Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk

SIMPLE SUMMARY: The content of antioxidant components and the antioxidant potential of milk can be modified through animal nutrition, i.e., with the inclusion of various natural additives, e.g., herbs, seeds, or byproducts, to the feed ration. The aim of this study was to assess the effect of the addition of a standardized herbal mixture (oregano, common thyme, purple coneflower, and cinnamon bark) to the feed ration for Holstein-Friesian cows on the antioxidant capacity of milk. This study demonstrated the potential of the herbal blend to increase the content of bioactive ingredients with antioxidant properties in milk, i.e., whey proteins (β-lactoglobulin, lactoferrin) and lipophilic vitamins (A, E). The value of the antioxidant potential of milk increased as well; from a nutritional point of view, this seems to be of particular importance for the protection of the organism against the harmful effects of oxidative stress. ABSTRACT: The aim of this study was to assess the effect of the addition of a standardized herbal mixture to the feed ration for Holstein-Friesian cows on the antioxidant capacity of milk. The study was carried out on a farm specialized in breeding dairy cattle. The exact study involved 30 cows in lactation III, which were in the first phase of lactation at the beginning of the experiment (15 cows—control group; 15 cows—experimental group). The nutrition supplied to the cows was based on the TMR (total mixed ration) system, with roughage and concentrate fodder used as the basis of the feed ration. The addition of a standardized blend of dried herbs, i.e., oregano (Origanum vulgare), thyme (Thymus vulgaris), purple coneflower (Echinacea purpurea), and cinnamon bark (Cinnamomum zeylanicum), was the experimental factor. Powdered herbs were administered as a component of the concentrate fodder at the dose of 3% DM ration/day/head. Milk samples were collected four times during the experiment (term 0 after the colostrum period and then after lactation weeks 2, 4, and 6). The following parameters were determined in the milk: the basic chemical composition, i.e., the content of total protein, fat, lactose, and casein; somatic cell count; content of selected whey proteins (α-lactalbumin, β-lactoglobulin, lactoferrin, BSA); and fat-soluble vitamins (A, D(3), E). Additionally, the milk antioxidant capacity (ABTS, FRAP, DPPH) was determined and the degree of antioxidant protection (DAP) was calculated. It was shown that the milk from cows receiving the herbal blend-supplemented fodder had a higher content of casein, compared to the control group. The herbal supplementation contributed to a significant increase in the content of bioactive compounds, i.e., selected whey proteins (β-lactoglobulin, lactoferrin) and lipophilic vitamins (A, E). The milk was also characterized by significantly higher antioxidant potential (regardless of the measurement method) and a higher degree of antioxidant protection (DAP).