livingston-effectofawhey-2019.pdf (287.4 kB)
Download fileEffect of a whey protein and rapeseed oil gel feed supplement on milk fatty acid composition of Holstein cows
journal contribution
posted on 2019-01-01, 00:00 authored by K E Kliem, D J Humphries, A S Grandison, R Morgan, Katherine LivingstoneKatherine Livingstone, D I Givens, C K ReynoldsIsoenergetic replacement of dietary saturated fatty acids (SFA) with cis-monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) can reduce cardiovascular disease risk. Supplementing dairy cow diets with plant oils lowers milk fat SFA concentrations. However, this feeding strategy can also increase milk fat trans fatty acids (FA) and negatively affect rumen fermentation. Protection of oil supplements from the rumen environment is therefore needed. In the present study a whey protein gel (WPG) of rapeseed oil (RO) was produced for feeding to dairy cows, in 2 experiments. In experiment 1, four multiparous Holstein-Friesian cows in mid-lactation were used in a change-over experiment, with 8-d treatment periods separated by a 5-d washout period. Total mixed ration diets containing 420 g of RO or WPG providing 420 g of RO were fed and the effects on milk production, composition, and FA concentration were measured. Experiment 2 involved 4 multiparous mid-lactation Holstein-Friesian cows in a 4 × 4 Latin square design experiment, with 28-d periods, to investigate the effect of incremental dietary inclusion (0, 271, 617, and 814 g/d supplemental oil) of WPG on milk production, composition, and FA concentration in the last week of each period. Whey protein gel had minimal effects on milk FA profile in experiment 1, but trans-18:1 and total trans-MUFA were higher after 8 d of supplementation with RO than with WPG. Incremental diet inclusion of WPG in experiment 2 resulted in linear increases in milk yield, cis- and trans-MUFA and PUFA, and linear decreases in SFA (from 73 to 58 g/100 g of FA) and milk fat concentration. The WPG supplement was effective at decreasing milk SFA concentration by replacement with MUFA and PUFA in experiment 2, but the increase in trans FA suggested that protection was incomplete.
History
Journal
Journal of dairy scienceVolume
102Issue
1Pagination
288 - 300Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
Link to full text
eISSN
1525-3198Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2019, American Dairy Science AssociationUsage metrics
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Categories
Keywords
milk fatty acidrapeseed oilrumen protectiontrans fatty acidScience & TechnologyLife Sciences & BiomedicineAgriculture, Dairy & Animal ScienceFood Science & TechnologyAgricultureCONJUGATED LINOLEIC-ACIDCARDIOVASCULAR RISK MARKERSTRANS-PALMITOLEIC ACIDRUMINANT TRANSMAIZE SILAGELINSEED OILBIOHYDROGENATIONMETABOLISMSUNFLOWERPRODUCTS