COMMUNITY RESEARCH

1. COMMUNITY RESEARCH Improving the quality and safety and reduction in cost in the European organic and low-input food supply chains Integrated project 506358 QualityLowInputFood QLIF www.qlif.org

2.  SP2   SP4 SP3 SP5 SP1 SP6 WP6.1 WP6.1 SP7 HA7.3 Dissemination HA7.4 Training  SP7 HA7.2 SP7 HA7.1  SP2 – WP2.3

3. SP2 Effect of organic, low-input and conventional production systems and their componentson food quality and safety www.qlif.org

4. Animal production systems Production system components dairy cows pigs poultry rats SP2 Effect of: 1. Season + 2. Health management + 3. Feeding regime + +* +* 3. Husbandry + + 5. Breed/genotype + SP3 * health impact studies Improvement of: 2. Health management Parasites + + Intestinal diseases + + (+) Mastitis + 3. Feeding regimes + + 4. Husbandry + + + 5. Breed/genotype + + Identifying factors affecting yield, quality and/or safety Improving yield, quality and/or safety

5. SP2 - WP2.2Effect of organic, low-input and conventional production systems on fatty acid and fat-soluble antioxidant concentrations in milk Newcastle University, UK Aarhus University, DK Granarolo Ltd, Italy Gillian Butler Jacob H Nielsen, Tina Slots, Chris Seal, Roy Sanderson Carlo Leifert

6. SP2 - WP2.2Effect of organic, low-input and conventional production systems on fatty acid and fat-soluble antioxidant concentrations in milkGillian Butler, Jacob H Nielsen, Tina Slots, Cris Seal, Roy Sanderson and Carlo Leifert Newcastle University, UKAarhus University, DK Granarolo Ltd. Italywww.qlif.org

7. Experimental approach UK survey monitored milk from 25 farms in the UK over 2 years (surveys also in Sweden, Denmark and Italy) 2 production systems in North East England High input conventional Low Input organic certified 3 production systems in Wales High input conventional Low Input organic certified (block calving) Low Input non-certified (block calving)

8. Proportion of Holstein Friesian genetics in conventional, organic and ‘low input’ dairy herds a % Holstein Friesian genetics b c Dairy production system

9. Diets of conventional, organic, and ‘low input’ dairy herds % of diet + synthetic Vitamin E Dairy production system

10. Proportion of cows receiving antibiotic treatments for mastitis in conventional, organic, ‘low input’ dairy herds a % cows treated for mastitis b b Dairy production system

11. Milk yield per cow in conventional, organic and ‘low input’ dairy herds % Milk yield per cow a b b Dairy production system

12. Protein and fat content in milk from conventional, organic, ‘low input’ dairy herds % a ab b A B C Dairy production system

13. Milk composition Milk is recognised to be a valuable sources of protein, minerals (especially Calcium) and vitamins … But also contains Milk fat! For years milk fat (butter & cream) was mainly know for its nutritionally undesirable components: High levels of saturated fats, which are known to increase blood LDL (bad) cholesterol levels an the risk of heart disease

14. Unsaturated milk fatty acids Milk fat also contains 25-40% unsaturated fats, some of these have been linked to positive effects on health the main unsaturated fatty acids linked to potential positive effects on health are: α-linolenic acid (α-LA), C18:3c9c12c15 = the main omega-3 fatty acid (n-3) in milk conjugated linoleic acid isomer C18:2c9 t11 (CLA9) vaccinic acid (VA) C18:1t11, which the human body can convert into CLA isomer C18:2 c9 t11

15. Nutritionally desirable polyunsaturated fatty acids Omega 3 fatty acids (C18:3c9c12c15) (Hu et al.,American Journal of Clinical Nutrition;69(5):890-897 and Horrobin, American Journal of Clinical Nutrition;57:732S-736S) Reduced risk of diabetes and heart/cardiovascular diseases Important for nervous tissue development; linked to improved brain function CLA9 (C18:2c9t11) (Whigham, Cook and Atkinson, Pharmacological Research 2000;42(6):503-10) Reducing cancer risk Preventing heart disease Improving immune function

