scholarly journals Effects of oil and natural or synthetic vitamin E on ruminal and milk fatty acid profiles in cows receiving a high-starch diet

2012 ◽  
Vol 95 (10) ◽  
pp. 5916-5926 ◽  
Author(s):  
A. Zened ◽  
A. Troegeler-Meynadier ◽  
T. Najar ◽  
F. Enjalbert
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Milk Fatty Acid ◽  
Fatty Acid Profiles ◽  
Synthetic Vitamin ◽  
High Starch ◽  
Starch Diet

A comparison between feeding systems (pasture and TMR) and the effect of vitamin E supplementation on plasma and milk fatty acid profiles in dairy cows

2005 ◽  
Vol 72 (3) ◽  
pp. 322-332 ◽  
Author(s):  
Jane K Kay ◽  
John R Roche ◽  
Eric S Kolver ◽  
Norman A Thomson ◽  
Lance H Baumgard
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Dairy Cows ◽  
Milk Fat ◽  
Milk Fatty Acid ◽  
Fatty Acid Profiles ◽  
Milk Fat Depression ◽  
Lactating Dairy Cows ◽  
Dietary Treatments ◽  
Feeding Systems

Unidentified constituents in fresh pasture increase milk fat cis-9, trans-11 conjugated linoleic acid (CLA) concentration, and prevent milk fat depression, even though ruminal conditions conducive to reducing milk fat synthesis exist. One possible explanation is vitamin E (α-tocopherol), a constituent high in fresh pasture, but naturally low in conserved/dried forages and cereal grains. Twenty late-lactating dairy cows previously consuming a total mixed ration (TMR) were randomly allocated to one of two dietary treatments for 21 d: TMR (control; n=10); and TMR plus an additional 10000 i.u. α-tocopherol/d (VIT E; n=10). These cows were simultaneously compared with 13 late-lactation dairy cows previously grazing fresh pasture (PAS) balanced for age, parity and genetic merit. Average daily α-tocopherol intakes were approximately 468, 10520 and 1590 i.u./cow for the control, VIT E and PAS treatments, respectively. Dietary α-tocopherol supplementation (VIT E v. control) slightly increased milk fat content by 0·23 percentage units, but did not significantly alter milk fatty acid composition. Plasma trans-11 18[ratio ]1 (VA) content tended to increase and trans-10 18[ratio ]1 levels numerically declined following α-tocopherol supplementation suggesting possible changes in rumen biohydrogenation products. In addition, increased α-tocopherol intake in TMR-fed cows decreased serum urea levels and tended to alter milk fat 15[ratio ]0 suggesting changes in rumen microbial populations. However, when compared with cows grazing pasture, TMR-fed cows supplemented with α-tocopherol, still produced milk with lower cis-9, trans-11 CLA and VA, and higher trans-10 18[ratio ]1 concentrations suggesting α-tocopherol is not a primary reason for milk fatty acid profile differences between pasture and TMR-fed cows. Therefore, additional unknown pasture constituents favour production of fatty acids originating from the cis-9, trans-11 instead of the trans-10, cis-12 CLA biohydrogenation pathways.

scholarly journals Bovine Milk Fatty Acid Profiles Produced by Feeding DietsContaining Solin, Flax and Canola

2002 ◽  
Vol 85 (5) ◽  
pp. 1191-1196 ◽  
Author(s):  
A.T. Ward ◽  
K.M. Wittenberg ◽  
R. Przybylski
Keyword(s):  
Fatty Acid ◽  
Bovine Milk ◽  
Milk Fatty Acid ◽  
Fatty Acid Profiles

scholarly journals Predicting enteric methane emission of dairy cows with milk Fourier-transform infrared spectra and gas chromatography–based milk fatty acid profiles

2018 ◽  
Vol 101 (6) ◽  
pp. 5582-5598 ◽  
Author(s):  
S. van Gastelen ◽  
H. Mollenhorst ◽  
E.C. Antunes-Fernandes ◽  
K.A. Hettinga ◽  
G.G. van Burgsteden ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Fourier Transform ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Infrared Spectra ◽  
Methane Emission ◽  
Fourier Transform Infrared ◽  
Milk Fatty Acid ◽  
Fatty Acid Profiles ◽  
Enteric Methane

scholarly journals Predictions of methane emission levels and categories based on milk fatty acid profiles from dairy cows

animal ◽  
2017 ◽  
Vol 11 (7) ◽  
pp. 1153-1162 ◽  
Author(s):  
J.M. Castro-Montoya ◽  
N. Peiren ◽  
J. Veneman ◽  
B. De Baets ◽  
S. De Campeneere ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dairy Cows ◽  
Methane Emission ◽  
Milk Fatty Acid ◽  
Fatty Acid Profiles

Effects of dietary antioxidant supplementation of steers finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life of strip loins

2018 ◽  
Vol 58 (10) ◽  
pp. 1949 ◽  
Author(s):  
M. D. Chao ◽  
K. I. Domenech-Pérez ◽  
H. R. Voegele ◽  
E. K. Kunze ◽  
C. R. Calkins
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Distillers Grains ◽  
Fatty Acid Profiles ◽  
Dietary Antioxidant ◽  
Retail Display ◽  
Wet Distillers Grains

Feeding wet distillers grains plus solubles (WDGS) in beef feedlot diets increases beef polyunsaturated fatty acids (PUFA) concentration and decreases shelf-life; whereas feeding antioxidants like vitamin E and Agrado-Plus (AG; an ethoxyquin and tert-Butylhydroquinone mixture) mitigates such effects. The objective of this study was to evaluate shelf-life of beef from steers supplemented with WDGS and different antioxidants. One hundred and sixty steers were finished on a corn-based diet with 0% WDGS or 30% WDGS and four antioxidant treatments (no supplementation; vitamin E only; AG only; vitamin E + AG). Ten strip loins from each treatment were collected, aged, cut into steaks, and placed under retail display (2 ± 2°C). During retail display, steaks were evaluated daily for objective colour and subjective discolouration. After retail display, steaks were used to measure lipid oxidation, muscle fatty acids, and vitamin E and ethoxyquin concentrations. Feeding 30% WDGS increased total PUFA in beef when compared with beef from steers fed 0% WDGS (P < 0.05). Supplementing vitamin E or vitamin E + AG was effective in decreasing myoglobin and lipid oxidation in steaks from steers fed 0% or 30% WDGS after retail display (P < 0.01). Supplementation of vitamin E or AG also increased (P < 0.01) muscle tissue vitamin E or ethoxyquin levels, respectively, compared with the diets without vitamin E or AG supplementation. The inclusion of 30% WDGS altered beef fatty acid profiles, but did not promote lipid and myoglobin oxidation compared with the 0% WDGS diet. Feeding vitamin E was effective, whereas supplementing AG had minor effects in decreasing myoglobin and lipid oxidation in steaks from both diet.

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