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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
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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

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References

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