16. Nutritionally less desirable polyunsaturated fatty acids However Some of the unsaturated fats are less desirable these include: omega-6fatty acids (n-6) , because we take up too much omega-6 and too little omega 3 in our diet CLA isomer C18:2c10 c12(CLA10), which was linked to both beneficial and negative health effects

17. Sources of omega-3 fatty acids and CLA9 in the human diet Most foods are low in omega 3 fatty acids; except for oily fish which is high in omega 3 fatty acids The only source of CLA9 is ruminant fat in milk, dairy products or meat from cows, sheep and goats CLA9 can be produced from vaccenic acid (VA) in the human body by the Δ-9 desaturase enzyme C18:1 t11  C18:2 c9 t11 VA Δ-9 d CLA9 The total potential CLA content in the diet is therefore CLA9 +VA

18. Omega 3 and omega 6 levels in milk from different dairy production systems (outdoor period) g kg-1 milk fat a b c A A B Dairy production system

19. Omega 3 : 6 ratio in milk from different dairy production systems (outdoor period) a n-3:n6 FA ratio a b Dairy production system

20. VA, CLA9 and CLA10 levels in milk from different dairy systems (outdoor grazing period) A g kg-1 milk fat A B c b a ns ns ns Dairy production system

21. Fat soluble Antioxidants Milk is a valuable source of fat soluble vitamins and antioxidants especially Vitamin E and carotenoids (pro-vitamin A) Antioxidants have 3 important functions linked to protection against cancer and heart disease in humans Improve the health of dairy cows (Vit E especially; reduced mastitis and improved fertility) Prolong shelf life of unsaturated fats in dairy products

22. 3R and 2R stereoisomers of a-tocopherol in milk from different dairy systems mg kg-1 milk fat a b c ns ns ns Dairy production system

23. Carotenoids (pro-vitamin A) in milk from different dairy systems (outdoor grazing period) A mg kg-1 milk fat B C a b c Dairy production system

24. Composition differences between organic and conventional milk during the outdoor grazing and winter indoor period % difference compared to conventional Milk components

25. Dairy productionMulti-variate analyses

26. Multivariate analyses Feed components as drivers Individual Fatty acids as response variables Concentrate n-6 Conserved forage Fresh forage n-3 VA = vaccenic acid (C18:1 t11) CLA = conjugated linoleic acid (isomer C18:2 c9 t11) LA = linolenic acid (C18:3 c9 c12 c15)

27. Dairy - Multivariate analyses Feed components and vitamin supplements as drivers Individual antioxidants as response variables α-tocopherol 2RT = 2R steroisomers 3RT = 3R stereoisomer carotenoids βC = β-carotene LUT = lutein ZEA = zeaxanthine Conserved forage Vitamin supplements Concentrate Fresh forage

28. Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation Gillian Butler, Jacob H Nielsen, Tina Slots, Cris Seal, Roy Sanderson and Carlo Leifert Journal of the Science of Food and Agriculture (2008) 88: 1431-1441 Influence of organic diet on the amount of conjugated linoleic acids in breastmilk of lactating women in the NL Lukas Rist, Andre Mueller, Christiane Barthel, Bianca Snijders, Margje Jansen, Paula Simoes-Wust, Machteld Huber, Ischa Kummeling, Ursula von Mandach, Hans Steinhart and Carel Thijs British Journal of Nutrition (2007) 97: 735-743 Consumption of organic foods and risk of atopic disease during the first 2 years of life in the Netherlands Ischa Kummeling, Carel Thijs, Machteld Huber, Lucy P. L. van de Vijver, Bianca E. P. Snijders, John Penders, Foekje Stelma, Ronald van Ree, Piet A. van den Brandt and Pieter C. Dagnelie British Journal of Nutrition (2008) 99: 598-605