Hostname: page-component-78c5997874-g7gxr Total loading time: 0 Render date: 2024-11-05T15:54:24.881Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of a series of saturated fatty acids in the diet on milk-fat secretion in the cow

Published online by Cambridge University Press:  01 June 2009

W. Steele  and
J. H. Moore
W. Steele
Affiliation:
Department of Agriculture, The University, Reading
J. H. Moore
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Summary

The effects of the isocaloric replacement of part of the dietary concentrate mixture by 5% lauric acid (99% pure) or by 10% of myristic (95% pure), palmitic (96% pure) or stearic (94% pure) on the yield and composition of milk fat was investigated in 2 feeding experiments with a total of 10 cows in mid-lactation. The concentrate mixtures were given with a high-roughage diet that supplied 9·1 or 7·7 kg hay/day in expts 1 and 2, respectively.

In expt 1 the inclusion of myristic acid in the diet decreased the yields of milk and solids-not-fat (SNF), but increased the percentage of fat in the milk without altering the fat yield. When stearic or palmitic acid was included in the diet there was an increase in milk fat yield; palmitic acid caused the greater increase. In expt 2 the inclusion of lauric acid in the diet did not appear to affect the yields of milk or SNF but it caused large reductions in the percentage of fat in the milk and in the yield of fat.

In expt 1 the inclusion of myristic acid increased the yields and percentages of 14:0, 14:1 and 16:1 in the milk fat and decreased the yields and percentages of the short-chain fatty acids (4:0–8:0), 16:0, 18:0 and 18:1. When palmitic acid was included in the diet there were increases in the yields and percentages of 16:0 and 16:1 in the milk fat and decreases in the yields and percentages of 10:0, 12:0, 14:0, 18:0 and 18:1. The inclusion of stearic acid in the diet increased the yields and percentages of 18:0 and 18:1 in the milk fat and decreased the yields and percentages of 12:0 and 16:0. In expt 2 the inclusion of lauric acid in the diet increased the yield and percentage of 12:0, and in 1 cow the content of 14:0 in the milk fat; there were reductions in the yields and percentages of all the other fatty acids in the milk fat. There was no evidence of any marked elongation of the carbon chains of 12:0 and 14:0 in the mammary gland to form 16:0 or 18:0.

In expt 1 the incorporation of myristic acid in the diet decreased the concentration of total steam-volatile fatty acids in rumen liquor. The inclusion of either myristic, palmitic or stearic acid in the diet had little effect on the relative proportions of the individual volatile acids in the rumen liquor. In expt 2 the addition of lauric acid to the diet reduced the acetic acid:propionic acid ratio in the rumen liquor.

Type
Original Articles
Information
Journal of Dairy Research , Volume 35 , Issue 3 , October 1968 , pp. 361 - 370
Copyright
Copyright © Proprietors of Journal of Dairy Research 1968

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

Barry, J. M., Bartley, W., Linzell, J. L. & Robinson, D. S. (1963). Biochem. J. 89, 6.CrossRefGoogle Scholar
Cochran, W. G. & Cox, G. M. (1957). Experimental Designs, 2nd edn.London: John Wiley and Sons Ltd.Google Scholar
Duncan, W. R. H. & Garton, G. A. (1963). Biochem. J. 89, 414.Google Scholar
Farquhar, J. W., Insull, W., Rosen, P., Stoffel, W. & Ahrens, E. H. (1959). Nutr. Rev. 17, Suppl.Google Scholar
Hilditch, T. P. & Sleightholme, J. J. (1930). Biochem. J. 24, 1098.Google Scholar
Hilditch, T. P. & Williams, P. N. (1964). The Chemical Constitution of Natural Fats, 4th edn., p. 143, London: Chapman and Hall.Google Scholar
Moore, J. H. & Steele, W. (1968). Proc. Nutr. Soc. 27, 66.Google Scholar
Peeters, G. & Lauryssens, M. (1964). In Metabolism and Physiological Significance of Lipids, p. 351. (Eds. Dawson, R. M. C. and Rhodes, D. N..) London: John Wiley and Sons Ltd.Google Scholar
Steele, W. & Moore, J. H. (1968 a). J. Dairy Res. 35, 223.Google Scholar
Steele, W. & Moore, J. H. (1968 b). J. Dairy Res. 35, 343.Google Scholar
Steele, W. & Moore, J. H. (1968 c). J. Dairy Res. 35, 353.CrossRefGoogle Scholar
Storry, J. E., Rook, J. A. F. & Hall, A. J. (1967). Br. J. Nutr. 21, 425.Google Scholar