A Comparison of naked oats and barley in a silage-based diet for dairy cows

1989 ◽  
Vol 1989 ◽  
pp. 65-65
Author(s):  
P.A. Martin ◽  
D.J. Roberts
Keyword(s):  
Fatty Acids ◽  
Dairy Cows ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Commercial Farming ◽  
Fat Composition ◽  
Naked Oats ◽  
The Uk ◽  
Friesian Cows

Of the cereals grown in the UK oats, and especially the recently developed naked oats, contain relatively large amounts of C18 fatty acids. Consistent with this, in a series of change-over type experiments substitution of oats or naked oats for barley in dairy cows’ rations reduced the proportion of saturated fatty acids and increased that of monounsaturated fatty acids in milk fat (Martin & Thomas, 1988a, b). These results indicated the inclusion of oats in cows’ diets to be a means of increasing the appeal of milk and milk products to the health-conscious consumer. The present experiment was conducted to assess the likely potential for dietary manipulation of milk fat composition using naked oats under commercial farming conditions.Thirty-two Friesian cows and heifers were used in a continuous design feeding trial which extended from week 3 to week 18 of lactation. The animals were paired on the basis of calving date, lactation number and pre-trial milk yield and, within pairs, were allocated at random to one of two diets.

The use of oats in diets for dairy cows as a means of reducing the saturated fatty acid content of milk fat

1988 ◽  
Vol 1988 ◽  
pp. 74-74
Author(s):  
P.A. Martin ◽  
P.C. Thomas
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Previous Experiment ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Saturated Fatty Acid Content ◽  
Fat Composition ◽  
The Individual ◽  
The Uk

It is well established that the proportion of saturated fatty acids in cows milk fat can be reduced by dietary inclusion of fats containing a large proportion of C18 fatty acids. Regardless of the individual C18 acids added to the diet, because unsaturated C18 fatty acids are biohydrogenated in the rumen it is principally the amount of 18:0 absorbed by the animal which is increased. This leads to increased mammary uptake and desaturation of 18:0 and to the secretion in milk of greater amounts of 18:0 and 18:1 fatty acids. Intramammary synthesis of 6:0-16:0 fatty acids is concurrently reduced. Of the cereals grown in the UK, oats contain relatively large amounts of C18 fatty acids. For this reason we have examined the potential of dietary inclusion of oats as a simple and inexpensive means of manipulating milk fat composition. In a previous experiment in which hay-based diets were given replacement of barley with oats reduced the saturated (6:0-18:0) fatty acids in milk fat from 753 to 619 g/kg and increased the monounsaturated fatty acids from 211 to 344 g/kg milk fat.

scholarly journals Fatty acids and composition of their important groups in milk fat of Czech Pied cattle

2011 ◽  
Vol 51 (No. 5) ◽  
pp. 181-188 ◽  
Author(s):  
M. Pešek ◽  
E. Samková ◽  
J. Špička
Keyword(s):  
Fatty Acids ◽  
Palmitic Acid ◽  
Dairy Cows ◽  
Milk Fat ◽  
Chromatographic Method ◽  
Monounsaturated Fatty Acids ◽  
Fat Composition ◽  
Total Proportion ◽  
The Individual ◽  
Gas Chromatographic Method

In 2003, 2004 and 2005 milk fat composition was determined three times in 55 dairy cows of Czech Pied cattle housed in a byre with stanchions and fed under conditions usual on Czech production farms. Fatty acids were determined by a gas chromatographic method, 26 acids out of the total 37 acids observed in chromatograms were identified. The highest proportions were observed for palmitic acid (29.25 ± 2.98%), oleic acid (24.47 ± 3.27%), myristic acid (12.14 ± 1.80%) and stearic acid (8.91 ± 2.44%). The proportions of saturated, unsaturated and monounsaturated fatty acids were 64.71 ± 4.18, 31.96 ± 4.20 and 27.45 ± 3.42% of total acids, respectively. The total proportion of nutritionally undesirable lauric, myristic and palmitic acid was 45.26 ± 4.77%, while that of the desirable group of polyunsaturated fatty acids was 4.51 ± 1.09%. The observed relatively wide ranges of the individual groups of fatty acids indicate that it is possible to improve the milk fat composition in Czech Pied cows.  

