Linear relationship between increasing amounts of extruded linseed in dairy cow diet and milk fatty acid composition and butter properties

Abstract

The aim of this experiment was to compare the effects of increasing amounts of extruded linseed in dairy cow diet on milk fat yield, milk fatty acid (FA) composition, milk fat globule size, and butter properties. Thirty-six Prim'Holstein cows at 104 d in milk were sorted into 3 groups by milk production and milk fat globule size. Three diets were assigned: a total mixed ration (control) consisting of corn silage (70%) and concentrate (30%), or a supplemented ration based on the control ration but where part of the concentrate energy was replaced on a dry matter basis by 2.1% (LIN1) or 4.3% (LIN2) extruded linseed. The increased amounts of extruded linseed linearly decreased milk fat content and milk fat globule size and linearly increased the percentage of milk unsaturated FA, specifically alpha-linolenic acid and trans FA. Extruded linseed had no significant effect on butter color or on the sensory properties of butters, with only butter texture in the mouth improved. The LIN2 treatment induced a net improvement of milk nutritional properties but also created problems with transforming the cream into butter. The butters obtained were highly spreadable and melt-in-the-mouth, with no pronounced deficiency in taste. The LIN1 treatment appeared to offer a good tradeoff of improved milk FA profile and little effect on butter-making while still offering butters with improved functional properties.

Relationships between milks differentiated on native milk fat globule characteristics and fat, protein and calcium compositions

“…This result is in agreement with Timmen and Patton (1988), Fauquant et al (2005), Rahmatyar and Wiking (2012) and Mesilati-Stahy and Argov-Argaman (2014) who have shown that the small MFG, in comparison with the large MFG from the same milk, have higher contents in PUFA, MUFA and lower contents in short SFA (de novo synthesized). This result could be partly linked to the feeding treatments reported in SMFG group (grazing, lipid supplementation mainly) as shown by Couvreur et al (2006) and Lopez et al (2014) with a pasture-based diet or by Hurtaud et al (2010) with a maize silage-based diet supplemented with extruded linseed. Moreover, FA profile differences between LMFG, MFGM milk and MFGM yield milk are weak.…”

“…The relevant factors reported in the literature are the diet composition (forage composition, lipid supplementation), the breed or the individual variability. For instance, the average MFG diameter is 0.3 µm lower in Holstein cows (3.3 µm) in comparison with Normandy cows (3.6 µm) Logan et al, 2014); in comparison with a maize silage-based diet, it decreases down to 0.3 to 0.4 µm when cows are fed on pasture (3.4 v. 3.1 µm, respectively) or on a supplemented maize silage diet with linseed oil (4.2 v. 3.8 µm, respectively) (Couvreur et al, 2006 andHurtaud et al, 2010;Lopez et al, 2014) and down to −0.2 µm with high-concentrate low-forage diets . It is modulated by the lactation stage (Mesilati-Stahy and Argov-Argaman, 2014; Altenhofer et al, 2015).…”

Linseed: a valuable feedstuff for ruminants

“…The extent of change in milk FA concentration is generally proportional to the level of inclusion of linseeds in the diet (Ferlay et al, 2013;Glasser et al, 2008a). The effects of increasing amounts of extruded linseeds in the diet have been studied by different authors (Brunschwig et al, 2010;Ferlay et al, 2013;Hurtaud et al, 2010). The major changes concern increases in trans-18:1 and total conjugated linoleic acid (CLA) concentrations in milk.…”

“…1. Effect of increasing amounts of 18:3 n-3 intake from linseeds on milk 18:3 n-3 proportion (from Chilliard et al, 2009;Ferlay et al, 2013;Hurtaud et al, 2010). Equation of linear regression is: Y = 0.0018X + 0.38 (R 2 = 0.59), where Y is milk 18:3 n-3 proportion (g/100 g of total FA) and X is 18:3 n-3 intake (g/d).…”

Impacts of feeding lipid supplements high in palmitic acid or stearic acid on performance of lactating dairy cows

“…Milk higher in monounsaturated FA composition impacted the physical properties of the butter, cheese, yogurt, and ice cream (Chen et al 2004). Extruded linseed altered the FA composition of milk, which impacted butter firmness, fat loss in buttermilk, and butter moisture (Hurtaud et al 2010). FA composition of the diet impacted the size of the milk fat globules (Briard et al 2003;Wiking et al 2004;Carroll et al 2006) with large milk fat globules more susceptible to coalescence.…”