Enhancing functionality of milk by dietary manipulation

1. Master seminar
on
Enhancing functionality of MIlk by dietary modification
College of veterinary sciences and animal husbandry
DUVASU Mathura-281001
Presented by-
Sharish Kumar
V-1826/17
MVSc Scholar
Department of Animal nutrition

2. •A food that beneficially affect one or more target function in the body
beyond adequate nutritional effect in a way that is relevant to either an
improved state of health and reduction of risk disease.
(Yadav et al.,2013)
•Functional food may be natural food or food in which a component has
been added,removed or modified by technologically or biologically
means.
(Yadav et al.,2013)
What are functional
food...?

3. Considerations for functional food
• It is a food (not a capsule, tablet, or powder) derived from natural
ingredients
• It has a particular function when eaten regulates some of the body
processes
• Consumed as part of the daily diet.
(Leo´net al.,2003)

4. Milk and dairy product consumption
Per capita milk
consumption
1981 1990 2000 2007 2016
World(Kg/year) 86 80 104 113 --------
Developed country
(Kg/year)
222 180 235 248 260-270
Developing country
(kg/year)
35 40 56 68 71.6
India(Kg/year) 46.7 60.2 78 91.5 128.0
WHO/FAO-2016

5. :Scope of functional food:
Changes in
Regulation
Market
opportunity
Consumer
interest
Aging
population
Research
t
Technology
advances
Functional
food
Increasing
healthcare
cost

6. Global regulatory on functional food
• United state food and drug
administration (USFDA).(Anon-2010)USA
• European food safety authority (EFSA-
2002)Europe
• Food safety and standard authority of
india(FSSAI)
• Ministry of food processing
industry(MOFPI). (FSSSI-2006)
India

7. Different functional food and their health benefits:
Micro/Macro
nutrient
Functional food Health benefits
Conjugated linoleic acid
(CLA)
CLA enriched meat and
milk.
Anti-adepogenic,anti-
carcinogenic,anti-atherogenic,Anti-
inflammatory ,Immunomodulatory
(Magdalena et al.,2008)
Omega 3 fatty acid
Omega 3 fatty acid enriched
egg.meat,milk
Management of cardiovascular
disease,hypertension,auto-
immune,allergic & neurological
disorder osteo-arthritis
(Roush et al.,2010)

8. Selenium(Se)
Se enriched egg,broccoli
and milk
Prevent cardiac muscle
degeneration,muscular
dystrophy,and have anto-
oxidant property
(Cabrera-vique.2006)
Vitamin D and Calcium
Vitamin-D and Calcium
fortified milk
Lower PTH level reduce
bone turn over
(Kruger et al.,2010)
Docosahexaenoic acid
(DHA)
DHA enriched milk
Reduce the level of blood
lipid,Improve composition
of RBCs membrane(Atalah
et al.2009),and inteligence
in infant when consumed
by pregnant mother
(Gale et al.,2010)
Chromium (Cr)
Milk ,Meat,organic
Chromium
Chromoduline amplifies
insulin receptor
(Vincent,2001)

9. What is CLA..?
• CLA is the positional and geometric isomer of linoleic acid.
(Benjamin,2005)
• Linoleic acid and linolenic acid are the main substrate for CLA
synthesis in ruminant.

10. Source of CLA
• Primary dietary source of CLA for humans are food product derived
from ruminant animal mostly cow,including meat fat, milk, cheese,
yoghurt and butter.
(Moon et al.,2008)
• CLA could have beneficial effect as an anti-
mutagen,antioxidant,anticarcinogen and it reduce LDL cholestrol and
heart disease modulate immune and inflammatory response and
modulate lipid metabolism. (Ferramosca et al.,2006)

11. CLA concentration in diet
• ClA concentration in dairy product ranges from 2.9 to 8.92 mg/gm
fat(avg=5mg CLA/gm fat).
• CLA concentration in fat from non-ruminant ranges 0.6 to 0.9 mg/gm
fat.
• Recommended level of CLA=3000 mg/day

12. Biosynthesis of conjugated lenoleic acid
1) Partial biohydrogenation:CLA is synthesized as an intermediate
via biohydrogenation of Linoleic and linolenic acid to stearic acid in
the rumen.
e.g- Butyrivibrio fibrisolvence,Micrococcus, Ruminococcus,
Lactobacillus.

