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Least squares means for milk yield and composition for cows fed calcium salts of fatty acids or ground whole soybeans roasted at different temperatures
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To evaluate the effect of soybeans roasted at different temperatures on milk yield and milk fatty acid composition, 8 (4 multiparous and 4 primiparous) mid-lactation Holstein cows (42.9 ± 3 kg/d of milk) were assigned to a replicated 4 × 4 Latin square design. The control diet (CON) contained lignosulfonate-treated soybean meal (as a source of rume...
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Context 1
... and component-corrected milk production (Table 6) was greater in cows fed CON than in cows fed diets containing roasted soybeans (P < 0.01). Also, a quadratic effect was found of roasting temperatures on actual milk yield (P = 0.01). ...Context 2
... differ- ences in milk production were detected between cows fed Ca-FA and those fed roasted ( Dhiman et al., 1995) or extruded ( Kim et al., 1993) soybeans, but Tice et al. (1993) reported greater milk yield for cows fed roasted soybeans than for cows fed Ca-FA. No difference (P > 0.10) was found in concentrations of fat, protein, or TS between cows fed CON and those fed diets containing roasted soybeans (Table 6). Milk fat content averaged 3.27%, which was typical for this herd and region. ...Similar publications
High levels of polyunsaturated fatty acids (PUFAs) are desirable in milk for its nutritional quality, but make it vulnerable to oxidation. The aim of this trial was to assess the effects of dietary intake of hemp (seeds or cake) on milk production, fatty acid (FA) profile, and oxidative stability when sheep diet included a source rich in PUFAs. The...
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... Амінокислотний склад термічно обробленої сої є наближеним до показників еталонного протеїна (ФАО/ВООЗ, 1973), особливо за даними критичних і незамінних амінокислот. Смажена цільна соя може зберігати в рубці незамінні амінокислоти у нерозкладеному вигляді, що в подальшому може стимулювати процес вироблення молока (Rafiee-Yarandi et al., 2016b). Згідно з проведеними дослідженнями, в 30денний період згодовування повножирової смаженої сої відбувається активне, але нестабільне (з коливальними піками) підвищення молочної продуктивності: до +24,2 % в групі № 1 і до +25,0 % в групі № 2. Максимальні ж показники надою досягаються упродовж 31-60 доби, коли збільшення молока відбувається не різко, але стабільно. ...
Roasted soybeans are a complete source of indigestible protein in the rumen, have high sanitary and hygienic indicators, are devoid of non-nutritional substances of ordinary raw soybeans. The SoyPass and RaPass technology provides all the advantages of roasting soybeans and creates prerequisites for prolonged storage of beans for up to two years without prior drying. The introduction of full-fat flattened soybeans roasted by the Roast-A-Matic roaster into the diet of dairy cows leads to an increase in their milk productivity. Certified results of chemical research show that after frying, the percentage of crude protein significantly increased (by 2.92 points, P < 0.05) and the content of total digestible nutrients (by 8.1 %, P < 0.05), urease activity decreased to 0.06 ± 0.007 units of pH. The biological value of soy protein after frying corresponds to the indicators of the reference protein. Two groups of cows were involved in the study: № 1 – high-yielding cows with a daily milk yield of 30.69–35.96 L (n = 307) and № 2 – medium- and low-yielding cows with a yield of 19.05–28.88 L (n = 377). Group № 1 was given 300 g of roasted soybeans (111 g of protein) daily in their diet instead of 250 g of a high-protein supplement (200 g of protein); group No. 2 – gradually replaced 230 g of the supplement (184 g of protein) and 1500 g of 51 % meal (765 g of protein) with 1700 g of roasted soybeans (629 g of protein). In both groups, the 65-day observation period should be divided into 2 periods: 1) a 30-day period of intensive growth with a rapid increase in milk yield (up to +24.2–25.0 %); 2) the period of stabilization (from the 31st to the 65th day), characterized by some fluctuations in the % increase in milk, but in general by reliable maximum values (up to +25.0–36.7 %). The maximum daily volume in group № 1 reached 41.83 ± 1.04 and 41.83 ± 0.3 L (Р < 0.01) on the 32nd and 38th days, respectively. At the same time, the range of the indicators of the individual yield in the group ranged from 10.7 to 11.7 L. Similar indicators for group № 2 were: 32.56 ± 2.74 L (Р < 0.025) on the 58th day and 10.4–23.8 L. So, in the first 30 days of feeding full-fat fried soybeans, there is a rapid but unstable (with fluctuating peaks) increase in milk productivity of cows. During the 2nd month of soy consumption, the maximum milk yield is reached, when the increase in added milk is not rapid, but stable. Thus, it is advisable to introduce 1.5–2.0 kg/day of roasted soybeans (equivalent to 0.3–0.4 kg of fat/day) into the diet of dairy cows.
