Short communication: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils

Abstract

Lipid supplements can be used to alter fatty acid (FA) profiles of dairy products. For Chanco cheese, however, little information is available concerning effects of lipid supplements on sensorial properties. The objective of this study was to examine effects of supplementation of dairy cow diets with soybean (SO) and hydrogenated vegetable (HVO) oils on chemical and FA composition of milk and cheese and sensory characteristics of cheese. Nine multiparous Holstein cows averaging 169±24d in milk at the beginning of the study were used in a replicated (n=3) 3×3 Latin square design that included 3 periods of 21d. All cows received a basal diet formulated with a 56:44 forage:concentrate ratio. Dietary treatments consisted of the basal diet (control; no fat supplement), and the basal diet supplemented with SO (unrefined oil; 500g/d per cow) and HVO (manufactured from palm oil; 500g/d per cow). Milk fat yield was lower with HVO compared with control and SO. Cheese chemical composition and sensory profile were not affected by dietary treatment. Vaccenic (C18:1 trans-11) and oleic (C18:1 cis-9) acids were higher for SO than for control and HVO. Compared with control and HVO, SO decreased saturated FA and increased monounsaturated FA. The thrombogenic index of milk and cheese produced when cows were fed SO was lower than when cows were fed on control and HVO. The outcome of this study showed that, compared with control and HVO, supplementing dairy cow diets with SO improves milk and cheese FA profile without detrimental effects on the chemical composition of milk and cheese and the sensory characteristics of cheese.

Quantitative analysis of ruminal bacterial populations involved in lipid metabolism in dairy cows fed different vegetable oils

“…Dietary treatments (Table 1) were a basal diet (Control) containing 56% forage and 44% concentrate ratio with no fat supplement, and fat-supplemented diets containing SO (170 g/day per cow = 2.7% DM) and HPO (170 g/day per cow = 2.7% DM). The amounts of oil used were similar to those reported to alter rumen FA in previous studies (Yang et al, 2009;Vargas-Bello-Perez et al, 2015a). The most important FA in dietary oils were as follows: SO contained (g/100 g) 25 of C18:1 cis-9 and 51 of C18:2 cis n-6, whereas HPO contained 47 of C16:0 and 43 of C18:0.…”

“…Supplementing dairy cow diets with SO can increase milk bioactive FA such as C18:1 trans-11 (Allred et al, 2006;Vargas-Bello-Perez et al, 2015a). Also, SO has been shown to reduce cellulolytic bacteria, protozoal populations and total concentration of volatile fatty acids (VFA) (Yang et al, 2009).…”

Energy efficiency of diet for periparturient dairy cows supplemented with free fatty acids or glucogenic additives

“…Deterioration in milk composition is also observed (4). Although a range of energy additives to ruminant diets has been extensively investigated (7,48), an ongoing research focused on the negative energy balance of periparturient dairy cows is required (29,50). In this regard, much attention is given, among others, to the use of energy feed additives in dairy cow diets and to their impact on animal metabolism and performance, as well as on milk composition.…”

Grasa y ácidos grasos en leche de vacas pastoreando, en cuatro sistemas de producción.

“…No obstante, algunos de los valores de ALC-c9t11 fueron superiores al valor promedio reportado por Rico et al (2007) de 1,35% o Vargas et al (2013) de 1,0 a 1,2%, en animales bajo pastoreo en Sabana de Bogotá. También fueron más altos en comparación con los valores reportados con animales estabulados, alimentados con forrajes conservados en TMR (ración total mezclada) y con suplementación lipídica (0,31 y 0,61%); igual situación se presentó con los valores de ATV, los cuales fueron bajos (0,62 y 1,65%) para los grupos control (sin adición de aceite) en estos mismos trabajos (Ferlay et al, 2013;Boerman y Lock, 2014;Saliba et al, 2014;Vargas-Bello-Pérez et al, 2015). Los resultados obtenidos en este estudio para ATV fueron superiores a los reportados por Vargas et al (2013), los cuales se encontraron entre 2,6 a 3,3%; pero fueron similares a los encontrados por Angulo et al (2012a), quienes encontraron valores de 1,6 a 1,8% para ALC-c9t11 y de 4,7 a 6,9% para ATV, Cuadro 11.…”