Milk Fat Composition and Nutritional Value

2001 ◽  
Vol 2001 ◽  
pp. 255-257
Author(s):  
J. J. Murphy
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Bovine Milk ◽  
Hdl Cholesterol ◽  
Monounsaturated Fatty Acids ◽  
Research Centre ◽  
Fat Composition

The perception of milk has changed over the past 25 years from one of being the ideal food to one of being detrimental nutritionally, mainly due to the fatty acid composition of its fat component. Now however, it has been discovered that milk contains a number of compounds, which may have positive nutritional benefits. It also appears that the association between saturated fatty acids in milk and effects on cholesterol may have been an oversimplification. It is accepted that the hypercholesterolaemic saturated fatty acids in milk fat are confined to lauric (C12:0), myristic (C14:0) and palmitic acid (C16:0) with the shorter chain saturated fatty acids and stearic acid having no cholesterol raising effect. Indeed bovine milk fat contains two fatty acids which may have important beneficial effects on human health, namely conjugated linoleic acid (cis- 9, trans- 11 linoleic acids – C18:2, CLA) and butyric acid (C4:0). Also monounsaturated fatty acids have been shown to be beneficial in altering the proportions of LDL and HDL cholesterol and it is possible to increase the concentration in milk of the principal monounsaturated fatty acid, oleic acid (C18:1), by optimising the diet of the cow. This paper will discuss nutritional strategies to optimise milk fat composition with particular reference to work from my own Research Centre in relation to oleic acid and CLA.

The effect of duration of feeding oilseeds to dairy cows on the persistency of response in milk fatty acid composition

2003 ◽  
Vol 2003 ◽  
pp. 22-22
Author(s):  
D. I. Givens ◽  
C. Rymer ◽  
A.R. Moss ◽  
R. Allison
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Acid Composition ◽  
Milk Fat ◽  
Extended Period ◽  
Monounsaturated Fatty Acids ◽  
Milk Fatty Acid ◽  
Human Diet

There is much interest in the manipulation of the fatty acid composition of milk fat so as to improve its health characteristics in the human diet. In an earlier study there was an indication that the concentration of fatty acids in milk may change with time when feeding whole oilseeds rich in polyunsaturated fatty acids (PUFA). In particular a tendency for an increase in CLA and C18:1 and a reduction in C18:2 and C18:3 concentrations with time were seen. The present study was therefore undertaken to examine the changes in the fatty acid composition of milk from high yielding dairy cows fed diets rich in monounsaturated fatty acids (MUFA) or PUFA over an extended period.

scholarly journals The effect of feeding diets markedly differing in the proportion of grass and maize silages on bovine milk fat composition

2009 ◽  
Vol 54 (No. 3) ◽  
pp. 93-100 ◽  
Author(s):  
E. Samková ◽  
M. Pešek ◽  
J. Špička ◽  
T. Pelikánová ◽  
O. Hanuš
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Bovine Milk ◽  
Atherogenic Index ◽  
Maize Silage ◽  
Grass Silage ◽  
Lactation Stage ◽  
Fat Composition ◽  
The Individual

Ten Czech Pied cows in the mid-lactation stage were fed diets based on grass silage and maize silage. The composition of milk fats differed. The proportions of even-chain saturated fatty acids (SFAs) up to C<sub>14:0</sub> were insignificant and the content of C<sub>16:0</sub> was significantly higher (<i>P</i> < 0.05) when feeding a diet based on maize silage, while the proportions of the individual polyunsaturated fatty acids (PUFAs) were significantly (except for C<sub>18:2</sub>) higher when feeding a diet based on grass silage. The total SFA proportions were 67.60 and 62.93% (<i>P</i> < 0.05) of maize and grass silages, respectively, while an opposite relation was observed for the sum of PUFAs (3.56 and 4.74%; <i>P</i> < 0.001). Feeding of grass silage resulted in a significantly lower proportion of hypercholesterolaemic fatty acids C<sub>12:0</sub>, C<sub>14:0</sub> and C<sub>16:0</sub> (49.38 and 44.98%, respectively; <i>P</i> < 0.05) and in lower values of the atherogenic index (3.03 and 2.44; <i>P</i> < 0.05). Thus, the results could be used for the improvement of milk fat composition.

Protein and fat composition and some manufacturing properties of milk from dairy cows fed on hay and concentrate in various ratios

1979 ◽  
Vol 30 (1) ◽  
pp. 191 ◽  
Author(s):  
BD Bartsch ◽  
ERB Graham ◽  
DM McLean
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Dry Matter ◽  
Heat Stability ◽  
Maximum Heat ◽  
Treatment Groups ◽  
Fat Composition ◽  
The Mean ◽  
Β Lactoglobulin ◽  
Friesian Cows

