12 research outputs found
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Effect of a whey protein and rapeseed oil gel feed supplement on milk fatty acid composition of Holstein cows
Isoenergetic replacement of dietary saturated fatty acids (SFA) with cis-monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) can reduce cardiovascular disease (CVD) risk. Supplementing dairy cow diets with plant oils lowers milk fat SFA concentrations. However, this feeding strategy can also increase milk fat trans FA (TFA), and negatively impact rumen fermentation. Protection of oil supplements from the rumen environment is therefore needed. In the present study a whey protein gel (WPG) of rapeseed oil (RO) was produced for feeding to dairy cows, in two experiments. In Experiment 1 four multiparous Holstein-Friesian cows in mid-lactation were used in a change-over experiment, with 8-d treatment periods separated by a 5-day washout period. Total mixed ration diets containing 420 g RO or WPG providing 420 g of RO were fed and the effects on milk production, composition and FA concentration were measured. Experiment 2 involved four multiparous mid-lactation Holstein-Friesian cows in a 4 x 4 Latin square design experiment, with 28-d periods, to investigate the effect of incremental dietary inclusion (0, 271, 617 and 814 g/d supplemental oil) of WPG on milk production, composition and FA concentration in the last week of each period. There were minimal effects of WPG on milk FA profile in experiment 1, but trans-18:1 and total trans-MUFA were higher after 8 days of supplementation with RO than with WPG. Incremental diet inclusion of WPG in experiment 2 resulted in linear increases in milk yield, cis- and trans-MUFA and PUFA, and linear decreases in SFA (from 73 to 58 g/100 g FA), and milk fat concentration. The WPG supplement was effective at decreasing milk SFA concentration by replacement with MUFA and PUFA in experiment 2, but the increase in TFA suggested that protection was incomplete
Impact of chronic consumption of dairy products varying in fatty acid composition on postprandial lipid responses: preliminary insights from the RESET study
Impact of chronic consumption of dairy products varying in fatty acid composition on postprandial lipid responses: preliminary insights from the RESET stud
Would Functional Agricultural Foods Improve Human Health?
Concern over diet-health relationships has moved to the forefront of public health concerns in the UK and much of the developed world. It has been estimated, for example, that obesity costs the UK National Health Service up to ÂŁ6b per year (Rayner and Scarborough, 2005), but if all consumers were to follow recommended healthy eating guidelines there would be major implications for food consumption, land use and international trade (Srinivasan et al, 2006). This is unlikely to happen, at least in the short term, but it is realistic to anticipate some dietary adjustment toward the recommendations, resulting in an improvement in diet quality (Mazzocchi et al, 2007). Although consumers are reluctant to make major changes to their diets, they may be prepared to substitute existing foods for healthier alternatives. Three of the most prominent nutritional recommendations are to consume more fruit and vegetables, which contain phytochemicals beneficial to health, reduce consumption of saturated fatty acids (SFA) and increase intake of long-chain n-3 fatty acids (FA). In the first case, consumption of fruit and vegetables has been stable at around three 80 g portions per person per day according to the Health Survey for England. It is estimated that 42,200 deaths per year could be avoided in England and 411,000 Quality Adjusted Life Years (QALYs) could be saved if fruit and vegetable consumption were increased to the recommended 5 portions per day (Ofcom 2006). As well as continuing to encourage people to eat more, it could be desirable to âintensifyâ the beneficial phytochemical content of existing fruit and vegetables.Agribusiness, Agricultural and Food Policy, Farm Management, Food Consumption/Nutrition/Food Safety, Industrial Organization,
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Effect of dietary vitamin D3 and 25-hydroxyvitamin D3 supplementation on plasma and milk 25-hydroxyvitamin D3 concentration in dairy cows
Milk enriched with vitamin D by supplementing dairy cow diets could provide a valuable dietary source of vitamin D, but information on the feasibility of this approach is limited. In the current study, the effects of supplementing dairy cows with either vitamin D3 or 25(OH) D3 over the transition/early lactation period on plasma and milk vitamin D concentrations were compared. Sixty dairy cows were randomly allocated to one of four dietary treatments from 14 days pre-calving to 56 days post-calving. Treatments were a control diet (Control) for both pre-calving and post-calving periods containing 0.625 mg/day vitamin D3; a pre-calving diet supplemented with 6 mg 25(OH) D3/day, but with a post-calving diet matching that of the control diet (25(OH) D3 pre-calving); the control diet pre-calving but with the post-calving diet supplemented with 2 mg vitamin D3/day (D3max), and the control diet pre-calving but with the post-calving diet supplemented with 1.5 mg 25(OH) D3/day (25(OH) D3 post-calving). No treatment effect on milk yield, composition or 25(OH) D3 concentration was observed. However there was an interaction of treatment and time for plasma 25(OH) D3 concentration; this increased within two weeks of supplementation for the 25(OH) D3 pre-calving treatment (peaking just after calving, 202 ng/ml), whereas that of the 25(OH) D3 post-calving group had a slower response following supplementation, continuing to increase at 56 days. There were correlations between plasma and milk 25(OH) D3 concentrations at days 4 and 14 of lactation, but not at later sampling times. The D3max treatment did not increase 25(OH) D3 concentration in plasma or milk. Overall, results from this study indicate that supplemental 25(OH) D3 is an effective means of enhancing dairy cow plasma 25(OH) D3 concentrations compared with vitamin D3 supplementation, but not necessarily milk concentrations