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The aim of this study was to determine the effects of different wet grain preservation methods on the concentrations of b-carotene, xanthophyll, a-tocopherol (a-T), b-tocopherol (b-T), g-tocopherol (g-T) and d-tocopherol (d-T). Wet oat, triticale, barley and maize grain was dried at temp. of 60°C or 110°C and ensiled without additives or with 0.5% addition of propionic acid (+PA) or formic acid (+FA). Dried and ensiled maize grain had a higher content of b-carotene, xanthophyll, a-T, b-T, g-T, d-T, total tocopherols and vitamin E equivalent (Vit. EEq) than dried and ensiled oat, triticale and barley grain (P=0.01). In dried cereal grain, the average losses of b-carotene, xanthophyll, a-T, b-T, g-T, d-T, total tocopherols and Vit. EEq were 57, 35, 84, 65, 67, 52, 74 and 81%, respectively, compared with their concentrations in wet grain ("0"). The content of xanthophyll, total tocopherols and Vit. EEq in grain decreased with an increase in drying temperature (P=0.01). In ensiled cereal grain, the average losses of b-carotene, xanthophyll, a-T, b-T, g-T, d-T, total tocopherols and Vit. EEq were 52, 30, 83 50, 78, 63, 75 and 79%, respectively. Additives +PA and +FA affected only the b-T content (P=0.01) of cereal silage. Grain drying resulted in greater losses of b-carotene, xanthophyll, a-T, b-T and Vit. EEq, whereas ensiling led to greater losses of g-T, d-T and total tocopherols. Dried triticale grain was characterized by greater losses of b-carotene, a-T, d-T and total tocopherols, and ensiled oat grain was characterized by greater losses of a-T, g-T, total tocopherol and Vit. EEq relative to the corresponding samples of dried and ensiled grain of the remaining cereal species. [ABSTRACT FROM AUTHOR]

Owing to their health-promoting values, products obtained from sheep are the center of attention among consumers. The chemical composition of sheep's milk is largely conditioned by seasonal dietary variables, which contribute to its pro-health qualities. The aim of the study was to evaluate the impact of a production season on parameters of milk and rennet cheese produced from milk obtained from Frisian sheep during winter and summer feeding. Milk from the winter season contained more lactose, less vitamin A and less than half the vitamin E content than milk obtained in summer. Cheese from the winter season was characterized by a higher content of dry matter, proteins and minerals but less than half vitamin A content than cheese from the summer period. In cheese from the winter season, the concentration of tyramine was over fourfold higher while the concentration of histamine, while putrescine, and cadaverine were over twice as low as in cheese of the summer feeding period. The content of total biogenic amines did not vary seasonally. Milk fat from milk obtained in winter contained more medium-chained saturated fatty acids (SFA), but less long-chained SFA and polyunsaturated fatty acids (PUFA) in comparison with the summer period. Fat from cheese produced in winter had a higher content of medium-chained SFA, whereas cheese from the summer feeding season contained more long-chained SFA, monounsaturated fatty acid (MUFA), and PUFA. Milk and cheese from the summer feeding period had higher ratios of PUFA to SFA and n-6 to n-3. [ABSTRACT FROM AUTHOR]

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