scholarly journals Liquid Smoke as Fat Protector and Its Effect on Rumen Fermentation Characteristics and Microbial Activity

2021 ◽  
Vol 44 (2) ◽  
pp. 152-159
Author(s):  
N. C. Tiven ◽  
L. Hartati ◽  
T. M. Simanjorang
Keyword(s):  
Fatty Acids ◽  
Microbial Activity ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Saturated Fatty Acids ◽  
Rumen Fermentation ◽  
Crude Palm Oil ◽  
Liquid Smoke

This study was conducted to determine the effect of liquid smoke as a fat protector on unsaturated fatty acids (UFAs) and its effect on rumen fermentation characteristics and microbial activity. Crude palm oil (CPO) was mixed with Prosteo skim milk (1:2), then divided into three treatments i.e., crude palm oil without protection by liquid smoke as a control (P0), crude palm oil protected by 2.5% of liquid smoke (P1), and crude falm oil protected by 5.0% of liquid smoke (P2). For in vitro testing, 300 mg of the feed substrate (elephant grass and bran with the ratio of 60:40) was added with 5% of each crude palm oil preparation of P0, P1, and P2 and put in a fermentor syringe. Then, 30 mL of the mixture of rumen fluid and buffer-minerals solution (1:2) was added into each syringe fermentor and flushed with CO2. The fermentor syringes were incubated in a water bath at 39ᵒC for 48 hours. Variables measured were fatty acid composition, fermentation characteristics, and rumen microbial activity. The data were analyzed by the analysis of variance with a completely randomized design. The results showed that the protection of CPO with liquid smoke in P1 and P2 groups decreased saturated fatty acids (SFAs), but increased (p<0.01) monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and CMCase activity. Protection of CPO with 2.5% of liquid smoke (P1) significantly increased (p<0.01) fermentation characteristics (NH3 content and pH). It can be concluded that the use of 2.5% of liquid smoke has a better effect on feed fats protection, because it can reduce hydrogenation, increase UFAs, and has no negative effects on fermentation characteristics and microbial activity.

scholarly journals EFFECT OF CRUDE PALM OIL PROTECTION WITH FORMALDEHYDE ON HYDROGENATION OF RUMEN FLUID UNSATURATED FATTY ACID: ITS EFFECT ON BLOOD AND MEAT FATTY ACID

2013 ◽  
Vol 13 (2) ◽  
pp. 142-148
Author(s):  
Nafly C. Tiven ◽  
Lies Mira Yusiati ◽  
Rusman Rusman ◽  
Umar Santoso
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Nutrient Content ◽  
Crude Palm Oil ◽  
Randomized Design ◽  
Range Test ◽  
Basal Ration

This research aimed to determine the effect of crude palm oil protected with formaldehyde on the hydrogenation of unsaturated fatty acids in the rumen and its effect on blood and meat fatty acids. Fifteenth local male lambs aged 9-12 months weighing 14-17 kg, were divided into 3 groups ration treatment. The first group received only the basal ration (R0), the 2nd group received the basal ration and 3% CPO (R1), while the 3rd group received the basal ration and 3% CPO protected with 2% formaldehyde (R2). Basal feed consisted of 60% grass, 30% bran and 10% soybean meal, with the nutrient content of 62.98% TDN, 45.5% DM, 14.48% CP, 4.70% EE and 21.93% CF. Parameters observed were the fatty acid from rumen fluid, blood and meat of sheep. Data were analyzed by complete randomized design direction patterns. Differences between treatments were tested further using Duncan's New Multiple Range Test. The results showed that treatment of R2 can increase unsaturated fatty acids in the rumen, blood and meat (P

Characteristics of Crude Palm Oil Produced in Hainan

2013 ◽  
Vol 448-453 ◽  
pp. 1079-1084 ◽  
Author(s):  
Pu Gong ◽  
Gan Ran Deng ◽  
Jian Hua Cao ◽  
Guo Jie Li ◽  
Zhi Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Lipids ◽  
Crude Palm Oil ◽  
Total Fatty Acids