... The AI and TI are markers that indicate a potential risk of cardiovascular diseases. From the health point of view, milk fat with low AI and TI values and, on the contrary, with a high HPI index and h/H ratio is desirable, because it is a sign of a lower risk of cardiovascular diseases[36] which is in the support of present findings. On the other hand, a higher proportion of PUFAs in milk fat is connected with theimpaired technological properties of milk fat. ...
Two experiments are conducted to find out the effect of rice bran crude lecithin on rumen ecology, milk fat quality, metabolic indices, and leptin (LEP) gene expression. In first experiment, 12 crossbred calves are randomly divided into two groups, that is, RBCL‐0 and RBCL‐6, and they are fed wheat straw based diet with concentrate mixture containing 0% RBCL (CM1) and 6% RBCL (CM2), respectively, for 120 d for rumen fermentation study. Ruminal ammonia‐N and short chain fatty acids and rumen microbes are nonsignificantly affected in RBCL calves. In second experiment, 12 lactating cows are randomly divided into RBCL‐0 and RBCL‐6 groups and fed CM1 and CM2 concentrate along with napier grass as roughage. In milk fatty acid profile, C16:1 fatty acid is significantly lower while cis‐ C18:1 is significantly higher in the RBCL supplemented cows. The atherogenic index and thrombogenic index are 16 and 19% lower while health promoting index, polyunsaturated saturated fatty acids, and hypocholesterolaemic/hypercholesterolaemic are 16, 10, and 16, respectively, higher in RBCL‐6 cows. The mean nonesterified fatty acid and β‐hydroxy butyric acid value is lower while LEP gene expression is higher in RBCL supplemented cows than control cows. The milk income is higher in RBCL cows. Finally, it can be concluded that RBCL at 6% in concentrate mixture of dairy ration do not adversely affect the rumen ecology. Although RBCL has capacity to enhance health properties of milk fat along with profitability, still more studies are warranted.
Practical applications: Cow milk has always been an important component of the human diet in the world. The milk composition, especially fat, is directly influenced by feeding regime in dairy animals. In the milk fat, the unsaturated fatty acids (mainly polyunsaturated fatty acids) help in improving the health condition of consumers along with the keeping quality of milk. In this series, rice bran crude lecithin was used in the dairy ration and found that it altered certain metabolic parameters and gene expression, which may be beneficial for animal health without altering rumen fermentation. Although RBCL substantially modify the milk fatty acid profile and improves the fat indices which will enhance the human health by protecting them from cardiovascular diseases.
... Evidence of the effects of concentrate and fat inclusion in dairy and beef cows, and small ruminants are abundantly available (Angeles-Hernandez et al., 2020;Rafiee-Yarandi et al., 2016;Noviandi et al., 2014;Patra, 2014). To our knowledge, little information is available on the effect of concentrate and protected fat supplementations on ruminal metabolism, particularly ruminal biohydrogenation and methane production in buffaloes. ...
