title: Comparison of near and medium infrared spectroscopy to predict fatty acid composition on fresh and thawed milk.
abstract: Near (NIR) and medium (MIR) infrared reflectance spectroscopy (IR) predictions of fatty acid (FA) composition, expressed as g/kg of milk or g/100g of FA, on fresh and thawed milk were compared. Two-hundred-and-fifty bulk cow milks, collected from 70 farms in northwest Italy, were scanned by MIR in liquid form and by NIR in liquid and oven-dried forms. MIR and NIR FA (g/100g FA) predictions on oven-dried milk were similar for the sum of even chain-saturated FA (ECSFA), odd chain-FA (OCFA), unsaturated FA (UFA), conjugated linoleic acid (CLA), n-3 FA, and C18:1cis9 to C16 ratio. The monounsaturated FA (MUFA), n-6 to n-3 ratio, polyunsaturated FA (PUFA), and n-6 FA were predicted better by NIR on oven-dried milk. The NIR showed worse predictions than MIR for almost all FA, when expressed as g/kg of milk. The NIR predictions on fresh liquid and oven-dried milk were similar, but the reliability decreased for thawed liquid milk. The high performance shown by NIR and MIR allows their use for routine milk FA composition recording.
authors.affiliation: University of Turin, Department of Agricultural, Forest and Food Sciences (DISAFA), Via L. da Vinci 44, Grugliasco, 10095 Turin, Italy. Electronic address: mauro.coppa@unito.it.
authors.forename: Mauro
authors.initials: M
authors.lastname: Coppa
authors.affiliation: Associazione Regionale Allevatori del Piemonte, Via Livorno 60, 10144 Turin, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Revello-Chion
authors.affiliation: Associazione Regionale Allevatori del Piemonte, Via Livorno 60, 10144 Turin, Italy.
authors.forename: Daniele
authors.initials: D
authors.lastname: Giaccone
authors.affiliation: INRA, UMR 1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Clermont Université, VetAgro Sup, UMR Herbivores, BP 10448, F-63000 Clermont-Ferrand, France.
authors.forename: Anne
authors.initials: A
authors.lastname: Ferlay
authors.affiliation: University of Turin, Department of Agricultural, Forest and Food Sciences (DISAFA), Via L. da Vinci 44, Grugliasco, 10095 Turin, Italy.
authors.forename: Ernesto
authors.initials: E
authors.lastname: Tabacco
authors.affiliation: University of Turin, Department of Agricultural, Forest and Food Sciences (DISAFA), Via L. da Vinci 44, Grugliasco, 10095 Turin, Italy.
authors.forename: Giorgio
authors.initials: G
authors.lastname: Borreani
mesh_terms: D000818:Animals; D002417:Cattle; D005227:Fatty Acids / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D013055:Spectrophotometry, Infrared / Q000379:methods*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
chemical_list: D005227:Fatty Acids
keywords: Medium infrared reflectance spectroscopy (MIR); Milk fatty acids; Near infrared reflectance spectroscopy (NIR)