The effect of bovine diets and stages of lactation on vitamin K content in butter and Cheddar cheese

The effect of bovine diets and stages of lactation on vitamin K content in butter and Cheddar cheese

This study investigated the vitamin K content in butter and Cheddar cheese produced from the milk of cows fed three different diets: pasture-fed (GRS), total mixed ration (TMR), and partial mixed ration (PMR), across early, mid, and late stages of lactation. Vitamin K1 and menaquinones (MK)-4, 7, an...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:International dairy journal 2025-02, Vol.161, p.106139, Article 106139
Hauptverfasser: Zhou, Sitong, Jacquier, Jean-Christophe, Cama-Moncunill, Raquel, Furlong, Hannah, Castillo, Gabriela Gonzales, Dunne, Peter, Timlin, Mark, Hennessy, Deirdre, O’Donovan, Michael, McCarthy, Kieran, O’Callaghan, Tom F., Murphy, John P., Brodkorb, André, Hogan, Sean A., Sheehan, Jeremiah J., Feeney, Emma L.
Format: Artikel
Sprache:eng
Schlagworte:
Bovine diet
Bovine lactation stage
Butter
cattle
Cheddar cheese
fluorescence
high performance liquid chromatography
late lactation
menaquinones
milk
Pasture feeding
phylloquinone
total mixed rations
Vitamin K
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:This study investigated the vitamin K content in butter and Cheddar cheese produced from the milk of cows fed three different diets: pasture-fed (GRS), total mixed ration (TMR), and partial mixed ration (PMR), across early, mid, and late stages of lactation. Vitamin K1 and menaquinones (MK)-4, 7, and 9 were quantified using high-performance liquid chromatography (HPLC) with a fluorescence detector. Results showed that butter and Cheddar cheese made from higher ratio of pasture-fed milk exhibited significantly higher K1 levels (P 
ISSN:0958-6946
DOI:10.1016/j.idairyj.2024.106139