Effect of different roughages sources on performance, milk composition, fatty acid profile, and milk cholesterol content of feedlot feed crossbred cows (Holstein × Zebu)

2018 ◽  
Vol 51 (3) ◽  
pp. 599-604 ◽  
Author(s):  
Bismarck Moreira Santiago ◽  
Fabiano Ferreira da Silva ◽  
Robério Rodrigues Silva ◽  
Evely Giovanna Leite Costa ◽  
Antonio Ferraz Porto Junior ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Cholesterol Content ◽  
Milk Composition ◽  
Crossbred Cows

Supplementation with whole cottonseed changes milk composition and milk fatty acid profile in dairy cows

2011 ◽  
Vol 51 (2) ◽  
pp. 95 ◽  
Author(s):  
O. Dayani ◽  
G. R. Ghorbani ◽  
A. K. Esmailizadeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Experimental Period ◽  
Milk Composition ◽  
Milk Fatty Acid ◽  
Whole Cottonseed

Eight multiparous Holstein cows in mid lactation (average days in milking of 160 ± 40) were used in a replicated 4 by 4 Latin square design, each experimental period lasting 3 weeks, to determine the effects of whole cottonseed (WCS) treatment and dietary crude protein (CP) concentration on the profile of milk fatty acids. Each 3-week experimental period consisted of 2 weeks for ration adaptation followed by 1 week for data collection. The experimental diets consisted of: (1) Control (without WCS), 16% CP; (2) 20% WCS, 16% CP; (3) 20% WCS, 13% CP; and (4) 20% crushed WCS, 13% CP. Minerals and vitamin supplements were the same in all experimental diets. The WCS treatment led to increased DM intake, fat-corrected milk yield, fat concentration, proportion of long-chain fatty acids, unsaturated fatty acids and ratio of unsaturated to saturated fatty acids (P < 0.05). Decreased concentration of dietary CP from 16 to 13% (diet 2 compared with diet 3) led to a decrease in both milk yield and milk composition (P < 0.05). WCS crushed in diets with 13% CP (diet 4 compared with diet 3) increased (P < 0.05) the concentration of conjugated linoleic acid in milk fat. The results demonstrated that adding WCS to the diet of lactating cows improves both milk yield and milk fatty acid profile, particularly the proportion of conjugated linoleic acid.

scholarly journals Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

2011 ◽  
Vol 49 (No. 2) ◽  
pp. 71-79 ◽  
Author(s):  
V. Skřivanová ◽  
M. Skřivan ◽  
E. Tůmová ◽  
S. Ševčíková
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Dietary Vitamin ◽  
Oleic Acid Content ◽  
Broiler Meat ◽  
Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P &lt; 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P &lt; 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P &lt; 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper &times; cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P &lt; 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P &lt; 0.05) was positive.

Physicochemical composition, fatty acid profile and cholesterol content of “Pecorino Carmasciano” cheese, a traditional Italian dairy product

2014 ◽  
Vol 36 (1-2) ◽  
pp. 85-89 ◽  
Author(s):  
Raffaele Marrone ◽  
Anna Balestrieri ◽  
Tiziana Pepe ◽  
Lucia Vollano ◽  
Nicoletta Murru ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dairy Product ◽  
Cholesterol Content ◽  
Physicochemical Composition

Changes in intramuscular fat, fatty acid profile and cholesterol content induced by zeranol implantation strategy in hair lambs

2011 ◽  
Vol 92 (7) ◽  
pp. 1362-1367 ◽  
Author(s):  
Nidia V Valenzuela-Grijalva ◽  
Humberto González-Rios ◽  
Thalia Y Islava ◽  
Martin Valenzuela ◽  
Gastón Torrescano ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Cholesterol Content ◽  
Intramuscular Fat

Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs

2014 ◽  
Vol 17 (3) ◽  
pp. 535-537 ◽  
Author(s):  
E. R. Grela ◽  
E. Hanczakowska ◽  
E. Kowalczuk-Vasilev
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Cholesterol Content ◽  
Tissue Type ◽  
Finishing Pigs ◽  
Tissue Samples ◽  
Health Related ◽  
Total Pufa

Abstract The aim of this study was to estimate fatty acid composition, health related lipid indices (atherogenic-AI and thrombogenic-IT indices, h/H ratio) and the correlation between these traits and cholesterol content in various tissues of fatteners. The experiment involved 60 crossbred pigs (PL × PLW) × Duroc. The animals were slaughtered at 115 ± 2.0 kg body weight. The tissue samples (backfat, m. longissimus, liver, heart) were collected to analyze fatty acid profile and cholesterol content. The highest PUFA level was determined in the fat of the heart and liver. Weak to moderate correlations were observed between cholesterol content and most of the studied indices of fatty acid profile of the analyzed tissues. Importantly, the most significant correlations were established between the examined traits in the heart fat. Generally, irrespective of tissue type, the cholesterol level was negatively correlated with total PUFA, n-3 and n-6 FA content and h/H ratio.

scholarly journals Within-milking variation in milk composition and fatty acid profile of Holstein dairy cows

2014 ◽  
Vol 97 (7) ◽  
pp. 4259-4268 ◽  
Author(s):  
D.E. Rico ◽  
E.R. Marshall ◽  
J. Choi ◽  
K.E. Kaylegian ◽  
C.D. Dechow ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dairy Cows ◽  
Fatty Acid Profile ◽  
Milk Composition ◽  
Holstein Dairy Cows

scholarly journals Fatty acid profile and cholesterol content of Ghezel sheep milk during lactation period

2017 ◽  
Vol 46 (4) ◽  
pp. 457-463 ◽  
Author(s):  
A. Alizadeh ◽  
M.R. Ehsani ◽  
L. Rofehgarinejad
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Cholesterol Content ◽  
Lactation Period ◽  
Sheep Milk

scholarly journals Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 568 ◽  
Author(s):  
Einar Vargas-Bello-Pérez ◽  
Nathaly Cancino-Padilla ◽  
Carolina Geldsetzer-Mendoza ◽  
Stefanie Vyhmeister ◽  
María Morales ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Production ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Ice Cream ◽  
Milk Composition ◽  
Sensory Characteristics ◽  
Milk Fatty Acid ◽  
Ice Creams

The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

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