On the effect of feeding fish oil to cows on the content of vitamin A in milk

1926 ◽  
Vol 22 (5-6) ◽  
pp. 748
Author(s):  
. Levinson
Keyword(s):  
Vitamin A ◽  
Fish Oil ◽  
Cow’S Milk ◽  
Direct Sunlight ◽  
Cow's Milk ◽  
Effect Of Feeding

R. Wagner and H. Wimberger (Zeit. F. Kindhl., Bd. 40, H. 3) fed in the winter months 9 children with flowering rickets, not exposed to direct sunlight, cow's milk, which, in addition to regular feed, received for 7 months once a day fish oil in the amount of 50.0 to 300.0.

COMMENTARY

PEDIATRICS ◽  
1956 ◽  
Vol 17 (6) ◽  
pp. 965-966
Keyword(s):  
Vitamin D ◽  
Vitamin A ◽  
B Vitamins ◽  
Vulnerable Groups ◽  
Cow’S Milk ◽  
Deficiency Disease ◽  
Standard Practice ◽  
Cow's Milk ◽  
Accessory Factors

THE FORTIFICATION of foods with accessory factors has been an important factor in controlling deficiency disease in this country. There can he no doubt that the incorporation vitamin D into evaporated and fresh cow's milk has been of major importance in eliminating rickets. The addition of vitamin A to butter substitutes is also standard practice and has doubtless protected us from clinical deficiency of vitamin A which is still seen in many countries which rely extensively on fats of vegetable origin. The program of "enriching" flour and bread by restoring many of the B vitamins lost in milling, although it has not escaped controversy altogether, has in general been accepted as beneficial. There is evidence that it has protected certain vulnerable groups in our population and its effects have been striking in other countries when B deficiencies are more prevalent.

VITAMIN A CONTENT OF CUBAN COW'S MILK AND OF LIVER OILS OF CUBAN SEA SHARKS

1948 ◽  
Vol 13 (1) ◽  
pp. 1-5 ◽  
Author(s):  
JUAN J. ANGULO ◽  
RAÚL F. COWLEY ◽  
ALBERTO MARRERO ◽  
CÉSAR FUENTES
Keyword(s):  
Vitamin A ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals Effect of different fat supplements on the antioxidant capacity of cow’s milk

2013 ◽  
Vol 56 (1) ◽  
pp. 178-190 ◽  
Author(s):  
K. Puppel ◽  
T. Nałęcz-Tarwacka ◽  
B. Kuczyńska ◽  
M. Gołębiewski ◽  
M. Kordyasz
Keyword(s):  
Fish Oil ◽  
Experimental Period ◽  
Cow’S Milk ◽  
Antioxidative Status ◽  
Cow's Milk ◽  
Supplementation Period ◽  
Holstein Friesian ◽  
Total Antioxidative Status ◽  
Fat Supplements ◽  
Friesian Cows

Abstract. This study examined the effect of different fat supplements on the antioxidants of cow’s milk. Thirty five Polish Holstein Friesian cows at 180±20 day of lactation and averaging 17.71±2.26 kg/d of milk were divided into five equal groups. There were five treatments groups: 300 g/d of fish oil, 500 g/d of Opal linseed, 500 g/d of Szafir linseed, 150 g/d of fish oil + 250 g/d of Opal linseed, 150 g/d of fish oil + 250 g/d Szafir linseed. Milk samples were collected five times during the 21 day of supplementation period: at the 1st, 14th and 21th day of the experimental period, and also at the 14th and 21st day after the supplement withdrawal. Diet supplementation with the Szafir linseed improved the chemical composition and milk yield at the 21st day of experiment. The highest level of malondialdehyde was recorded in fish oil, Opal linseed, fish oil + Opal linseed, and fish oil + Szafir linseed groups, and the lowest in the Szafir linseed group. After the 21st day of supplementation the concentration of α-retinol was significantly increased in all groups by 23 to 183 %. The highest level of α-tocopherol was found in fish oil + Opal linseed group at the 21st day of supplementation. Total antioxidative status increased in all experimental groups; however, the highest peak was recorded in fish oil + Szafir linseed and Szafir linseed group. The experiment confirmed that manipulation in cows’ diet may improve antioxidative capacity of milk.

scholarly journals Effect of Breed and Feeding System on Content of Selected Whey Proteins in Cow's Milk in Spring-Summer and Autumn-Winter Seasons

