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Full-Text Articles in Dairy Science
Polyphenol Characterization And Antioxidant Capacity Of Multi-Species Swards Grown In Ireland—Environmental Sustainability And Nutraceutical Potential, Samuel Rapisarda, Nissreen Abu-Ghannam
Polyphenol Characterization And Antioxidant Capacity Of Multi-Species Swards Grown In Ireland—Environmental Sustainability And Nutraceutical Potential, Samuel Rapisarda, Nissreen Abu-Ghannam
Articles
Ruminant production systems are major contributors to greenhouse gases emissions, with animal feeding practices being the main cause for methane and nitrous oxide’s release. Although feeding animals forages has been proven to be more sustainable, traditional ryegrass monocultures still require a lot of input (e.g., fertilisers and pesticides). Multi-species swards, consisting of different swards, such as grasses, forage legumes and herbs, need less management and fertiliser, produce more dry matter, and also add a variety of phytochemicals into the animal diet. In particular, polyphenols have been associated with a positive impact on animal health and productivity. However, data on the …
Postprandial 25-Hydroxyvitamin D Response Varies According To The Lipid Composition Of A Vitamin D3 Fortified Dairy Drink, Aislinn F. Mccourt, Steven L. Mulrooney, Graham O'Neill, E. Dolores O'Riordan, Aifric M. O'Sullivan
Postprandial 25-Hydroxyvitamin D Response Varies According To The Lipid Composition Of A Vitamin D3 Fortified Dairy Drink, Aislinn F. Mccourt, Steven L. Mulrooney, Graham O'Neill, E. Dolores O'Riordan, Aifric M. O'Sullivan
Articles
In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 µg vitamin D3 fortified dairy drink on postprandial 25(OH)D concentrations. Participants consumed one dairy drink per visit: a non-lipid, a pre-formed oleic acid micelle, an olive oil and a fish oil dairy drink. There was a significant time*drink*baseline status effect on 25(OH)D concentrations (p = 0.039). There were no time*drink, time or drink effects on 25(OH)D in vitamin D sufficient participants (>50nmol/L). However, there was an effect of time …