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Many try to eat sustainably but reliable information is lacking, and environmental impact often prioritises over nutritional quality. Here we consider beneficial fatty acid profiles in steaks from 4 UK systems: non-organic, organic, certified pasture-fed and conservation cattle. Most individual fatty acids and ratios considered beneficial for health (individual and total omega 3, vaccenic acid and CLA) followed a gradient, against assumed intensity of production. Ratios for linoleic acid: α-linolenic acid, omega-6:omega-3 and SFA:PUFA in pasture-fed sirloins were only 27%, 55% and 70% (respectively) of those in non-organic beef. Intramuscular fat from pasture-fed meat had twice as much omega-3 and 1.9x the long chain omega-3 concentrations compared with non-organic meat, with a ratio of omega-6:omega-3 only 38% of that in non-organic meat. Meat from 100% pasture-fed and conservation grazing offer public good, matching dietary guidelines better than meat from mainstream systems and qualifying as a source of long chain omega-3 fatty acids.
Gillian Butler; Ali Mohamed Ali; Samson Oladokun; Juan Wang; Hannah Davis. Forage-fed cattle point the way forward for beef? Future Foods 2021, 3, 100012 .
AMA StyleGillian Butler, Ali Mohamed Ali, Samson Oladokun, Juan Wang, Hannah Davis. Forage-fed cattle point the way forward for beef? Future Foods. 2021; 3 ():100012.
Chicago/Turabian StyleGillian Butler; Ali Mohamed Ali; Samson Oladokun; Juan Wang; Hannah Davis. 2021. "Forage-fed cattle point the way forward for beef?" Future Foods 3, no. : 100012.
Researching the distinguishing factors of nutritional milk quality is key to sustainable production and addresses increasing media and scientific scrutiny regarding human health effects and ecological impacts of dairy products. Modern Western diets have high omega-6 relative to omega-3 fatty acid (FA) consumption. This ratio in milk can be manipulated by management practices; increasing forage in dairy diets raises omega-3 in milk. Whilst studies identify higher concentrations of nutritionally beneficial FAs in organic dairy, milk from 100% forage-fed cows in the UK has not been investigated. This study explores differences in FA composition between supermarket conventional and organic and Pasture for Life Association (PFLA) milk, collected in April, July and October, 2017. PFLA milk had higher concentrations of conjugated linoleic acid (+94%) and omega-3 (+92%) than conventional milk. Additionally, concentrations of palmitic acid (+11%), omega-6 (+69%) and the ratio of omega-6/omega-3 (+201%) were higher in conventional than PFLA milk. PFLA milk had higher concentrations of alpha-linolenic acid (+39%), conjugated linoleic acid (+30%) and omega-3 (+21%) and lower concentrations of omega-6 (−36%) and a lower ratio of omega-6/omega-3 (−44%) than organic milk. This supports previous studies and demonstrates the scope to improve milk FA profiles further for potential health benefits through pasture-based management.
Hannah Davis; Eleni Chatzidimitriou; Carlo Leifert; Gillian Butler. Evidence That Forage-Fed Cows Can Enhance Milk Quality. Sustainability 2020, 12, 3688 .
AMA StyleHannah Davis, Eleni Chatzidimitriou, Carlo Leifert, Gillian Butler. Evidence That Forage-Fed Cows Can Enhance Milk Quality. Sustainability. 2020; 12 (9):3688.
Chicago/Turabian StyleHannah Davis; Eleni Chatzidimitriou; Carlo Leifert; Gillian Butler. 2020. "Evidence That Forage-Fed Cows Can Enhance Milk Quality." Sustainability 12, no. 9: 3688.
Intensifying agricultural production alters food composition, but this is often ignored when assessing system sustainability. However, this could compromise consumer health and influence the concept of “sustainable diets”. Here, we consider the milk composition of Mediterranean dairy sheep, finding inferior fatty acid (FA) profiles with respect to consumer health as a result of a more intensive system of production. Semi-intensive management produced 57% more milk per ewe, with a 20% lower fat content (but inferior fat composition). The milk had a nutritionally poorer fatty acid (FA) profile, with an 18% lower omega-3 FA concentration (n-3) (19% fewer long-chain n-3s) and a 7% lower monounsaturated FA concentration but a 3% higher saturated FA (9% higher in C14:0) concentration compared to ewes under traditional, extensive management. A redundancy analysis identified close associations between fat composition and animal diets—particularly concentrate supplementation and cultivated pasture grazing—and n-3 was associated with grazing in diverse, native mountain pastures. This paper questions if identifying such key elements in traditional systems could be deployed for “sustainable intensification” to maintain food quality while increasing output.
Nikolaos Voutzourakis; Nikolaos Tzanidakis; Sokratis Stergiadis; Leonidas Rempelos; Mick Eyre; Ioanna Atsali; Enrica Franceschin; Carlo Leifert; Alexandros Stefanakis; Smaragda Sotiraki; Gillian Butler. Sustainable Intensification? Increased Production Diminishes Omega-3 Content of Sheep Milk. Sustainability 2020, 12, 1228 .
AMA StyleNikolaos Voutzourakis, Nikolaos Tzanidakis, Sokratis Stergiadis, Leonidas Rempelos, Mick Eyre, Ioanna Atsali, Enrica Franceschin, Carlo Leifert, Alexandros Stefanakis, Smaragda Sotiraki, Gillian Butler. Sustainable Intensification? Increased Production Diminishes Omega-3 Content of Sheep Milk. Sustainability. 2020; 12 (3):1228.
Chicago/Turabian StyleNikolaos Voutzourakis; Nikolaos Tzanidakis; Sokratis Stergiadis; Leonidas Rempelos; Mick Eyre; Ioanna Atsali; Enrica Franceschin; Carlo Leifert; Alexandros Stefanakis; Smaragda Sotiraki; Gillian Butler. 2020. "Sustainable Intensification? Increased Production Diminishes Omega-3 Content of Sheep Milk." Sustainability 12, no. 3: 1228.
