The Fatty Acids of Tall Oil and Their Ethyl and Glyceryl Esters as Fodder Ingredients

Antila, Veijo; Kärkkäinen, V. J.; Ring, Orvo; Antila, M.

doi:10.1080/00015126309433094

Cited by 2 publications

(1 citation statement)

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“…Research on such procedures, e.g. the addition of tall oil or its ethyl esters to the feed, was started in Finland already in the early 1960's (Antila, V. et al 1963 and1965). The effects of feed fat on milk production and on milk fat composition have since been studied widely (Christie 1980, Storry 1980and 1981, Palmqvist 1984, Syrjälä-Qvist 1986.…”

Section: Introductionmentioning

confidence: 99%

Effects of feed fat on the composition and technological properties of milk and milk fat

Kankare¹,

Antila²,

Miettinen

et al. 1992

AFSci

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The aim of the study was to establish how the addition of rapeseed oil to a processed feed mixture affects the milk produced on commercial dairy farms as well as the composition and quality of the products made from that milk. In this study, replacing grain with processed feed mixture to which 2 or 4 % rapeseed oil had been added was not found to affect milk yield or composition to any considerable extent. As a result of the test feedings, the amounts of myristic and palmitic acid in the milk fat decreased and those of stearic and unsaturated fatty acids increased. This change in fatty acid composition can be viewed as nutritionally desirable, and it also had a good effect on the consistency of butter. During the second test period (4 % rapeseed oil) the cutting firmness figures of the butter were lowest, and in sensory evaluations the butter was also found to have the best consistency. The test feeding had a slight beneficial effect on the composition of milk protein. The amount of casein nitrogen grew and that of NPN fell. However, the test feeding was not found to affect the quality of the market milk, cream, cheese or milk powder.

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