The use of dietary supplementation such as concentrate and bypass fat to improve the buffalo performance warrants further investigations, especially in an in-vitro study. Even though several studies have reported the potential of supplementation in enhancing the growth of buffaloes, the effect on a different breeds of buffaloes, the potential to reduce methane production, and the changes in microbial populations remained unclear following different ratios of forage: supplementation feeding regime. This study described the effects of supplementing Brachiaria decumbens grass (G) received either concentrate (C) or mixed with bypass fat (B) supplement on the in-vitro rumen fermentation and microbial ecosystem of Murrah cross and Swamp buffaloes. Three males Murrah cross and Swamp buffaloes con- suming 100% DM of fresh B. decumbens were used as rumen contents donors. The in-vitro ruminal fermentation and microbial population profiles were investigated. The study revealed that Diet C had the highest ether extract and gross energy, with optimum value of crude proteins but low in crude fiber compared to diets B and A. Total volatile fatty ac- ids (TVFA) and their molars proportion, gas production, total fatty acids, total bacteria count, and total protozoa count increased in parallel with the concentrate levels in Diets B and C (P < 0.05) in both breeds. The result also revealed that Murrah cross and Swamp buffaloes showed comparable rumen fermentation patterns when treated with the same dietary treatments, but Swamp buffalo were significantly (P < 0.05) higher in Ruminococcus albus and total fatty acid. This study showed that supplementing concentrates solely or a mixture with bypass fat into a grass-based diet could decrease methane production, as well as methanogens without giving a detrimental effect on rumen fermentation but also increase the degree of fatty acids saturation partially via increasing the abundance of fibrolytic bacteria. Thus, both dietary treatments are highly recommended to enhance optimal rumen fermentation and eventually support production performance.
... In this sense, the positive effect of SFA and negative effect of UFA with this supplementation strategy (whole oilseed) impacts on a higher AI, which is related to the higher content of SFA and therefore a less positive human-health effect [86,101]. Roasted oilseeds (whole and ground) are better utilized by ruminants [102], but in our review only had a positive effect on omega-6 PUFA, LA and OA, like the results reported by Rafiee-Yarandi et al. [103], which may be related to changes in structural components that increase the level of protection of FA to ruminal biohydrogenation to some degree [61]. On the other hand, total UFA are affected, especially omega-3 PUFA, which may be due to the increased instability of these FA with the heat of cooking. ...
Milk is the most consumed dairy product in the world and for humans is one of the major sources of beneficial biocomponents. Lipids from oilseeds can be transferred to milk from cows or converted to other biomolecules with nutraceutical effects, resulting in healthier milk. However, there is a great uncertainty with regard to the effect of some variables related to the animal, the seed, the level of inclusion and the characteristics of the diet. The objective of this review was to show the effect of the inclusion of oilseeds in the diet of dairy cows on milk yield, milk components and the fatty acid profile in milk. A systematized search was carried out of published articles with high scientific rigor where the feeding strategy in dairy cows was the inclusion of oilseeds in the diet. Milk from oilseed-fed cows contained a higher amount of unsaturated 18-carbon fatty acids, including omega-3 series, rumenic and vaccenic fatty acids. Overall, supplementation with oilseeds in the cow’s diets increases the concentration of biomolecules in milk with potential positive effects on human health.
... To evaluate the nutritional quality of the lipid fraction of the milk samples, the atherogenicity index (AI) and hypocholesterolemic and hypercholesterolemic (h/H) ratio was calculated according to Rafiee-Yarandi et al. [11], while spreadability index (SI) was calculated based on Drackley et al. [37]. ...
