Calcium Soaps of Olive Fatty Acids in the Diets of Manchega Dairy Ewes: Effects on Digestibility and Production

Alba, Luis M. Pérez; Cavalcanti, Sergito de Souza; Hernández, Manuel Pérez; Marín, Andrés Luis Martínez; Marin, G.

doi:10.3168/jds.s0022-0302(97)76307-0

Cited by 42 publications

(18 citation statements)

References 21 publications

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“…Huang et al (2008), when supplementing diets with 5% soy oil; Bell et al (2006), when supplementing diets with 6% safflower oil, in dairy cattle; and Casals et al (2006), when supplementing diets with 2.7% linseed, in dairy ewes, also failed to observe treatment effects on milk protein content. In contrast, other authors reported that milk protein decreases with fat supplementation (Wu et al, 1993, in cows;Pérez Alba et al, 1997;Casals et al, 1999, in ewes). The higher fat and protein daily yields (g/day) observed in the milk of HPO diet animals was a result of the greater milk yield registered in this group (Table 4).…”

Section: Discussionmentioning

confidence: 49%

“…Our results concur with those of Wu et al (1993) and Bu et al (2007) in cows. Other studies, using saturated or protected fats (Grummer, 1991;Palmquist and Beaulieu, 1993, in cows;Pérez Alba et al, 1997;Gargouri et al, 2006, in sheep), report an increase in the percentage of milk fat. Results of dietary supplementation with unprotected oils rich in PUFA are quite varied.…”

Section: Discussionmentioning

confidence: 99%

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Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk

Castro

Manso

Jimeno

et al. 2009

Small Ruminant Research

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ARTICLE INFO ABSTRACT Keywords:Vegetable fats Milk performance Milk CLA Dairy eweTwo experiments were carried out to study the effects of supplementing the ration of lactating ewes with vegetable fats (sunflower oil, SO or hydrogenated palm oil, HPO; HIDROPALM®) on diet digestibility, milk yield and milk composition, and on the concentration of the conjugated linoleic acid (CLA) C18:2 cis-9 trans-11 and C18:l trans-11 (vaccenic acid, VA) and other main fatty acids in milk fat. Treatments involved a control diet, without added oil, and 2 diets supplemented with either 12g/kg SO or 12g/kg HPO on a dry matter (DM) basis. In the first experiment, 6 non-pregnant, non-lactating Lacaune ewes were used following a 3 x 3 replicated Latin Square design. Addition of vegetable fat supplement to the diet increased digestibility of DM, organic matter (OM) and crude protein (CP), but did not affect that of the ether extract (EE), neutral detergent fibre (NDF) or acid detergent fibre (ADF). In the second experiment, 60 Lacaune dairy ewes mid-way through lactation (120 ±12 days in milk, 0.98 ± 0.03 kg/day average milk yield) were divided into three equalsized groups each of which was assigned to one of the three experimental diets for4 weeks. Compared with the control treatment, supplementation with HPO increased milk yield and energy-corrected milk. But neither vegetable fat supplement modified percentages of fat and protein in milk. Supplementation with HPO increased C14:l, C16:l and C16:0 content and reduced C18:0 and C18:l cis-9 content in milk fat. Supplementation with SO increased the VA content in milk fat by 36% and that of cis-9 trans-11 CLA by 29% in comparison with the control diet. Supplementation with HPO led to milk fat with 15% more cis-9 trans-11 CLA than control milk. In conclusion, adding a moderate dose of HPO or SO to the diets increased CLA concentration in milk fat. Nevertheless, supplementation with SO was more effective than HPO in increasing CLA concentration in milk fat and reducing the atherogenicity index, improving milk quality from the human health standpoint.

