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- Title
Effects dietary supplementation of unsaturated fat, vitamin E, and sorbitol on fatty acid concentrations in milk and the properties of Cheddar cheese.
- Authors
Parada-Rabell, F.; Eastridge, M. L.; Kuo, C. J.; Alvarez, V.; Todd, A.; Ribeiro, C. V. D. M.; Engel, J.
- Abstract
Feeding unsaturated fat alters the fatty acid profile of milk. Research has shown that dietary supplementation of soybean oil will alter the fatty acid profile in milk but not in the same manner as when feeding fish oil. Data are limited on fatty acid composition in milk when a combination of soybean and fish oils are fed. There is some evidence that increasing dietary concentration of vitamin E may affect fatty acid composition of milk, especially when feeding unsaturated fat. Even though sorbitol is being used in commercial feed, limited published data are available as to its effect on milk composition. Four lactating Holstein cows were used in a Latin square design for 3 wk periods, with milk collection occurring during wk 3 for composition analyses and production of cheddar cheese. Cows were fed 4 diets: 1) control diet (CNTL; 500 IU vitamin E), 2) 2% fish oil, 0.5% soybean oil, and 500 IU of vitamin E (FSO), 3) 2% fish oil, 0.5% soybean oil, and 2000 IU of vitamin E (FSOE), and 4) 1% sorbitol (SORB, dry form; 500 IU vitamin E). Cheese yield was lower for the diets containing oil (7.8% versus 9.6%). Moisture and solids concentrations were similar among the cheeses. Crude protein concentrations (40.8, 49.2, 50.2, and 43.1%, dry basis, respectively) tended to be lower for cheeses made from cows fed the control diet. Fat concentration tended to be lower in cheese from cows fed the FSOE diet (44.1, 31.2, 29.2, and 44.0%, dry basis, respectively). Regarding texture profile analysis, cheeses made from cows fed the FSOE and FSO diets were harder than those from CNTL and SORB (13.4 and 15.7, versus 5.8 and 6.6 kgf, respectively). Oil supplemented diets resulted in lower proportions of palmitic, stearic, linoleic, and saturated fatty acids and higher proportions of unsaturated fatty acids in milk. FSOE resulted in the highest proportion of unsaturated fatty acids in milk. These results suggest that milk from cows fed fish-oil diets will likely have less fat content, and thus the characteristics of the cheese, such as yield, texture, and protein-fat ratio, will be altered.
- Subjects
MILKFAT; FISH oils; VITAMIN E; CHEDDAR cheese; FATTY acids; UNSATURATED fatty acids; FAT
- Publication
Journal of Animal Science, 2006, Vol 84, p317
- ISSN
0021-8812
- Publication type
Article