A study developed by Irish researchers shows that cows that feed on green pastures produce milk of a much higher quality than that produced by intensively produced cows confined in stables. Dairy derivatives that are made with this milk, have better nutritional properties and better organoleptic qualities.

It has been known for a long time that the quality of the milk of cows is conditioned by the treatment animals receive and their diet, although it has not been so long since scientific studies have been carried out on this subject, which endorse what farmers already knew and consumers We can remember, for example, a study developed by a group of researchers from the Nafferton Ecological Farming Group in 2008, which concluded that cows that graze freely provide higher quality milk.

New research has been carried out on the subject, today we know a study developed by experts from the University College Cork and Teagasc (Food and Agriculture Development Authority of Ireland), in which it is concluded that better dairy products are obtained if Cows eat green pastures. This is a scientific evidence that highlights the importance of the “green character” of livestock feeding, in order to enjoy milk and butter with better nutritional properties and organoleptic qualities.

According to the researchers, most of the cows in the world (referring to those of industrial production) are fed in captivity and with dry feed and pastures, nothing to do with the green pastures with which virtually all of Ireland’s cattle are fed. In the research, which is part of an extensive collaboration program developed by the Moorepark Teagasc Research Center, and the APC Microbiome Institute, it has been found that cows fed green pastures produce milk with a higher fat, protein content and casein, highlighting that the content of healthy fats is significantly higher than in the milk of industrial production cows held in stables.

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Nutritional difference between the final product

These nutritional differences can be seen in the final product, the butter obtained has a better appearance, quality, taste and colour, something that has also been corroborated through a tasting panel. With regard to its nutritional content, a higher level of conjugated linoleic acid and Beta-carotene is highlighted, the most abundant carotenoid in nature and the most important for the human diet, which gives butter a striking golden colour.

Experts explain that the results obtained in the research provide a scientific basis on which it can be affirmed that dairy products obtained from animals that consume green pastures freely, are of better quality than those obtained from cows held in stables and that They feed with other types of products. Now, experts propose conducting further research hoping that the results show that dairy products obtained from these cows provide a long-term positive influence on human health.

It seems clear that the research aims to put in value the milk produced in Ireland, but we must not forget that the results that have been obtained can be transferred to the organic production dairy cows that we can find in many countries of the world . This research can take advantage of organic producers and put even more value on the quality of the milk of their cows and that of the products made with it.

It is worth taking up the reading of this post in which the question was posed, what is the method of raising cattle more respectful with the environment? The answer seems obvious, the ecological system is the most favourable, the animals are healthier and happier, they also provide better quality milk as the Irish study concludes. However, given the global demand for milk, dairy products and meat, the grazing system such as Ireland’s has a sufficiently high climate impact to justify the efforts made to try to limit milk production.

Ireland has been cited as an example on many occasions because of the high level of methane gas generated as a result of its livestock production, in fact, a good part of the studies that focus on finding ways to reduce methane emissions from livestock, they have been developed by researchers in the country. It has been proposed to use fish oil, a new supplement called 3-nitrooxypropanol (3NOP), genetic engineering to obtain cattle that produce less methane, etc.

In short, the milk produced by the country has been valued, it is now a matter of applying possible solutions to reduce methane production.

A balanced diet

If we were to extract a recommendation for organic farms, it might be good to balance the diet by providing some more energy through feed supplementation, which logically would have to be organic feed to maintain its form of exploitation.

However, this is an observation from a nutritional point of view in order to increase milk production, but it is possible that the farmer is not interested in increasing their costs by incorporating feed and is satisfied with a smaller production based mainly on fodder and grass.

Watch out for stress as well! The presence or absence of stress are indicators potentials of animal welfare. Throughout evolution, species have developed physiological and behavioural mechanisms to cope with stress, which is why only comfort is threatened and livestock vitality when a change occurs biologically significant that puts comfort at risk.

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