TY - JOUR
T1 - Effect of dietary lipid source on conjugated linoleic acid concentrations in milk fat
AU - Chouinard, P. Y.
AU - Corneau, L.
AU - Butler, W. R.
AU - Chilliard, Y.
AU - Drackley, J. K.
AU - Bauman, D. E.
N1 - Funding Information:
Received June 23, 2000. Accepted October 20, 2000. Corresponding author: D. E. Bauman; e-mail: [email protected]. 1Research supported in part by a grant from Dairy Management, Inc. (Rosemont, IL), and by Northeast Dairy Foods Research Center, and Cornell Agricultural Experiment Station. 2Presented in part in abstract form at 93rd Annual Meeting of the American Dairy Science Association, July 1998, Denver, CO (Chouin-ard, P. Y., L. Corneau, D. E. Bauman, W. R. Butler, Y. Chilliard and J. K. Drackley, Conjugated linoleic acid content of milk from cows fed different sources of dietary fat. J. Dairy Sci. 81(Suppl. 1):233(Abstr.). 3Current address: Département des Sciences Animales, Pavillon Paul-Comtois, Université Laval, Québec, Canada G1K 7P4.
PY - 2001/3
Y1 - 2001/3
N2 - Conjugated linoleic acids (CLA) found in ruminant milk fat are a byproduct of incomplete biohydrogenation of lipids by ruminal bacteria. We examined the effect of different dietary fat supplements and processing methods on CLA. In trial 1, dietary supplements of Ca salts of fatty acids from canola oil, soybean oil, and linseed oil increased CLA content of milk fat by three-to fivefold over the control diet. Trials 2 and 3 examined the effect of processing methods for heat treatment of full fat soybeans. In trial 2, extrusion, micronizing, and roasting resulted in two-to threefold greater concentrations of CLA in milk fat than the control diet (raw ground soybeans). In trial 3, different temperatures of extrusion (120, 130, and 140°C) increased the CLA content of milk fat to a similar extent; CLA averaged 19.9 mg/g of fatty acids for the extrusion treatments compared with 4.2 mg/g of fatty acids for the control diet (raw ground soybeans). Fish oil (200 and 400 ml/d) was examined in trial 4 and both levels resulted in CLA concentrations in milk fat that were about threefold greater than the control diet. In trial 5, grain and silage from a high oil corn hybrid increased the CLA content of milk fat; however, responses were modest with the CLA concentration (mg/g of fatty acids) averaging 4.6 and 2.8 for diets with high oil hybrid and normal hybrid, respectively. Similarly, dietary supplements of animal fat byproducts (tallow plus yellow grease; trial 6) resuited in modest increases in the CLA content of milk fat. Overall, several dietary manipulations involving lipid sources and processing methods were identified that allow for a marked increase in the conjugated linoleic acid content of milk fat.
AB - Conjugated linoleic acids (CLA) found in ruminant milk fat are a byproduct of incomplete biohydrogenation of lipids by ruminal bacteria. We examined the effect of different dietary fat supplements and processing methods on CLA. In trial 1, dietary supplements of Ca salts of fatty acids from canola oil, soybean oil, and linseed oil increased CLA content of milk fat by three-to fivefold over the control diet. Trials 2 and 3 examined the effect of processing methods for heat treatment of full fat soybeans. In trial 2, extrusion, micronizing, and roasting resulted in two-to threefold greater concentrations of CLA in milk fat than the control diet (raw ground soybeans). In trial 3, different temperatures of extrusion (120, 130, and 140°C) increased the CLA content of milk fat to a similar extent; CLA averaged 19.9 mg/g of fatty acids for the extrusion treatments compared with 4.2 mg/g of fatty acids for the control diet (raw ground soybeans). Fish oil (200 and 400 ml/d) was examined in trial 4 and both levels resulted in CLA concentrations in milk fat that were about threefold greater than the control diet. In trial 5, grain and silage from a high oil corn hybrid increased the CLA content of milk fat; however, responses were modest with the CLA concentration (mg/g of fatty acids) averaging 4.6 and 2.8 for diets with high oil hybrid and normal hybrid, respectively. Similarly, dietary supplements of animal fat byproducts (tallow plus yellow grease; trial 6) resuited in modest increases in the CLA content of milk fat. Overall, several dietary manipulations involving lipid sources and processing methods were identified that allow for a marked increase in the conjugated linoleic acid content of milk fat.
KW - Conjugated linoleic acids
KW - Fat supplements
KW - Milk fat
KW - Plant oils
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U2 - 10.3168/jds.S0022-0302(01)74522-5
DO - 10.3168/jds.S0022-0302(01)74522-5
M3 - Article
C2 - 11286421
AN - SCOPUS:0035291825
SN - 0022-0302
VL - 84
SP - 680
EP - 690
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 3
ER -