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Effect of dietary fat source on fatty acid composition of cow's milk
Author(s) -
Dhiman Tilak R,
Zanten Klaas V,
Satter Larry D
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690116
Subject(s) - food science , latin square , tallow , composition (language) , chemistry , fatty acid , silage , rumen , biochemistry , fermentation , linguistics , philosophy
Four multiparous ruminally canulated cows and four primiparous cows without a ruminal cannula were used in a 4 × 4 Latin square experiment to study the effect of dietary fat source on milk fatty acid composition. Cows were fed a diet containing 550 g lucerne silage and 450 g concentrate kg −1 dietary DM. The four diets were control and fat supplementation (32 g fat kg −1 diet DM) as roasted soya beans, calcium salts of palm oil fatty acids (Megalac®). or hydrogenated tallow (Alifet®). Cows fed supplemental fat as roasted soya beans. Megalac®. or Alifet® produced 33.8, 32.6, and 32.5 kg day −1 of 3.5% FCM. respectively, compared with 31.6 kg day −1 with no fat supplementation. Addition of fat decreased milk protein percentage. Milk fat percentage was increased with Megalac® and decreased with Alifet® feeding. Dietary fat decreased the proportion of short‐ and medium‐chain fatty acids (C6‐C14:0) in milk and increased the proportion of long‐chain fatty acids (C16 : 0 and longer). Roasted soya beans were most effective in reducing C16 : 0 and increasing C18 : 1, C18 : 2 and C18 : 3 acids in milk fat. Megalac® did not decrease milk C16 : 0 content, and neither Megalac® nor Alifet® affected C18 : 2 content.