Milk and Cheese From Cows Fed Calcium Salts of Palm and Fish Oil Alone or in Combination With Soybean Products

Authors

S. L. Allred
T. R. Dhiman, Utah State University
C. P. Brennand
R. C. Khanal
D. J. McMahon
N. D. Luchini

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

89

Issue

1

Publication Date

1-2006

First Page

234

Last Page

248

Abstract

Twenty cows were used in a randomized block design experiment for 6 wk to determine the influence of feeding partial ruminally inert Ca salts of palm and fish oil (Ca-PFO), alone or in combination with extruded full-fat soybeans or soybean oil, on milk fatty acid (FA) methyl esters composition and consumer acceptability of milk and Cheddar cheese. Cows were fed either a diet containing 44% forage and 56% concentrate (control) or a diet supplemented with 2.7% Ca-PFO (FO), 5% extruded full-fat soybeans + 2.7% Ca-PFO (FOESM), or 0.75% soybean oil + 2.7% Ca-PFO (FOSO). Total dietary FA content in the control, FO, FOESM, and FOSO diets were 4.61, 6.28, 6.77, and 6.62 g/100 g, respectively. There was no difference in nutrient intake, milk yield, or milk composition among treatments. Conjugated linoleic acid (CLA) C18:2 cis-9, trans-11 isomer, C18:1 trans-11 (VA), and total n-3 FA in milk from cows on the control, FO, FOESM, and FOSO treatments were 0.56, 1.20, 1.36, and 1.74; 3.29, 4.66, 6.34, and 7.81; 0.62, 0.69, 0.69, and 0.67 g/100 g of FA, respectively. Concentrations of CLA, VA, and total n-3 FA in cheese were similar to milk. A trained sensory panel detected no difference in flavors of milk and cheese, except for acid flavor below a slightly perceptible level in cheese from all treatments. Results suggest that feeding Ca-PFO alone or in combination with extruded full-fat soybeans or soybean oil enhanced the CLA, VA, total unsaturated and n-3 FA in milk and cheese without negatively affecting cow performance and consumer acceptability characteristics of milk and cheese.

Recommended Citation

Allred, S. L., T. R. Dhiman, C. P. Brennand, R. C. Khanal, D. J. McMahon, and N. D. Luchini. 2006. Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products. J. Dairy Sci. 89: 234?248.