. THANK YOU FOR PARTICIPATING!
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(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
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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
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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
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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)
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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
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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
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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
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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
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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)
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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
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Rangeland grazing… – home page: http://www.umb.no/iha/artikkel/kvalitetsmjolk-for-
kvit-geitost-presentasjon-av-samarbeidsprosjektet/
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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.