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Massey Research Online is an open access digital archive of the research and scholarship of Massey University and is jointly managed by the University Library and Information Technology Services.
Massey Research Online contains research theses and research outputs including published work by Massey University students and academic staff as well as peer-reviewed material not published elsewhere. In the case of previously published research outputs all requirements of copyright owners are observed.
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Fertility and survival of Swedish Red and White × Holstein crossbred cows and purebred Holstein cows
(y Elsevier Inc. and Fass Inc. on behalf of the American Dairy Science Association, 2023-04) Pipino DF; Piccardi M; Lopez-Villalobos N; Hickson RE; Vázquez MI
Swedish Red and White × Holstein (S×H) cows were compared with pure Holstein (HOL) cows for fertility and survival traits in 2 commercial dairy farms in central-southern Córdoba province, Argentina, over 6 years (2008-2013). The following traits were evaluated: first service conception rate (FSCR), overall conception rate (CR), number of services per conception (SC), days open (DO), mortality rate, culling rate, survival to subsequent calvings, and length of productive life (LPL). The data set consisted of 506 lactations from 240 S×H crossbred cows and 1,331 lactations from 576 HOL cows. The FSCR and CR were analyzed using logistic regression, DO and LPL were analyzed using a Cox's proportional hazards regression model, and differences of proportions were calculated for mortality rate, culling rate, and survival to subsequent calvings. The S×H cows were superior to HOL cows in overall lactations for all the fertility traits (+10.5% FSCR, +7.7% CR, -0.5 SC, and 35 fewer DO). During the first lactation, S×H cows were superior to HOL cows for all fertility traits (+12.8% FSCR, +8.0% CR, -0.4 SC, and 34 fewer DO). In the second lactation, S×H cows exhibited lower SC (-0.5) and 21 fewer DO than HOL cows. In the third or greater lactations, S×H cows showed higher FSCR (+11.0%) and CR (+12.2%), lower SC (-0.8), and 44 fewer DO than pure HOL cows. In addition, S×H cows had a lower mortality rate (-4.7%) and a lower culling rate (-13.7%) than HOL cows. Due to the higher fertility and lower mortality and culling rates, the S×H cows had higher survival to the second (+9.2%), third (+16.9%), and fourth (+18.7%) calvings than HOL cows. Because of these results, S×H cows had longer LPL (+10.3 mo) than HOL cows. These results indicate that S×H cows had higher fertility and survival than HOL cows on commercial dairy farms in Argentina.
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β-Casein A1 and A2: Effects of polymorphism on the cheese-making process
(Published by Elsevier Inc. and Fass Inc. on behalf of the American Dairy Science Association, 2023-08) Vigolo V; Visentin E; Ballancin E; Lopez-Villalobos N; Penasa M; De Marchi M
Of late, "A2 milk" has gained prominence in the dairy sector due to its potential implications in human health. Consequently, the frequency of A2 homozygous animals has considerably increased in many countries. To elucidate the potential implications that beta casein (β-CN) A1 and A2 may have on cheese-making traits, it is fundamental to investigate the relationships between the genetic polymorphisms and cheese-making traits at the dairy plant level. Thus, the aim of the present study was to evaluate the relevance of the β-CN A1/A2 polymorphism on detailed protein profile and cheese-making process in bulk milk. Based on the β-CN genotype of individual cows, 5 milk pools diverging for presence of the 2 β-CN variants were obtained: (1) 100% A1; (2) 75% A1 and 25% A2; (3) 50% A1 and 50% A2; (4) 25% A1 and 75% A2; and (5) 100% A2. For each cheese-making day (n = 6), 25 L of milk (divided into 5 pools, 5 L each) were processed, for a total of 30 cheese-making processes. Cheese yield, curd nutrient recovery, whey composition, and cheese composition were assessed. For every cheese-making process, detailed milk protein fractions were determined through reversed-phase HPLC. Data were analyzed by fitting a mixed model, which included the fixed effects of the 5 different pools, the protein and fat content as a covariate, and the random effect of the cheese-making sessions. Results showed that the percentage of κ-CN significantly decreased up to 2% when the proportion of β-CN A2 in the pool was ≥25%. An increase in the relative content of β-CN A2 (≥50% of total milk processed) was also associated with a significantly lower cheese yield both 1 and 48 h after cheese production, whereas no effects were observed after 7 d of ripening. Concordantly, recovery of nutrients reflected a more efficient process when the inclusion of β-CN A2 was ≤75%. Finally, no differences in the final cheese composition obtained by the different β-CN pools were observed.
