Grazed chicory, plantain or ryegrass–white clover alters milk yield and fatty acid composition of late-lactating dairy cows

2020 ◽  
Vol 60 (1) ◽  
pp. 107 ◽  
Author(s):  
M. C. Mangwe ◽  
R. H. Bryant ◽  
M. R. Beck ◽  
A. E. Fleming ◽  
P. Gregorini

The aim of the present research was to compare milk fatty acid composition of cows grazing perennial ryegrass–white clover pasture (RGWC), with that of cows grazing alternative forages of chicory or plantain. Fifty-four cows, balanced for milk solids, days in milk and bodyweight, were divided evenly into replicated groups of six cows/group. Cows grazing chicory or plantain had similar estimated dry-matter intake (17.7 kg DM/cow.day) and milk-solid (MS) yield (1.93 kg MS/cow.day), which were greater (P < 0.05) than for cows grazing RGWC (15.6 kg DM/cow.day and 1.65 kg MS/cow.day). Milk produced from cows grazing chicory or plantain contained greater proportions of omega-3 fatty acids (FA) than that from cows on RGWC (P < 0.01), despite lower omega-3 FA in herbage. RGWC increased the percentage of conjugated linoleic and vaccenic acids in milk compared with those of milk produced from herbs (P < 0.01). This reflects the greater percentage of α-linolenic acid in RGWC (P ≤ 0.02) than in forage herbs. The changes in FA profile from the herbage to the milk suggests less biohydrogenation in cows grazing the herbs. Forage herbs demonstrated the potential benefit to alter milk FA composition, while increasing milk production.

Biochimie ◽  
2016 ◽  
Vol 124 ◽  
pp. 150-162 ◽  
Author(s):  
Jana Pavlisova ◽  
Kristina Bardova ◽  
Barbora Stankova ◽  
Eva Tvrzicka ◽  
Jan Kopecky ◽  
...  

2013 ◽  
Vol 27 (S1) ◽  
Author(s):  
Kayode Adeniyi Balogun ◽  
Carolyn J Albert ◽  
David A Ford ◽  
Robert J Brown ◽  
Sukhinder Kaur Cheema

2019 ◽  
Vol 66 (4) ◽  
Author(s):  
Chandravathany Devadason ◽  
C.V.L. Jayasinghe ◽  
R. Sivaganehsan ◽  
Naohiro Gotoh

The present study analysed fatty acid composition and tocopherol content of raw, curried and fried fish. Of the saturated fatty acids, C12:0, C14:0 and C16:0 had significant increase in fried and curried fish than raw fish. Of monounsaturated fatty acids, C18:19c significantly increased in fried and cooked form whereas polyunsaturated fatty acids, C20: 5n3 (EPA) and C22:6n3 (DHA) showed significant decrease in fried and curried fish. In cooked and fried fish there was significant reduction of tocopherol content. There was increase in hypocholesterolaemic and hypercholesterolaemic fatty acid (HH) ratio in fried and curried fish. Fish fried in coconut oil and fish curry in coconut cream were not found to be healthy processing methods and both processing methods lead to significant reduction in potential health benefits of omega-3 fatty acids in the fishes.


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