Organic zinc supplementation in early-lactation dairy cows and its effects on zinc content and distribution in milk and cheese

• Published in: JDS communications Vol. 2; no. 3; pp. 110 - 113
• Main Authors: Xu, N.N., Yang, D.T., Miao, C., Valencak, T.G., Liu, J.X., Ren, D.X.
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.05.2021; Elsevier
• ISSN: 2666-9102; 2666-9102
• DOI: 10.3168/jdsc.2020-0070

[Display omitted] •Organic Zn supplementation improves fat content in raw milk.•Organic Zn supplementation in feed improves zinc content in cheese.•Zinc mostly distributed in casein.•Zinc is stable during cheese making and storage. This study investigated the effects of organic zinc (Zn) supplementation in early-lactation dairy cows on Zn content and distribution in raw milk and mozzarella cheese. Thirty-four multiparous dairy cows in early lactation were randomly assigned to 2 groups: basal diet (control; CON) and basal diet supplemented with a Zn AA complex (CZ). After feeding the diets for 8 wk, raw milk was collected for manufacturing mozzarella cheese. Total Zn content and Zn distribution in raw milk and cheese were determined by atomic absorption spectrophotometry. Results showed that milk fat content was significantly increased in the CZ group compared with the CON group. No significant differences in fat, protein, and moisture contents of cheese were observed between the 2 groups. Zinc contents in milk (4.25 vs. 3.85 mg/L) and cheese (38.65 vs. 27.20 mg/kg) were significantly higher in the CZ group than in the CON group. Little Zn was lost in stretch water (<0.04 mg/L) and brine (<0.01 mg/L) during the cheese-making process. Most of the Zn was detected in casein (87.3% vs. 88.4%) of the raw milk, and then in the whey (10.6% vs. 9.88%) and fat (2.07% vs. 1.77%). Organic Zn supplementation in early-lactation cows increased Zn content in raw milk and mozzarella cheese, and Zn remained stable during cheese making.