Crude palm oil (CPO) was extracted from fresh fruit bunches of RYL7 oil palm cultivated in Hainan by using a self-made single stage screw press. The physicochemical characteristics and Fatty acid composition of the CPO was investigated. The experimental results included melting point (33.10 °C), density (0.91 g/cm3 at 20 °C), acid value (8.35 mg KOH/g), iodine value (62.72 mg iodine/g), saponifiable value (198.02 mg KOH/g), moisture and volatile matter (0.16% of total lipids), insoluble impurities (0.04% of total lipids), unsaponifiable matter (0.40% of total lipids). Oleic acid (40.90% of total fatty acids), palmitic acid (37.88% of total fatty acids), linoleic (14.29% of total fatty acids), followed by stearic acid (5.11% of total fatty acids) were found to be the predominant fatty acids in the oil. The unsaturated oleic acid was the most predominant fatty acid in CPO of Hainan while saturated palmitic acid was the most principal fatty acid in palm oil from Malaysia. The contents of linolenic, unsaturated fatty acids, and polyunsaturated fatty acids in this CPO were 4.09%, 5.09%, 4.09% higher than that of Malaysia, respectively. In addition, the percentages of palmitic acid and saturated fatty acids of this oil were 5.62%, 6.01% lower than that of Malaysia, respectively.

scholarly journals Effect of supplementation of inulin in dietary on lactation performance, rumen fermentation, ruminal microbial profile and metabolites in dairy cows

2020 ◽  
Author(s):  
Yue Wang ◽  
Xuemei Nan ◽  
Yiguang Zhao ◽  
Linshu Jiang ◽  
Hui Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Cows ◽  
Relative Abundance ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Saturated Fatty Acids ◽  
Intestinal Flora ◽  
Rumen Fermentation ◽  
Adaptation Period ◽  
Lactation Performance

Abstract Background Inulin is a kind of fructo-oligosaccharide (FOS) derived mainly from Jerusalem artichoke and chicory tubers, which is also a soluble dietary fiber. Inulin has become a scientifically proven prebiotic product with satisfactory effects in improving the structure of intestinal flora, regulating blood lipid and glycemia, etc., in humans and monogastric. However, unlike monogastric animals, ruminal microbes are the largest microbiota in ruminants. The microflora profile and metabolism activity in the rumen are closely related to the health of dairy cows. This study investigated the effects of inulin on rumen fermentation parameters, ruminal microbiome and metabolites, as well as lactation performance and serum indexes in dairy cows. A total of 16 Holstein dairy cows with similar body condition were randomly divided into two groups (n = 8 per group), with inulin addition at 0 and 200 g/d per cow, respectively. Experiment was lasted for 6 weeks including 1 week of adaptation period and 5 weeks of treatment period. At the end of the experimental period, the milk, serum and rumen fluid were sampled and analyzed. The rumen microbiota and metabolites were analyzed via 16S rRNA sequencing and untargeted metabolomics, respectively. Results The supplementation of inulin (200 g/d per cow) increased the milk yield (P = 0.001), milk protein (P = 0.032), lactose rate (P = 0.004) and the proportion of saturated fatty acids (SFA) in milk (P < 0.001), while decreased the proportion of unsaturated fatty acids (USFA) (P = 0.041). Rumen pH (P = 0.040) and concentration of NH3-N (P = 0.024) were decreased, however, acetate (P < 0.001), propionate (P = 0.003), butyrate (P < 0.001) and lactic acid (LA) (P = 0.043) were increased. The total cholesterol (TC) (P = 0.008) and triglycerides (TG) (P = 0.01) in serum were also reduced. Additionally, the inulin addition elevated the relative abundance of several beneficial symbiotic and short-chain fatty acids (SCFA)-producing bacteria, such as Muribaculaceae (FDR-adjusted P < 0.01), Acetitomaculum (FDR-adjusted P = 0.043), and Butyrivibrio (FDR-adjusted P = 0.036) etc., meanwhile elevated the levels of L-Lysine (FDR-adjusted P = 4.24 × 10− 3), L-Proline (FDR-adjusted P = 0.0158), L-Phenylalanine (FDR-adjusted P = 0.027), etc. By contrast, several pathogens and ruminal bacteria abundant in high-fat diets, such as Escherichia-Shigella (FDR-adjusted P = 0.022), Erysipelotrichaceae__UCG-004 (FDR-adjusted P < 0.01) and RF39 (FDR-adjusted P = 0.042) etc., were decreased along with the reduction of LysoPC (18:1(9Z)) (FDR-adjusted P = 1.03 × 10− 3), LysoPC (16:0) (FDR-adjusted P = 0.0108), LysoPC (18:2(9Z, 12Z)) (FDR-adjusted P = 1.65 × 10− 3) and 8-Methylnonenoate etc. Conclusion The results indicated the supplementation of inulin in dietary can increase the relative abundance of commensal microbiota and SCFAs-producing bacteria, meanwhile, upregulate amino acids (AAs) metabolism and downregulate lipid metabolism in rumen of dairy cows, which might further improve lactation performance and the level of serum lipids.