Dairy products are often considered challenging for health due to their saturated fatty acid content, yet they also provide beneficial nutrients, some unique to ruminants. The degree of fat saturation is influenced by cows’ diets; grazing pasture enhances unsaturated fatty acids in milk compared with conserved forages. These benefits can be partially mimicked by feeding oilseeds and here we consider the impact on milk composition in a 2 × 2 trial, feeding rapeseed to both conventional and organic cows, finding very differing lipid metabolism in the 4 experimental groups. For milk fat, benefits of organic rather than conventional management (+39% PUFA, +24% long chain omega-3 and +12% conjugated linoleic acid (CLA)) appear complementary to those from feeding rape (+43% MUFA, +10% PUFA, +40% CLA), combining to produce milk 16% lower SFA and higher in MUFA (43%), PUFA (55%) and CLA (59%). Organic and rape feeding provide less omega-3 PUFA than the conventional and control diets, yet contrary to expectations, together they almost doubled (+94%) the omega-3 concentration in milk, implying a 3.8 fold increase in net transfer from diet into milk. Organic and rape feeding also gave lower trace-elements and antioxidants in milk. Greater understanding of these phenomena might enhance the sustainability of dairying.
Gillian Butler; Sokratis Stergiadis; Eleni Chatzidimitriou; Enrica Franceschin; Hannah R. Davis; Carlo Leifert; Håvard Steinshamn. Differing responses in milk composition from introducing rapeseed and naked oats to conventional and organic dairy diets. Scientific Reports 2019, 9, 1 -12.
AMA StyleGillian Butler, Sokratis Stergiadis, Eleni Chatzidimitriou, Enrica Franceschin, Hannah R. Davis, Carlo Leifert, Håvard Steinshamn. Differing responses in milk composition from introducing rapeseed and naked oats to conventional and organic dairy diets. Scientific Reports. 2019; 9 (1):1-12.
Chicago/Turabian StyleGillian Butler; Sokratis Stergiadis; Eleni Chatzidimitriou; Enrica Franceschin; Hannah R. Davis; Carlo Leifert; Håvard Steinshamn. 2019. "Differing responses in milk composition from introducing rapeseed and naked oats to conventional and organic dairy diets." Scientific Reports 9, no. 1: 1-12.
This study examined the environmental impact of the three common organic pig husbandry systems, indoor (n = 24), partly outdoor (n = 30), and outdoor (n = 10), in eight European countries. Global warming (GWP), acidification (AP), and eutrophication potential (EP) was assessed per 1000 kg pig live weight on 64 farrow-to-finish pig production chains (cradle to farm gate). GWP, AP, and EP varied greatly, and the most important source was feed production, followed by housing. GWP did not differ between systems (p = 0.934), but AP in indoor systems and EP in outdoor systems were higher than in partly outdoor systems (p = 0.006 and p = 0.010, respectively). The higher AP in indoor systems can mainly be explained by NH3 arising from manure spreading, while PO4-eq arising from feed consumption and emissions on pasture accounted for the higher EP in outdoor systems. Associations of farm characteristics with (reduced) environmental impacts were mainly found for AP and EP, and included: (Increasing) farm size, numbers of piglets born and weaned per litter, (bought-in) mineral feed, and high-protein by-products, the latter probably connected to beneficial effects of appropriate dietary digestible lysine levels and feed conversion ratio. Increasing carcass weights and dietary cereal proportions were associated with higher environmental impacts. Overall, variation was mostly higher within than between systems, and measures to mitigate environmental impact were identified.
Gwendolyn Rudolph; Stefan Hörtenhuber; Davide Bochicchio; Gillian Butler; Roland Brandhofer; Sabine Dippel; Jean Yves Dourmad; Sandra Edwards; Barbara Früh; Matthias Meier; Armelle Prunier; Christoph Winckler; Werner Zollitsch; Christine Leeb. Effect of Three Husbandry Systems on Environmental Impact of Organic Pigs. Sustainability 2018, 10, 3796 .
AMA StyleGwendolyn Rudolph, Stefan Hörtenhuber, Davide Bochicchio, Gillian Butler, Roland Brandhofer, Sabine Dippel, Jean Yves Dourmad, Sandra Edwards, Barbara Früh, Matthias Meier, Armelle Prunier, Christoph Winckler, Werner Zollitsch, Christine Leeb. Effect of Three Husbandry Systems on Environmental Impact of Organic Pigs. Sustainability. 2018; 10 (10):3796.
Chicago/Turabian StyleGwendolyn Rudolph; Stefan Hörtenhuber; Davide Bochicchio; Gillian Butler; Roland Brandhofer; Sabine Dippel; Jean Yves Dourmad; Sandra Edwards; Barbara Früh; Matthias Meier; Armelle Prunier; Christoph Winckler; Werner Zollitsch; Christine Leeb. 2018. "Effect of Three Husbandry Systems on Environmental Impact of Organic Pigs." Sustainability 10, no. 10: 3796.
This study investigated the effect of, and interactions between, US Brown Swiss (BS) genetics and season on milk yield, basic composition and fatty acid profiles, from cows on low-input farms in Switzerland. Milk samples (n=1,976) were collected from 1,220 crossbreed cows with differing proportions of BS, Braunvieh and Original Braunvieh genetics on 40 farms during winter-housing and summer-grazing. Cows with more BS genetics produced more milk in winter but not in summer, possibly because of underfeeding potentially high-yielding cows on low-input pasture-based diets. Cows with more Original Braunvieh genetics produced milk with more (i) nutritionally desirable eicosapentaenoic and docosapentaenoic acids, throughout the year, and (ii) vaccenic and α-linolenic acids, total omega-3 fatty acid concentrations and a higher omega-3/omega-6 ratio only during summer-grazing. This suggests that overall milk quality could be improved by re-focussing breeding strategies on cows’ ability to respond to local dietary environments and seasonal dietary changes.
