Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream

Einar Vargas-Bello-pérez; Nathaly Cancino-Padilla; Carolina Geldsetzer-Mendoza; Stefanie Vyhmeister; María Sol Morales; Heidi Leskinen; Jaime Romero; Philip C. Garnsworthy; Rodrigo A. Ibáñez

doi:10.3390/ani9080568

Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream

Einar Vargas-Bello-pérez^*, Nathaly Cancino-Padilla, Carolina Geldsetzer-Mendoza, Stefanie Vyhmeister, María Sol Morales, Heidi Leskinen, Jaime Romero, Philip C. Garnsworthy, Rodrigo A. Ibáñez

^*Corresponding author for this work

6 Citations (Scopus)

6 Downloads (Pure)

Abstract

The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

Original language	English
Article number	568
Journal	Animals
Volume	9
Issue number	8
Number of pages	13
ISSN	2076-2615
DOIs	https://doi.org/10.3390/ani9080568
Publication status	Published - 2019

Keywords

Bioactive compounds
Dairy products
Fatty acids
Fish oil
Sensory properties
Soybean oil

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10.3390/ani9080568Licence: CC BY

Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice CreamFinal published version, 301 KBLicence: CC BY

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Vargas-Bello-pérez, E., Cancino-Padilla, N., Geldsetzer-Mendoza, C., Vyhmeister, S., Morales, M. S., Leskinen, H., Romero, J., Garnsworthy, P. C., & Ibáñez, R. A. (2019). Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. Animals, 9(8), [568]. https://doi.org/10.3390/ani9080568

Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. / Vargas-Bello-pérez, Einar; Cancino-Padilla, Nathaly; Geldsetzer-Mendoza, Carolina et al.

In: Animals, Vol. 9, No. 8, 568, 2019.

Research output: Contribution to journal › Journal article › Research › peer-review

Vargas-Bello-pérez, E, Cancino-Padilla, N, Geldsetzer-Mendoza, C, Vyhmeister, S, Morales, MS, Leskinen, H, Romero, J, Garnsworthy, PC & Ibáñez, RA 2019, 'Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream', Animals, vol. 9, no. 8, 568. https://doi.org/10.3390/ani9080568

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abstract = "The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.",

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AU - Vargas-Bello-pérez, Einar

AU - Cancino-Padilla, Nathaly

AU - Geldsetzer-Mendoza, Carolina

AU - Vyhmeister, Stefanie

AU - Morales, María Sol

AU - Leskinen, Heidi

AU - Romero, Jaime

AU - Garnsworthy, Philip C.

AU - Ibáñez, Rodrigo A.

PY - 2019

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N2 - The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

AB - The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

KW - Bioactive compounds

KW - Dairy products

KW - Fatty acids

KW - Fish oil

KW - Sensory properties

KW - Soybean oil

U2 - 10.3390/ani9080568

DO - 10.3390/ani9080568

M3 - Journal article

C2 - 31426475

AN - SCOPUS:85073300773

SN - 2076-2615

VL - 9

JO - Animals

JF - Animals

IS - 8

M1 - 568

ER -

Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream

Abstract

Keywords

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