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Impact of cow feeding system on the composition
and quality of milk and dairy products
T. O’Callaghan1 and D. Hennessy2 1Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork;
2Teagasc, AGRIC, Moorepark, Fermoy, Co. Cork.
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018 2
Background
• Increased Agri-Food exports important objective of the Irish
dairy industry - Food Harvest 2020 and Food Wise 2025
• Environmentally and economically sustainable milk
production
• Processors must produce high quality, desirable products
for Ireland’s milk markets
• Important to provide information on pasture based milk
quality and processability and systems sustainability
• Ireland’s competitive advantage in milk production is based
on the efficient production and utilisation of pasture
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018 3
Grass growth and diet composition
0
20
40
60
80
100
15-J
an
05-F
eb
26-F
eb
19-M
ar
09-A
pr
30-A
pr
21-M
ay
11-J
un
02-J
ul
23-J
ul
13-A
ug
03-S
ep
24-S
ep
15-O
ct
05-N
ov
26-N
ov
17-D
ec
kg
DM
/ha
Grass growth 1.9 LU/ha (NFS) 2.9 LU/ha
Grazed Grass Conc.
Grass
silage
Conc.
Grass
silage
Profiling milk from Grass
Research Hypothesis:
Pasture based feeding of cows alters the composition,
properties and sensory characteristic's of dairy products
and produces milk and dairy products which are
nutritionally superior than conventional indoor total
mixed ration fed counterparts.
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
Joint project - Teagasc AGRIC & Food Research Centre at Moorepark
Teagasc Presentation Footer 6
Three treatments:
1. Grass only
2. Grass clover
3. Total Mixed Ration (TMR)
18 Spring calving dairy cows per treatment
Three herds cows
Mid-February to November – full lactation
Feeding systems
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018 7
Experimental Design
30 Unit Milking Parlour
3 segregated 5,000L Refrigerated Tanks
Measurements
Herbage/Diet • Herbage mass
• Clover content
• Diet quality (OMD,
CP, NDF, ADF)
• Sward height
Animal • Milk yield
• Gross composition
(fat, protein, lactose)
• Milk solids production
• Milk N fractions
• SCC
• MIR - fortnightly
• Animal BCS and BW
• DM intake
• Grazing/feeding behaviour
• Rumen pH, VFA,
ammonia, lactic acid
May,
July,
Sept.
Environment • Nitrate leaching (grazing)
• N balance
• Methane
Economic •Economic analysis
of each system
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018 8
Herbage production, concentrate
fed and dry matter intake
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018 9
Grass only Grass-clover TMR
Concentrate fed (kg/cow) 245 245 2,593
Herbage production (kg DM/ha) 13953 13840 -
Sward clover content (%) - 21.2 -
Daily DM intake (kg/cow) 17.3 17.4 18.5
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018 10
6244 6762
7277
5000
5500
6000
6500
7000
7500
8000
Grass-only Grass-clover TMR
Milk yield (kg/cow)
503 540 575
0
100
200
300
400
500
600
Grass-only Grass-clover TMR
Milk solids yield (kg/cow)
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018 11
Grass Grass-
clover TMR
Daily milk yield (kg/cow) 22.41 24.32 26.36
Daily milk solids yield (kg/cow) 1.82 1.94 2.08
Milk urea N 33.64 40.77 30.62
12
Effect of pasture versus indoor feeding systems on raw milk composition and quality over
an entire lactation
Objectives:
Examine the effects of cows feeding system on the macro-composition and fatty
acid profile of cows milk throughout lactation.
Methodology:
Bulk milk samples collected from am and pm milking of each herd weekly from
March to October 2015.
General Milk Composition
(Foss FT 6000)
Fatty acid profiling
(GC-FID)
N-Fractions
(Kjeldahl)
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
13
Feeding system has a significant effect on milk yield & macro nutrients
composition throughout lactation
To
tal M
ixed
Rat i
on
Gra
ss
Gra
ss C
lover
1 2
1 3
1 4
1 5
1 6% T o ta l S o lid s
% T
ota
l S
oli
ds
* * * * *
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
Perennial Ryegrass feeding system produced milk with significantly ↑
total Solids than TMR
↑ Fat
↑ Crude Protein
Feeding system resulted in significant differences in the NPN and NCN
fractions of milk
GRS feeding produced milk with significantly higher true protein
14
Pasture based feeding has a beneficial effect on milk fatty acid profile
0
1
2
3
4
5
TMR GRS CLV
g/1
00g o
f fa
t
Thrombogenic
14 O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
Palmitic Acid α-linolenic acid
Linoleic acid CLA c9t11
15
Pasture based feeding has a beneficial effect on milk fatty acid profile
0
1
2
3
4
5
TMR GRS CLV
g/1
00g o
f fa
t
Thrombogenic
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
TMR GRS CLV
g/1
00g o
f fa
t
Omega 3
P < 0.05
00.20.40.60.8
11.21.41.61.8
2
TMR GRS CLV
g/1
00g o
f fa
t
Omega 6
P < 0.05
Essential fatty acids.
