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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; Vyhmeister, Stefanie; Morales, María Sol; Leskinen, Heidi; Romero, Jaime; Garnsworthy, Philip C; Ibáñez, Rodrigo A

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 Thumbnail


Authors

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



Abstract

Simple Summary: The objective of this study was to evaluate the effects of supplementation of dairy cows' diets with different fatty acid (FA) sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. Supplementation (3% dry matter (DM)) of diets with soybean oil (SO) and fish oil (FO) did not have detrimental effects on milk production, milk composition, or ice cream physicochemical and sensory characteristics. From a human standpoint, SO and FO improved the FA profile of milk. 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.

Citation

Vargas-Bello-Pérez, E., Cancino-Padilla, N., Geldsetzer-Mendoza, C., Vyhmeister, S., Morales, M. S., Leskinen, H., …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), 1-13. https://doi.org/10.3390/ani9080568

Journal Article Type Article
Acceptance Date Aug 15, 2019
Online Publication Date Aug 17, 2019
Publication Date Aug 17, 2019
Deposit Date Oct 22, 2019
Publicly Available Date Mar 28, 2024
Journal Animals
Electronic ISSN 2076-2615
Publisher MDPI
Peer Reviewed Peer Reviewed
Volume 9
Issue 8
Article Number 568
Pages 1-13
DOI https://doi.org/10.3390/ani9080568
Keywords Bioactive compounds; Dairy products; Fatty acids; Fish oil; Sensory properties; Soybean oil
Public URL https://nottingham-repository.worktribe.com/output/2443116
Publisher URL https://www.mdpi.com/2076-2615/9/8/568

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