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Heritabilities and genetic and phenotypic correlations for milk production and fertility traits of spring-calved once-daily or twice-daily milking cows in New Zealand
(Published by Elsevier Inc. and Fass Inc. on behalf of the American Dairy Science Association, 2023-03) Jayawardana JMDR; Lopez-Villalobos N; McNaughton LR; Hickson RE
The objectives of this study were to estimate the genetic and phenotypic correlations and heritabilities for milk production and fertility traits in spring-calved once-daily (OAD) milking cows for the whole season in New Zealand and compare those estimates with twice-daily (TAD) milking cows. Data used in the study consisted of 69,252 first parity cows from the calving seasons 2015-2016 to 2017-2018 in 113 OAD and 531 TAD milking herds. Heritability estimates for production and fertility traits were obtained through single-trait animal models, and estimates of genetic and phenotypic correlations were obtained through bivariate animal models. Heritability estimates of production traits varied from 0.26 to 0.61 in OAD and from 0.13 to 0.63 in TAD. Heritability estimates for fertility traits were low in both OAD and TAD milking cow populations, and estimates were consistent (OAD: 0.01 to 0.10 and TAD: 0.01 to 0.08) across milking regimens. Estimates of phenotypic and genetic correlations among production traits were consistent across populations. In both populations, phenotypic correlations between milk production and fertility traits were close to zero, and most of the genetic correlations were antagonistic. In OAD milking cows, genetic correlations of milk and lactose yields with the start of mating to conception, 6-wk in-calf, not-in-calf, and 6-wk calving rate were close to zero. Interval from first service to conception was negatively genetically correlated with milk and lactose yields in OAD milking cows. Protein percentage was positively genetically correlated with 3-wk and 6-wk submission, 3-wk in-calf, 6-wk in-calf, first service to conception, 3-wk calving, and 6-wk calving rate in the TAD milking cow population, but these correlations were low in the OAD milking cow population. Further studies are needed to understand the relationship of protein percentage and fertility traits in the OAD milking system. The phenotypic correlations between fertility traits were similar in OAD and TAD milking populations. Genetic correlations between fertility traits were strong (≥0.70) in cows milked TAD, but genetic correlations varied from weak to strong in cows milked OAD. Further research is required to evaluate the interaction between genotype by milking regimen for fertility traits in terms of sire selection in the OAD milking cow population.
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Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study
(Elsevier B.V., 2023-06-26) Apinanthanuwong G; Aumasa T; Ogawa Y; Singh J; Panpipat W; Donlao N
The stability of tea catechin is influenced by various factors such as tea types, pH and digestive processes. The study aimed to investigate the effect of different tea types on the stability of tea catechin and their impact on starch digestibility and glycemic response to different types of cooked rice. Cooked rices were co-digested with green tea, oolong tea and black tea, and the catechin profiles were correlated with the inhibition of enzymatic digestion. The findings revealed that the green tea exhibited to be the most potent inhibitory effect on starch digestion. In addition, due to its highly porous structure, glutinous rice showed a higher starch hydrolysis rate and glycemic index than jasmine rice. The estimated glycemic index (eGI) of cooked jasmine rice co-digested with green, oolong, and black teas were 61.95 ± 1.07, 64.62 ± 1.12, and 67.14 ± 0.87, respectively, while eGI values of cooked glutinous rice were 77.55 ± 1.15, 79.98 ± 0.98, 81.45 ± 0.75, respectively. The findings indicates that epigallocatechin (EGC) achieves the highest stability. Overall, the results provided compelling evidence that tea types and rice structure affect the regulation of starch digestion and eGI of cooked rice.
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Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste-to-value-added SCOBY (symbiotic culture of bacteria and yeast) ice cream
(Wiley Periodicals LLC, 2024-04-01) Mehta A; Serventi L; Kumar L; Torrico DD
This study investigated the effects of repeated exposure on acceptability, emotionalresponses, and purchase intention of a novel symbiotic culture of bacteria and yeast(SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice creamsample, using three sessions: a survey (SCOBY information) and two tasting sessions(repeated-exposure effect). Participants initially conducted blind evaluations of all sam-ples, followed by an informed tasting. The blind tasting sessions evoked high arousalemotions for the SCOBY ice cream and positive emotions for the control and guar gumsamples. The second session showed a rise in liking for sweetness (5.6–6.5) and texture(5.6–6.7) of the SCOBY samples. Sensory attributes such as flavor (odds ratio = 1.7)and texture (odds ratio = 1.7), coupled with positive emotions such as “happy” (oddsratio = 3.8), “pleasant” (odds ratio = 0.4), and “interested” (odds ratio = 3.8) affectedpurchase intention. The findings of this study provide valuable insights into participants'liking and emotional responses during repeated exposures to stimuli.
Practical Applications: The study's findings show that repeated exposure to novel products enhances con-sumer acceptance and emotional responses, challenging the current formats of tradi-tional sensory studies. This implies that the introduction of novel products can besuccessful with repeated tasting exposure strategies. The focus on improving famil-iarity with sensory attributes, especially flavor and texture, can positively impact pur-chase intention. This insight can guide product positioning, marketing campaigns, andflavor development efforts, encouraging the successful integration of innovativeproducts into the market.1 | I N T RO DU CT I O NFood choice behavior is a multifaceted process influenced by physio-logical (Manippa et al., 2019), socioeconomic (Van Lentheet al., 2015), and psychological factors (Babicz-Zieli nska, 2006). Asconsumer preferences and trends evolve, novel food products andinnovations emerge in the market to cater to the needs and demandsof consumers. Lack of familiarity and exposure to novel food productsReceived: 14 December 2023 Revised: 5 February 2024 Accepted: 12 February 2024DOI: 10.1111/joss.12901Journal ofSensory StudiesThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in anymedium, provided the original work is properly cited and is not used for commercial purposes.© 2024 The Authors. Journal of Sensory Studies published by Wiley Periodicals LLC.J Sens Stud. 2024;39:e12901. wileyonlinelibrary.com/journal/joss 1 of 12https://doi.org/10.1111/joss.12901