|
|
Article: Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans1
- Article from:
- Journal of Dairy Science
- Article date:
- June 1, 2007
- Author:
CopyrightCopyright American Dairy Science Association Jun 2007. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
Changing the milk fatty acid composition can improve the nutritional and physical properties of dairy products and their acceptability to consumers. A more healthful milk fatty acid composition can be achieved by altering the cow's diet, for example, by feeding supplemental fish oil (FO) or roasted soybeans (RSB), or by selecting cows with a more unsaturated milk fatty acid composition. We examined whether feeding supplemental FO or RSB to cows that had a more unsaturated milk fatty acid composition acted additively to produce butter with improved fatty acid composition and texture. Using a 3 Ã 3 Latin square design with 2 replications, we fed diets to multiparous Holstein cows ...