'Green Odour' Feed Additives
Chemical, Environment and Sustainability, Food and Drink, Healthcare and Pharmaceuticals, Life Sciences, Agriculture
About The Opportunity:
Fresh grass releases over 300 compounds, known as ‘Green Odour’, when it is cut during animal grazing in the summer. Aberystwyth University inventors have identified key compounds in this ‘green odour’ mixture, namely certain Fatty Acid Oxidation Products (FAOP), that may account for increased beneficial levels of polyunsaturated fatty acids such as Conjugated Linoleic Acid (CLA) in cows milk during summer grazing.
A major problem in the annual supply of milk is the drop in beneficial fatty acids as the animals move from fresh pasture to conserved winter feeding.
Our technology identifies ‘Green Odour’ compounds which offer an opportunity to develop an animal feed additive that will increase polyunsaturated fatty acids in winter milk, all year around and in dairy commodities such as butter and cream.
Higher levels of omega-3 fatty acids, omega-6 fatty acids and dairy-derived CLA are associated with specific human health benefits. Emerging research indicates that milk-derived CLA might hold anti-cancer properties as well as offer potential positive effects on cardiovascular health.
- Based on naturally occurring compounds from cut grass
- A feed additive to improve milk directly from the animal (at source)
- No additives required during milk or milk product processing
- Improve the fatty acid and CLA profile of winter milk
- Improve the quality of the milk to confer benefits to human health.
Formulation of specific FAOPs as synthetic dietary supplements for dairy cows during winter feeding.
European Patent application has been filed
We are currently seeking partners to further develop this technology