The objective of this study was to investigate the effect of a diet supplemented with fresh amla fruit as a natural feed additive on blood metabolic parameters, milk antioxidant capacity, and milk fatty acid (FA) proportions in lactating dairy cows. Eight ruminally cannulated mid-lactation dairy cows were used in a repeated crossover design. The first group of four cows received total mixed ration (TMR) feed without fresh amla fruit (control group). The remaining four cows sequentially supplemented fresh amla fruit (FAF) at three levels (200, 400, then 600 g/d) (treatment group) at 14-day intervals. In second period, control and treatment groups were exchanged. The first ten days were adjusted to diet adaptation for each sub-period, and the last four days for sampling milk and blood. A total of 514 metabolites were detected from FAF using UPLC-ESI-MS/MS. The five main metabolites in FAF were phenolic acids (22%), flavonoids (20%), lipids (20%), amino acids and derivatives (9%), and tannins (7%). Amla fruit supplementation reduced total saturated fatty acid and the omega-6/omega-3 ratio at 200 or 400 g/d FAF dose compared to controls. In addition, amla fruit increased unsaturated FA, such as C20:5 (Eicosapentaenoic acid, EPA) and C22:6 (docosahexaenoic acid, DHA), and branched-chain FA in a dose-dependent manner at 200 or 400 g/d compared to controls. In addition, amla fruit increased the antioxidant capacity biomarkers in the blood, such as superoxide dismutase (SOD) and albumin; this confirms that amla fruit is an excellent antioxidant, inhibiting reactive oxygen species’ (ROS) metabolism, and can thereby protect cells from oxidative stress. Moreover, the most remarkable improvement of ferric reducing-antioxidant power (FRAP) and total antioxidant capacity (TAC) in milk was recorded at 400 g/d FAF doses compared to controls. Therefore, fresh amla fruit doses for lactating cows at 400 g/d on an as-fed basis can be used as an alternative additive feed in dairy cow diets to improve antioxidant capacity, protein efficiency, butter quality, and to produce more desirable milk fatty acid profiles for human consumption.
... From the health point of view, milk fat with low AI and TI values and, on the contrary, with a high HPI index and h/H ratio is desirable, because it is a sign of a lower risk of cardiovascular diseases [38]. In addition to these indices, ratios of PUFA/SFA and S/P ratio (see the formula below) are used to evaluate the nutritional value of milk fat as well [38]. ...
... From the health point of view, milk fat with low AI and TI values and, on the contrary, with a high HPI index and h/H ratio is desirable, because it is a sign of a lower risk of cardiovascular diseases [38]. In addition to these indices, ratios of PUFA/SFA and S/P ratio (see the formula below) are used to evaluate the nutritional value of milk fat as well [38]. On the other hand, a higher proportion of PUFAs in milk fat is connected with the impaired technological properties of milk fat. ...
Milk fat is an important nutritional compound in the human diet. From the health point of view, some fatty acids (FAs), particularly long-chain PUFAs such as EPA and DHA, have been at the forefront of interest due to their antibacterial, antiviral, anti-inflammatory, and anti-tumor properties, which play a positive role in the prevention of cardiovascular diseases (CVD), as well as linoleic and γ-linolenic acids, which play an important role in CVD treatment as essential components of phospholipids in the mitochondria of cell membranes. Thus, the modification of the FA profile—especially an increase in the concentration of polyunsaturated FAs and n-3 FAs in bovine milk fat—is desirable. The most effective way to achieve this goal is via dietary manipulations. The effects of various strategies in dairy nutrition have been thoroughly investigated; however, there are some alternative or unconventional feedstuffs that are often used for purposes other than basic feeding or modifying the fatty acid profiles of milk, such as tanniferous plants, herbs and spices, and algae. The use of these foods in dairy diets and their effects on milk fatty acid profile are reviewed in this article. The contents of selected individual FAs (atherogenic, rumenic, linoleic, α-linolenic, eicosapentaenoic, and docosahexaenoic acids) and their combinations; the contents of n3 and n6 FAs; n6/n3 ratios; and atherogenic, health-promoting and S/P indices were used as criteria for assessing the effect of these feeds on the health properties of milk fat.
