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The effect of the amount and type of dietary fat on milk fat secretion in the cow

Published online by Cambridge University Press:  09 March 2007

J. E. Storry ,
J. A. F. Rook  and
A. J. Hall
J. A. F. Rook
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
A. J. Hall
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Abstract

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1. Two experiments are described in which the effects of dietary fat on the synthesis of milk fat in the dairy cow have been investigated. In the first experiment a change-over design was used with two cows to study the effect of removing a mixed-oil supplement to a basal diet low in fat on the concentration and composition of plasma lipids and on the yield and composition of milk fat.

2. Reducing the dietary fat intake from about 430 to 170 g/day caused falls in the concentrations in plasma of phospholipid and of free and esterified cholesterol and, in one cow, also of triglyceride. The changes in composition and concentration of the fatty acids in the plasma triglyceride fraction also reflected changes in dietary intake of fatty acids. No effect of dietary fat intake on the total synthesis of milk fat was observed, but the composition of the milk fat reflected that of the dietary fat, and the yields of lauric, myristic, stearic and oleic acids were decreased in association with a decreased dietary intake of these acids.

3. In the second experiment the effect of supplementing a basal diet low in fat with either coconut, red palm or groundnut oil on the composition and yield of milk fat was studied in four cows using a 4 x 4 Latin square design balanced with respect to residual effects.

4. With each oil, increasing the dietary fat intake from about 100 to 400 g/day significantly increased the total yield of milk fat. Also, coconut and red palm oils significantly increased the fat content of milk, and groundnut oil the yield of milk.

5. With the exception of linoleic and palmitic acids, the increased dietary intake of the major fatty acids characteristic of the various oil supplements led to increased yields of these acids in the milk.

Type
Research Article
Information
British Journal of Nutrition , Volume 21 , Issue 2 , May 1967 , pp. 425 - 438
Copyright
Copyright © The Nutrition Society 1967

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