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Increasing Omega Fatty Acid Content In Milk Through Cow’S Diet: Effect On Milk Flavor, K. A. S. Nelson, Silvana Martini
Increasing Omega Fatty Acid Content In Milk Through Cow’S Diet: Effect On Milk Flavor, K. A. S. Nelson, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Milk with an increased content of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and conjugated linoleic acid (CLA) was obtained by incorporating fish oil into the feed of cows. The 4 feed treatments used were a control diet of 57% forage and 43% concentrate mix with EnerGII fat supplement at 1.65% of dietary DM, or EnerGII in the basal diet was partially replaced with 1) 0.21% partially ruminally inert calcium salts of 71% fish oil given at 0.41% of DM; 2) 0.41% inert calcium salts of 71% fish oil given at 0.83% of DM; or 3) 0.83% inert calcium salts of …