Effects of soybeans roasting and monensin on milk production and composition and milk fatty acids profile of lactating dairy cows

Abdi, Einollah; Fatahnia, F.; Banadaki, M Dehghan; Azarfar, Arash; Khatibjoo, A.

doi:10.1016/j.livsci.2013.01.018

Cited by 13 publications

(9 citation statements)

References 34 publications

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“…In the dairy cow diet, fat is usually carried out by oilseeds, which are often heated; for example, by roasting or extrusion. These processes have been shown to have variable effects on BH among studies, which need to be specified and Effects of the heating process of soybean oil and seeds on fatty acid biohydrogenation in vitro explained: heated oilseeds often induced a decrease in cis-9,cis-12 C18:2 and cis-9,cis-12,cis-15 C18:3 BH in vivo (Gonthier et al, 2005), in situ (Chouinard et al, 1997b;Troegeler-Meynadier et al, 2006b), and in vitro (Reddy et al, 1994); however, this partial protection of PUFA against BH was not always noticed (Akraim et al, 2006;Neves et al, 2007;Abdi et al, 2013). Moreover, in most of these studies, heat treatments resulted in an accumulation of BH intermediates, particularly cis-9,trans-11 CLA or trans-11 C18:1, or both.…”

Section: Introductionmentioning

confidence: 99%

Effects of the heating process of soybean oil and seeds on fatty acid biohydrogenation in vitro

Troegeler‐Meynadier

Puaut

Farizon

et al. 2014

Journal of Dairy Science

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OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible. This is an publisher-deposited version published in : http://oatao.univ-toulouse.fr/ Eprints ID : 12257 ABSTRACTHeating fat is an efficient way to alter ruminal biohydrogenation (BH) and milk fat quality. Nevertheless, results are variable among studies and this could be due to various heating conditions differently affecting BH. The objectives of this study were to determine the effect of type and duration of heating of soybean oil or seeds on BH in vitro. Ruminal content cultures were incubated to first investigate the effects of roasting duration (no heating, and 0.5-and 6-h roasting) at 125°C and its interaction with fat source (soybean seeds vs. soybean oil), focusing on linoleic acid BH and its intermediates: conjugated linoleic acid (CLA) and trans-C18:1. Additionally, we compared the effects of seed extrusion with the 6 combinations of unheated and roasted oils and seeds. None of the treatments was efficient to protect linoleic acid from BH. Soybean oil resulted in higher trans-11 isomer production than seeds: 5.7 and 1.2 times higher for cis-9,trans-11 CLA and trans-11 C18:1, respectively. A 125°C, 0.5-h roasting increased trans-11 isomer production by 11% compared with no heating and 6-h roasted fat. Extrusion of seeds was more efficient to increase trans-11 C18:1 production than seed roasting, leading to values similar to oils. For other fatty acids, including cis-9,trans-11 CLA, extrusion resulted in similar balances to seeds (mainly 0.5-h-roasted seeds). Extruded oilseeds would be more efficient than roasted seeds to produce trans-11 C18:1; nevertheless, effects of conditions of extrusion need to be explored.

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Section: Introductionmentioning

confidence: 99%

Effects of the heating process of soybean oil and seeds on fatty acid biohydrogenation in vitro

Troegeler‐Meynadier

Puaut

Farizon

et al. 2014

Journal of Dairy Science

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“…With the inclusion of 13% of DM in diets, FALDET & SATTER (1991) reported an increase of 4.5kgday -1 in milk yield with ROS replacing RAW. However, in other studies, responses were not observed with the addition of roasted soybean in production (AMANLOU et al, 2012;ABDI et al, 2013).…”

Section: Resultsmentioning

confidence: 86%

“…acids in non-degradable form in the rumen, which can stimulate milk production (FALDET & SATTER, 1991). However, others studies on the replacement of RAW for ROS did not affect milk production (AMANLOU et al, 2012;ABDI et al, 2013).…”

