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.

Supplementation with whole cottonseed changes milk composition and milk fatty acid profile in dairy cows

2011 ◽  
Vol 51 (2) ◽  
pp. 95 ◽  
Author(s):  
O. Dayani ◽  
G. R. Ghorbani ◽  
A. K. Esmailizadeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Experimental Period ◽  
Milk Composition ◽  
Milk Fatty Acid ◽  
Whole Cottonseed

Eight multiparous Holstein cows in mid lactation (average days in milking of 160 ± 40) were used in a replicated 4 by 4 Latin square design, each experimental period lasting 3 weeks, to determine the effects of whole cottonseed (WCS) treatment and dietary crude protein (CP) concentration on the profile of milk fatty acids. Each 3-week experimental period consisted of 2 weeks for ration adaptation followed by 1 week for data collection. The experimental diets consisted of: (1) Control (without WCS), 16% CP; (2) 20% WCS, 16% CP; (3) 20% WCS, 13% CP; and (4) 20% crushed WCS, 13% CP. Minerals and vitamin supplements were the same in all experimental diets. The WCS treatment led to increased DM intake, fat-corrected milk yield, fat concentration, proportion of long-chain fatty acids, unsaturated fatty acids and ratio of unsaturated to saturated fatty acids (P < 0.05). Decreased concentration of dietary CP from 16 to 13% (diet 2 compared with diet 3) led to a decrease in both milk yield and milk composition (P < 0.05). WCS crushed in diets with 13% CP (diet 4 compared with diet 3) increased (P < 0.05) the concentration of conjugated linoleic acid in milk fat. The results demonstrated that adding WCS to the diet of lactating cows improves both milk yield and milk fatty acid profile, particularly the proportion of conjugated linoleic acid.

scholarly journals The Effect of Hydrothermally Processed Soybean- and Rapeseed-Based Diets on Performance, Meat and Carcass Quality Characteristics in Growing-Finishing Pigs

2019 ◽  
Vol 19 (4) ◽  
pp. 1083-1097
Author(s):  
Piotr Kaczmarek ◽  
Daniel Korniewicz ◽  
Krzysztof Lipiński ◽  
Magdalena Mazur-Kuśnirek
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Oil Content ◽  
Average Daily Gain ◽  
Monounsaturated Fatty Acids ◽  
Glucosinolate Content ◽  
Pufa Ratio ◽  
Rapeseed Cake ◽  
Cold Pressed

AbstractThe experiment was performed on 60 crossbred weaners with average initial body weight (BW) of 22 kg. The animals were divided into 4 groups, with 15 animals (10 males and 5 females) per group, based on the percentage content of the following components in complete diets: soybean meal, toasted full-fat soybeans, cold-pressed rapeseed cake with increased oil content, extruded rapeseed cake with increased oil content. The growth performance of pigs, carcass characteristics, meat quality and the fatty acid profile of depot fat were determined. The pigs fed complete diets containing toasted soybeans had higher average daily gain (ADG). The animals receiving cold-pressed rapeseed cake were characterised by lower ADG and higher FCR. The carcasses of pigs fed diets containing cold-pressed rapeseed cake and extruded rapeseed cake had lower lean content than the carcasses of pigs administered toasted soybeans. The analysed feedstuffs had no effect on back-fat thickness or meat quality. Cold-pressed and extruded rapeseed cake contributed to changes in the fatty acid profile of backfat, including an increase in the concentrations of monounsaturated fatty acids (MUFAs) and a more desirable n-6/n-3 PUFA ratio. The extrusion processing of rapeseed cake decreased the content of lysine and methionine with cystine by approximately 4%, and reduced total glucosinolate content by approximately 17%. The inclusion of toasted soybeans in pig diets contributed to higher BW gain and carcass dressing percentage. Rapeseed cake with increased oil content led to desirable changes in the fatty acid profile of backfat.

Effects of feeding UFA-rich cold-pressed oilseed cakes and sainfoin on dairy ewes’ milk fatty acid profile and curd sensory properties

2019 ◽  
Vol 175 ◽  
pp. 96-103 ◽  
Author(s):  
A. Pascual ◽  
C. Pineda-Quiroga ◽  
I. Goiri ◽  
R. Atxaerandio ◽  
R. Ruiz ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Properties ◽  
Milk Fatty Acid ◽  
Dairy Ewes ◽  
Cold Pressed

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

Effects of dietary pomegranate pulp silage supplementation on milk yield and composition, milk fatty acid profile and blood plasma antioxidant status of lactating dairy cows

2017 ◽  
Vol 234 ◽  
pp. 228-236 ◽  
Author(s):  
Β. Kotsampasi ◽  
C. Christodoulou ◽  
E. Tsiplakou ◽  
A. Mavrommatis ◽  
C. Mitsiopoulou ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Blood Plasma ◽  
Dairy Cows ◽  
Fatty Acid Profile ◽  
Milk Yield ◽  
Antioxidant Status ◽  
Milk Fatty Acid ◽  
Lactating Dairy Cows ◽  
Plasma Antioxidant
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