Milk Production and Modification of Milk Fatty Acid of Dairy Cows Fed Pufa-Concentrate

Abstract

Some fatty acid supplements in concentrate containing Curcuma xanthorrhiza, ROXB were evaluated for effects on milk yield, milk fat and protein, including milk fatty acid. Four lactating (4 ± 1.5 months ) Fries Holland (FH) cows were allocated into four treatments of concentrate containing 4.5%

Quality of Milk Fatty Acid During Late Lactation in Dairy Goat Fed on Pufa-Diet Supplemented With Yeast And

“…These P/S ratios were lower than the previous PUFA-concentrate containing palm oil and roasted ground corn (2.99-3.07) and the n6/n3 ratios were much higher in this present data, compared to 1.5-1.74) reported by Sulistyowati et al (2010). These present data were within the range of 0.88-1.69 in concentrate with saturated hydrogenated fat and unsaturated ca-soap fat, respectively as reported by Harvatine and Allen (2006).…”

“…The PUFA supplementation (such as extruded soybean) in concentrate is incompletely biohydrogenised later in the bio system of ruminants which eventually affects fatty acid in milk, decreased SCFA and LCFA (Whitlock et al, 2002;Schmidely et al, 2005); also, addition of flaxseed products reduced n6/n3 in milk of dairy cow (Cortes et al, 2010). Feeding concentrate containing yeast and curcuma with different fatty acid sources (palm oil and roasted ground corn) showed optimal levels in PUFA, ratio of PUFA/saturated (P/S), and n6/n3 designated for dairy cows (Sulistyowati et al, 2010).…”

Peningkatan Pendapatan Peternak Melalui Penggunaan Pakan Sakura Blok pada Sapi Perah di Gapoktan Sumber Mulya Kecamatan Kabawetan Kabupaten Kepahiang Propinsi Bengkulu

“…Bentuk lain, konsentrat, yang mengandung bahan sumber asam lemak yang berbeda yang diberikan pada sapi perah, meningkatkan produksi susu sebesar 0,6 kg/ekor/hari dengan konsentrat yang mengandung 4,5% jagung giling sangrai (Sulistyowati et al, 2010). Jika dihitung berdasarkan nilai ekonomis demplot penggunaan pakan tambahan Sakura blok dapat dilihat pada Tabel 3.…”

Pemanfaatan Limbah Biji Durian (Durio zibethinus Murr) sebagai Bahan Penstabil Es Krim Susu Sapi Perah

“…Produk ini terdiri atas campuran bahan-bahan yang banyak mengandung protein tinggi seperti telur dan susu. Susu sapi mengandung lemak 3,81%-3,94% ; protein 3,59%-3,75% dan asam lemak tidak jenuh 61,96% -71,81% (Sulistyowati et al, 2010 Tingkat pertumbuhan pasar es krim di Indonesia meningkat 20% setiap tahunnya. Namun, produk es krim yang banyak beredar di pasaran saat ini adalah es krim kaya lemak tetapi rendah serat (Mahmud et al, 2008 ;Puspitarini, 2012).…”