Sokratis Stergiadis; Anna Bieber; Eleni Chatzidimitriou; Enrica Franceschin; Anne Isensee; Leonidas Rempelos; Marcin Baranski; Veronika Maurer; Giulio Cozzi; Beat Bapst; Gillian Butler; Carlo Leifert. Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with season. Food Chemistry 2018, 251, 93 -102.
AMA StyleSokratis Stergiadis, Anna Bieber, Eleni Chatzidimitriou, Enrica Franceschin, Anne Isensee, Leonidas Rempelos, Marcin Baranski, Veronika Maurer, Giulio Cozzi, Beat Bapst, Gillian Butler, Carlo Leifert. Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with season. Food Chemistry. 2018; 251 ():93-102.
Chicago/Turabian StyleSokratis Stergiadis; Anna Bieber; Eleni Chatzidimitriou; Enrica Franceschin; Anne Isensee; Leonidas Rempelos; Marcin Baranski; Veronika Maurer; Giulio Cozzi; Beat Bapst; Gillian Butler; Carlo Leifert. 2018. "Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with season." Food Chemistry 251, no. : 93-102.
Consumer demand for milk and meat from grass-fed cattle is growing, driven mostly by perceived health benefits and concerns about animal welfare. In a U. S.-wide study of 1,163 milk samples collected over 3 years, we quantified the fatty acid profile in milk from cows fed a nearly 100% forage-based diet (grassmilk) and compared it to profiles from a similar nationwide study of milk from cows under conventional and organic management. We also explored how much the observed differences might help reverse the large changes in fatty acid intakes that have occurred in the United States over the last century. Key features of the fatty acid profile of milk fat include its omega-6/omega-3 ratio (lower is desirable), and amounts of total omega-3, conjugated linoleic acid, and long-chain omega-3 polyunsaturated fatty acids. For each, we find that grassmilk is markedly different than both organic and conventional milk. The omega-6/omega-3 ratios were, respectively, 0.95, 2.28, and 5.77 in grassmilk, organic, and conventional milk; total omega-3 levels were 0.049, 0.032, and 0.020 g/100 g milk; total conjugated linoleic acid levels were 0.043, 0.023, and 0.019 g/100 g milk; and eicosapentaenoic acid levels were 0.0036, 0.0033, and 0.0025 g/100 g milk. Because of often high per-capita dairy consumption relative to most other sources of omega-3 fatty acids and conjugated linoleic acid, these differences in grassmilk can help restore a historical balance of fatty acids and potentially reduce the risk of cardiovascular and other metabolic diseases. Although oily fish have superior concentrations of long-chain omega-3 fatty acids, most fish have low levels of α-linolenic acid (the major omega-3), and an omega-6/omega-3 ratio near 7. Moreover, fish is not consumed regularly, or at all, by ~70% of the U. S. population.
Charles M. Benbrook; Donald R. Davis; Bradley Heins; Maged A. Latif; Carlo Leifert; Logan Peterman; Gillian Butler; Ole Faergeman; Silvia Abel-Caines; Marcin Baranski. Enhancing the fatty acid profile of milk through forage-based rations, with nutrition modeling of diet outcomes. Food Science & Nutrition 2018, 6, 681 -700.
AMA StyleCharles M. Benbrook, Donald R. Davis, Bradley Heins, Maged A. Latif, Carlo Leifert, Logan Peterman, Gillian Butler, Ole Faergeman, Silvia Abel-Caines, Marcin Baranski. Enhancing the fatty acid profile of milk through forage-based rations, with nutrition modeling of diet outcomes. Food Science & Nutrition. 2018; 6 (3):681-700.
Chicago/Turabian StyleCharles M. Benbrook; Donald R. Davis; Bradley Heins; Maged A. Latif; Carlo Leifert; Logan Peterman; Gillian Butler; Ole Faergeman; Silvia Abel-Caines; Marcin Baranski. 2018. "Enhancing the fatty acid profile of milk through forage-based rations, with nutrition modeling of diet outcomes." Food Science & Nutrition 6, no. 3: 681-700.
Demand for organic meat is partially driven by consumer perceptions that organic foods are more nutritious than non-organic foods. However, there have been no systematic reviews comparing specifically the nutrient content of organic and conventionally produced meat. In this study, we report results of a meta-analysis based on sixty-seven published studies comparing the composition of organic and non-organic meat products. For many nutritionally relevant compounds (e.g. minerals, antioxidants and most individual fatty acids (FA)), the evidence base was too weak for meaningful meta-analyses. However, significant differences in FA profiles were detected when data from all livestock species were pooled. Concentrations of SFA and MUFA were similar or slightly lower, respectively, in organic compared with conventional meat. Larger differences were detected for total PUFA andn-3 PUFA, which were an estimated 23 (95 % CI 11, 35) % and 47 (95 % CI 10, 84) % higher in organic meat, respectively. However, for these and many other composition parameters, for which meta-analyses found significant differences, heterogeneity was high, and this could be explained by differences between animal species/meat types. Evidence from controlled experimental studies indicates that the high grazing/forage-based diets prescribed under organic farming standards may be the main reason for differences in FA profiles. Further studies are required to enable meta-analyses for a wider range of parameters (e.g. antioxidant, vitamin and mineral concentrations) and to improve both precision and consistency of results for FA profiles for all species. Potential impacts of composition differences on human health are discussed.
