Composition and Properties of Milk and Butter from Cows Fed Fish Oil

Abstract

A control diet and a fish oil diet were fed to 12 multiparous Holstein cows to determine how the incorporation of Menhaden fish oil in the diet would influence the fatty acid composition, especially the conjugated linoleic acid and transvaccenic acid, contents of milk and butter. The control diet consisted of a 50:50 ratio of forage to concentrate, and the fish oil diet consisted of the control diet with 2% (on a dry matter basis) added fish oil. Milk from cows fed the control diet contained higher average concentrations of milk fat (3.37%) compared with milk from cows fed the fish oil diet (2.29%). Milk from cows fed fish oil contained higher concentrations of conjugated linoleic acid, transvaccenic acid, and total unsaturated fatty acids (0.68 and 2.51; 1.42 and 6.28; and 30.47 and 41.71 g/100 g of fat, respectively). Butter made from the fish oil diet milk also had higher concentrations of conjugated linoleic acid, transvaccenic acid, and unsaturated fatty acids. Penetrometer readings indicated fish oil diet butters were softer at 4 and 20 degrees C than the control diet butters. Acid degree values were similar in the fish oil butters compared with the control butters. No significant difference was found in the flavor characteristics of milk and butter from cows fed the control and fish oil diets. Production of milk and butter with increased amounts of conjugated linoleic acid, transvaccenic acid, and other beneficial fatty acids may have a desirable impact on the health of consumers and lead to increased sales.

Feeding Polyunsaturated Supplements to Grazing Dairy Cows Improve the Healthy Value of Milk Fatty Acids

“…Maximal concentration of trans-11-C 18:1 and CLA in milk was observed when fish oil represented about 2% of total DM intake of cows [37] [38] without further increments when fish oil was increased up to 3% of total DM intake [38]. It was also stated that fish oil can be reduced at 1% of total DM intake when it is combined with other sources of lipid substrate [39].…”

Influence of Outdoor and Indoor Rearing System of Suckling Lambs on Fatty Acid Profile and Lipid Oxidation of Raw and Cooked Meat

“…However, it is believed that about 1.33 g/d of CLA from dairy origin, with 90% of the c9t11 isomer, can help to prevent cancer in humans (Baer et al, 2001). The cooked lamb meat samples had about 30 mg/100 g of cooked meat.…”

Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles

“…It is also found in similar amounts in meat (lamb, beef) and fish (Fritsche and Steinhart, 1998). Several studies (Baer et al, 2001; suggest that the daily human intake of CLA that may prevent cancer should be 3 g. Baer et al (2001) suggests even lower concentrations (1.33 g/day) after taking into consideration transformation of transvaccenic acid (18:1 11 trans) to CLA in human body.. estimated that the rumenic acid (CLA C18:2 9 cis 11trans ) human intake that could deliver the same anticarcinogenic properties as in animal studies (Ip et al, 1999) is around 620…”

“…Recent studies have shown that the presence of transvaccenic acid (18:1 11 trans (TVA)), which is the second product from biohydrogenation of linoleic acid (Figure 2-1) increases the content of CLA available in the mouse body, once TVA has been ingested (Baer et al, 2001;Bessa et al, 2000). TVA is converted to C18:2 9 cis 11trans, CLA, by action of the 9 -desaturase enzyme (Ip et al, 1999).…”

“…Recent studies have focused on increasing the CLA level in milkfat due to its anticarcinogenic effect (Baer et al, 2001;Chouinard, 1999;Dhiman et al, 2000;. Recently the relationship of transvaccencic acid (trans-11 C18:1) with CLA synthesis and its increase in milkfat has been studied through feeding techniques (Baer et al, 2001).…”