A further investigation of the influence of dietary protected lipid supplements on the characteristics of cows' milk fat

Fearon, Anna M.; Charlton, Colin T; Kilpatrick, D. J.

doi:10.1002/jsfa.2740660221

Cited by 9 publications

(7 citation statements)

References 16 publications

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“…Our results were generally similar to those reported by Banks et al (1989), Fearon et al (1994), andDePeters et al (2001). Banks et al (1989) and Fearon et al (1994) (Gresti et al, 1993); these FA are decreased by supplemental long-chain FA (Palmquist et al, 1993).…”

Section: Effect Of Fa Infusion On Butter Oil Tg Compositionsupporting

confidence: 91%

“…Similar to our results, Chouinard et al (1998) found that supplemental calcium salts of vegetable oils decreased the proportion of solid fat at 5°C. Fearon et al (1994) fed a larger amount (1.0 kg/d) of a fat supplement similar to SFA used in the present study and observed consistently higher solid fat content in milk fat compared with their control milk fat.…”

Section: Effect Of Fa Infusion On Functional Properties Of Butter Oilsupporting

confidence: 53%

“…Technological advances in interesterification and fractionation have increased opportunities to manipulate physical properties of milk fat and increase butter spreadability (Boudreau and Arul, 1993;Kaylegian and Lindsay, 1994;German and Dillard, 1998). The importance of the stereospecific position of FA in TG molecules is well recognized (Banks et al, 1989;Fearon et al, 1994); TG structure affects the release of flavor constituents, alters melting and crystallization behaviors, and contributes to hypercholesterolemic effects (Jensen et al, 1991;Kermasha et al, 1993). However, precise relationships among TG and FA composition and functional properties are not well defined.…”

Section: Introductionmentioning

confidence: 99%

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Functional Properties of Butter Oil Made from Bovine Milk with Experimentally Altered Fat Composition

Ortiz-Gonzalez

Jiménez-Flores

Bremmer

et al. 2007

Journal of Dairy Science

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Modification of milk fat composition might be desirable to alter manufacturing characteristics or produce low saturated fat dairy products that more closely meet consumer dietary preferences. The aim of this research was to evaluate functional properties of butter oil obtained from milks with fat composition modified by altering the profile of long-chain fatty acids (FA) absorbed from the small intestine of cows. A control and 5 mixtures of long-chain free FA were infused into the abomasum of lactating dairy cows in a 6 x 6 Latin square design with 21-d periods. Treatments were 1) control (no FA infused), 2) mostly saturated FA (C16:C18 = 0.72), 3) low-linoleic palm FA (C16:C18 = 0.85), 4) palm FA (C16:C18 = 0.72), 5) soy FA (C16:C18 = 0.10), and 6) high-palmitic soy FA (C16:C18 = 0.68). All treatments included meat solubles and Tween 80 as emulsifiers. Solid fat content (from 0 to 40 degrees C), melting point, and force at fracture were determined in butter oil. Milk fat from cows infused with palm FA (treatment 4) exhibited functionality equal to or better than control butter oil. Infusion with palm FA increased amounts of triglyceride (TG) fractions with 48, 52, and 54 carbon numbers but decreased TG with 32, 34, 36, and 42 carbon numbers. Infusion with soy FA increased TG with 26, 38, 40, 52, and 54 carbon numbers but decreased TG with 34, 42, and 46 carbons. Infusion of the mostly saturated FA increased TG with 38, 50, 52, and 54 carbon numbers but decreased TG with 32, 34, and 42 carbon numbers. These TG groups were consistently correlated with functional properties of butter oils from different treatments. The content of palmitic acid is important for maintaining functionality in the presence of increased polyunsaturated FA. The composition of milk fat may be able to be optimized through nutritional manipulation of diets for dairy cows if the optimal composition of FA and TG is defined for a particular dairy product.

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Section: Effect Of Fa Infusion On Butter Oil Tg Compositionsupporting

confidence: 91%

Section: Effect Of Fa Infusion On Functional Properties Of Butter Oilsupporting

confidence: 53%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Functional Properties of Butter Oil Made from Bovine Milk with Experimentally Altered Fat Composition

Ortiz-Gonzalez

Jiménez-Flores

Bremmer

et al. 2007

Journal of Dairy Science

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“…Meningkatnya produksi susu pada sapi perah yang diberi ruminer diduga karena asupan energi dan asam lemak esensial asal ransum meningkat. Hal ini sesuai dengan pernyataan Coppock dan Wilks (1991) dan Fearon et al (1994) bahwa penambahan Caminyak dalam ransum dapat meningkatkan densitas energi ransum tanpa efek negatif lemak terhadap lingkungan rumen, meningkatkan aliran asam lemak tidak jenuh ke duodenum, dan memanipulasi komposisi asam lemak dalam lemak susu. Selanjutnya dinyatakan bahwa Ca-minyak dapat digunakan untuk menyelimuti pakan lain dalam memproteksi protein terhadap degradasi di rumen.…”