Dominika Średnicka-Tober; Marcin Barański; Chris Seal; Roy Sanderson; Charles Benbrook; Håvard Steinshamn; Joanna Gromadzka-Ostrowska; Ewa Rembiałkowska; Krystyna Skwarło-Sońta; Mick Eyre; Giulio Cozzi; Mette Krogh Larsen; Teresa Jordon; Urs Niggli; Tomasz Sakowski; Philip Calder; Graham Burdge; Smaragda Sotiraki; Alexandros Stefanakis; Halil Yolcu; Sokratis Stergiadis; Eleni Chatzidimitriou; Gillian Butler; Gavin Stewart; Carlo Leifert. Composition differences between organic and conventional meat: a systematic literature review and meta-analysis. British Journal of Nutrition 2016, 115, 994 -1011.
AMA StyleDominika Średnicka-Tober, Marcin Barański, Chris Seal, Roy Sanderson, Charles Benbrook, Håvard Steinshamn, Joanna Gromadzka-Ostrowska, Ewa Rembiałkowska, Krystyna Skwarło-Sońta, Mick Eyre, Giulio Cozzi, Mette Krogh Larsen, Teresa Jordon, Urs Niggli, Tomasz Sakowski, Philip Calder, Graham Burdge, Smaragda Sotiraki, Alexandros Stefanakis, Halil Yolcu, Sokratis Stergiadis, Eleni Chatzidimitriou, Gillian Butler, Gavin Stewart, Carlo Leifert. Composition differences between organic and conventional meat: a systematic literature review and meta-analysis. British Journal of Nutrition. 2016; 115 (6):994-1011.
Chicago/Turabian StyleDominika Średnicka-Tober; Marcin Barański; Chris Seal; Roy Sanderson; Charles Benbrook; Håvard Steinshamn; Joanna Gromadzka-Ostrowska; Ewa Rembiałkowska; Krystyna Skwarło-Sońta; Mick Eyre; Giulio Cozzi; Mette Krogh Larsen; Teresa Jordon; Urs Niggli; Tomasz Sakowski; Philip Calder; Graham Burdge; Smaragda Sotiraki; Alexandros Stefanakis; Halil Yolcu; Sokratis Stergiadis; Eleni Chatzidimitriou; Gillian Butler; Gavin Stewart; Carlo Leifert. 2016. "Composition differences between organic and conventional meat: a systematic literature review and meta-analysis." British Journal of Nutrition 115, no. 6: 994-1011.
Demand for organic milk is partially driven by consumer perceptions that it is more nutritious. However, there is still considerable uncertainty over whether the use of organic production standards affects milk quality. Here we report results of meta-analyses based on 170 published studies comparing the nutrient content of organic and conventional bovine milk. There were no significant differences in total SFA and MUFA concentrations between organic and conventional milk. However, concentrations of total PUFA andn-3 PUFA were significantly higher in organic milk, by an estimated 7 (95 % CI −1, 15) % and 56 (95 % CI 38, 74) %, respectively. Concentrations ofα-linolenic acid (ALA), very long-chainn-3 fatty acids (EPA+DPA+DHA) and conjugated linoleic acid were also significantly higher in organic milk, by an 69 (95 % CI 53, 84) %, 57 (95 % CI 27, 87) % and 41 (95 % CI 14, 68) %, respectively. As there were no significant differences in totaln-6 PUFA and linoleic acid (LA) concentrations, then-6:n-3 and LA:ALA ratios were lower in organic milk, by an estimated 71 (95 % CI −122, −20) % and 93 (95 % CI −116, −70) %. It is concluded that organic bovine milk has a more desirable fatty acid composition than conventional milk. Meta-analyses also showed that organic milk has significantly higherα-tocopherol and Fe, but lower I and Se concentrations. Redundancy analysis of data from a large cross-European milk quality survey indicates that the higher grazing/conserved forage intakes in organic systems were the main reason for milk composition differences.
Dominika Średnicka-Tober; Marcin Barański; Chris J. Seal; Roy Sanderson; Charles Benbrook; Håvard Steinshamn; Joanna Gromadzka-Ostrowska; Ewa Rembiałkowska; Krystyna Skwarło-Sońta; Mick Eyre; Giulio Cozzi; Mette Krogh Larsen; Teresa Jordon; Urs Niggli; Tomasz Sakowski; Philip C. Calder; Graham Burdge; Smaragda Sotiraki; Alexandros Stefanakis; Sokratis Stergiadis; Halil Yolcu; Eleni Chatzidimitriou; Gillian Butler; Gavin Stewart; Carlo Leifert. Higher PUFA andn-3 PUFA, conjugated linoleic acid,α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses. British Journal of Nutrition 2016, 115, 1043 -1060.
AMA StyleDominika Średnicka-Tober, Marcin Barański, Chris J. Seal, Roy Sanderson, Charles Benbrook, Håvard Steinshamn, Joanna Gromadzka-Ostrowska, Ewa Rembiałkowska, Krystyna Skwarło-Sońta, Mick Eyre, Giulio Cozzi, Mette Krogh Larsen, Teresa Jordon, Urs Niggli, Tomasz Sakowski, Philip C. Calder, Graham Burdge, Smaragda Sotiraki, Alexandros Stefanakis, Sokratis Stergiadis, Halil Yolcu, Eleni Chatzidimitriou, Gillian Butler, Gavin Stewart, Carlo Leifert. Higher PUFA andn-3 PUFA, conjugated linoleic acid,α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses. British Journal of Nutrition. 2016; 115 (6):1043-1060.
Chicago/Turabian StyleDominika Średnicka-Tober; Marcin Barański; Chris J. Seal; Roy Sanderson; Charles Benbrook; Håvard Steinshamn; Joanna Gromadzka-Ostrowska; Ewa Rembiałkowska; Krystyna Skwarło-Sońta; Mick Eyre; Giulio Cozzi; Mette Krogh Larsen; Teresa Jordon; Urs Niggli; Tomasz Sakowski; Philip C. Calder; Graham Burdge; Smaragda Sotiraki; Alexandros Stefanakis; Sokratis Stergiadis; Halil Yolcu; Eleni Chatzidimitriou; Gillian Butler; Gavin Stewart; Carlo Leifert. 2016. "Higher PUFA andn-3 PUFA, conjugated linoleic acid,α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses." British Journal of Nutrition 115, no. 6: 1043-1060.