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Section: Discussionmentioning

confidence: 49%

Section: Discussionmentioning

confidence: 99%

Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk

Castro

Manso

Jimeno

et al. 2009

Small Ruminant Research

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“…Similar results have been reported by Jenkins (2000) in steers fed with rapeseed oil rich in oleic acid, in which an increase in the t 11-18:1 content from 1.72% to 4.22% was observed. Likewise, Pérez Alba et al (1997) and Gallardo et al (2014) reported a drastic increase in the content of trans-18:1 and t 11-18:1 isomers, respectively, in dairy sheep that were also offered calcium soap of olive oil. However, Hristov et al (2005), in a study comparing sunflower oil rich in linoleic acid (76.5% linoleic acid) and sunflower oil rich in oleic acid (76.5% oleic acid) in concentrate lot steers, found no differences in the content of t 11-18:1 or c 9,t 11-18:2.…”

Section: Meat Qualitymentioning

confidence: 92%

“…These isomers could be transferred to milk fat or meat fat. A small number of studies carried out with olive oil in dairy sheep (Pérez Alba et al, 1997;Gómez-Cortés et al, 2008;Gallardo et al, 2014), feedlot lambs ) and suckling lambs (Manso et al, 2011;Gallardo et al, 2014) have reported an increase in oleic acid, a substantial increase in a wide variety of trans-monoene isomers and an increase in c9,t11-18:2 in milk and meat. Spain is the world's most important producer of olive oil, and when it is refined for human consumption a large quantity of by-products are formed, which are often used in animal feeds.…”

Section: Introductionmentioning

confidence: 99%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

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“…Oleic acid is the major monounsaturated fatty acid (MUFA) in ruminant feeds, and some studies have reported increases in this FA in milk and lamb meat when olive oil (OLI) is added to the diet (Pérez Alba et al, 1996;Manso et al, 2011). Adding marine oils to dairy ewe diets has also proven to be an effective nutritional strategy for enhancing the milk content of some bioactive FAs, such as cis-9, trans-11 18:2 (RA), its precursor trans-11 18:1 (VA) and, to a lesser extent, n-3 FAs (Toral et al, 2010a and2010b).…”

Section: Introductionmentioning

confidence: 99%

Effects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs

Gallardo

Gómez‐Cortés

Mantecón

et al. 2014

animal

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Enhancing healthy fatty acids (FAs) in ewe milk fat and suckling lamb tissues is an important objective in terms of improving the nutritional value of these foods for the consumer. The present study examined the effects of feeding-protected lipid supplements rich in unsaturated FAs on the lipid composition of ewe milk, and subsequently in the muscle and subcutaneous adipose tissues of lambs suckling such milk. Thirty-six pregnant Churra ewes with their new-born lambs were assigned to one of three experimental diets (forage/concentrate ratio 50 : 50), each supplemented with either 3% Ca soap FAs of palm (Control), olive (OLI) or fish (FO) oil. The lambs were nourished exclusively by suckling for the whole experimental period. When the lambs reached 11 kg BW, they were slaughtered and samples were taken from the Longissimus dorsi and subcutaneous fat depots. Although milk production was not affected by lipid supplementation, the FO diet decreased fat content ( P < 0.001), whereas the OLI milk FA profile resembled that of the Control diet. In contrast, although FO drastically diminished the contents of stearic and oleic acids ( P < 0.001), all the saturated even-numbered carbon FAs from 6:0 to 14:0 increased ( P < 0.05). FO also produced the highest levels of c9,t11-18:2 (2.21%) and n-3 FAs, 20:5 n-3 (0.58%), 22:5 n-3 (0.48%) and 22:6 n-3 (0.40%). The high levels of trans-11 18:1 (7.10%) obtained from the FO diet would suggest that Ca soaps only confer partial protection in the rumen. In contrast, the lack of significant differences in trans-10 18:1 levels ( P > 0.05) and other trans-FAs between Control and FO treatments would indicate that FO treatment does not alter rumen biohydrogenation pathways under the assayed conditions. Changes in dam milk FA composition induced differences in the FA profiles of meat and fat depots of lambs, preferentially incorporated polyunsaturated FAs into the muscle rather than storing them in the adipose tissue. In the intramuscular fat of the FO treatment, all the n-3 FAs reached their highest concentrations: 0.97 (18:3 n-3), 2.72 (20:5 n-3), 2.21 (22:5 n-3) and 1.53% (22:6 n-3). In addition, not only did FO intramuscular fat have the most cis-9, trans-11 18:2 (1.66%) and trans-11 18:1 (3.75%), but also the lowest n-6/n-3 ratio (1.80) and saturated FA content were not affected. Therefore, FO exhibited the best FA profile from a nutritional point of view.

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Calcium Soaps of Olive Fatty Acids in the Diets of Manchega Dairy Ewes: Effects on Digestibility and Production

Cited by 42 publications

References 21 publications

Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk

Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Effects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs

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