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Supplementation of grazing dairy cows with rumen-protected tuna oil enriches milk fat with n-3 fatty acids without affecting milk production or sensory characteristics

Published online by Cambridge University Press:  09 March 2007

Soressa M. Kitessa ,
Suresh K. Gulati ,
Gillian C. Simos ,
John R. Ashes ,
Trevor W. Scott ,
Eva Fleck  and
Peter C. Wynn
Soressa M. Kitessa*
Affiliation:
CSIRO Livestock Industries, Underwood Ave, Floreat Park, Wembley WA 6913, Australia†
Suresh K. Gulati
Affiliation:
Faculty of Veterinary Science B19, University of Sydney, NSW 2006, Australia
Gillian C. Simos
Affiliation:
Department of Animal Science, University of Sydney, NSW 2006, Australia
John R. Ashes
Affiliation:
Australian Consumer Association, Sydney, Australia
Trevor W. Scott
Affiliation:
Rumentek Industries, Parkside, South Australia 5001
Eva Fleck
Affiliation:
CSIRO Molecular Science, North Ryde, Sydney, Australia
Peter C. Wynn
Affiliation:
Department of Animal Science, University of Sydney, NSW 2006, Australia
*
*Corresponding author: Dr Soressa M. Kitessa, fax +61 8 93878991, email [email protected]
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Abstract

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The present study was conducted to determine the pattern of incorporation of dietary EPA and docosahexaenoic acid (DHA) into milk, and to evaluate consequent changes in milk fat composition and sensory characteristics. Fourteen multiparous cows in early lactation were divided into two groups and were offered supplements for 10 d. While individual stalls after each morning milking, one group was offered a mixture of rumen-protected tuna oil (RPTO)–soyabean supplement (2 kg; 30:70, w/w; +RPTO) and the second group was offered the basal ration without RPTO (−RPTO). Both groups grazed together on a spring pasture after supplementation. Feeding supplemental RPTO increased the concentrations of EPA and DHA in milk fat from undetectable levels in −RPTO cows to 6·9 and 10·1 g/kg milk fat respectively. Total n-3 PUFA concentration in milk fat was increased three- to fourfold by tuna-oil supplementation (8·4 to 32·0 g/kg milk fat). There were no significant effects on milk production (35·4 v. 33·9 l/d), milk protein (28·2 v. 30·1 g/kg) or milk fat (36·2 v. 40·4 g/kg for −RPTO and +RPTO respectively). The concentration of total saturated fatty acids in milk fat was significantly reduced (568 v. 520 g/kg total fatty acids) and there was a 17 % reduction in the atherosclerotic index of milk after tuna-oil supplementation. Untrained consumer panellists (n 61) rated milk from both groups of cows similarly for taste and smell. We conclude that it is possible to enrich milk with n-3 PUFA without deleterious effects on yield, milk composition or sensory characteristics.

Keywords

GrazingTuna oilEicosapentaenoic acidDocosahexaenoic acidDairy cows
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 2 , February 2004 , pp. 271 - 277
Copyright
Copyright © The Nutrition Society 2004

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