scholarly journals Influence of pumpkin seed cake and extruded linseed on milk production and milk fatty acid profile in Alpine goats

animal ◽  
2017 ◽  
Vol 11 (10) ◽  
pp. 1772-1778 ◽  
Author(s):  
Z. Klir ◽  
J.M. Castro-Montoya ◽  
J. Novoselec ◽  
J. Molkentin ◽  
M. Domacinovic ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Production ◽  
Milk Fatty Acid ◽  
Pumpkin Seed ◽  
Seed Cake

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.

Extract of Moringa oleifera leaves increases milk production and enhances milk fatty acid profile of Nubian goats

2018 ◽  
Vol 93 (5) ◽  
pp. 1877-1886 ◽  
Author(s):  
Ahmed E. Kholif ◽  
Gouda A. Gouda ◽  
Michael L. Galyean ◽  
Uchenna Y. Anele ◽  
Tarek A. Morsy
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Production ◽  
Moringa Oleifera ◽  
Milk Fatty Acid ◽  
Moringa Oleifera Leaves

scholarly journals Lipid Sources To Jersey Cows: Productive, Nutritional Effects and Milk Fatty Acid Compounds

2021 ◽  
Author(s):  
Ana Paula Binato de Souza ◽  
Jorge Schafhauser Junior ◽  
Rudolf Brand Scheibler ◽  
Ana Carolina Fluck ◽  
Fábio Antunes Rizzo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Production ◽  
Feed Efficiency ◽  
Metabolic Profile ◽  
Protein Digestibility ◽  
Milk Composition ◽  
Milk Fatty Acid ◽  
Calcium Salts

Abstract The aim was to assess if the replacement of fatty acid salts by oil seeds in diet of dairy cows and their effects about intake and digestibility, milk production and composition, feed efficiency, metabolic profile and milk fatty acid profile. Lipid sources evaluated were calcium salts of fatty acids (CS), linseed (LI), sunflower (SF) and soybean (SY). Diets were iso in protein, fiber and energy, with 58 g/kg (mean) of crude fat in dry matter. There were no differences (P > 0.05) in the intake of nutrient fractions. The protein digestibility was lower for SY (P < 0.001) due the fraction derived from the grain in that treatment. The ether extract digestibility was higher for CS treatment (P < 0.001), and no difference was found between the grains sources. Milk production was higher in CS, when milk production was corrected for energy, these differences disappeared. Little effect on milk composition (g/kg) was observed, only for lactose. The sources used do not affect feed efficiency, energy balance and blood metabolic profile. in CS. When observed milk fatty acid profile, there was an increase influence by CS There was no difference for saturated and polyunsaturated fatty acids (PUFA), however, monounsaturated fatty acids (MUFA) were higher for SF (P = 0.0172). The lipid sources evaluated can be used in early lactation without negative effects being able to replace calcium salts of fatty acids in diets.

scholarly journals Evaluating the Inclusion of Cold-Pressed Rapeseed Cake in the Concentrate for Dairy Cows upon Ruminal Biohydrogenation Process, Ruminal Microbial Community and Milk Production and Acceptability

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2553
Author(s):  
Idoia Goiri ◽  
Izaro Zubiria ◽  
Jose Luís Lavín ◽  
Hanen Benhissi ◽  
Raquel Atxaerandio ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Production ◽  
Milk Yield ◽  
Milk Quality ◽  
Milk Fatty Acid ◽  
Rapeseed Cake ◽  
P 75 ◽  
Cold Pressed ◽  
Ruminal Biohydrogenation

The aim of this trial was to assess the effect of feeding a concentrate including cold-pressed rapeseed cake (CPRC) on productive performance, milk quality and its sensory properties, ruminal biohydrogenation, and bacterial communities. Eighteen cows were paired, and two experimental diets (control vs. CPRC) were distributed within the pair. Concentrates were iso-energetic and iso-proteic and contained similar amounts of fat. The average days in milk, milk yield, and body weight of the animals were (mean ± SD) 172 ± 112 d, 585 ± 26 kg, and 25.4 ± 6.2 kg/d, respectively. The experiment lasted for 10 wk. Feeding CPRC resulted in lower ruminal saturated (p < 0.001) and higher monounsaturated (p = 0.002) fatty acids. Feeding CPRC increased Ruminococcus, Prevotella, and Entodinium but decreased Blautia; p-75-a5; undefined genera within orders Clostridiaceae and RF39 and within families Christensenellaceae, Lachnospiracease, and Ruminococcaceae; and fungi from the phylum neocallimastigomycota. The milk fatty acid profile was characterized by a lower n6:n3 ratio (p = 0.028). Feeding CPRC did not affect the milk yield, milk quality, or fat corrected milk (p > 0.05). Feeding CPRC improved the overall milk acceptability (p = 0.047). In conclusion, CPRC affected some microbial taxa, modified the biohydrogenation process, and improved the milk fatty acid profile and consumer acceptance without detrimental effects on milk production and composition.

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