The effects of silage feeding on some sensory and health attributes of cow's milk: A review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F11%3A43881903" target="_blank" >RIV/60076658:12220/11:43881903 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.foodchem.2010.08.077" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2010.08.077</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2010.08.077" target="_blank" >10.1016/j.foodchem.2010.08.077</a>
Alternative languages
Result language
angličtina
Original language name
The effects of silage feeding on some sensory and health attributes of cow's milk: A review
Original language description
Silage has been the prevailing type of preserved forage for cattle feeding in many countries. Carry-over of some components from silage to cow's milk has been thus of concern. Silage is a richer source of available provitamins A, other carotenoids and tocopherols than hay due to higher losses of these compounds during forage field-drying and hay storage. Ensiled grasses and legume forages contain higher levels of carotenoids and tocopherols than maize silage. Numerous terpenes are carried-over to milk and cheeses from grazed multifloral pastures or from hay, while silages are a poorer source of these flavour-affecting compounds. Data on alcohols, acids, esters, aldehydes and ketones in silage and especially information on their carry-over to milk are insufficient. Milk can gain a bad smell from stable atmosphere if silage, particularly of poor quality, is fed. Red clover silage feeding can cause considerable levels of estrogenic equol in milk. Deoxynivalenol and zearalenone are the mai
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
125
Issue of the periodical within the volume
2
Country of publishing house
GB - UNITED KINGDOM
Number of pages
11
Pages from-to
307-317
UT code for WoS article
000284975200004
EID of the result in the Scopus database
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