Recommendation to reduce fat consumption from ruminant meat does not consider the contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of production system (organic vs conventional) and finishing season on meat and fat quality of sirloin steaks from retail outlets and simulated fatty acid intakes by consumers. There was little difference in meat quality (pH, shear force and colour), but the fat profiles varied considerably between production systems and season. Meat fat from organic and summer finished cattle contained higher concentrations of conjugated linoleic acid, its precursor vaccenic acid and individual omega-3 fatty acids and had a lower ratio of omega-6 to omega-3 fatty acids compared with non-organic and winter finished cattle respectively. The fat profile from summer finished organic beef aligns better to recommended dietary guideline including those for long chain omega-3 fatty acids compared with that from winter finished, non-organic steak.
S. Kamihiro; Sokratis Stergiadis; Carlo Leifert; M.D. Eyre; Gillian Butler. Meat quality and health implications of organic and conventional beef production. Meat Science 2015, 100, 306 -318.
AMA StyleS. Kamihiro, Sokratis Stergiadis, Carlo Leifert, M.D. Eyre, Gillian Butler. Meat quality and health implications of organic and conventional beef production. Meat Science. 2015; 100 ():306-318.
Chicago/Turabian StyleS. Kamihiro; Sokratis Stergiadis; Carlo Leifert; M.D. Eyre; Gillian Butler. 2015. "Meat quality and health implications of organic and conventional beef production." Meat Science 100, no. : 306-318.
Many studies show concentrations of nutritionally desirable fatty acids in bovine milk are lower when cows have no access to grazing, leading to seasonal fluctuations in milk quality if cows are housed for part of the year. This study investigated the potential to improve the fatty acid profiles of bovine milk by oilseed supplementation (rolled linseed and rapeseed) during a period of indoor feeding in both organic and conventional production systems. Both linseed and rapeseed increased the concentrations of total monounsaturated fatty acids, vaccenic acid, oleic acid and rumenic acid in milk, but decreased the concentration of the total and certain individual saturated fatty acids. Linseed resulted in greater changes than rapeseed, and also significantly increased the concentrations of α-linolenic acid, total polyunsaturated fatty acids and total omega-3 fatty acids. The response to oilseed supplementation, with respect to increasing concentrations of vaccenic acid and omega-3 fatty acids, appeared more efficient for organic compared with conventional diets.
Sokratis Stergiadis; Carlo Leifert; C.J. Seal; M.D. Eyre; Håvard Steinshamn; G. Butler. Improving the fatty acid profile of winter milk from housed cows with contrasting feeding regimes by oilseed supplementation. Food Chemistry 2014, 164, 293 -300.
AMA StyleSokratis Stergiadis, Carlo Leifert, C.J. Seal, M.D. Eyre, Håvard Steinshamn, G. Butler. Improving the fatty acid profile of winter milk from housed cows with contrasting feeding regimes by oilseed supplementation. Food Chemistry. 2014; 164 ():293-300.
Chicago/Turabian StyleSokratis Stergiadis; Carlo Leifert; C.J. Seal; M.D. Eyre; Håvard Steinshamn; G. Butler. 2014. "Improving the fatty acid profile of winter milk from housed cows with contrasting feeding regimes by oilseed supplementation." Food Chemistry 164, no. : 293-300.
This study investigated the effect of, and interactions between, contrasting crossbreed genetics (US Brown Swiss [BS] × Improved Braunvieh [BV] × Original Braunvieh [OB]) and feeding regimes (especially grazing intake and pasture type) on milk fatty acid (FA) profiles. Concentrations of total polyunsaturated FAs, total omega-3 FAs and trans palmitoleic, vaccenic, α-linolenic, eicosapentaenoic and docosapentaenoic acids were higher in cows with a low proportion of BS genetics. Highest concentrations of the nutritionally desirable FAs, trans palmitoleic, vaccenic and eicosapentaenoic acids were found for cows with a low proportion of BS genetics (0–24% and/or 25–49%) on high grazing intake (75–100% of dry matter intake) diets. Multivariate analysis indicated that the proportion of OB genetics is a positive driver for nutritionally desirable monounsaturated and polyunsaturated FAs while BS genetics proportion was positive driver for total and undesirable individual saturated FAs. Significant genetics × feeding regime interactions were also detected for a range of FAs.
S. Stergiadis; A. Bieber; E. Franceschin; A. Isensee; M.D. Eyre; V. Maurer; E. Chatzidimitriou; G. Cozzi; B. Bapst; G. Stewart; A. Gordon; G. Butler. Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with grazing intake and pasture type. Food Chemistry 2014, 175, 609 -618.
AMA StyleS. Stergiadis, A. Bieber, E. Franceschin, A. Isensee, M.D. Eyre, V. Maurer, E. Chatzidimitriou, G. Cozzi, B. Bapst, G. Stewart, A. Gordon, G. Butler. Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with grazing intake and pasture type. Food Chemistry. 2014; 175 ():609-618.
Chicago/Turabian StyleS. Stergiadis; A. Bieber; E. Franceschin; A. Isensee; M.D. Eyre; V. Maurer; E. Chatzidimitriou; G. Cozzi; B. Bapst; G. Stewart; A. Gordon; G. Butler. 2014. "Impact of US Brown Swiss genetics on milk quality from low-input herds in Switzerland: Interactions with grazing intake and pasture type." Food Chemistry 175, no. : 609-618.
