Effect of dietary sources of roasted oilseeds on blood parameters and milk fatty acid composition
2008
Liu, Z.L.,Sun Yat-Sen Univ., Guangzhou (China). School of Pharmacy Sciences | Yang, D.P.,Sun Yat-Sen Univ., Guangzhou (China). School of Pharmacy Sciences | Chen, P.,Sun Yat-Sen Univ., Guangzhou (China). School of Pharmacy Sciences | Lin, S.B.,Guangzhou Feng Xing Dairy Company (China) | Jiang, X.Y.,Sun Yat-Sen Univ., Guangzhou (China). School of Pharmacy Sciences | Zhao, W.S.,Guangzhou Feng Xing Dairy Company (China) | Li, J.M.,Sun Yat-Sen Univ., Guangzhou (China). School of Pharmacy Sciences | Dong, W.X.,Sun Yat-Sen Univ., Guangzhou (China). School of Pharmacy Sciences
The aim of this experiment was to investigate the effect of supplementing the basal diet with oilseeds on blood characteristics and composition of milk fatty acids, especially conjugated linoleic acid (CLA). Forty-eight lactating Holstein cows in early lactation were used in a randomized block design. The cows in each group were fed either control diet or diets containing roasted soybean (RSB), roasted linseed (RLS), roasted sunflower seed (RSS), hulled roasted peanut (HRP) and roasted cottonseed (RCS), respectively. Milk yield and dry matter intake (DMI) were not significantly different. Milk fat percentage and yield decreased (P less than 0.05) in RLS, RSS and RCS diets compared with the control. Feeding various oilseeds had no effect on plasma composition, but it tended to increase the concentrations of trans C18:1 and C18:2 in plasma. In milk fat, the concentrations of short and medium fatty acids decreased while C18 unsaturated fatty acids increased when the cows were fed oilseed diets. Cis-9, trans-11 CLA content increased (P less than 0.01) in the milk fat of cows fed oilseeds. RSB treatment produced the highest (P less than 0.01) content of cis-9, trans-11 CLA, which was a 60% increase compared with the control. The diets supplemented with oilseeds improve the content of C18 unsaturated fatty acids and CLA in milk fat, and soybeans seem to be the optimal source to improve the nutritive value of milk.
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