Abstract
The aim of this study was to determine the individual
and combined effects of supplementing fat with wholecracked
rapeseed (FAT), nitrate (NITRATE), and 3-nitrooxypropanol
(3-NOP) on compositional and functional
properties of milk fat. An 8 × 8 incomplete Latin square
design was conducted with 48 lactating Danish Holstein
cows over 6 periods of 21 d each. Eight diets were 2 ×
2 × 2 factorially arranged: FAT (30 or 63 g crude fat/kg
DM), NITRATE (0 or 10 g nitrate/kg DM), and 3-NOP
(0 or 80 mg 3-NOP/kg DM), and cows were fed ad libitum.
Milk samples were analyzed for general composition,
fatty acids (FA) and thermal properties of milk
fat. Milk fat content was decreased by supplementing
fat but increased by 3-NOP. The changes in FA composition
were mainly driven by the FAT × 3-NOP interaction.
Fat supplementation shifted milk FA composition
toward a lower content of SFA and greater contents of
MUFA and PUFA, whereas these effects became smaller
in combination with 3-NOP. However, 3-NOP had no
effects on SFA, MUFA, or PUFA in low-fat diets. Fat
supplementation lowered solid-fat content in milk fat
because of the decreased SFA content. The onset crystallization
temperature of milk fat was decreased by
3-NOP when supplemented in low-fat diets. According
to the FAT × 3-NOP interaction, supplementation of fat
without 3-NOP shifted the peak temperature of the lowmelting
fraction of milk fat toward low temperature as a
result of a decreased proportion of C16:0 and increased
proportions of C18:1 cis-9, C18:1 trans-11, C18:2 cis-9,
and CLA cis-9,trans-11. In conclusion, no additive effects
were observed among FAT, NITRATE, and 3-NOP
on chemical and thermal properties of milk fat, and fat
supplementation largely changed milk FA composition,
which in turn affected the thermal properties of milk fat.
and combined effects of supplementing fat with wholecracked
rapeseed (FAT), nitrate (NITRATE), and 3-nitrooxypropanol
(3-NOP) on compositional and functional
properties of milk fat. An 8 × 8 incomplete Latin square
design was conducted with 48 lactating Danish Holstein
cows over 6 periods of 21 d each. Eight diets were 2 ×
2 × 2 factorially arranged: FAT (30 or 63 g crude fat/kg
DM), NITRATE (0 or 10 g nitrate/kg DM), and 3-NOP
(0 or 80 mg 3-NOP/kg DM), and cows were fed ad libitum.
Milk samples were analyzed for general composition,
fatty acids (FA) and thermal properties of milk
fat. Milk fat content was decreased by supplementing
fat but increased by 3-NOP. The changes in FA composition
were mainly driven by the FAT × 3-NOP interaction.
Fat supplementation shifted milk FA composition
toward a lower content of SFA and greater contents of
MUFA and PUFA, whereas these effects became smaller
in combination with 3-NOP. However, 3-NOP had no
effects on SFA, MUFA, or PUFA in low-fat diets. Fat
supplementation lowered solid-fat content in milk fat
because of the decreased SFA content. The onset crystallization
temperature of milk fat was decreased by
3-NOP when supplemented in low-fat diets. According
to the FAT × 3-NOP interaction, supplementation of fat
without 3-NOP shifted the peak temperature of the lowmelting
fraction of milk fat toward low temperature as a
result of a decreased proportion of C16:0 and increased
proportions of C18:1 cis-9, C18:1 trans-11, C18:2 cis-9,
and CLA cis-9,trans-11. In conclusion, no additive effects
were observed among FAT, NITRATE, and 3-NOP
on chemical and thermal properties of milk fat, and fat
supplementation largely changed milk FA composition,
which in turn affected the thermal properties of milk fat.
| Original language | English |
|---|---|
| Journal | Journal of Dairy Science |
| Volume | 107 |
| Issue | 8 |
| Pages (from-to) | 5330-5342 |
| Number of pages | 13 |
| ISSN | 0022-0302 |
| DOIs | |
| Publication status | Published - Aug 2024 |
Keywords
- combined effect
- methane inhibitors
- milk fat
- thermal properties