Short Communication: Influence of Dietary Tallow and Fish Oil on Milk Fat Composition
David F. Jones, W.P. Weiss, D.L. Palmquist
Journal of Dairy Science
Abstract
Four midlactation Holstein cows in a 4 x 4 Latin square design were fed one of four diets that contained 3% added fat (dry matter basis) as 100:0, 67:33, 50:50, or 33:67 tallow:fish oil. Feed intake and yield and composition of milk were not affected by treatment. The proportion of fatty acids 18:0 and cis-18:1 decreased and trans-18:1, conjugated linoleic acid, 18:3, 20:4, and 20:5 increased in milk fat with increasing fish oil. The efficiency of transferring dietary 20:5 and 22:6 to milk fat was < 7%.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Fish oil increases proportion of trans-18:1, conjugated linoleic acid, 18:3, 20:4, and 20:5 in milk fat
“The proportion of fatty acids 18:0 and cis-18:1 decreased and trans-18:1, conjugated linoleic acid, 18:3, 20:4, and 20:5 increased in milk fat with increasing fish oil.”
Dietary 20:5 and 22:6 transfers to milk fat
“The efficiency of transferring dietary 20:5 and 22:6 to milk fat was < 7%.”
Tallow decreases proportion of trans-18:1, conjugated linoleic acid, 18:3, 20:4, and 20:5 in milk fat
“The proportion of fatty acids 18:0 and cis-18:1 decreased and trans-18:1, conjugated linoleic acid, 18:3, 20:4, and 20:5 increased in milk fat with increasing fish oil.”