Seven Friesian cows in each of four treatment groups consumed hay and a rolled barley concentrate in the ratios of 100:0, 80:20, 60:40 and 37:63 respectively. Cows fed on only hay consumed less dry matter than cows fed on barley and hay and produced less milk, fat, solids not fat, protein and casein. Solids not fat, protein, casein, β-lactoglobulin and α-lactalbumin percentages were generally higher when the ration contained a higher proportion of concentrate, although milk fat percentages were similar for all treatments. Casein, β-lactoglobulin and α-lactalbumin concentrations relative to the concentration of total protein were similar for all treatments. Milk fat from cows fed on hay only was generally lower in C10, C12, C18:2 fatty acids and higher in C18:1 and C18:3 fatty acids than milk fat from cows fed on hay and concentrate. The rennet curd firmness of the milk increased as the proportion of concentrate in the diet increased. The mean maximum heat stability of the skimmed milk from individual cows generally decreased as the proportion of concentrate in the diet increased.

scholarly journals The influence of the amount and nature of dietary fat on milk fat composition in the sow

1970 ◽  
Vol 24 (3) ◽  
pp. 749-760 ◽  
Author(s):  
R.C. Witter ◽  
J.A.F. Rook
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Plasma Lipid ◽  
Coconut Oil ◽  
Capric Acid ◽  
Plasma Triglycerides ◽  
Dietary Concentration ◽  
Lipid Fractions ◽  
Fat Composition

1. The effects of the introduction into the diet of natural fats rich in individual fatty acids or of simple triglycerides on the composition of blood lipids and of milk fat in the sow were investigated.2. Replacement in the diet of a mixture of animal, vegetable and marine oils by a single natural fat had varying effects on the concentrations of plasma lipid fractions, whereas replacement of tallow by simple triglycerides, with few exceptions, increased the concentrations of all fractions.3. When butyric or caprylic acids were present in the diet there was no detectable transfer of those acids to plasma triglycerides, and there was only a limited transfer of dietary erucic acid. An increase in the dietary concentration of other acids (ranging from capric to linolenic) was associated with an increase in the content of the acids in the plasma triglycerides. For saturated fatty acids the response to dietary changes was at a maximum for myristic acid.4. The effects on the composition of milk fat reflected the changes in the composition of the plasma triglycerides, except during the feeding of cottonseed oil when there were marked decreases in milk fat of palmitoleic and oleic acids and corresponding increases in palmitic and stearic acids which were not observed in the plasma triglycerides. Also, during the feeding of coconut oil, capric acid was present in the plasma triglycerides but not in milk fat, and the increases in the plasma triglycerides of lauric and myristic acids were much more marked than the corresponding increases in milk fat.

Using portable near-infrared spectroscopy to predict pig subcutaneous fat composition and iodine value

2018 ◽  
Vol 98 (2) ◽  
pp. 221-229 ◽  
Author(s):  
N. Prieto ◽  
M.E.R. Dugan ◽  
M. Juárez ◽  
Ó. López-Campos ◽  
R.T. Zijlstra ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Iodine Value ◽  
Near Infrared ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Fa Composition ◽  
Fat Composition

This study tested the potential of portable near-infrared spectroscopy (NIRS) to predict fatty acids (FA) composition and iodine value (IV) of pig subcutaneous fat. Following carcass splitting, the inner layer of subcutaneous fat at the shoulder from the left carcass side was scanned using a hand-held NIRS probe (350–2500 nm) and analysed for FA composition using gas chromatography. The NIRS successfully predicted the total polysaturated fatty acids (PUFA) and n-3 FA proportions, polyunsaturated/saturated fatty acids (PUFA/SFA) ratio, and IV (R2 = 0.90–0.95; root-mean-square error of prediction, RMSEP = 0.019%–1.03% total FA). This portable technology also met the requirements for a quick screening of the proportions of total SFA, monounsaturated fatty acids (MUFA) and n-6 FA, n-6/n-3 ratio, and some individual FA such as C18:2n-6 and C18:3n-3 (R2 = 0.80–0.89; RMSEP = 0.37%–1.11% total FA). However, unreliable predictions were found for other individual FA with low variability (coefficient of variation = 4%–8%) such as C16:0, C18:0, and C18:1 (R2 = 0.60–0.77; RMSEP = 0.76%–1.00% total FA). These results show portable NIRS as a suitable technology to predict pig fat quality. In addition, this study has been successful in implementing this portable NIRS technology in a research abattoir to collect spectra directly on the carcass, which would enable carcass sorting based on fat composition or hardness for marketing purposes.

scholarly journals Modifying milk fat composition of dairy cows to enhance fatty acids beneficial to human health

Lipids ◽  
2004 ◽  
Vol 39 (12) ◽  
pp. 1197-1206 ◽  
Author(s):  
Adam L. Lock ◽  
Dale E. Bauman
Keyword(s):  
Fatty Acids ◽  
Dairy Cows ◽  
Human Health ◽  
Milk Fat ◽  
Fat Composition
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