The Nafferton Ecological Farming Group study found that grazing cows on organic farms in the UK produce milk which contains significantly higher beneficial fatty acids, antioxidants and vitamins than their conventional ‘high input’ counterparts.
During the summer months, one of the beneficial fats in particular – conjugated linoleic acid, or CLA9 – was found to be 60% higher.
The results of this study into UK dairy production are published online in the Journal of Science of Food and Agriculture.
‘We have known for some time that what cows are fed has a big influence on milk quality,’ explained Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group at Newcastle University, who led the study. ‘What is different about this research is it clearly shows that on organic farms, letting cows graze naturally, using forage-based diet, is the most important reason for the differences in the composition between organic and conventional milk.
‘We’ve shown that significant seasonal differences exist, with nutritionally desirable fatty acids and antioxidants being highest during the summer, when the cows are eating fresh grass and clover.
‘As a result, our future research is focusing on how to improve the nutritional composition of milk during the winter, when cows are kept indoors and fed mainly on conserved forage.’
The study, which involved Newcastle scientists working with the Danish Institute for Agricultural Science, is part of the ongoing cross-European Quality Low Input Food project into animal health and welfare, milk quality and working towards minimising the use of antibiotics in dairy production.
‘This paper is a major milestone in the project and clearly shows that if you manage livestock naturally then it’s a win-win situation for both us and them,’ said Professor Carlo Leifert, project co-ordinator.
The scientists also discovered interesting results from a group of low-input farms in Wales, which are not certified organic but use very similar production methods to organic farms (the main difference was the use of some mineral fertiliser and shorter withdrawal periods after antibiotic use).
To reduce costs, these farmers calved all their cows in spring and grazed them throughout lactation, from March until November, resulting in milk being produced on an almost 100% fresh grass diet.
Milk from these non-organic farms also had significantly higher levels of nutritionally desirable fatty acids and antioxidants, which was a direct result of the extensive outdoor rearing and fresh forage intake.
‘These New-Zealand type dairy systems are not common in the UK, as weather conditions in many areas of the country make it unworkable,’ explained Mrs Butler. ‘Therefore, milk from these farms is not available to the public as it’s mixed in with milk from conventional systems during processing.
‘However, including these extremely extensive systems allowed us to clearly link the difference in milk quality to the dairy cows’ diets.’
Gordon Tweddle, of Acorn Dairy in County Durham, is a local supplier of organic milk. ‘We have believed for some time that organic milk is better for us and our customers tell us it tastes better,’ he said. ‘It is satisfying to have the scientific explanation as to why it is also nutritionally better.’
This current research confirms previous studies in the UK, which reported higher concentrations of omega 3 fatty acids in milk from organic production systems than conventional ones.
CLA, omega-3 fatty acids, vitamin E and carotenoids have all been linked to a reduced risk of cardiovascular disease and cancer. CLA is hugely popular in the US, where it is marketed as a nutritional supplement. However, synthetic supplements often contain compounds with a different chemical composition (isomer balance) than those occurring naturally in milk, resulting in an equal dose of both ‘good’ (i.e. CLA9, omega-3 fatty acid, vitamin E and carotenoids) and ‘less desirable’ fatty acids (i.e. omega-6 fatty acids and CLA10).
‘Switching to organic milk provides an alternative, natural way to increase our intake of nutritionally desirable fatty acids, vitamins and antioxidants without increasing our intake of less desirable fatty acids and synthetic forms of vitamin E,’ said Mrs Butler. ‘In organic milk, the omega-3 levels increase but the omega-6 does not, which helps to improve the crucial ratio between the two.’
The study involved 25 farms across the UK in two contrasting areas of the UK – South Wales and the North East. The scientists looked at three different farming systems: conventional high input, organically certified, and non-organic sustainable (low-input).
Michael Warwicker | alfa
Six-legged livestock -- sustainable food production
11.05.2017 | Faculty of Science - University of Copenhagen
Elephant Herpes: Super-Shedders Endanger Young Animals
04.05.2017 | Universität Zürich
Physicists from the University of Würzburg are capable of generating identical looking single light particles at the push of a button. Two new studies now demonstrate the potential this method holds.
The quantum computer has fuelled the imagination of scientists for decades: It is based on fundamentally different phenomena than a conventional computer....
An international team of physicists has monitored the scattering behaviour of electrons in a non-conducting material in real-time. Their insights could be beneficial for radiotherapy.
We can refer to electrons in non-conducting materials as ‘sluggish’. Typically, they remain fixed in a location, deep inside an atomic composite. It is hence...
Two-dimensional magnetic structures are regarded as a promising material for new types of data storage, since the magnetic properties of individual molecular building blocks can be investigated and modified. For the first time, researchers have now produced a wafer-thin ferrimagnet, in which molecules with different magnetic centers arrange themselves on a gold surface to form a checkerboard pattern. Scientists at the Swiss Nanoscience Institute at the University of Basel and the Paul Scherrer Institute published their findings in the journal Nature Communications.
Ferrimagnets are composed of two centers which are magnetized at different strengths and point in opposing directions. Two-dimensional, quasi-flat ferrimagnets...
An Australian-Chinese research team has created the world's thinnest hologram, paving the way towards the integration of 3D holography into everyday...
In the race to produce a quantum computer, a number of projects are seeking a way to create quantum bits -- or qubits -- that are stable, meaning they are not much affected by changes in their environment. This normally needs highly nonlinear non-dissipative elements capable of functioning at very low temperatures.
In pursuit of this goal, researchers at EPFL's Laboratory of Photonics and Quantum Measurements LPQM (STI/SB), have investigated a nonlinear graphene-based...
24.05.2017 | Event News
23.05.2017 | Event News
22.05.2017 | Event News
24.05.2017 | Physics and Astronomy
24.05.2017 | Physics and Astronomy
24.05.2017 | Event News