SFEBES2023 Poster Presentations Thyroid (63 abstracts)
Iodine concentration and palatability of milk from cows fed the common red seaweed species Himanthalia elongata
Lucy Kayes 1,2 , Karen Mullan 2 , Kayley Barnes 3 , Emanuele Armaforte 4 , Xianjiang Chen 5 , Tianhai Yan 5 , Eric Newton 6 , Sokratis Stergiadis 6 , Maria Hayes 7 , Sharon Huws 3 , Jayne Woodside 1,3 & Katerina Theodoridou 3
1Centre for Public Health, Queen’s University Belfast, Belfast, United Kingdom. 2Regional Centre for Endocrinology and Diabetes, Royal Victoria Hospital, Belfast, United Kingdom. 3Institute for Global Food Security, Queen’s University Belfast, Belfast, United Kingdom. 4College of Agriculture, Food and Rural Enterprise, Dungannon, United Kingdom. 5Agri-Food and Biosciences Institute, Hillsborough, United Kingdom. 6School of Agriculture, Policy and Development, University of Reading, Reading, United Kingdom. 7Department of Food Science, Teagasc Food Research Centre, Dublin, Ireland
Cow’s milk remains a key source of iodine in the UK. However, there are concerns around the environmental impact of methane emissions from dairy cattle. Initial work suggests that adding certain seaweed species to the diet of cows can reduce enteric methane emissions and may increase the content of certain minerals such as iodine in milk. Little is known about the simultaneous effect of this feeding practice on milk organoleptic characteristics. This study investigates the impact of seaweed inclusion in cows’ diets on milk iodine content and acceptability and palatability. Fifteen lactating Holstein dairy cows were offered one of three diets: each contained (on a dry matter basis) 40% concentrates and (i) 60% grass silage (CON), (ii) 56% grass silage, 4% Hilmanthalia elongata extract (CSE) and (iii) 56% grass silage and 4% Hilmanthalia elongata (CSW). Approximately 60 litres of milk were collected, on day 14, after the commencement of the experiment, homogenised and then refrigerated prior to pasteurisation (63°C for 30 minutes). A sample from each group was taken to be analysed for iodine while the remaining milk was frozen at -20°C in 500 ml food-grade sealed bottles. The iodine concentration of milk recovered from cows fed CON, CSE and CSW was 411.8, 669.6, 666.4 µg/kg respectively. In a consumer test panel, 25 adults were provided with samples of each milk. There were no significant differences (P≥0.05) noted between CON, CSE and CSW milk samples when scored for appearance, aroma, taste, aftertaste, mouth feel, and overall acceptability using a 9-point hedonic scale. Including Hilmanthalia elongata seaweed in dairy cows’ diet increases milk iodine concentrations without affecting organoleptic characteristics and can be used to improve milk iodine concentration when this may be low (e.g., during the cows’ grazing season or when cows are fed glucosinolate-containing feeds).
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Endocrine Abstracts
ISSN 1470-3947 (print) | ISSN 1479-6848 (online)
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