The effects of feeding various forages on fatty acid composition of bovine milk fat: A review

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The nutritional image of bovine milk fat has suffered for years because of the association of saturated fatty acids and coronary heart disease. Thus the alteration of fatty acid composition has been a long-term strategy. Forages, even though containing a relatively low level of lipids, are the cheapest and often the major source of beneficial unsaturated fatty acids in ruminant diets. Recent progress in the research of factors affecting fatty acid content and composition in fresh and preserved forages and the associations between feeding such forages and milk fat profile are reviewed. Milk from cows grazed or fed fresh forage, especially from species-rich grasslands or forage legumes, has a considerably higher ratio of unsaturated to saturated fatty acids and a higher content of nutritionally beneficial trans-fatty acids (e.g. CLA, vaccenic acid) than milk from cows fed silage or hay. Grass and legume silages seem to affect the fatty acid profile more propitiously than maize silage. … full description

Bibliographic Details

Main Author:

Pavel Kalač, 1943-

Other Authors:

Eva Samková

Document Type:

Articles

Published in:

Czech Journal of Animal Science. -- ISSN 1212-1819. -- Roč. 55, č. 12 (2010), s. 521-537

Subjects:

CATTLE

DAIRY COWS

ANIMAL NUTRITION

FEEDS

COW MILK

PROXIMATE COMPOSITION

MILK FAT

FATTY ACIDS

HUMAN NUTRITION

GRAZING

FORAGE

SILAGE

HAY

ZEA MAYS

LEGUMES

GRASSES

DRYING

UNSATURATED FATTY ACIDS

SATURATED FATTY ACIDS

LINOLEIC ACID

skot

mléčný skot

výživa zvířat

krmiva

kravské mléko

přibližné složení

mléčný tuk

mastné kyseliny

lidská výživa

pasení

krmivo získávané z pícnin

siláž

seno

Zea mays

zrno luštěnin

trávy

sušení

nenasycené mastné kyseliny

nasycené mastné kyseliny

kyselina linolová

kukuřičná siláž

zavadání píce

konjugovaná kyselina linolová

kyselina vakcenová

kyselina bachorová

oxidační stabilita

Item Description:

5 tabulek

Physical Description:

5 il.

Bibliography:

Literatura na s. 533-537