SUMMARYThere is an increasing interest in pasture-based dairy systems in Europe, mainly because of increasing production costs for intensive dairying. Milk is a matrix of compounds that influence nutritional and manufacturing properties, many dependent on husbandry linked to pasture-based systems (increase in pasture intake, forage : concentrate ratio, clover inclusion in swards/silages and use of alternative dairy breeds). The present study investigated the impact of three grazing-based dairy systems with contrasting feeding intensity or reliance on pasture intakes (conventional high-intensity, low pasture intake [CH], organic medium-intensity, medium pasture intake [OM], conventional low-intensity, high pasture intake [CL]) on milk fatty acid (FA) profiles, protein composition and α-tocopherol and antioxidants concentrations. The proportion of animals of alternative breeds (e.g. Jersey) and crossbred cows in the herd increased with decreasing production intensity (CH < OM < CL). Milk constituents known to be beneficial for human health, such as vaccenic acid, rumenic acid, monounsaturated FA, polyunsaturated FA, antioxidants and caseins, were elevated with decreasing production intensity (CH < OM < CL), while less desirable saturated FA were lower, although not all differences between OM and CL were significant. Omega-3 FA were maximized under OM practices, primarily as a result of higher clover intake. Increases in pasture intake may explain the higher concentrations of desirable FA while increased use of crossbreed cows is likely to be responsible for higher total protein and casein content of milk; a combination of these two factors may explain increased antioxidant levels. The higher concentrations of vaccenic acid, rumenic acid, omega-3 FA, lutein, zeaxanthin, protein and casein in OM and CL milk were found over most sampling months and in both years, reinforcing the higher nutritional quality and manufacturing properties associated with milk from these systems. A switch to pasture-based dairy products would increase the intake of milk's beneficial compounds and reduce consumption of less desirable saturated FA.
Sokratis Stergiadis; C. Leifert; C. J. Seal; M. D. Eyre; M. K. Larsen; T. Slots; J. H. Nielsen; G. Butler. A 2-year study on milk quality from three pasture-based dairy systems of contrasting production intensities in Wales. The Journal of Agricultural Science 2014, 153, 708 -731.
AMA StyleSokratis Stergiadis, C. Leifert, C. J. Seal, M. D. Eyre, M. K. Larsen, T. Slots, J. H. Nielsen, G. Butler. A 2-year study on milk quality from three pasture-based dairy systems of contrasting production intensities in Wales. The Journal of Agricultural Science. 2014; 153 (4):708-731.
Chicago/Turabian StyleSokratis Stergiadis; C. Leifert; C. J. Seal; M. D. Eyre; M. K. Larsen; T. Slots; J. H. Nielsen; G. Butler. 2014. "A 2-year study on milk quality from three pasture-based dairy systems of contrasting production intensities in Wales." The Journal of Agricultural Science 153, no. 4: 708-731.
Over the last century, intakes of omega-6 (ω-6) fatty acids in Western diets have dramatically increased, while omega-3 (ω-3) intakes have fallen. Resulting ω-6/ω-3 intake ratios have risen to nutritionally undesirable levels, generally 10 to 15, compared to a possible optimal ratio near 2.3. We report results of the first large-scale, nationwide study of fatty acids in U.S. organic and conventional milk. Averaged over 12 months, organic milk contained 25% less ω-6 fatty acids and 62% more ω-3 fatty acids than conventional milk, yielding a 2.5-fold higher ω-6/ω-3 ratio in conventional compared to organic milk (5.77 vs. 2.28). All individual ω-3 fatty acid concentrations were higher in organic milk—α-linolenic acid (by 60%), eicosapentaenoic acid (32%), and docosapentaenoic acid (19%)—as was the concentration of conjugated linoleic acid (18%). We report mostly moderate regional and seasonal variability in milk fatty acid profiles. Hypothetical diets of adult women were modeled to assess milk fatty-acid-driven differences in overall dietary ω-6/ω-3 ratios. Diets varied according to three choices: high instead of moderate dairy consumption; organic vs. conventional dairy products; and reduced vs. typical consumption of ω-6 fatty acids. The three choices together would decrease the ω-6/ω-3 ratio among adult women by ∼80% of the total decrease needed to reach a target ratio of 2.3, with relative impact “switch to low ω-6 foods” > “switch to organic dairy products” ≈ “increase consumption of conventional dairy products.” Based on recommended servings of dairy products and seafoods, dairy products supply far more α-linolenic acid than seafoods, about one-third as much eicosapentaenoic acid, and slightly more docosapentaenoic acid, but negligible docosahexaenoic acid. We conclude that consumers have viable options to reduce average ω-6/ω-3 intake ratios, thereby reducing or eliminating probable risk factors for a wide range of developmental and chronic health problems.
Charles M. Benbrook; Gillian Butler; Maged A. Latif; Carlo Leifert; Donald R. Davis. Organic Production Enhances Milk Nutritional Quality by Shifting Fatty Acid Composition: A United States–Wide, 18-Month Study. PLOS ONE 2013, 8, e82429 .
AMA StyleCharles M. Benbrook, Gillian Butler, Maged A. Latif, Carlo Leifert, Donald R. Davis. Organic Production Enhances Milk Nutritional Quality by Shifting Fatty Acid Composition: A United States–Wide, 18-Month Study. PLOS ONE. 2013; 8 (12):e82429.
Chicago/Turabian StyleCharles M. Benbrook; Gillian Butler; Maged A. Latif; Carlo Leifert; Donald R. Davis. 2013. "Organic Production Enhances Milk Nutritional Quality by Shifting Fatty Acid Composition: A United States–Wide, 18-Month Study." PLOS ONE 8, no. 12: e82429.
