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.

scholarly journals Comparison of fatty acid composition in milk fat of Czech Pied cattle andHolsteincattle

2011 ◽  
Vol 50 (No. 3) ◽  
pp. 122-128 ◽  
Author(s):  
M. Pešek ◽  
J. Špička ◽  
E. Samková
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Methyl Esters ◽  
Capric Acid ◽  
Holstein Cows ◽  
The Czech Republic ◽  
Milk Samples ◽  
Daily Diet ◽  
Fat Composition ◽  
The Individual

In May 2003 differences in milk fat composition in two main dairy breeds in the Czech Republic, Czech Pied cattle and Holstein cattle, were studied in two uniform groups, each containing eight cows. The groups were housed together and received the same daily diet. Fatty acids were determined in mean milk samples from the individual cows as their methyl esters using a gas chromatography procedure. The groups of the fatty acids, namely saturated (SAFA), monounsaturated (MUFA) and polyunsaturated (PUFA) ones, were examined together with the individual acids. The milk fat of Czech Pied cattle was found to contain significantly less SAFAs than the fat of Holstein cows (60.78 and 63.62% of total acids; P &lt; 0.05). Determined mean MUFA contents (27.64 and 25.76%) and total levels (34.31 and 32.11%) of all the unsaturated acids (MUFAs and PUFAs) were insignificantly elevated in the milk fat of Czech Pied cattle. The contents of the most of the individual fatty acids did not differ considerably between the breeds. In Holstein cows, significantly higher contents (P &lt; 0.05) of capric acid (C<sub>10:0</sub>) and stearic acid (C<sub>18:0</sub>) 3.30 and 4.45%, respectively, as compared with 2.69 and 2.61% for Czech Pied cows, were observed. The milk fat of Czech Pied cows had significantly higher contents of oleic acid (C<sub>18:1</sub>) 23.60% (P &lt; 0.05) and of an isomer of octadecatrienic acid (C<sub>18:3n4</sub>) 0.16% (P &lt; 0.001) as compared with 21.68 and 0.10%, respectively, in the fat ofHolstein cows. &nbsp;

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 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.

scholarly journals Supplementation of grazing dairy cows with rumen-protected tuna oil enriches milk fat with n-3 fatty acids without affecting milk production or sensory characteristics

2004 ◽  
Vol 91 (2) ◽  
pp. 271-277 ◽  
Author(s):  
Soressa M. Kitessa ◽  
Suresh K. Gulati ◽  
Gillian C. Simos ◽  
John R. Ashes ◽  
Trevor W. Scott ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Production ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Milk Composition ◽  
Sensory Characteristics ◽  
Tuna Oil ◽  
Total Fatty Acids ◽  
Fat Composition ◽  
Grazing Dairy Cows

The present study was conducted to determine the pattern of incorporation of dietary EPA and docosahexaenoic acid (DHA) into milk, and to evaluate consequent changes in milk fat composition and sensory characteristics. Fourteen multiparous cows in early lactation were divided into two groups and were offered supplements for 10 d. While individual stalls after each morning milking, one group was offered a mixture of rumen-protected tuna oil (RPTO)–soyabean supplement (2 kg; 30:70, w/w; +RPTO) and the second group was offered the basal ration without RPTO (−RPTO). Both groups grazed together on a spring pasture after supplementation. Feeding supplemental RPTO increased the concentrations of EPA and DHA in milk fat from undetectable levels in −RPTO cows to 6·9 and 10·1 g/kg milk fat respectively. Total n-3 PUFA concentration in milk fat was increased three- to fourfold by tuna-oil supplementation (8·4 to 32·0 g/kg milk fat). There were no significant effects on milk production (35·4 v. 33·9 l/d), milk protein (28·2 v. 30·1 g/kg) or milk fat (36·2 v. 40·4 g/kg for −RPTO and +RPTO respectively). The concentration of total saturated fatty acids in milk fat was significantly reduced (568 v. 520 g/kg total fatty acids) and there was a 17 % reduction in the atherosclerotic index of milk after tuna-oil supplementation. Untrained consumer panellists (n 61) rated milk from both groups of cows similarly for taste and smell. We conclude that it is possible to enrich milk with n-3 PUFA without deleterious effects on yield, milk composition or sensory characteristics.

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.

scholarly journals PEMBUATAN VIRGIN COCONUT OIL DENGAN PENAMBAHAN ENZIM PAPAIN DARI EKSRAK DAUN PEPAYA (Carica papaya)

Jurnal Kimia ◽  
2020 ◽  
pp. 192
Author(s):  
I W. Suirta ◽  
I. A. R. Astitiasih
Keyword(s):  
Fatty Acids ◽  
Diethyl Ether ◽  
Lauric Acid ◽  
Leaf Extract ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
Capric Acid ◽  
Ethanol Extract ◽  
Negative Control ◽  
Virgin Coconut Oil

