Les légumineuses fourragères, un allié de choix pour enrichir le lait en équol et améliorer son profil en acides gras
Type de document
journalArticle
Langue source
Français
Titre français
Les légumineuses fourragères, un allié de choix pour enrichir le lait en équol et améliorer son profil en acides gras
Titre anglais
Fodder legumes, an ally of choice for enriching milk in equol and improving its fatty acid profile
Auteur(s)
- FROIDMONT E
- DAEMS F
- DECRUYENAERE V
- DEHARENG F
- FRANCKSON D
- LEFEVRE A
- NINANE V
Editeur(s)
Autre(s)
Id
7SHTLE9C
Version
3351
Date ajout
28 octobre 2020 12:33
Date modification
20 avril 2021 08:50
Résumé français
Forage legumes: the preferred choice for increasing equol levels and improving fatty acid composition in milk The type of grass made available to cows and, more specifically, the proportion of legumes influences the quality of dairy products, including milk. Here, we carried out 6 experiments whose results underscore how forage legumes affect milk quality, namely fatty acid composition and equol levels. When animals are given silage, legumes are better than grasses for improving milk fatty acid composition. Similarly, whether animals are grazing or green fed, forage legumes, and especially red clover, increase milk equol levels. When milk is processed to create dairy products, equol levels remain consistent. With the exception of organically produced milk, commercially available milk has much lower levels of equol than did the milk produced by our experimental animals given access to legumes.
Résumé anglais
Forage legumes: the preferred choice for increasing equol levels and improving fatty acid composition in milk The type of grass made available to cows and, more specifically, the proportion of legumes influences the quality of dairy products, including milk. Here, we carried out 6 experiments whose results underscore how drilling legumes affect milk quality, namely fatty acid composition and equol levels. When animals are given silage, legumes are better than grasses for improving milk fatty acid composition. Similarly, whether animals are grazing or green fed, drilling legumes, and especially red clover, increase milk equol levels. When milk is processed to create dairy products, equol levels remain consistent. With the exception of organically produced milk, commercially available milk has much lower levels of equol than did the milk produced by our experimental animals given access to legumes.
Note
None
CRAW tags
- AB - Utile à l'AB
- CRA-W
- FREDO alimentation animale
- FREDO qualité des produits
- GEO Belgique
- GEO Wallonie
- lait
- légumineuses
WEB tags
Pages
7
Date caractères
2017
Date publication
1 janvier 2017