Changing the fatty acid composition in milk fat with animal nutrition methods

A tejtermelő szarvasmarha ágazat célja a minőségi tej- és tejtermék előállítás. A monodietikus takarmányozás egyik következményeként azonban a tejelő tehenek tejzsírjának zsírsav-összetétele kedvezőtlenül alakulhat. A rendelkezésre álló irodalmi adatokra alapozva a tejelő tehenek takarmányadagjában alkalmazott különböző zsírforrások- és készítmények (full fat magvak) hatást gyakorolhatnak a tejzsír zsírsav-összetételére. Igyekeztünk tehát feltárni, hogy intenzív tejhasznosítású szarvasmarha telepeken milyen eredmények érhetők el a tejzsír zsírsav-összetételének módosításában nagy n-3 zsírsav tartalommal rendelkező olajos magvak (full fat lenmag és full fat repcemag), valamint a lenmag olajgyártási melléktermékének (hidegen sajtolt lenmag) etetésével. Vizsgálataink több intenzív tejhasznosítású szarvasmarha telepen folytak. A három telepet az „A”, „B” és „C” jelöléssel különböztettem meg. A kísérleti szempontokat és a nagyüzemi termelés adta lehetőségeket mérlegelve a rendelkezésre álló és lehetséges takarmány-kiegészítőként funkcionáló anyagok közül a nagy n-3 telítetlen zsírsavtartalommal rendelkező full fat lenmagot, továbbá annak ipari feldolgozásából származó hidegen sajtolt lenmagot, valamint a full fat repcemagot választottuk. A hidegen sajtolt lenmag takarmány-kiegészítés hatására a többszörösen telítetetlen zsírsavak közül az A és B telepnél egyaránt tapasztaltuk a konjugált linolsav- és az α-linolénsav arányának növekedését az etetés után. A többszörösen telítetlen zsírsavak elemzésekor a full fat olajos magvak takarmány-kiegészítés etetését követően a konjugált linolsav, az α-linolénsav, az eikozadiénsav és a dokozapentaénsav arányában volt igazolható a növekedés, az A telep eredményei alapján. Az emelt és a normál dózisban alkalmazott full fat lenmag takarmány-kiegészítés a tejzsír többszörösen telítetlen zsírsavai közül az α-linolénsav, az eikozapentaténsav és a dokozapentaénsav arányban idézet elő növekedést mind az A, mind a B telepen. További pozitív változást az A telep eredményei a konjugált linolsav és a γ-linolénsav koncentrációban igazoltak. Összeségében elmondható, hogy a Magyarországon iparszerű tartásban termelő, intenzíven hasznosított holstein-fríz állományok takarmányozási gyakorlatában perspektivikus lehet a full fat lenmag vagy annak feldolgozásából származó hidegen sajtolt lenmag alkalmazása a tejzsír zsírsav-összetételének módosítása céljából. A megfelelő mennyiség meghatározása mellett nem befolyásolják a tejmennyiség és a tej összetételét hátrányosan, amely fontos szempont a hazai termelésben. Alkalmazásukkal előnyösen alakítható a tejzsír telített, egyszeresen- és többszörösen telítetlen zsírsavainak az aránya, amely az alapját képezheti további termékek fejlesztésének.The objective of the dairy cow sector is to produce quality milk and dairy products. As a result of the mono diet nutrition of dairy cows the fatty acid composition of the cow milk can be unfavourable. Based on the available literature, the fat-sources and various preparations (full fat seeds) used in the diet of dairy cows might influence the fatty acid composition of milk fat. The objective was to investigate what results can be reached concerning the alteration of the fatty acid composition in milk fat, when feeding animals with oil seeds (full fat linseed and full fat rapeseed) as well as with the by-products of linseed-oil production (cold-pressed linseed). The experiments were carried out on several dairy cattle farms. The three farms are marked with „A”, „B” and „C”. Considering the research aspects and the possibilities of large scale production, out of the possible feed supplement materials, the full fat linseed high in n-3 unsaturated fatty acids as well as its industrial by-product, the cold extruded/ cold pressed linseed and also the full fat rapeseed were selected. The cold-pressed linseed feed supplement resulted in increased concentration of linoleic acid and α-linolenic acid after feeding on both farms A and B. When analysing the polyunsaturated fatty acids after feeding the full fat oil-seed feed supplement an increase was found in the proportion of the conjugated linoleic acid , α-linolenic acid, eicosadienoic acid and docosapentaenoic acid on farm A. Applying increased and normal doses of full fat linseed feed supplements out of the polyunsaturated fatty acids of the milk fat there was an increase in the proportion of α-linolenic acid, an eicosapentaenoic acid and a docosapentaenoic acid on A and B farms. On farm A further positive changes were observed in the concentration of conjugated linoleic acid and a γ-linolenic acid. Overall, the application of full fat linseed or its by-product, the cold-pressed linseed can be a perspective in the nutrition practice of intensively kept Holstein Friesian cattle stocks inn production in Hungary, so as to modify the fatty acid composition of milk fat. Given in suitable quantities, they do not have a harmful effect on milk yield or milk composition, which is an important aspect in Hungarian production. When applying the feed supplements the proportion of saturated as well as monounsaturated and polyunsaturated fatty acids of milk fat can be modified favourably, which might be the base of further developments of food products.N

Effect of the storage time and several silage inoculants on the aerobic stability of sorghum silages