... Our data for AI and TI were comparable to those previously obtained by other authors for goat cheese [54,68,69]. Rafiee-Yarandi et al. [70] suggested that dairy products characterized by lower AI and TI values have a little incidence on the development of atherosclerosis and thrombosis in humans. In our study, we recorded the most interesting results in semi-hard cheese samples, where the AI and TI were significantly lower in farm M (2.25 and 2.52, respectively) than in farm O (2.84 and 2.84) and C (3.11 and 3.32). ...
... On the contrary, we found the highest h/H value in semi-hard cheese samples collected in farm M (0.79), followed by samples from farm O (0.64) and C (0.57), in a range comparable to the one previously detected in goat milk [71]. It has been suggested that dairy products characterized by a high h/H ratio potentially have a protective effect against cardiovascular diseases [70]. ...
In this study, we investigated the lipid composition of fresh and semi-hard goat cheese produced in three Italian farms as well as the welfare assessment of goats reared in these farms. The fatty acid (FA) profile of cheese samples were found to be strictly related to the livestock system. Cheese collected from farms in which goats were allowed to graze and were fed diets with a higher forage/concentrate (F/C) ratio showed a FA profile represented by higher contents of health-promoting fatty acids. In the same samples, the health lipid indices showed the most favorable values. Conversely, cheese samples collected from a conventional-lowland farm, where goats were fed with higher amounts of concentrates and lower F/C ratio, presented a lower nutritional quality, characterized by the worst results for what concerns the health lipid indices. Then, we built a multivariate model able to discriminate samples coming from farms managed by a low-input system from those coming from farm managed by a high-input system. The comparison of animal welfare measurements and fatty acids data showed that a better intrinsic quality of low-input farms did not always correspond to better extrinsic quality, suggesting that the information on the livestock system is not always enough to provide consumers with complete awareness of the total product quality.
... In particular, the Blu cheese shows a healthier fatty acid profile than Mozzarella and the cheese-making process, and ripening contribute to reducing atherogenic (C12:0 and C14:0) and increasing some beneficial fatty acids (C18:3 n-3, cis-9, trans-11 conjugated linoleic acid) [52]. Furthermore, it is supposed that milk fat with high AI and TI values may be more likely to contribute to the development of atherosclerosis or coronary thrombosis in humans [53]. The value of AI in milk and dairy products is around 2, whereas AI = 1.5 is considered as low, and 2.5 is high [54]. ...
Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal's genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p < 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p < 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.
... The use of fat supplements for dairy cows is an important nutritional strategy for increasing the energy density of the diet (Chouinard et al., 2001;Lock et al., 2013) to achieve the desired milk production or adequate body condition (Palmquist and Jenkins, 2017). More recently, sources of dietary lipids have been evaluated relative to manipulation of the bovine milk fatty acid profile with the goal of improving its nutritional value for humans (Rafiee-Yarandi et al., 2016). Moreover, dietary supplementation with essential fatty acids (FA) such as n-3 FA may enhance immune function and reproduction (Moallem, 2018). ...