Milk, meat and eggs tend not to be regarded as an important source of PUFA. They are disproportionally high in SFA compared with their PUFA content, especially those from cattle and sheep, since their rumen microbes are responsible for the loss of over 90 % of PUFA intake by livestock. This need not necessarily be the case since the relative proportion of PUFA in these foods is dictated by livestock management, especially feeding, and this can be manipulated to boost their content of crucial long-chain n-3 fatty acids and conjugated linoleic fatty acids. The present paper considers the fatty acid composition in animal-derived foods and how these can be manipulated to be more conducive for consumers’ health. The importance of recognising the effect of livestock production systems on fat composition is also highlighted along with the fact that we may have to compromise between intensive, high levels of production and this particular aspect of food quality.
Gillian Butler. Manipulating dietary PUFA in animal feed: implications for human health. Proceedings of the Nutrition Society 2013, 73, 87 -95.
AMA StyleGillian Butler. Manipulating dietary PUFA in animal feed: implications for human health. Proceedings of the Nutrition Society. 2013; 73 (1):87-95.
Chicago/Turabian StyleGillian Butler. 2013. "Manipulating dietary PUFA in animal feed: implications for human health." Proceedings of the Nutrition Society 73, no. 1: 87-95.
This study investigates the quality of retail milk labelled as Jersey & Guernsey (JG) when compared with milk without breed specifications (NS) and repeatability of differences over seasons and years. 16 different brands of milk (4 Jersey & Guernsey, 12 non specified breed) were sampled over 2 years on 4 occasions. JG milk was associated with both favourable traits for human health, such as the higher total protein, total casein, α-casein, β-casein, κ-casein and α-tocopherol contents, and unfavourable traits, such as the higher concentrations of saturated fat, C12:0, C14:0 and lower concentrations of monounsaturated fatty acids. In summer, JG milk had a higher omega-3:omega-6 ratio than had NS milk. Also, the relative increase in omega-3 fatty acids and α-tocopherol, from winter to summer, was greater in JG milk. The latter characteristic could be of use in breeding schemes and farming systems producing niche dairy products. Seasonality had a more marked impact on the fatty acid composition of JG milk than had NS milk, while the opposite was found for protein composition. Potential implication for the findings in human health, producers, industry and consumers are considered.
Sokratis Stergiadis; C.J. Seal; Carlo Leifert; M.D. Eyre; M.K. Larsen; G. Butler. Variation in nutritionally relevant components in retail Jersey and Guernsey whole milk. Food Chemistry 2013, 139, 540 -548.
AMA StyleSokratis Stergiadis, C.J. Seal, Carlo Leifert, M.D. Eyre, M.K. Larsen, G. Butler. Variation in nutritionally relevant components in retail Jersey and Guernsey whole milk. Food Chemistry. 2013; 139 (1-4):540-548.
Chicago/Turabian StyleSokratis Stergiadis; C.J. Seal; Carlo Leifert; M.D. Eyre; M.K. Larsen; G. Butler. 2013. "Variation in nutritionally relevant components in retail Jersey and Guernsey whole milk." Food Chemistry 139, no. 1-4: 540-548.
There is increasing concern that the intensification of dairy production reduces the concentrations of nutritionally desirable compounds in milk. This study therefore compared important quality parameters (protein and fatty acid profiles; α-tocopherol and carotenoid concentrations) in milk from four dairy systems with contrasting production intensities (in terms of feeding regimens and milking systems). The concentrations of several nutritionally desirable compounds (β-lactoglobulin, omega-3 fatty acids, omega-3/omega-6 ratio, conjugated linoleic acid c9t11, and/or carotenoids) decreased with increasing feeding intensity (organic outdoor ≥ conventional outdoor ≥ conventional indoors). Milking system intensification (use of robotic milking parlors) had a more limited effect on milk composition, but increased mastitis incidence. Multivariate analyses indicated that differences in milk quality were mainly linked to contrasting feeding regimens and that milking system and breed choice also contributed to differences in milk composition between production systems.
Sokratis Stergiadis; Carlo Leifert; Chris J. Seal; Mick D. Eyre; Jacob H. Nielsen; Mette K. Larsen; Tina Slots; Håvard Steinshamn; Gillian Butler. Effect of Feeding Intensity and Milking System on Nutritionally Relevant Milk Components in Dairy Farming Systems in the North East of England. Journal of Agricultural and Food Chemistry 2012, 60, 7270 -7281.
AMA StyleSokratis Stergiadis, Carlo Leifert, Chris J. Seal, Mick D. Eyre, Jacob H. Nielsen, Mette K. Larsen, Tina Slots, Håvard Steinshamn, Gillian Butler. Effect of Feeding Intensity and Milking System on Nutritionally Relevant Milk Components in Dairy Farming Systems in the North East of England. Journal of Agricultural and Food Chemistry. 2012; 60 (29):7270-7281.
Chicago/Turabian StyleSokratis Stergiadis; Carlo Leifert; Chris J. Seal; Mick D. Eyre; Jacob H. Nielsen; Mette K. Larsen; Tina Slots; Håvard Steinshamn; Gillian Butler. 2012. "Effect of Feeding Intensity and Milking System on Nutritionally Relevant Milk Components in Dairy Farming Systems in the North East of England." Journal of Agricultural and Food Chemistry 60, no. 29: 7270-7281.
