Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-27T00:14:09.806Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of inclusion of different forms of dietary fatty acid on the yield and composition of cow's milk

Published online by Cambridge University Press:  01 June 2009

William Banks ,
John L. Clapperton ,
Anne K. Girdler  and
William Steele
William Banks
Affiliation:
Hannah Research Institute, Ayr, Scotland KA6 5HL
John L. Clapperton
Affiliation:
Hannah Research Institute, Ayr, Scotland KA6 5HL
Anne K. Girdler
Affiliation:
Hannah Research Institute, Ayr, Scotland KA6 5HL
William Steele
Affiliation:
Hannah Research Institute, Ayr, Scotland KA6 5HL
Get access Rights & Permissions [Opens in a new window]

Summary

In addition to a control diet, lactating cows were offered saturated fatty acid mixtures in three forms, free acids, free triglycerides and protected triglycerides, i.e. triglyceride encapsulated within a protein matrix which was cross linked by exposure to formaldehyde. Relative to the control diet, all three supplements increased milk yield. However, only the free fatty acids gave rise to increased yields of the three major milk components. The free fat and the protected fat caused significant increases only in the lactose yield. The different effects of the supplements on the yield of milk fat are suggested to be due to the types of long chain acid reaching the mammary gland rather than to any change in rumen activity. Changes in the concentrations of the soluble multivalent ionic constituents of the milks were consistent with this conclusion.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 3 , August 1984 , pp. 387 - 395
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Allen, R. L. J. 1940 The estimation of phosphorus. Biochemical Journal 34 858–865CrossRefGoogle ScholarPubMed
Askew, E. W., Benson, J. D., Thomas, J. W. & Emery, R. S. 1970 Metabolism of fatty acids by cows fed restricted roughage rations. Federation Proceedings 29 2515aGoogle Scholar
Astrup, H. N., Vik-Mo, L., Ekern, A. & Bakke, F. 1976 Feeding protected and unprotected oils to dairy cows. Journal of Dairy Science 59 426–430CrossRefGoogle Scholar
Banks, W., Clapperton, J. L., Ferrie, M. E. & Wilson, A. G. 1976 Effect of feeding fat to dairy cows receiving a fat-deficient basal diet. 1. Milk yield and composition. Journal of Dairy Research 43 213–218CrossRefGoogle Scholar
Banks, W., Clapperton, J. L. & Kelly, M. E. 1980 Effect of oil-enriched diets on the milk yield and composition, and on the composition and physical properties of the milk fat, of dairy cows receiving a basal ration of grass silage. Journal of Dairy Research 47 277–285CrossRefGoogle Scholar
Clapperton, J. L. 1982 The effect of sunflower oil on the fatty acid composition of the milk of cows fed either a fat-depressing diet or grass silage. Journal of the Science of Food and Agriculture 33 741–753CrossRefGoogle ScholarPubMed
Clapperton, J. L. & Steele, W. 1982 Different forms of fat in the diet of dairy cows. Proceedings of the Nutrition Society 41 136aGoogle Scholar
Clapperton, J. L. & Steele, W. 1983 Fat supplementation in animal production – ruminants. Proceedings of the Nutrition Society 42 343–350CrossRefGoogle ScholarPubMed
Cook, L. J., Scott, T. W., Ferguson, K. A. & Mcdonald, I. W. 1970 Production of polyunsaturated ruminant body fats. Nature 228 178–179CrossRefGoogle ScholarPubMed
Davies, D. T. & White, J. C. D. 1966 The stability of milk protein to heat. I. Subjective measurement of heat stability of milk. Journal of Dairy Research 33 67–81CrossRefGoogle Scholar
Faulkner, A. & Clapperton, J. L. 1981 Changes in the concentration of some minor constituents of milk from cows fed low- or high-fat diets. Comparative Biochemistry and Physiology A 68 281–283CrossRefGoogle Scholar
Henderson, C. 1973 The effects of fatty acids on pure cultures of rumen bacteria. Journal of Agricultural Science, 81 107–112CrossRefGoogle Scholar
Holt, C. & Muir, D. D. 1979 Inorganic constituents of milk. I. Correlation of soluble calcium with citrate in bovine milk. Journal of Dairy Research 46 433–439CrossRefGoogle Scholar
Kowalczyk, J., Ørskov, E. R., Robinson, J. J. & Stewart, C. S. 1977 Effect of fat supplementation on voluntary food intake and rumen metabolism in sheep. British Journal of Nutrition 37 251–257CrossRefGoogle ScholarPubMed
Macleod, G. K. & Wood, A. S. 1972 Influence of the amount and degree of saturation of dietary fat on yield and quality of milk. Journal of Dairy Science 55 439–445CrossRefGoogle Scholar
Marier, J. R. & Boulet, M. 1958 Direct determination of citric acid in milk with an improved pyridine-acetic anhydride method. Journal of Dairy Science 41 1683–1692CrossRefGoogle Scholar
Moore, J. H. & Steele, W. 1968 Dietary fat and milk secretion in the cow. Proceedings of the Nutrition Society 27 66–70CrossRefGoogle ScholarPubMed
Steele, W. & Moore, J. H. 1968 The effects of mono-unsaturated and saturated fatty acids in the diet on milk-fat secretion in the cow. Journal of Dairy Research 35 353–360CrossRefGoogle Scholar
Steele, W., Noble, R. C. & Moore, J. H. 1971 The effects of 2 methods of incorporating soybean oil into the diet on milk yield and composition in the cow. Journal of Dairy Research 38 43–48CrossRefGoogle ScholarPubMed
Storry, J. E. 1970 Reviews of the progress of Dairy Science. Section A. Physiology. Ruminant metabolism in relation to the synthesis and secretion of milk fat. Journal of Dairy Research 37 139–164CrossRefGoogle Scholar
Storry, J. E. 1972 Milk fat: its synthesis and composition in relation to the nutrition of the dairy cow. Journal of the Society of Dairy Technology 25 40–46CrossRefGoogle Scholar
Storry, J. E., Brumby, P. E. & Dunkley, W. L. 1980 Influence of nutritional factors on the yield and content of milk fat: protected non-polyunsaturated fat in the diet. Bulletin, International Dairy Federation Document 125 105–125.Google Scholar
White, J. C. D. & Davies, D. T. 1958 The relation between the chemical composition of milk and the stability of the caseinate complex. I. General introduction, description of samples, methods and chemical composition of samples. Journal of Dairy Research 25 236–255CrossRefGoogle Scholar
White, J. C. D. & Davies, D. T. 1963 The determination of citric acid in milk and milk sera. Journal of Dairy Research 30 171–189CrossRefGoogle Scholar