Selenium supplementation of diets of dairy cows to produce Se-enriched cheese |
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| Affiliation: | 1. Bio-Competence Centre of Healthy Dairy Products LLC, Fr.R. Kreutzwaldi 1, 51014, Tartu, Estonia;2. Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Fr.R. Kreutzwaldi 62, 51014, Tartu, Estonia;1. Department of Animal Science, Universidade Federal Rural de Pernambuco, Recife, Brazil;2. Department of Agriculture, Instituto Federal do Sertão Pernambucano, Floresta, Brazil;3. Studies Institute of the Humid Tropics, Universidade Federal do Sul e Sudeste do Pará, Xinguara, Brazil;2. US Dairy Forage Research Center, USDA–Agricultural Research Service, Madison, WI 53706;1. Animal Nutrition Division, ICAR-National Dairy Research Institute (Deemed University), Karnal, Haryana 132001, India;2. Soil and Crop Management Division, ICAR-Central Soil Salinity Research Institute, Karnal, Haryana 132001, India;2. Roslin Institute, Scotland’s Rural College, Edinburgh, Scotland, UK EH25 9RG;3. Clinic of Farm Animals, Department of Clinics, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece;4. Diagnostic Laboratory, Department of Clinics, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece |
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| Abstract: | Selenium (Se) deficiency in people and animals is a nutritional problem in many regions of the world. Ten mid-lactation Estonian Red dairy cows were supplemented for 64 days with inorganic Se 0.39 mg kg?1 in total mixed ration (TMR)] followed by a 57-day period of supplementation with organic and inorganic Se (0.44 mg kg?1 in TMR), according to EU directives on maximum allowed amounts. Feeding organic Se increased Se content in blood (from 186.5 to 287.9 μg kg?1), milk (from 17.1 to 51.8 μg kg?1) and Edam-type cheese made there from (from 146 to 361 μg kg?1). Se content in milk after supplementation was high enough to produce a cheese enabling the nutrition claim “high in Se” and related health claims. The concentration of the main primary oxidation products of linoleic acid (oxylipins) was low and leukotoxin diols were found in trace amounts; the oxidative stability of cheeses was high. |
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