RESEARCH OF FAT MIXTURES – ANALOGUES MID-FRACTION OF PALM OIL

2021 ◽  
Author(s):  
З.А. БАРАНОВА ◽  
И.Б. КРАСИНА ◽  
С.Н. НИКОНОВИЧ ◽  
Е.И. БАРАНОВА
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Shea Butter ◽  
Crystal Formation ◽  
Oil Fraction ◽  
Confectionery Fat ◽  
The Cost ◽  
Physical And Chemical

Совершенствование процессов модификации масел и жиров при получении жировых полуфабрикатов с оптимальными свойствами кристаллообразования является актуальным для масложирового и кондитерского производств. Существует ограниченное количество природных растительных масел с оптимальным жирнокислотным и триглицеридным составом для применения в качестве основы жировых смесей при производстве кондитерских жировых начинок. Богатые насыщенными жирными кислотами какао-масло и масло ши являются дорогостоящими жировыми компонентами со специфическими свойствами для использования в кондитерских изделиях. Между тем пальмовое масло имеет хороший баланс между насыщенными и ненасыщенными жирными кислотами. С целью снижения себестоимости жировых полуфабрикатов за счет повторной переработки образующихся промежуточных олеиновых фракций пальмового масла и получения жировых полуфабрикатов, имеющих аналогичные средней фракции пальмового масла физико-химические и структурно-механические свойства, проведено комплексное исследование физико-химических свойств и основных показателей плавления и застывания разработанных жировых композиций: температура застывания не более 23,4°C; твердость при 20°C от 43,7 до 44,7%; массовая доля триглицерида POP от 41,4 до 42,7%. Физико-химические характеристики исходных компонентов жировых полуфабрикатов, %, твердость при 20°C: промежуточной олеиновой фракции 32,5; первой стеариновой фракции 74,3; средней фракции пальмового масла 45,6. Температура плавления промежуточной олеиновой фракции 32,8°C. Получены образцы жировых полуфабрикатов для производства кондитерских жировых начинок (индекс кристаллизации от 1,9 до 2,0). Результаты исследования показали возможность создания жировых полуфабрикатов – аналогов средней фракции пальмового масла, имеющих в составе 10% промежуточной олеиновой фракции. Improvement of the processes of modification of oils and fats when obtaining fatty semi-finished products with optimal crystal formation properties is relevant for production fat and oil products and confectionery. There is a limited amount of natural vegetable oils with an optimal fatty acid and triglyceride composition for use as the basis of fatty mixtures in the production of confectionery fat fillings. Rich in saturated fatty acids, cocoa butter and shea butter are expensive fatty components with specific properties for use in confectionery. Meanwhile, palm oil has a good balance between saturated and unsaturated fatty acids. In order to reduce the cost of semi-finished fat products by re-processing the formed intermediate oleic fractions of palm oil and obtaining fat semi-finished products having physicochemical and structural-mechanical properties similar to the middle fraction of palm oil, a comprehensive study of the physicochemical properties and the main indicators of melting and solidification developed fatty compositions: pour point no more than 23,4°C; hardness at 20°Cfrom 43,7 to 44,7%; mass fraction of POP triglyceride from 41,4 to 42,7%. Physical and chemical characteristics of the initial components of fatty semi-finished products, %, hardness at 20°C: intermediate oleic fraction 32,5; first stearic fraction 74,3; middle palm oil fraction 45,6. The melting point of the intermediate oleic fraction is 32,8°C. Samples of fatty semi-finished products for the production of confectionery fatty fillings (crystallization index from 1,9 to 2,0) were obtained. The results of the study showed the possibility of creating fatty semi-finished products – analogues of the mid-fraction of palm oil, which contain 10% of the intermediate oleic fraction.