Precursors to eicosanoids roles in inflammation
n3 derived eicosanoids possess anti-
inflammatory
n6 derived eicosanoids possess pro-
inflammatory properties (Patterson et al., 2012)
Western diet has resulted in ⇡ n6 fatty acid (Molendi-
Coste et al., 2010)
Concomitant increases in chronic inflammatory
diseases (Patterson et al., 2012)
non-alcoholic fatty liver disease,
cardiovascular disease,
obesity,
inflammatory bowel disease, rheumatoid
arthritis and Alzheimer’s disease
Foods rich in n3 FA could be beneficial in reducing
risk of such diseases (Benbrook et al., 2013)
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
16
Objectives:
Examine the effects of cows feeding system on the composition and quality of
sweet cream butter.
Methodology:
Bulk milk samples collected from am and pm milking of each herd over 3 days
(approx. 1000L/herd) for manufacture of butter using pilot plant facilities in
Moorepark Technology Ltd
Butter analysis over 90d storage period included:
Texture Colour
FAME & FFA Thermal Properties
GCMS Analysis Volatile Profile
Descriptive
& Hedonic
Sensory Analysis
Quality characteristics, chemical composition and sensory properties of butter from cows
on pasture versus indoor feeding systems
17
Pasture derived butter is more yellow in colour
Butter colour:
TM
R
GR
AS
S
0
2 0
4 0
6 0
8 0
1 0 0 C o p y o f L - V a lu e
L* S
co
re
L-Value
TM
R
GR
AS
S
-5
-4
-3
-2
-1
0
A * - V a lu e
A* S
co
re
a-Value
TM
R
GR
AS
S
CL
OV
ER
0
1 0
2 0
3 0
4 0
5 0
B * - V a lu e
B*
Sc
ore
* * *
** * *
TMR GRS CLV
0
1 0
2 0
3 0
4 0
5 0
0
2
4
6
B - V a lu e a n d -C a ro te n e
B* S
co
re
-C
aro
ten
e c
on
ten
t
mg
/Kg
B * V a lu e
-C a ro te n e
T M R G R A S S
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
18
Pasture derived butter has increased beneficial nutrients
0
0.2
0.4
0.6
0.8
1
TMR GRS CLV
g/1
00g f
at
Omega 3 (n3)
0
1
2
3
4
5
TMR GRS CLV
g/1
00g f
at
Thrombogenic Index
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
19
Fatty acid profiling for verification pasture derived dairy products
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
Tom F. O'Callaghan Viva Voce 09/02/2018 20
TMR diet produces harder butter
0
2 0
4 0
6 0
8 0
B u tte r H a r d n e s s a t 5 C
Ha
rd
ne
ss
(N
)
M o n th 1
M o n th 3
M o n th 6
T M R G R A S S C L O V E R
P , 0 .0 2 4
P , 0 .0 3 6
0
5
1 0
1 5
2 0
B u tte r H a r d n e s s a t 2 0 ° C
Ha
rd
ne
ss
(N
)
T M R G R A S S C L O V E R
P , 0 .0 0 2
P , 0 .0 0 1 P , 0 .0 0 1
P<0.05
P<0.05
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
21
Feeding system has a significant effect on butter volatile profile
22
Feeding system has a significant effect on butter sensory properties
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
Impact of pasture versus indoor feeding systems on quality characteristics, nutritional
composition, sensory and volatile properties of full-fat Cheddar cheese
Objectives:
Examine the effects of cows feeding system on the composition and quality of
Cheddar Cheese.