13. C18:2 cis-9,cis-12(Linoleic acid)
Isomerization(Group –A)
Conjugated C18:2 cis-9,trans-11
Hydrogenation(Group A)
Trans-vaccenic acid
Stearic acid (C18:0)
Hydrogenation(GroupB)
Rumen

14. 2) Endogenous conversion:
• The addition of C-9 double into transvaccenic acid yield C-9 t-11
CLA.
(Khanal an dhiman,2004)
• The ∆9-desaturase enzyme is primarly found in the adipose tissue
of beef cattle and in the mammary gland of lactating dairy cattle.
(Baunan et al.,1999)

15. Rumen
C18:2 cis-9,cis-12(Linoleic acid)
Isomerization(Group –A)
Conjugated C18:2 cis-9,trans-11(CLA)
Hydrogenation(Group A)
Trans-vaccenic acid
Stearic acid (C18:0)
Hydrogenation(GroupB)
Tissues
Linoleic acid
CLA
Trans-vaccenic acid
Stearic acid

16. To enhance CLA content two strategies are used
Microbial manipulation Re formulation of Diet
With mustard cake With green fodder In vitro synthesis

17. Enhancing CLA by dietary manipulation
• The feed which contain unsaturated fatty acid linoleic and linolenic
acid exert positive effect on CLA content of milk fat.
• Cattle grazing on pasture had higher CLA content in milk than in barn
feeding with hay and silage.
(Precht & Molkentin,2000)
• When dietary supply of PUFA is high the biohydrogenation process
may be in complete CLA can escape the rumen and become available
for absorbtion in the lower digestive track ,thus providing as a source
of CLA to the mammary gland. (Dhiman et al., 2000)

18. Effect of pasture feeding on CLA content in milk
Seen by-Amrita singh,RPS baghel,2018 Jabalpur M.P

20. •Feeding of oil rich in linoleic acid (C-18:2)E.g soybean, cotton seed
,linseed and sunflower oil were also reported to be useful in increasing
CLA content of milk.
(Dhiman et al.,2000)
•The intake of raw cracked soybean did not increase the level of CLA in
milk of cattle but roasted cracked soybean or soybean oil increase CLA
content of milk .
(Dhiman et al.,2000)
•Mustard oil based diet(2% of mustard oil) not only enhances the CLA
content of milk also increase the milk fat and quantity.
(Tyagi&kathirvelan,2009)
•Ad libitum feeding resulted in lower concentration of CLA in milk than
restricted amount of feed in portions.
(Diang et al.,1996)

21. Effect of herbal feed additives to increase CLA
content of milk and meat
• Supplementation of Cumin cyminum extract in diet was indicated
by 20% increase in CLA content of goat milk.
(Miri et al.,2015)
• Chrysanthemum coronarium plant also reported to enhance the
CLA percent of milk.
(Cabiddu et al.,2006)
• Terminalia chebula (0.59 and 1.79% of DM) in the diet of kids
increasedv accenic acid and CLA content in their muscle along with
enhanced activity of delta-9 desaturase enzyme, the main enzyme
involved in endogenous synthesis of CLA in tissues.
(Rana et al.,2012)

22. How to increase omega fatty acid by dietary
manipulation
• Dietary manipulation in cow is a practical way to maintain a desired
ratio of fatty acid in milk (ῳ-6:ῳ-3::2:1 to 4:1)
• Recommendation level of omega fatty acid ranges from 0.5 to 2
gm/day (ISSFAL)
• Milk from pasture fed cow contain an ideal racio of essential fatty
acid and contain omega fatty acid 16.5mg/gm fat
(Dhiman et al;1999)
• Reducing proportion of grass to 2/3 of the ration increase the ῳ-6
fatty acid to 31.4 mg/gm and decrease ῳ-3 fatty acid to 13.5 mg/gm
milk

23. • Further reduction of dietary proportion of grass to 1/3 resulted in 42.7
mg/gm ῳ-6 fatty acid and 8.2 mg/gm ῳ-3 fatty acid.
(Cheek,2006)
• Omegatek a fat supplement designed to increase the bio-availabilty of
omega fatty acid in milk, in which ῳ-3 and ῳ-6 enriched oil are
encapsulated by protein.
• Omegatek is a supplement comprise soybean oil:fish oil::80:20 w/w
• Fat content of omegatek is 330 gm/kg out of 264 gm/kg is rumen
undegradable providing energy and essential fattty acid linoleic
acid,linolenic acid,DHA and EPA. (Gulati et al;2016)

24. How to increase Docosahexaenoic acid in milk by
Dietary manipulation
• Recommended level of DHA and Eicosapentanoic acid (EPA) is 0.65
gm/day.
(Willumsen,2006)
• When dietary concentration of EPA and DHA is increased their
concentration in milk also increases although transfer of these acid
from diet into milk is very low.
(Chilliard et al.,2000)
• Addition of fish oil,Marine or cultured algae to the diet was generally
found to increase the yield of EPA and DHA and increase the
concentration of these acid in the fatty acid fraction of milk.
(Riley et al.,2000)