Section: Animal Productionmentioning

confidence: 99%

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Replacement of raw soybean with roasted soybean increased milk production in Holstein cows

et al. 2017

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The aim of this study was to evaluate the effect of total replacement of raw whole soybean (RAW) for roastedwhole soybean (ROS) on the production performance of Holstein cows. Two experiments were carried out usinga simple reversal design where RAW has been completely replaced by ROS. In experiment 1, 22 cows (175±60 days in milk)were used, and the dietary inclusion level of RAW or ROS was 3.7% of dry matter (DM). In experiment 2, 16 cows (130±50 days in milk)were used, and thedietary inclusion level of RAW or ROS was 11% of DM. In both experiments, ROS increased milk production by 1.1kgday-1 without changing fat and protein production. Dry matter intake or milk urea nitrogenwere not affected by dietary soy source. In experiment 2, plasma glucose concentration was decreased, and allantoin/creatinine ratio in urine tended to decreasein ROS. Experiment 2 also evaluated the nutrient digestibility and ruminal degradation kinetics of crude protein in two soybean sources. Roasting had no effect on the digestibility of DM, organic matter, and neutral detergent fiber. Roasted whole soybean hadgreater fraction B and lower protein degradation rate than did RAW; this showed that heat treatment was effective in increasing therumen undegradable amino acid flowto the animal, which suggesteda potential mechanism of action for improved performance observed in ROS.

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“…These include blends of animal and vegetable fat , tallow (Rabiee et al, 2012), yellow grease (Kargar et al, 2012), fishmeal (Yazdani, 2011), pima cottonseed (Broderick et al, 2013), soya beans (Abdi et al, 2013), rapeseeds (Damgaard et al, 2013), canola seeds (Mohammed et al, 2011), peanut byproducts (meal, skin, hulls, silages and hay; Hill et al, 2002), safflower seeds (Alizadeh et al, 2012), sunflower seeds (Mohammed et al, 2011), flaked fat (Elliott et al, 1994), prilled fat (Harvatine and Allen, 2006), hydrogenated fat (Kargar et al, 2012), calcium soaps of fat (Karcagi et al, 2010), medium-chain triglycerides (Sun et al, 2013), and free FA (Funston, 2004). The FA profile of these fat sources varied widely.…”

Section: Dietary Fat In Dairy Cow Dietsmentioning

confidence: 99%

Trans fatty acids and their role in the milk of dairy cows

Vargas‐Bello‐Pérez

Garnsworthy

2013

Cienc. Inv. Agr.

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E. Vargas-Bello-Pérez, and P.C. Garnsworthy. 2013. Trans fatty acids and their role in the milk of dairy cows. Cien. Inv. Agr. 40(3): 449-473. Lipids obtained from dairy products are an important part of the human diet in many countries. Approximately 75% of the total consumption of fat from ruminant animals comes from bovine milk fat. Trans fatty acids (tFA) are produced during biohydrogenation of mono-and poly-unsaturated FA in the rumen. They are mixtures of positional and geometrical isomers that are incorporated into the milk fat of lactating cows. The most important sources of tFA in the human diet are partially hydrogenated vegetable oils and ruminant milk and meat products. Ruminant-derived lipids often contain 1-8% of total fatty acids as tFA, which are predominantly 18:1 isomers. The most common FA in ruminant fat is vaccenic acid (18:1 trans-11) (VA), accounting for 60-80% of total tFA. Unlike other tFA, VA can be converted to rumenic acid (RA) through the action of stearoyl coenzyme-A desaturase. Today, consumers are becoming aware of the relationship between dietary fat, health maintenance, and disease prevention. These concerns have increased the need to investigate the metabolic fate and bioactivity of dietary FA. By altering the nutrition of cows, farmers can markedly and rapidly modulate the FA composition of milk FA. The largest changes can be obtained either by feeding animals high-quality forage, particularly fresh pasture, or by adding plant or marine oils to the diet. Given that economic factors define future profits for farmers, diet manipulation may be the most practical and appropriate approach to change milk's FA composition.

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Effects of soybeans roasting and monensin on milk production and composition and milk fatty acids profile of lactating dairy cows

Cited by 13 publications

References 34 publications

Effects of the heating process of soybean oil and seeds on fatty acid biohydrogenation in vitro

Effects of the heating process of soybean oil and seeds on fatty acid biohydrogenation in vitro

Replacement of raw soybean with roasted soybean increased milk production in Holstein cows

Trans fatty acids and their role in the milk of dairy cows

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