A comparison of the effect of soybeans roasted at different temperatures versus calcium salts of fatty acids on performance and milk fatty acid composition of mid-lactation Holstein cows

Abstract

To evaluate the effect of soybeans roasted at different temperatures on milk yield and milk fatty acid composition, 8 (4 multiparous and 4 primiparous) mid-lactation Holstein cows (42.9±3 kg/d of milk) were assigned to a replicated 4×4 Latin square design. The control diet (CON) contained lignosulfonate-treated soybean meal (as a source of rumen-undegradable protein) and calcium salts of fatty acids (Ca-FA, as a source of energy). Diets 2, 3, and 4 contained ground soybeans roasted at 115, 130, or 145°C, respectively (as the source of protein and energy). Dry matter intake (DMI) tended to be greater for CON compared with the roasted soybean diets (24.6 vs. 23.3 kg/d). Apparent total-tract digestibilities of dry matter, organic matter, and crude protein were not different among the treatments. Actual and 3.5% fat-corrected milk yield were greater for CON than for the roasted soybean diets. Milk fat was higher for soybeans roasted at 130°C than for those roasted at either 115 or 145°C. No differences were observed between the CON and the roasted soybean diets, or among roasting temperatures, on feed efficiency and nitrogen concentrations in rumen, milk, and plasma. Milk from cows fed roasted soybeans had more long-chain fatty acids and fewer medium-chain fatty acids than milk from cows fed Ca-FA. Compared with milk from cows fed the CON diet, total milk fat contents of conjugated linoleic acid, cis-9,trans-11 conjugated linoleic acid, cis-C18:2, cis-C18:3, and C22:0 were higher for cows fed the roasted soybean diets. Polyunsaturated fatty acids and total unsaturated fatty acids were greater in milk from cows fed roasted soybean diets than in milk from cows fed CON. Concentrations of C16:0 and saturated fatty acids in milk fat were greater for CON than for the roasted soybean diets. Cows fed roasted soybean diets had lower atherogenic and thrombogenic indices than cows fed CON. Milk fatty acid composition did not differ among different roasting temperatures. In summary, results showed that cows fed CON had higher DMI and milk yield than cows fed roasted soybean diets. Among different roasting temperatures (115, 130, and 145°C), soybeans roasted at 115°C led to higher milk production and lower DMI. Cows fed roasted soybeans, regardless of the roasting temperature, had more unsaturated fatty acids in milk. Using roasted soybeans in dairy cow rations could, therefore, improve the health indices of milk for human nutrition.

Intrinsic and Extrinsic Quality Attributes of Fresh and Semi-Hard Goat Cheese from Low- and High-Input Farming Systems

“…Our data for AI and TI were comparable to those previously obtained by other authors for goat cheese [54,68,69]. Rafiee-Yarandi et al [70] suggested that dairy products characterized by lower AI and TI values have a little incidence on the development of atherosclerosis and thrombosis in humans. In our study, we recorded the most interesting results in semi-hard cheese samples, where the AI and TI were significantly lower in farm M (2.25 and 2.52, respectively) than in farm O (2.84 and 2.84) and C (3.11 and 3.32).…”

Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability—A Review

“…All the abovementioned indices together with PUFA/SFA and n-6/n-3 PUFA ratios are widely used to evaluate the nutritional value of milk fat. It is supposed that milk fat with high AI and TI values may be more likely to contribute to the development of atherosclerosis or coronary thrombosis in humans; whereas, milk with high HPI and HH ratios may have a protective effect against cardiovascular diseases [ 31 ]. Although a higher proportion of PUFA in milk fat is desirable from the perspective of human health, these can influence the technological properties of milk fat either positively (improved spreadability) or negatively (increased susceptibility to oxidation).…”

“…Although animal factors evidently affect the FA profile of milk fat [ 18 ], the main factors are related to dairy cow nutrition [ 19 ]. A number of papers showing specific nutritional effects of cow diet on milk FA profiles have been published [ 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 ]. These results regularly show that increasing the proportion of fresh (pasture) or preserved forage (generally fiber) as compared to grain concentrates and increasing the proportion of oilseeds in feed concentrates as compared to non-oleaginous seeds in dairy cow feeding rations improves the milk FA profile by increasing UFA and rumenic acid (RA; C18:2 c 9, t 11; isomer of conjugated linoleic acid (CLA)) content in milk fat.…”

Avoidance of Maternal Cell Contamination and Overgrowth in Isolating Fetal Chorionic Villi Mesenchymal Stem Cells from Human Term Placenta

“…FCS is an animal derived product of complex and unknown composition and contains serum of numerous donors pooled together. Numerous studies have proven that multiple factors (e.g., genetics, time of day, age, diet, and environment) can affect in the composition of cows milk of (e.g., concentration and type of lipids, nutrients, proteins, and antibodies) [55][56][57][58][59][60][61][62][63]. Like cow milk, FCS would likely have minor differences in growth factor composition/degradation depending on the specific herd of animals, season, food source, gestation of the fetuses, and as well as differences in serum collection, storage, and preparation methods.…”