In the last decade the main goals of organic dairying have been to attain acceptable levels of milk production, increase opportunities for animals to perform species own behaviour, resulting in improved animal welfare and animal health, and minimize the use of therapeutic interventions, including the reduction of the (preventive) use of antibiotics. Maintaining animal health without the use of therapeutic interventions is a major challenge for organic dairy farmers. In particular, udder health remains a major problem in both conventional and organic farming. In the QualityLowInputFood (QLIF) project udder health status and management were assessed in different production systems and European regions. These studies suggest that good udder health can be maintained in organic or low-input farming management systems. Novel strategies to control mastitis were evaluated and the potential of using internal teat sealers for the control of environment-associated pathogens was shown. Also oral application of a herd profile based single homeopathic remedy combined with homeopathic silica had a significant effect on cows with a relative low somatic cell count before drying-off. Suckling systems in calf rearing, as an integrated management approach, did not result in better udder health. None of the studies presented identified new variables affecting udder health. QLIF studies also demonstrated the importance of comparing udder health parameters in contrasting organic, low input and conventional production systems, since clear differences in antibiotic use against mastitis could be identified not only between organic and conventional systems, but also among dairy systems used in different EU-countries. Although alternative treatments used in organic systems could not be shown to be fully effective, results suggest that the use of individual or combined alternative strategies to improve udder health on organic or low-input farms warrants further investigation. Based on the results obtained it is recommended that future research should focus on identifying the reasons for variability in udder health between organic farms that use different management protocols to identify ‘best current practice’ when carrying out this research
J.-P. Wagenaar; P. Klocke; Gillian Butler; G. Smolders; J.H. Nielsen; A. Canever; C. Leifert. Effect of production system, alternative treatments and calf rearing system on udder health in organic dairy cows. NJAS - Wageningen Journal of Life Sciences 2011, 58, 157 -162.
AMA StyleJ.-P. Wagenaar, P. Klocke, Gillian Butler, G. Smolders, J.H. Nielsen, A. Canever, C. Leifert. Effect of production system, alternative treatments and calf rearing system on udder health in organic dairy cows. NJAS - Wageningen Journal of Life Sciences. 2011; 58 (3-4):157-162.
Chicago/Turabian StyleJ.-P. Wagenaar; P. Klocke; Gillian Butler; G. Smolders; J.H. Nielsen; A. Canever; C. Leifert. 2011. "Effect of production system, alternative treatments and calf rearing system on udder health in organic dairy cows." NJAS - Wageningen Journal of Life Sciences 58, no. 3-4: 157-162.
The Nafferton Factorial Systems Comparison experiments were begun in 2003 to provide data on the production and quality effects of a whole spectrum of different crop production systems ranging from fully conventional to fully organic. In this paper, the crop production data for the first 4 years of the experiments have been used to conduct a life cycle analysis of the greenhouse gas (GHG) emissions from organic and conventional production systems. Actual yield and field activity data from two of the treatments in the experiments (a stocked organic system and a stockless conventional system) were used to determine the GHG emissions per hectare and per MJ of human food energy produced, using both the farm gate and wider society as system boundaries. Emissions from these two baseline scenarios were compared with six other modelled scenarios: conventional stocked system, a stockless system where all crop residues were incorporated into the soil, two stocked systems where manure was used for biogas production, and two stockless systems where all crop residues were removed from the field and used for bio-energy production. Changing the system boundary from the farm gate to wider society did not substantially alter the GHG emissions per hectare of land when organic production methods were used; however, in conventional systems, which rely on more off-farm inputs, emissions were much greater per hectare when societal boundaries were used. Incorporating on-farm bioenergy production into the system allowed GHG emissions to be offset by energy generation. In the case of the organic system that included pyrolysis of crop residues, net GHG emissions were negative, indicating that energy offsets and sequestration of C in biochar can completely offset emissions of GHG from food production. The analysis demonstrates the importance of considering system boundaries and the end use of all agricultural products when conducting life cycle analyses of food production systems.
J.M. Cooper; Gillian Butler; C. Leifert. Life cycle analysis of greenhouse gas emissions from organic and conventional food production systems, with and without bio-energy options. NJAS - Wageningen Journal of Life Sciences 2011, 58, 185 -192.
AMA StyleJ.M. Cooper, Gillian Butler, C. Leifert. Life cycle analysis of greenhouse gas emissions from organic and conventional food production systems, with and without bio-energy options. NJAS - Wageningen Journal of Life Sciences. 2011; 58 (3-4):185-192.
Chicago/Turabian StyleJ.M. Cooper; Gillian Butler; C. Leifert. 2011. "Life cycle analysis of greenhouse gas emissions from organic and conventional food production systems, with and without bio-energy options." NJAS - Wageningen Journal of Life Sciences 58, no. 3-4: 185-192.
Studies within the QLIF project reviewed in this article suggest that organic or low-input management is more likely to result in milk with fatty acid profiles that are higher in α-linolenic acid and/or beneficial isomers of conjugated linoleic acid and antioxidants with up to a 2.5-fold increase in some cases, relative to milk from conventional production. These advantages are preserved during processing, resulting in elevated contents or concentrations of these constituents in processed dairy products of organic or low input origin. Much of the literature suggests that these benefits are very likely to be a result of a greater reliance on forages in the dairy diets (especially grazed grass). Since the adoption of alternative breeds or crosses is often an integral part sustaining these low-input systems, it is not possible to rule out an interaction with genotype in these monitored herds. The results suggest that milk fat composition with respect to human health can be optimized by exploiting grazing in the diet of dairy cows. However, in many European regions this may not be possible due to extremes in temperature, soil moisture levels or both. In such cases milk quality can be maintained by the inclusion of oil seeds in the dairy diets.
G. Butler; J.H. Nielsen; M.K. Larsen; B. Rehberger; Sokratis Stergiadis; A. Canever; C. Leifert. The effects of dairy management and processing on quality characteristics of milk and dairy products. NJAS - Wageningen Journal of Life Sciences 2011, 58, 97 -102.
AMA StyleG. Butler, J.H. Nielsen, M.K. Larsen, B. Rehberger, Sokratis Stergiadis, A. Canever, C. Leifert. The effects of dairy management and processing on quality characteristics of milk and dairy products. NJAS - Wageningen Journal of Life Sciences. 2011; 58 (3-4):97-102.
Chicago/Turabian StyleG. Butler; J.H. Nielsen; M.K. Larsen; B. Rehberger; Sokratis Stergiadis; A. Canever; C. Leifert. 2011. "The effects of dairy management and processing on quality characteristics of milk and dairy products." NJAS - Wageningen Journal of Life Sciences 58, no. 3-4: 97-102.