Effects of pistachio by-products on digestibility, milk production, milk fatty acid profile and blood metabolites in Saanen dairy goats

2014 ◽  
Vol 99 (4) ◽  
pp. 777-787 ◽  
Author(s):  
R. Sedighi-Vesagh ◽  
A. A. Naserian ◽  
M. H. Ghaffari ◽  
H. V. Petit
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Production ◽  
Blood Metabolites ◽  
Milk Fatty Acid ◽  
Dairy Goats ◽  
By Products

scholarly journals Changes in the milk fatty acid profile of Awassi sheep in response to supplementation with agro-industrial by-products

2018 ◽  
Vol 166 ◽  
pp. 93-100 ◽  
Author(s):  
M. Hilali ◽  
B. Rischkowsky ◽  
L. Iñiguez ◽  
H. Mayer ◽  
M. Schreiner
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fatty Acid ◽  
Awassi Sheep ◽  
By Products

scholarly journals Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 568 ◽  
Author(s):  
Einar Vargas-Bello-Pérez ◽  
Nathaly Cancino-Padilla ◽  
Carolina Geldsetzer-Mendoza ◽  
Stefanie Vyhmeister ◽  
María Morales ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Production ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Ice Cream ◽  
Milk Composition ◽  
Sensory Characteristics ◽  
Milk Fatty Acid ◽  
Ice Creams

The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

Extract of Moringa oleifera leaves increases milk production and enhances milk fatty acid profile of Nubian goats

2018 ◽  
Vol 93 (5) ◽  
pp. 1877-1886 ◽  
Author(s):  
Ahmed E. Kholif ◽  
Gouda A. Gouda ◽  
Michael L. Galyean ◽  
Uchenna Y. Anele ◽  
Tarek A. Morsy
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Production ◽  
Moringa Oleifera ◽  
Milk Fatty Acid ◽  
Moringa Oleifera Leaves
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