scholarly journals Essential oils effect on rumen fermentation and biohydrogenation under in vitro conditions

2014 ◽  
Vol 59 (No. 10) ◽  
pp. 450-459 ◽  
Author(s):  
M. Gunal ◽  
A. Ishlak ◽  
A.A. AbuGhazaleh ◽  
W. Khattab
Keyword(s):  
Fatty Acids ◽  
Essential Oils ◽  
Dose Level ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Rumen Fermentation ◽  
Buffer Solution ◽  
Cinnamon Oil ◽  
Tea Tree

The effects of adding essential oils (EO) at different levels (125, 250, 500 mg/l) on rumen fermentation and biohydrogenation were examined in a rumen batch culture study. Treatments were: control without EO (CON), control with anise oil (ANO), cedar wood oil (CWO), cinnamon oil (CNO), eucalyptus oil (EUO), and tea tree oil (TEO). Essential oils, each dissolved in 1 ml of ethanol, were added to the culture flask containing 40 ml of buffer solution, 2 ml of reduction solution, 10 ml of rumen fluid, 25 mg of soybean oil, and 0.5 g of the diet. After 24 h of incubation in a water batch at 39&deg;C, three samples were collected from each flask and analyzed for ammonia-N, volatile fatty acids (VFA), and fatty acids (FA). Expect for CNO, the proportions of acetate, propionate, and acetate to propionate ratios were not affected (P &gt; 0.05) by EO addition. Addition of CWO, CNO, and TEO reduced total VFA concentrations (P &lt; 0.05) regardless of dose level. The ammonia-N concentration was greater in cultures incubated with EO regardless of dose level. Compared with the CON, the concentrations of C18:0 and trans C18:1 were reduced (P &lt; 0.05) with EO addition regardless of dose level. Compared with the CON, the concentration of linoleic acid was greater (P &lt; 0.05) when EO were added at 500&nbsp;mg/l. EO tested in this study had no effects on VFA profile but significantly reduced the formation of biohydrogenation products (C18:0 and trans C18:1).

The Effect of Fatty Acids upon Tumor Cell Respiration and Transplantability

1963 ◽  
Vol 9 (5) ◽  
pp. 530-543 ◽  
Author(s):  
Bernard J Katchman ◽  
Robert E Zipf ◽  
James P F Murphy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Tumor Cells ◽  
Chemical Structure ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Leukemic Cells ◽  
Endogenous Respiration ◽  
Low Concentrations

Abstract The kinetic effect of palmitate, stearate, oleate, linoleate, and linolenate upon in vitro endogenous respiration of rat chloromyeloid leukemic cells has been investigated. Inhibition of respiration has been correlated with the ability of fatty acids to cause decreased cell viability and cell count; in the bioassay of fatty acid-treated tumor inocula, the increase in animal life span is correlated to the degree of dilution of the inocula due to cell lysis. The degree of lysis is dependent upon the chemical structure of the fatty acid, concentration, and duration of contact; unsaturated fatty acids are more effective than saturated fatty acids. Tumor cells, when incubated at low concentrations of fatty acids, show stimulation of O2 uptake; however, in the bioassay these fatty acid-treated inocula showed no loss in tumor activity. The nature of the physiochemical interaction between fatty acids and tumor cells is discussed.