Section: Hasil Dan Pembahasanunclassified

Efek Penambahan Ruminer dalam Ransum Sapi Perah terhadap Produksi 4% FCM dan Nutrien Susu

et al. 2021

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ABSTRACT. Sapi perah yang berproduksi tinggi membutuhkan ransum berenergi tinggi dan asam lemak esensial. Penambahan lemak dalam ransum dapat mengatasi kekurangan energi dan asam lemak esensial. Permasalahan umum dari pemberian lemak atau minyak pada dosis tertentu dapat mengganggu ekosistem rumen, sehingga dalam pemberiannya perlu diproteksi. Ruminer adalah suplemen komersial berupa minyak sawit yang diproteksi mineral kalsium. Penelitian ditujukan untuk mengetahui penambahan ruminer dalam ransum lengkap terhadap produksi susu 4% FCM dan produksi nutrien susu sapi perah. Penelitian dilakukan secara eksperimental terhadap 10 ekor sapi perah Friesian Holstein pada masa laktasi sama. Sapi tersebut dibagi dua, masing-masing lima ekor. Perlakuan berupa ransum tanpa ditambah ruminer (P0) dan ransum ditambah 250 gram ruminer.ekor-1.hari-1 (P1). Peubah yang diamati adalah produksi susu 4% FCM diukur setiap hari selama 60 hari dan kualitas susu diukur setiap 10 hari. Hasil penelitian menunjukkan bahwa produksi susu 4% FCM, produksi total padatan, lemak, protein dan laktosa susu pada sapi diberi ruminer lebih tinggi (P0,05) daripada sapi yang tidak diberi ruminer. Disimpulkan bahwa pemberian ruminer meningkatkan produksi susu 4% FCM, total padatan, lemak, protein dan laktosa susu. Pemberian ruminer sebanyak 250 gram.ekor-1hari-1 mampu meningkatkan 2 kg produksi susu 4% FCM pada sapi perah laktasi. (Effects of ruminer addition in dairy cattle rations on milk 4% FCM and nutrient production) ABSTRAK. High-yielding dairy cows require high-energy rations and essential fatty acids. The addition of fat in the ration can overcome the lack of energy and essential fatty acids. The general problem of giving fat or oil at certain doses can disrupt the rumen ecosystem, so that it needs to be protected. Ruminer is a commercial supplement in the form of calcium mineral protected palm oil. This research was aimed to determine the addition of ruminants in complete rations on the production of 4% FCM milk and the nutrient production of dairy cow milk. The research was carried out experimentally on 10 dairy cows during the same lactation period. The cow is divided into two, five each. The treatments were rations without adding ruminer (P0) and rations added by 250 grams of ruminer. head-1 day-1 (P1). The variables observed were 4% FCM milk production measured every day for 60 days and milk quality was measured every 10 days. The results showed that the production of 4% FCM milk, the total production of solids, fat, protein and milk lactose in cows fed with ruminer was higher (P 0.05) than cows that were not given ruminer. It was concluded that the provision of ruminer increased milk production by 4% FCM, total solids, fat, protein and milk lactose. Giving a ruminer of 250 grams of head-1.day-1 was able to increase 2 kg of 4% FCM milk production in lactating dairy cows.

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“…Milk was also collected weekly from each experimental group, weighted for morning and evening milking, separated into cream and churned into butter. Fatty acid analysis was carried out on the butter samples (Fearon et al 1994).…”

Section: Milk Fat Analysismentioning

confidence: 99%

The Effect of Inclusion of Naked Oats in the Concentrate Offered to Dairy Cows on Milk Production, Milk Fat Composition and Properties

Fearon

Mayne²,

Marsden³

1996

J. Sci. Food Agric.

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Dairy cows in early or mid‐lactation were offered naked oats‐ or barley‐based concentrates in addition to ad libitumaccess to grass silage in a continuous design experiment of 10 weeks duration. Concentrates were formulated on an isonitrogenous basis and contained either 500 g barley or 565 g naked oats kg−1 concentrates as the principal energy source in the concentrate. Concentrate type had no effect on silage intake, milk yield or milk protein concentration. However, nitrogen and modified acid detergent fibre digestibility were significantly reduced by inclusion of naked oats and this was reflected in a significant reduction in milk fat concentration. Milk fat from early lactation cows on the naked oats diet contained the highest proportion of unsaturated and the lowest proportion of saturated fatty acids. Sensory and instrumental analyses determined that this milk fat produced the softest, most spreadable butter. This was supported by solid fat content results. The degree of change in milk fat composition due to diet was similar irrespective of stage of lactation but milk fat compositions with the control treatment differed with stage of lactation. Dietary effects were established by the end of the first week of the trial and persisted for the 10‐week trial period.

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A further investigation of the influence of dietary protected lipid supplements on the characteristics of cows' milk fat

Cited by 9 publications

References 16 publications

Functional Properties of Butter Oil Made from Bovine Milk with Experimentally Altered Fat Composition

Functional Properties of Butter Oil Made from Bovine Milk with Experimentally Altered Fat Composition

Efek Penambahan Ruminer dalam Ransum Sapi Perah terhadap Produksi 4% FCM dan Nutrien Susu

The Effect of Inclusion of Naked Oats in the Concentrate Offered to Dairy Cows on Milk Production, Milk Fat Composition and Properties

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