Virgin coconut oil has been made by using papaya leaf extract as a source of the papain enzyme. Papaya leaf extraction with maceration used ethanol 95% as solvent. The crude ethanol extract was purified by means of gradient column chromatography using hexane, diethyl ether and ethanol as solvents. The results showed that using papaya leaf extract could significantly increase the quantity of VCO. Coconut milk cream without treatment (negative control) obtained 3.0042 ± 0.046g of VCO, while treatment with papaya leaf extract gained 6,039 ± 0.049 - 7,952 ± 0.031g of VCO, an increase of about 97.5% - 161%. Based on the medium chain saturated fatty acids (MCFA) and long chain saturated fatty acids (LCFA) in VCO, it indicated that the quality of VCO obtained was not good. VCO in diethyl ether fraction and crude extract etanol produced yellow VCO, indicating chlorophyll was still there. Etanol fraction of VCO provided the best quality with the most of lauric acid content and clear color. The VCO components identified using GCMS analysis obtained several fatty acids such as capric acid, lauric acid, myristic acid, palmitic acid, oleic acid, stearic acid, and stearic epoxy.  Keywords: virgin coconut oil, papain enzyme, papaya leaf extract Telah dilakukan pembuatan virgin coconut oil dengan ekstrak daun pepaya sebagai sumber enzim papain. Proses ekstraksi daun pepaya dengan cara maserasi menggunakan pelarut etanol 95%. Ekstrak kasar etanol hasil maserasi dimurnikan dengan cara kromatografi kolom elusi gradient menggunakan pelarut heksana, dietil eter, dan etanol. Hasil penelitian menunjukkan bahwa ekstrak daun pepaya secara signifikan dapat meningkatkan kuantitas VCO. Krim santan tanpa perlakuan (kontrol negatip) didapatkan berat VCO 3.0042±0,046g, sedangkan dengan ekstrak daun pepaya diperoleh berat VCO 6.039±0,049g – 7.952±0,031g, terjadi kenaikan sekitar 97,5% - 161%. Berdasarkan kandungan asam lemak rantai medium dan asam lemak rantai panjang pada VCO, menunjukkan bahwa kualitas VCO yang diperoleh masih kurang baik. Krim santan dengan daun pepaya fraksi dietil eter dan ekstrak kasar etanol menghasilkan  VCO berwarna kuning yang mengindikasikan masih terdapat klorofil. VCO fraksi etanol yang memberikan kualitas paling baik dengan kandungan asam laurat paling banyak dan berwarna bening. Komponen VCO yang teridentifikasi dari analisis GCMS diperoleh beberapa asam lemak seperti: asam kaprat, asam laurat, asam miristat, asam palmitat, asam oleat, asam stearat, dan epoksi stearat. Kata kunci: virgin coconut oil, enzim papain, ekstrak daun pepaya

Manipulation of milk fat composition to meet market needs

1986 ◽  
Vol 1986 ◽  
pp. 90-90
Author(s):  
J Verner Wheelock ◽  
Philip C Thomas
Keyword(s):  
Fatty Acids ◽  
Healthy Eating ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Fat Intake ◽  
Current Trends ◽  
Acid Ratio ◽  
Fat Composition ◽  
Total Fat ◽  
Market Needs

There is growing interest in healthy eating. Current trends are being reinforced by the supermarket chains, which now regard the trends towards healthy eating as a permanent shift in consumer attitudes to food rather than a passing fad.The 1984 COMA report on “Diet and Cardiovascular Disease” recommended a 25% reduction In the consumption of saturated fats. It was suggested that this change could be made by reducing total fat intake but would be facilitated by an accompanying shift in the polyunsaturated/saturated fatty acid ratio (P:S). For the average British diet with a P:S ratio of 0.23, fat Intake would need to be reduced by 25% but with a move to the recommended ratio of 0.45 the required reduction would he 17%. Milk fat is particularly implicated in these recommendations since it is moderately high In saturated fatty acids and very low in polyunsaturated fatty acids; the P:S ratio is approximately 0.03.

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 effect of feeding whole cracked rapeseed and vitamin E on dairy cow performance and milk fat composition

2000 ◽  
Vol 2000 ◽  
pp. 151-151
Author(s):  
R.J. Mansbridge ◽  
C.A. Collins
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Milk Fat ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Unsaturated Fat ◽  
Current Thinking ◽  
Fat Composition ◽  
Cow Performance ◽  
Effect Of Feeding

Current thinking suggests that the saturated fatty acids myristic (C14:0) and palmitic (C16:0) are major risk factors in cardiovascular disease compared to longer chain fatty acids such as stearic (C18:0) and oleic (C18:1). Milk fat is rich in C14:0 and C16:0 because these fatty acids can be manufactured in the bovine mammary gland from glycerol and free fatty acids. Rapeseed oil is a rich source of oleic acid, and feeding whole rapeseed to dairy cows has been shown to increase the C18:1 content of milk fat (Murphy et al, 1995). However, increasing the unsaturated fat content of milk has led to suggestions that oxidative stability may be effected. Feeding high levels of a natural antioxidant such as vitamin E may enhance milk stability and improve its' nutritive value. This study investigated the effect of feeding various amounts of whole cracked rapeseed and vitamin E on animal performance, and the levels of fatty acids and vitamin E in milk fat.

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