Aerobic stability of silages has great importance in practice. When the silo is opened, yeasts and moulds can grow due to exposure to the air. The process cause significant loss of nutrients and harmful silage will be produced. There are lot of published results on the fermentability, the nutritive value and digestibility of sorghum silages, but we have only limited knowledge about their aerobic stability. The aerobic stability is affected by several factors. As the sugar content is high one of the most important fact is the amount of easily fermented carbohydrate remaining after the fermentation – in case of sorghum silage. In this paper we report the aerobic stability of sorghum silages changing in the function of storage time, using inoculants Lactobacillus buchneri (NCIMB 40788), Propionibacterium acidipropionici (MA 26/4U) and the preservative product Lalsil Fresh. Four treatments were used (T1 untreated control, T2 treated with Lactobacillus buchneri 3x105 CFU/g FM, T3 treated with Propionibacterium propionici 3x105 CFU/g FM, T4 treated with 0.005 g/kg Lalsil Fresh). The Lallemand inoculant “Lalsil Fresh” contained selected strain of Lactobacillus buchneri (NCIMB 40788 6x1010 CFU/g). Sorghum (Róna 1) was ensiled immediately after harvest, chopped to about 1-1.5 cm size, mixed with additives and ensiled in 4.2 L jars. The jars were incubated at 20+/-2 °C. Five jars per treatment were sampled on day 14, 28, 42, 56 and after 140 of storage. The aerobic stability, chemical and microbiological parameters were analysed from the silages. Strong correlation was observed between the aerobic stability and the storage time of silages. At the beginning of fermentation the aerobic stability was still low but changed better with the progress of time. After complete fermentation, from the eight week of ensilaging stable silages could be observed. The aerobic stability of silages opened on the twentieth week was more than one week. Positive effect of the heterolactic bacteria was established. The aerobic stability was increased moderately by Propionibacterium propionici, and significantly Lactobacillus buchneri. Lalsil Fresh had the best effect on aerobic stability. All the treated silages opened on the twentieth week had better aerobic stability than the untreated

Effect of the storage time and several silage inoculants on the aerobic stability of sorghum silages

Aerobic stability of silages has great importance in practice. When the silo is opened, yeasts and moulds can grow due to exposure to the air. The process cause significant loss of nutrients and harmful silage will be produced. There are lot of published results on the fermentability, the nutritive value and digestibility of sorghum silages, but we have only limited knowledge about their aerobic stability. The aerobic stability is affected by several factors. As the sugar content is high one of the most important fact is the amount of easily fermented carbohydrate remaining after the fermentation – in case of sorghum silage. In this paper we report the aerobic stability of sorghum silages changing in the function of storage time, using inoculants Lactobacillus buchneri (NCIMB 40788), Propionibacterium acidipropionici (MA 26/4U) and the preservative product Lalsil Fresh. Four treatments were used (T1 untreated control, T2 treated with Lactobacillus buchneri 3x105 CFU/g FM, T3 treated with Propionibacterium propionici 3x105 CFU/g FM, T4 treated with 0.005 g/kg Lalsil Fresh). The Lallemand inoculant “Lalsil Fresh” contained selected strain of Lactobacillus buchneri (NCIMB 40788 6x1010 CFU/g). Sorghum (Róna 1) was ensiled immediately after harvest, chopped to about 1-1.5 cm size, mixed with additives and ensiled in 4.2 L jars. The jars were incubated at 20+/-2 °C. Five jars per treatment were sampled on day 14, 28, 42, 56 and after 140 of storage. The aerobic stability, chemical and microbiological parameters were analysed from the silages. Strong correlation was observed between the aerobic stability and the storage time of silages. At the beginning of fermentation the aerobic stability was still low but changed better with the progress of time. After complete fermentation, from the eight week of ensilaging stable silages could be observed. The aerobic stability of silages opened on the twentieth week was more than one week. Positive effect of the heterolactic bacteria was established. The aerobic stability was increased moderately by Propionibacterium propionici, and significantly Lactobacillus buchneri. Lalsil Fresh had the best effect on aerobic stability. All the treated silages opened on the twentieth week had better aerobic stability than the untreated

Chemical and microbiological characteristic of silomaize ensiled with some lactic acid bacteria strains

The object of the trial was to study the effect of some lactic acid bacteria strains on the chemical composition, energy- and metabolisable protein (MP) content, microbiological characteristics and in-silo weight and dry matter losses of whole crop maize silages. The whole plant maize raw material was 32% DM, in soft cheddar stage of grain ripeness. It was ensiled in 4.2 litre capacity glass micro-size silos in 5 replicates /each treatment and stored on constant 25 °C room temperature on day 95. The average packing desity was 211kg DM/m3 The applied treatments: 1. Untreated control, 2. Enterococcus faecium 100.000 CFU/g FM, 3. Lactobacillus plantarum 50.000 CFU/g + Enterococcus faecium 50.000 CFU/g, 4. Lactococcus lactis 100.000 CFU/g, Lactobacillus plantarum 50.000 CFU + Lactococcus lactis 50.000 CFU/g, 6. Lactobacillus plantarum 100.000 CFU The main experiences are the following: Chemical composition of whole crop maize silages treated by lactic acid bacteria strains are significantly differed from the control in some cases on P 5% level but the nutritive value (energy and MP content) of silages did not change significantly compare to the control untreated silage. Number of yeast and mould CFU of control silage was the highest (4.5 x 104 CFU/g FM) among all kind of treated ones, which was significant on P 1% level. Weight loss and DM loss were lower in all of the lactic acid bacteria treated silages in general than it was measured in the control silage. Least weight loss and one-third of DM loss was detected in Lactobacillus plantarum 000 CFU/g treated silage among all kind of silages. &nbsp

Oilseeds as a perspective in the nutrition on dairy farm

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