Comparison of Composition and Structure of Palm Oil with Lard

2012 ◽  
Vol 554-556 ◽  
pp. 905-908 ◽  
Author(s):  
Su Xi Wu ◽  
Rui Xin Liu ◽  
Hui Li
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Oil Products ◽  
Fatty Acids Composition ◽  
Composition And Structure

In order to confirm the substitutability of palm oil for lard, the fatty acid composition and their distribution at the Sn-2 position of triglycerides in three kinds of palm oil products and five kinds of lard products were investigated. The results obtained were as follows. Palm oil has similar saturated fatty acids composition (C16:0, C18:0, C18:1, C18:2) with lard, and has slightly lower unsaturated fatty acids content than lard. The Sn-2 position of palm oil is mainly distributed with unsaturated fatty acids (C18:1, C18:2), while the Sn-2 position of lard is mainly distributed with saturated fatty acids (C16:0, C18:0), which is maybe the cause why palm oil is easier to be digested and absorbed than lard.

scholarly journals Perbedaan Rasio Kolesterol Total/ HDL Kelompok Kontrol dan Kelompok Diet Tinggi Minyak Sawit pada Tikus Wistar

2014 ◽  
Vol 3 (3) ◽  
Author(s):  
Yelsa Yulanda Putri ◽  
Ellyza Nasrul ◽  
Susila Sastri
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Total Cholesterol ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Diet Group ◽  
Control Group ◽  
Increased Risk ◽  
Post Test

AbstrakRasio kolesterol total/ HDL merupakan variabel lipoprotein terbaik dalam memprediksi risiko penyakit kardiovaskular. Peningkatan risiko penyakit kardiovaskular dapat disebabkan oleh tingginya kadar kolesterol serum. Minyak sawit mengandung 50% asam lemak jenuh dan 50% asam lemak tidak jenuh. Tujuan penelitian ini adalah mengetahui perbedaan rasio kolesterol total/ HDL antara kelompok kontrol dengan kelompok diet tinggi minyak sawit pada tikus. Penelitian ini adalah eksperimental dengan pendekatan post test only control group design. Sampel penelitian terdiri dari 10 ekor tikus Wistar jantan yang dibagi menjadi kelompok kontrol (K) dan kelompok perlakuan (P). Diet tinggi minyak sawit (minyak sawit 42.5%, 3ml/hari) diberikan pada kelompok P selama empat minggu. Analisis data menggunakan uji t independent. Hasil penelitian menunjukkan terdapat perbedaan peningkatan yang tidak bermakna antara kelompok P dan kelompok K pada rerata kolesterol, yaitu 63.66±9.9(P) 57.39±3.28(K) (p>0.05), rerata HDL 19.44±3.99(P) 17.64±2.00(K) (p>0.05), dan rerata rasio kolesterol total/ HDL 3.26±0.24 (P) 3.31±0.32 (K) (p>0.05). Kesimpulan penelitian ini adalah kadar kolesterol total, HDL, dan rasio kolesterol total/ HDL pada kelompok kontrol dan kelompok diet tinggi minyak sawit tidak berbeda.Kata kunci: diet tinggi minyak sawit, kolesterol, HDL, rasio kolesterol/ HDLAbstractThe ratio of total cholesterol/ HDL is the lipoprotein variables best predict the risk of cardiovascular disease . The increased risk of cardiovascular disease can be caused by high levels of cholesterol exciting. Palm oil contains 50% saturated fatty acids and 50% unsaturated fatty acids. The purpose of this study was to know the differences ratio of total cholesterol/ HDL between the control group and high palm oil diet group in rats. This research was experimental with post-test only control group. The study sample consisted of 10 male Wistar rats were divided into control group (K) and treated group (P). High-palm oil diet (50% palm oil, 3ml/day) was given to the group P for four weeks. Analysis of data using independent t test. The results showed there were no significant differences in improvement between groups P and groups K in mean cholesterol, 63.66 ± 9.9 (P) 57.39 ± 3.28 (K) in (p> 0.05), mean HDL 19.44 ± 3.99 (P) 17.64 ± 2.00 (K) in (p> 0.05), and the mean ratio of total cholesterol/ HDL 3.26 ± 0.24 (P) 3.31 ± 0.32 (K) in (p>0.05). The conclusion of this study is total cholesterol, HDL, and the ratio of total cholesterol/ HDL in the control group and the high palm oil diet group did not differ.Keywords: high palm oil diet, cholesterol, HDL, ratio of cholesterol/HDL

