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Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems

Overview of attention for article published in Journal of Dairy Science, December 2016
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  • In the top 5% of all research outputs scored by Altmetric
  • High Attention Score compared to outputs of the same age (95th percentile)
  • High Attention Score compared to outputs of the same age and source (98th percentile)

Mentioned by

news
5 news outlets
blogs
2 blogs
twitter
1 tweeter
patent
2 patents
facebook
1 Facebook page
video
2 video uploaders

Citations

dimensions_citation
71 Dimensions

Readers on

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135 Mendeley
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Title
Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems
Published in
Journal of Dairy Science, December 2016
DOI 10.3168/jds.2016-11271
Pubmed ID
Authors

Tom F. O’Callaghan, Hope Faulkner, Stephen McAuliffe, Maurice G. O’Sullivan, Deirdre Hennessy, Pat Dillon, Kieran N. Kilcawley, Catherine Stanton, R.Paul Ross

Abstract

This study evaluated the effects of 3 widely practiced cow feeding systems in the United States, Europe, and Southern Hemisphere regions on the characteristics, quality, and consumer perception of sweet cream butter. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a total mixed ration diet (TMR) of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass-only pasture (GRS); and group 3 was maintained outdoors on a perennial ryegrass/white clover pasture (CLV). Mid-lactation butter was manufactured in triplicate with milk from each group in June 2015 (137 ± 7 d in milk) and was analyzed over a 6-mo storage period at 5°C for textural and thermal properties, fatty acid composition, sensory properties, and volatile compounds. The nutritional value of butters was improved by pasture feeding, and butter from pasture-fed cows had significantly lower thrombogenicity index scores compared with butters from TMR-fed cows. In line with these results, pasture-derived milks (GRS and CLV) produced butter with significantly higher concentrations of conjugated linoleic acid (cis-9,trans-11) and trans-β-carotene than TMR butter. Alterations in the fatty acid composition of butter contributed to significant differences in textural and thermal properties of the butters. Total mixed ration-derived butters had significantly higher hardness scores at room temperature than those of GRS and CLV. Onset of crystallization for TMR butters also occurred at significantly higher temperatures compared with pasture butters. Volatile analysis of butter by gas chromatography-mass spectrometry identified 25 compounds present in each of the butters, 5 of which differed significantly based on feeding system, including acetone, 2-butanone, 1-pentenol, toluene, and β-pinene. Toluene was very significantly correlated with pasture-derived butter. Sensory analysis revealed significantly higher scores for GRS-derived butter in several attributes including "liking" of appearance, flavor, and color over those of TMR butter. Partial least square regression plots of fatty acid profiles showed clear separation of butter derived from grazed pasture-based perennial ryegrass or perennial rye/white clover diets from that of a TMR system, offering further insight into the ability of fatty acid profiling to verify such pasture-derived dairy products.

Twitter Demographics

The data shown below were collected from the profile of 1 tweeter who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 135 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Norway 1 <1%
Unknown 134 99%

Demographic breakdown

Readers by professional status Count As %
Student > Master 18 13%
Student > Bachelor 16 12%
Student > Ph. D. Student 15 11%
Researcher 13 10%
Professor > Associate Professor 5 4%
Other 21 16%
Unknown 47 35%
Readers by discipline Count As %
Agricultural and Biological Sciences 40 30%
Veterinary Science and Veterinary Medicine 11 8%
Engineering 8 6%
Biochemistry, Genetics and Molecular Biology 6 4%
Nursing and Health Professions 5 4%
Other 9 7%
Unknown 56 41%

Attention Score in Context

This research output has an Altmetric Attention Score of 53. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 30 September 2022.
All research outputs
#661,109
of 22,365,276 outputs
Outputs from Journal of Dairy Science
#76
of 10,441 outputs
Outputs of similar age
#17,236
of 428,400 outputs
Outputs of similar age from Journal of Dairy Science
#3
of 178 outputs
Altmetric has tracked 22,365,276 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 97th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 10,441 research outputs from this source. They receive a mean Attention Score of 4.0. This one has done particularly well, scoring higher than 99% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 428,400 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 95% of its contemporaries.
We're also able to compare this research output to 178 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 98% of its contemporaries.