Alternative for modifying the fatty acid composition and decreasing the cholesterol level in the milk of cows

Reklewska, B.; Oprzadek, A.; Reklewski, Z.; Panicke, L.; Kuczyńska, Beata; Oprządek, J.

doi:10.1016/s0301-6226(02)00123-9

Cited by 34 publications

(42 citation statements)

References 9 publications

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“…Surprisingly, addition of a very small level of linseeds (21g·d -1 , i.e. 8 g oil) and 21g·d -1 of trace element mixture increased significantly cows' milk rumenic and linolenic acids [76], and it remains to see if the effect what due either to linseeds or to trace elements.…”

Section: Dietary Variation Factorsmentioning

confidence: 94%

Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties

2004

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-This review summarises the known effects of dietary factors on bovine and caprine milk fatty acid composition, as well as the regulation of cow and goat mammary lipid secretion. Special attention is given to fatty acids that could play a role for human health, such as saturated fatty acids, oleic acid, n-6-or n-3-C18 to C22 polyunsaturated fatty acids, trans isomers of C18:1 and C18:2, and isomers of conjugated linoleic acid (CLA). The main dietary factors taken into account are the nature of forages, including pasture, the forage:concentrate ratio and diet starch content, and the supplementation of dairy rations with crude or processed vegetable oils or oilseeds, and vitamin E. A particular emphasis is given to studies on interactions between these dietary factors, which show that there is a considerable plasticity of ruminant milk fatty acid composition. Despite the existence of several studies on the effects of dietary factors on the sensorial quality of milk and dairy products, there is a need to evaluate more deeply how the different feeding strategies could change the nutritional, sensorial and technological aspects of milk fat quality. dairy cow / dairy goat / forages / oilseeds / milk / fatty acids / human health

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Section: Dietary Variation Factorsmentioning

confidence: 94%

Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties

2004

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“…Apart from genetic approaches, the content of milk components can be influenced by dietary manipulation (Kennely and Glimm, 1998). The percentage of undesirable saturated fatty acids (SFA) can be decreased and the percentage of desirable monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids can be increased at the same time by inclusion of feed components to the diet such as rapeseed, soybean or linseed oils (Dhiman et al, 2000;Reklewska et al, 2002;Collomb et al, 2004) or rapeseed cake (Jahreis et al, 1996;Komprda et al, 2000;Komprda et al, 2001).…”

mentioning

confidence: 99%

Fatty acid content in milk of dairy cows on a diet with high fat content derived from rapeseed

Komprda¹,

Dvořák²,

Fialová³

et al. 2005

CZECH J ANIM SCI

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Two groups of dairy cows, Czech Red-pied × Ayrshire × Red Holstein crossbreds, received a diet with either production mixture with rapeseed, rapeseed cakes and rapeseed oil (Energol; E-group; final feed mixture with 62 g of crude fat per kg of dry matter, DM) or control production mixture (C-group; crude fat content in total feed mixture 37 g/kg DM). Milk samples were taken on the 14 th , 30 th , 60 th and 90 th day of lactation, and basic milk constituents and fatty acid content in milk fat were determined. E-and C-groups did not differ in either milk yield or yield of milk fat, milk protein and lactose (P > 0.05). Lactose, calcium, milk protein and casein content increased linearly (P < 0.05) with the increasing day of lactation both in E-milk and in C-milk. Casein content in E-milk was lower (P < 0.05) than in C-milk but total lipid content did not differ (P > 0.05) from that in C-milk. Dietary rapeseed decreased (P < 0.05) palmitic acid content in milk by 20 percentage units and at the same time increased (P < 0.05) oleic acid content by 10 percentage units in comparison with control milk; the ratio of total C16/total C18 fatty acids was consequently twice lower (P < 0.01) in E-milk. As far as polyunsaturated fatty acids (PUFA) are concerned, the contents of linoleic acid (LA), α-linolenic acid (LNA) and eicosapentaenoic + docosahexaenoic acid were higher (P < 0.05) in E-milk; however, the PUFAn-6/PUFAn-3 ratio was not different between E-and C-milk. It was concluded that 1 litre of E-milk could provide 20% of both LA and LNA daily requirement.

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“…In dairy cows, supplementation of diet for Moreover, cholesterol concentration in milk of cows fed a partial mixed ration supplemented with 5.2% soybean oil for 120 days was decreased by 0.17 mmol/L between the beginning and the end of the feeding period (Altenhofer et al, 2014). Similarly, cholesterol concentration in milk of cows fed a total mixed ration supplemented with linseed (21 g/day) for seven weeks was reported to be 32% lower than in milk of controls (Reklewska et al, 2002). Also, gradual addition of 275 g or 550 g rapeseed oil, or corresponding quantities of wholemeal from rapeseed, decreased milk cholesterol concentration by 8-13% (Precht, 2001).…”

Section: Influence Of Diet Supplementation With Lipidsmentioning

confidence: 97%

Factors Influencing the Concentration of Certain Liposoluble Components in Cow and Goat Milk: A Review

et al. 2014

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Milk fat contains a large number of fatty acids (FA) and other liposoluble components that exhibit various effects on human health. The present article reviews some of the factors affecting FA, vitamin A and cholesterol concentrations in milk from dairy cow and goat. Milk fat composition is linked to many factors, both intrinsic (animal species, breed, lactation stage) and extrinsic (environmental). The effect of animal species on milk fat composition is important, as reflected by higher concentrations of shortand medium-chain FA, vitamin A and cholesterol in goat than in cow milk. In a given ruminant species, the effects linked to breed are significant but limited and they can only be achieved over long periods of time. The lactation stage has an important effect on milk FA composition, mainly linked to body fat mobilisation in early lactation, but it only lasts a few weeks each year. Furthermore, changes in feeding have a marked influence on milk fat composition. Changing the forages in the diet of ruminants, pasture in particular, or supplementing lipids to the diet, represent an efficient mean to modify milk fat composition by decreasing saturated FA and cholesterol, and increasing cis-9,trans-11-CLA and vitamin A. Nutrition therefore constitutes a natural strategy to rapidly modulate milk FA, vitamin A and cholesterol composition, with the overall aim of improving the long-term health of consumers.

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Alternative for modifying the fatty acid composition and decreasing the cholesterol level in the milk of cows

Cited by 34 publications

References 9 publications

Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties

Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties

Fatty acid content in milk of dairy cows on a diet with high fat content derived from rapeseed

Factors Influencing the Concentration of Certain Liposoluble Components in Cow and Goat Milk: A Review

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