Contribution of dairy products to dietary intakes and the influence of dairy cow forage
2019
Martin, Bruno | Graulet, Benoit | Uijttewaal, A. | Ferlay, Anne | Coppa, Mauro | Remond, Didier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH) ; Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS) | ARVALIS - Institut du végétal [Paris] | Unité de Nutrition Humaine (UNH) ; Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020])
International audience
Mostrar más [+] Menos [-]Inglés. Recent epidemiological studies have shown that, in general, consuming dairy products can have health benefits. In this study, we briefly reviewed the major factors underlying variation in milk composition; we then examined the relationship between the five types of rations currently given to dairy cows in France and the contribution of dairy products to adult dietary intakes. In contrast to cows fed corn-based silage, cows that were allowed to graze produced milk whose composition could lower intakes of saturated fatty acids (lauric acid, myristic acid, and palmitic acid) and increase intakes of omega-3s and vitamin A. The effect of dairy cow diet on the intake of minerals and hydrosoluble vitamins is limited because the consumption of key dairy products (i.e., yogurt: minerals, milk: hydrosoluble vitamins) is low.
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