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Effects of feeding formaldehyde treated, full fat soybean flours on milk fat polyunsaturated fatty acids
Author(s) -
Bitman J.,
Wrenn T. R.,
Wood D. L.,
Mustakas G. C.,
Baker E. C.,
Wolf W. J.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545278
Subject(s) - food science , chemistry , formaldehyde , polyunsaturated fatty acid , interesterified fat , linoleic acid , casein , soy flour , animal fat , fatty acid , biochemistry , lipase , enzyme
Raw, commercial, and extrusion cooked full fat soy flours were treated with formaldehyde and then fed to dairy cows. This treatment protected the polyunsaturated fats of the soy from hydrogenation by microbial action in the cow’s rumen. With all of these materials, higher than usual amounts of polyunsaturated fats were incorporated into the milk. In a screening test limited to one cow, an advantage as measured by milk yield, fat yield, protein, solids‐not‐fat, and increased milk fat C18:2 was seen for the formaldehyde treated, full fat soy flour. The percentage of linoleic acid more than doubled in the milk fat of cows receiving the protected products. Only very slight quantities of formaldehyde (0.1–0.2 ppm) were found in the milk. The efficiency of transfer of the C18:2 from the feed to milk was ca. 37%. This represented a marked improvement over previous trials in which we fed expensive safflower oil‐casein‐formaldehyde supplements.