25. Fatty acid composition of raw milk of cow fed with
different composition
Fatty acid Controle(NO
supplementatio
n of fat)
3% Fish oil 3% Soybean
oil
1.5% Fish oil
& 1.5%
soybean oil
EPA
(gm/100gm fat)
0.07 0.24 0.09 0.16
DHA
(gm/100gm fat)
0.04 0.22 0.08 0.15
ῳ-3 fatty acid
(gm/100gm fat)
0.87 1.28 0.96 1.18
Amrita singh,RPS baghel NDVSU,2018

26. • Rich source of linolenic acid are grass and oil from some linseed
varities.
• Increasing the intake of linolenic acid by feeding fresh forage or
protected linseed oil increase the supply of precursor of EPA and
DHA to mammary gland.
(Doreau et al.,1999)
• Grazed cattle generally have increase level of milk EPA,DHA and
decrease saturated fatty acid.

27. Increasing Se in milk by dietary modification
• Food of plant origin contain ony selenomethionine while those of
animal origin contain both selenomethionine and seleno-cysteine.
(Beilstein&whanger,1986)
• Richest source of Se is consider to be animal organ like liver, kidney
,marine fish crustaceans.
• Most widely traded Se supplement is Se enriched yeast which contain
3000 mg/kg Se.
(schauzer,2000)
• Supplementation of feed with inorganic selenite,selenate or organic
selenium enriched yeast increases the Se content in milk.
(Surai,2006)

28. • A daily supplementation of 1-6 mg organic Se to the feed of dairy cow
increases the Se content of milk from the value 18 µg/kg to 94 µg/kg
in 8 week.
(J.csapo et al.,2015)
• Cattle fed on control diet contain 18 µg/kg Se in milk and cattle
supplemented with 2 mgSe/day produce milk with 53 µg/kg Se.
(J csapo et al.,2015)

29. The effect of Se supplementation in milk
Contole /Experimental group
Cow/day
Average daily Se
intake(mg)
Se content of milk
Mg/kg
Controle group(CG) 0.42 0.018
CG+1 mg Se at 1st and 2nd Week 1.42 0.031
CG+2 mg Se at 3rd and 4rth week 2.42 0.053
CG+4 mg Se at 5th and 6th week 4.42 0.081
CG+6mg Se at7th and 8th week 6.42 0.094
CG+ 0 mg se at end of 10th week 0.42 0.062
CG+ 0 mg Se at end of 12th week 0.42 0.021
CG+0 mg Se at end of 14th week 0.42 0.019
J.Csapo et al;2015

30. Enhancing vitamin D in milk by dietary
modifiction
• Recommended Vit D requirement is 600 IU/day for age group 1-70
year,normal Vit D concentration in milk 15-40 IU/l.
(Institute of medicine )
• Vitamin D is essential for Calcium absorption and is involved in the
mineralization process required for bone growth.
(Ceglia,2009)
• Recent study suggest that Vit D play role in prevention prostate ,breast
,colorectal cancer .
(Grant,2007)
• Fodder supplementation and sun light affect vit-D concentration in
milk.

31. • Positive correlation increasing oral supplementation of vit-D and its
concentration in milk.
• Direct oral supplementation of cow doses from 4000 IU/day to 40000
IU/day vit-D resulted an increase of vitamin D in milk other than the
cow supplemented with fodder and intravenous and intramuscular
application of vit-D.
• Milk concentration of vitamin D highest in earlier lactation (0-14
days) compare to later lactation period.
(Weles et al.,2015)

32. Enhancing chromium in milk by dietary
manipulation
• Chromium concentration in milk ranges 1-4 µg/100 ml,while
recommendation level of Cr for men is 25-35µg/day.
(institute of medicine)
• In cattle Average daily intake of chromium is 62-85µg/day out of
which 63% of chromium excreated in urine and about 3.6% secreted
in the milk.
(Van bruwaene et al.,2000)
• Chromiun concentration in blood serum of cattle ranges from 9 to 92
µg/l,It depend upon the chromium concentration in feed.
(Pechova et al.,2000)

33. • Chromium supplementation improve milk yield about 12.3%.
• Milk chromium concentration of dairy were not affected by
supplementation with 0.25 to 0.5 mg Cr/kg DM .
(Hayirli et al.,2001)
• Chromium biologically active as part of an oligopeptide chromoduline
potentiating the effect of insulin facilitating insulin binding to
receptor at cell surface.

34. Effect of supplemental chromium and parity on
milk chromium concentration
Item Cr in milk (ng/ml)
Treatment
Controle 1.59 ng/ml
Cr-propionate diet(2mg/kg DM) 1.85 ng/ml
Parity
Multiparous 1.56 ng/ml
Primiparous 1.83 ng/ml
(SAS
institute,2002)

35. Conclusion