Methodology:
Bulk milk samples collected from am and pm milking of each herd over 3 days
(approx. 1000L/herd) for manufacture of Cheddar Cheese using pilot plant
facilities in Moorepark Technology Ltd
Cheddar cheese analysis over 270d storage period included:
23
Texture Colour
FAME & FFA
Cheese
Proteolysis
Sensory &
Volatile
properties
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
24
Feeding system alters the colour of Cheddar cheese
24 24 O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
9 0 1 8 0 2 7 0 9 0 1 8 0 2 7 0
7 0
7 5
8 0
8 5
9 0
L*
Sco
reP * = 0 .0 0 2
T im e P = < 0 .0 0 1
T rt*T im e P = 0 .9 2 3
9 0 1 8 0 2 7 0 9 0 1 8 0 2 7 0
-6 .0
-5 .5
-5 .0
-4 .5
-4 .0
-3 .5
-3 .0
a* S
core
P * = 0 .0 1 2
T im e P = < 0 .0 0 1
T rt*T im e P = 0 .7 0 2
9 0 1 8 0 2 7 0 9 0 1 8 0 2 7 02 0
2 5
3 0
3 5
4 0
4 5
T im e (d ) R ip e n in g
b*
Sco
re
P * = < 0 .0 0 1
T M R G R S C L V
T im e P = < 0 .0 0 1
T rt*T im e P = 0 .1 7 1
A
C
B
25
Feeding system alters the colour of Cheddar cheese
25 25
TM
R
GR
S
0 .0
0 .5
1 .0
1 .5
2 .0
Ch
ee
se
-C
aro
ten
e (
mg
/Kg
)
P < 0 .0 0 1
b* values highly correlated with β-carotene
content (P < 0.001, Pearson r = 0.948),
L* values, negatively correlated with the β-
carotene content (P = 0.004; r −0.841)
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
9 0 1 8 0 2 7 0 9 0 1 8 0 2 7 0
7 0
7 5
8 0
8 5
9 0
L*
Sco
re
P * = 0 .0 0 2
T im e P = < 0 .0 0 1
T rt*T im e P = 0 .9 2 3
9 0 1 8 0 2 7 0 9 0 1 8 0 2 7 0
-6 .0
-5 .5
-5 .0
-4 .5
-4 .0
-3 .5
-3 .0
a* S
core
P * = 0 .0 1 2
T im e P = < 0 .0 0 1
T rt*T im e P = 0 .7 0 2
9 0 1 8 0 2 7 0 9 0 1 8 0 2 7 02 0
2 5
3 0
3 5
4 0
4 5
T im e (d ) R ip e n in g
b*
Sco
re
P * = < 0 .0 0 1
T M R G R S C L V
T im e P = < 0 .0 0 1
T rt*T im e P = 0 .1 7 1
A
C
B
26
Pasture feeding has a beneficial effect on cheese nutritional composition
26 26
T M R G R A S S
0 .0
0 .2
0 .4
0 .6
0 .8
C
LA
g/1
00
g o
f C
he
dd
ar
Ch
ee
se
P , < 0 .0 0 1
min 0.8 g of CLA/d to attain
benefits associated with CLA
based on animal models of
therapeutic doses (Siurana and Calsamiglia,
2016)
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
Cheddar cheese consumption
required to meet .8g CLA/day
Teagasc Presentation Footer 27
Proteolysis and texture of Cheddar Cheese
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
T M R G R S
0
5 0
1 0 0
1 5 0
2 0 0
Ha
rd
ne
ss
(N
)P , 0 .0 1 3
T M R G R S
0 .0
0 .1
0 .2
0 .3
0 .4
0 .5
Co
he
ss
ive
ne
ss
T M R G R S
0
2
4
6
8
Sp
rin
gin
es
s (
mm
)
T M R G R S
0
1 0 0
2 0 0
3 0 0
4 0 0
5 0 0
Ch
ew
ine
ss
(J
)
P , 0 .0 0 2
A
C D
B
Oleic-to-palmitic acid ratio was negatively correlated
with cheese hardness (P = 0.031; r = −0.714) and
chewiness (P = 0.024; r = −0.735).
Palmitic acid was significantly and positively
correlated with hardness and chewiness attributes (P
= 0.005; r = 0.836 and P = 0,007; r = 0.816
respectively).
The increased CLA content of the pasture-derived
cheese was also negatively correlated with hardness
(P = 0.002; r = 0.877), and chewiness (P = 0.004; r =
−0.849).
28
Conclusions
I. Diet had a significant effect on animal performance
II. Variations in milk composition linked to feeding system and stage of lactation
III. Pasture-based feeding ⇡ fat and ⇡ protein content. Grass-only produced milks
with better quality ⇡ true protein concentrations.
IV. Pasture-derived systems produced butters and Cheddar Cheeses with ⇣ lower
thrombogenecity scores and ⇡ concentrations of CLAc9t11 and -carotene
V. Differences in nutritional, textural, thermal, sensory and volatile properties of
butters and Cheddar Cheeses
VI. Sensory panelist data - significantly higher scores for grass-only derived butter
in several attributes
VII. Volatile concentrations of Toluene significantly correlated with pasture-derived
products.
VIII.Clear separation of milks and dairy products derived from grazed pasture diets
to that of TMR systems
O’Callaghan and Hennessy; Grass-Fed Dairy Conference 2018
29
Dr Pat Dillon
Dr Kieran Kilcawley
Dr Diarmuid Sheehan
Dr Deirdre Hennessy
Dr Tom Beresford
Mr Stephen McAuliffe
Mr David Mannion
Miss Hope Faulkner
Prof. David Wishart
Dr Rosa Vázquez-Fresno
Dr Arnau Serra Cayuela
Mr. Edison Dong
Dr. Rupasri Mandal
Prof. Catherine Stanton
Prof. Paul Ross
Acknowledgements
Funding From:
Teagasc Overseas
Training
Award
