Syracuse

Contribution of dairy products to dietary intakes and the influence of dairy cow forage

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Martin, Bruno | Graulet, Benoit | Uijttewaal, A. | Ferlay, Anne | Coppa, Mauro | Remond, Didier

Edité par CCSD ; Association Française pour la Production Fourragère -

International audience. Recent epidemiological studies have shown that, in general, consuming dairy products can have health benefits. In this study, we briefly reviewed the major factors underlying variation in milk composition; we then examined the relationship between the five types of rations currently given to dairy cows in France and the contribution of dairy products to adult dietary intakes. In contrast to cows fed corn-based silage, cows that were allowed to graze produced milk whose composition could lower intakes of saturated fatty acids (lauric acid, myristic acid, and palmitic acid) and increase intakes of omega-3s and vitamin A. The effect of dairy cow diet on the intake of minerals and hydrosoluble vitamins is limited because the consumption of key dairy products (i.e., yogurt: minerals, milk: hydrosoluble vitamins) is low.

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