2012 ◽  
Vol 12 (2) ◽  
pp. 261-269 ◽  
Author(s):  
Aneta Brodziak ◽  
Joanna Barłowska ◽  
Jolanta Król ◽  
Zygmunt Litwińczuk
Keyword(s):  
Whey Proteins ◽  
Hplc Method ◽  
Cow’S Milk ◽  
Feeding System ◽  
White Variety ◽  
Cow's Milk ◽  
Simultaneous Effect ◽  
Holstein Friesian ◽  
Jersey Cows ◽  
Effect Of Feeding

Effect of Breed and Feeding System on Content of Selected Whey Proteins in Cow's Milk in Spring-Summer and Autumn-Winter SeasonsThe objective of the present study was to evaluate the effect of breed and feeding system on the content of selected whey proteins in cow's milk collected in the spring-summer and autumn-winter periods. A total of 2,278 milk samples from Black- and Red-and-White variety of Polish Holstein-Friesian cows and Simmental and Jersey cows were examined. In each sample the content of selected whey proteins, i.e. alpha-LA, beta-LG, lactoferrin, BSA and lysozyme, was analysed by RP-HPLC method. Evaluation of the simultaneous effect of breed and production season on whey protein content showed significant interactions (P≤0.05 and P≤0.01) for all analysed whey proteins. The milk of Simmental cows kept in the conventional system was characterized by a higher content of whey proteins (with the exception of BSA), in comparison to the cows managed under TMR system. Furthermore, for most of the evaluated components, except the content of BSA and lysozyme and the alpha-LA/beta-LG ratio, the simultaneous effect of feeding system and production season was also found.

A high fat soy oil diet enhances allergic symptoms while fish oil prevents allergic sensitization to cow's milk protein in mice via induction of regulatory T-cells

2014 ◽  
Vol 2 (3) ◽  
pp. 87
Author(s):  
L.W.J. van den Elsen ◽  
E.C.A.M. van Esch ◽  
G.A. Hofman ◽  
J. Kant ◽  
B.J.M. van de Heijning ◽  
...  
Keyword(s):  
T Cells ◽  
Regulatory T Cells ◽  
Fish Oil ◽  
Milk Protein ◽  
Allergic Sensitization ◽  
Cow’S Milk ◽  
Soy Oil ◽  
High Fat ◽  
Cow's Milk ◽  
Allergic Symptoms

scholarly journals The Effect of Feeding Alfalfa Hay Containing DDT Residue on the DDT Content of Cow's Milk

1949 ◽  
Vol 32 (6) ◽  
pp. 549-555 ◽  
Author(s):  
J.B. Shepherd ◽  
L.A. Moore ◽  
R.H. Carter ◽  
F.W. Poos
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Alfalfa Hay ◽  
Effect Of Feeding

scholarly journals Effect of feeding a carbohydrate-free diet on the growth and metabolism of preruminant kids

1976 ◽  
Vol 36 (1) ◽  
pp. 47-59
Author(s):  
S. Tanabe ◽  
K. Kameoka
Keyword(s):  
Fatty Acids ◽  
Blood Glucose ◽  
Free Fatty Acids ◽  
Control Diet ◽  
Liver Lipid ◽  
Plasma Lipid ◽  
Cow’S Milk ◽  
Sodium Propionate ◽  
Cow's Milk ◽  
Effect Of Feeding

1. Experiments were done using 8-d-old kids to determine the metabolic effect of feeding a carbohydrate-free diet, and the effects of supplementation of this diet with a small amount of glycerol, sodium propionate or glucose.2. The experimental (carbohydrate-deficient) diets permitted growth nearly equal to that with the control diet (cow's milk). The kids given the experimental diets generally had lower levels of blood glucose than those given the control diet.3. With all experimental diets there were increases in the concentrations of plasma lipid and total liver lipid and a decrease in the concentration of liver glycogen; supplementation of the carbohydrate-free diet with glycerol, sodium propionate or glucose had no additional effect on these values.4. The ingestion of cow's milk produced hyperglycaemia 2 h after feeding, while in kids given the carbohydrate-free diet there was no increase in blood glucose level. The concentration of plasma free fatty acids in the kids given the carbohydrate-free diet was higher than that in control animals 24 h after feeding, suggesting that the kids given the experimental diet preferentially utilize free fatty acids as an energy source.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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