{"id":244,"date":"2017-02-28T12:09:26","date_gmt":"2017-02-28T11:09:26","guid":{"rendered":"http:\/\/wpd.ugr.es\/~fqm302\/blog\/?p=244"},"modified":"2019-07-25T16:17:19","modified_gmt":"2019-07-25T15:17:19","slug":"use-of-onion-extract-as-a-dairy-cattle-feed-supplement-monitoring-propyl-propane-thiosulfonate-as-a-marker-of-its-effect-on-milk-attributes","status":"publish","type":"post","link":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/?p=244","title":{"rendered":"Use of onion extract as a dairy cattle feed supplement: monitoring propyl propane thiosulfonate as a marker of its effect on milk attributes."},"content":{"rendered":"<p>Onion extract is used as a feed supplement for the diet of dairy cows, acting as inhibitor of methane production; however, its properties could alter sensory attributes of milk. In this work, we propose a method to evaluate the influence of this extract on milk properties, using propyl propane thiosulfonate (PTSO) as a marker. PTSO is extracted using a quick, easy, cheap, effective, rugged, and safe procedure and monitored by high-performance liquid chromatography with ultraviolet detection. The method was applied to milk samples obtained from 100 dairy cows fed during 2 months with enriched feed. In addition, a milk tasting panel was established to evaluate the PTSO residue that should not be exceeded to guarantee milk sensory attributes. It was established that a value of PTSO lower than 2 mg kg<sup>\u20131<\/sup> does not alter milk organoleptic properties. This fact makes onion extract an interesting alternative as a feed supplement to control the methane emissions without any influence on milk attributes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-246\" src=\"..\/blog\/wp-content\/uploads\/2017\/02\/17JAFC65.jpeg\" alt=\"\" width=\"1326\" height=\"379\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Onion extract is used as a feed supplement for the diet of dairy cows, acting as inhibitor of methane production; however, its properties could alter sensory attributes of milk. In this work, we propose a method to evaluate the influence &hellip; <a href=\"https:\/\/wpd.ugr.es\/~fqm302\/blog\/?p=244\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[148,19,149,86,58],"tags":[97,103,108],"class_list":["post-244","post","type-post","status-publish","format-standard","hentry","category-animal-feed","category-hplc","category-ptso","category-quechers","category-uv-vis","tag-hplc","tag-quechers","tag-uv-vis-2"],"_links":{"self":[{"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/posts\/244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=244"}],"version-history":[{"count":4,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/posts\/244\/revisions"}],"predecessor-version":[{"id":356,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=\/wp\/v2\/posts\/244\/revisions\/356"}],"wp:attachment":[{"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wpd.ugr.es\/~fqm302\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}