scholarly journals Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

2021 ◽  
Vol 11 (15) ◽  
pp. 7094
Author(s):  
Erislene S. de Almeida ◽  
Daniela da Silva Damaceno ◽  
Laiane Carvalho ◽  
Priscilla Araújo Victor ◽  
Rafaela Menezes dos Passos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Thermal Characteristic ◽  
Thermal Characterization ◽  
Oleic Acid Content ◽  
Crude Palm Oil ◽  
Operation Conditions ◽  
Industrial Operations

Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance of this cultivar to the market, there is little information about this oil’s properties. In this context, this study aimed to determine a comprehensive physicochemical and thermal characterization of hybrid palm oil (HOPO) compared with the better-known African palm oil (APO). Differences in the distribution of fatty acids, carotenoids, and tocols were observed. Minor differences in density and viscosity were found between the oils, with no relevance for the materials’ processing design. Nevertheless, HOPO showed unique crystallization behavior, which potentially can affect industrial operations, such as fractionation. HOPO did not present the two thermal characteristic regions of APO, attributed to olein and stearin fractions. The HOPO demonstrated a decrease in the melting point of more than 3 °C in relation to APO, and a reduction in the crystallization point of more than 6 °C. Furthermore, besides the higher content of unsaturated fatty acids, HOPO was more stable than APO due to a higher antioxidant content. These results could be useful to establish operation conditions for processes using palm oil from hybrid oil palm.

scholarly journals The effects of continuous ruminal dosing with dioctyl sodium sulphosuccinate on ruminal and metabolic characteristics of lactating Holstein cows

1993 ◽  
Vol 69 (2) ◽  
pp. 397-408 ◽  
Author(s):  
C.-M. J. Yang ◽  
G. A. Vargat
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Short Chain Fatty Acids ◽  
Holstein Cows ◽  
Metabolic Characteristics ◽  
Diethyl Ether Extract ◽  
Dioctyl Sodium

Rumen-cannulated Holstein cows were used to study the effect of intraruminal dosing of dioctyl sodium sulphosuccinate (DSS; 0.07 g/kg body weight per d) for 4 weeks. DSS was suspended in nylon bags to allow it to be released slowly into the rumen. Cows were offered a diet containing grass silage and concentrate (45:55, w/w). Intakes of control cows were regulated to those of DSS-dosed cows. Cows dosed with DSS had no rumen ciliate protozoa, lower rumen NH3-N concentrations and acetate and butyrate proportions, higher propionate, isovalerate, and valerate proportions.In vitrofibre digestion by non-ciliate rumen fluid from DSS-dosed cows was apparently impaired. When cows were dosed with DSS, levels of neutral- and acid-detergent fibre in whole rumen contents were increased, rumen solids turnover rate was slower, and whole tract apparent digestibility of cellulose and diethyl ether extract was decreased. Dosing of DSS led to reduced concentrations of blood acetoacetate but elevated plasma glucose levels. Milk protein content was higher, however, lactose content was lower for DSS-dosed than control cows. Milk fat of DSS-dosed cows had a smaller proportion of short-chain fatty acids but a greater proportion of unsaturated fatty acids.

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