Development of predictive models of fatty acid (FA) use by dairy cattle still faces challenges due to high variation in FA composition among feedstuffs and fat supplements. Two meta-analytical studies were carried out to develop empirical models for estimating (1) the total FA concentration of feedstuffs, and (2) the apparent total-tract digestibility of total FA (DCFATTa) in dairy cows fed different fat types. In study 1, individual feedstuff data for total crude fat (EE) and FA were taken from commercial laboratories (total of 203 feeds, 1,170,937 samples analyzed for total FA, 1,510,750 samples analyzed for total EE), and data for FA composition were collected from the Cornell Net Carbohydrate and Protein System feed library. All feedstuffs were grouped into 7 classes based on their nutritional components. To predict total FA concentration (% of dry matter) for groups of feeds, the total EE (% of dry matter) was used as an independent variable in the model, and all models were linear. For forages, data were weighted using the inverse of the standard error (SE). Regression coefficients for predicting total FA from EE (% of dry matter) were 0.73 (SE, 0.04), 0.98 (0.02), 0.80 (0.02), 0.61 (0.04), 0.92 (0.03), and 0.93 (0.03), for animal protein, plant protein, energy sources, grain crop forage, by-product feeds, and oilseeds, respectively. The intercepts for plant protein and by-product groups were different from zero and included in the models. As expected, forages had the lowest total FA concentration (slope = 0.57, SE = 0.02). In study 2, data from 30 studies (130 treatment means) that reported DCFATTa in dairy cows were used. Data for animal description, diet composition, intakes of total FA, and DCFATTa, were collected. Dietary sources of fat were grouped into 11 categories based on their fat characteristic and FA profile. A mixed model including the random effect of study was used to regress digested FA on FA intake with studies weighted according to the inverse of their variance (SE). Dietary intake of extensively saturated triglycerides resulted in markedly lower total FA digestion (DCFATTa = 44%) compared with animals consuming unsaturated FA, such as Ca-salts of palm (DCFATTa = 76%) and oilseeds (DCFATTa = 73%). Cows fed saturated fats had lower total FA digestion among groups, but it was dependent on the FA profile of each fat source. The derived models provide additional insight into FA digestion in ruminants. Predictions of total FA supply and its digestion can be used to adjust fat supplementation programs for dairy cows.
... Increased crude fiber and NDF content in heated samples had been reported previously. [21][22][23] Instead, researchers reported no changes or even reduced fiber content in the heattreated feed samples. 16,23 Microwave irradiation decreased soluble protein as shown in Tables 2, 3 and 4. ...
... 8,24 In the present study, NDCIP was increased more than ADICP, which was in agreement with the previous findings. 21,23 A decrease in the soluble protein of the samples (Tables 2, 3 and 4) in this study, can be used to explain more increase in NDCIP than ADCIP in the heated samples. Commonly, heat treatment may increase NDICP, but its effect on ADICP can be variable, depending on the differences in ADF and NDF content and composition, feed CP content and fractions, soluble protein content, along with the type and duration of heating. ...
... Commonly, heat treatment may increase NDICP, but its effect on ADICP can be variable, depending on the differences in ADF and NDF content and composition, feed CP content and fractions, soluble protein content, along with the type and duration of heating. 21 Some reports revealed the recovery of less soluble and heat denatured proteins in NDF, but, protein recovery in ADF fraction may require higher heat input than what is need for increase in NDICP 22,24 In vitro and in situ experiments have shown that the rate and the extent of ruminal degradation of protein may be reduced by conventional heat treatment such as roasting, extruding or moist heating techniques. 24 When degradation rate (Kd) remains unchanged, the lower effective ruminal degradability might be related to the lower soluble and the higher potentially degradable fractions of the CP in the treated samples (Tables 2 and 4). ...
Whole soybeans serve as one of the main sources of protein in ruminant nutrition. Different processing methods have been employed for ruminal protein protection. The present study was conducted to determine the effects of microwave irradiation [900 W; 2, 4 and 6 min] on quality, ruminal degradability and estimated in vitro intestinal digestibility of availability soybean crude protein. This experiment was performed in a completely randomized design with seven treatments including control (no processing), along with 2, 4 and 6 min of microwave irradiation on whole and ground soybeans. Protein and carbohydrate fractions were determined according to Cornell Net Carbohydrate and Protein System (CNCPS). Triplicates of the samples were incubated in the rumen of three cannulated Holstein steers for up to 48 hr. Microwave irradiation increased neutral detergent insoluble nitrogen, metabolizable protein content and resulted in a lower effective rumen degradability and in vitro gas production. Nevertheless, longer processing time led to higher unavailable protein and carbohydrate fractions. In the main, microwave irradiation of ground samples for 4 min increased metabolizable protein content, without negative effects on protein and carbohydrate availability.
