Download or read book The Effects of Feeding Oleic Acid Or Hydrogenated Vegetable Oils to Lactating Cows written by David R. Selner and published by . This book was released on 1978 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Download or read book Nutrient Requirements of Dairy Cattle written by National Research Council and published by National Academies Press. This book was released on 2001-02-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This widely used reference has been updated and revamped to reflect the changing face of the dairy industry. New features allow users to pinpoint nutrient requirements more accurately for individual animals. The committee also provides guidance on how nutrient analysis of feed ingredients, insights into nutrient utilization by the animal, and formulation of diets to reduce environmental impacts can be applied to productive management decisions. The book includes a user-friendly computer program on a compact disk, accompanied by extensive context-sensitive "Help" options, to simulate the dynamic state of animals. The committee addresses important issues unique to dairy science-the dry or transition cow, udder edema, milk fever, low-fat milk, calf dehydration, and more. The also volume covers dry matter intake, including how to predict feed intake. It addresses the management of lactating dairy cows, utilization of fat in calf and lactation diets, and calf and heifer replacement nutrition. In addition, the many useful tables include updated nutrient composition for commonly used feedstuffs.
Download or read book Investigating the Behavior of Fatty Acids and Fat Supplements in the Rumen of Dairy Cattle and the Effects on Milk Fat Production written by Reilly Pierce and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary fat is an important component on the diets of lactating dairy cattle. Concentration of dietary fat can be increase by feeding oilseeds or enriched fat supplements which allows cattle to partition energy differently which can lead to increases in milk fat concentration, milk fat yield, or milk yield. One common oilseed fed to dairy cattle is cottonseed, as it is high in fiber but also relatively high in fat compared to other common feedstuffs. Fat supplements are very high in fat (>95%) but are more expensive so dairy producers often strike a balance and may feed both fat supplements and oilseeds to dairy cattle. The first objective of this thesis was to investigate the effects of cottonseed on milk production in dairy cattle. Previous research feeding cottonseed fed inclusion rates of cottonseed in excess of 15% of dry matter intake (DMI), but cattle were producing less milk and consuming less so therefore, the actual mass of the cottonseed consumed may not be as high as contemporary dairy cattle. This thesis fed cottonseed at up to 9.9% of DMI and found that cottonseed inclusion into the diets of multiparous cattle did not affect milk yield or milk composition but led to a decrease in DMI indicating that it could be safely fed to mature cows. In primiparous cattle, cottonseed inclusion induced milk fat-depression, indicating that the level of unsaturated fatty acids in the diet was greater than the biohydrogenation potential of the ruminal microbes of these animals. The second part of this thesis was to examine the effects of increased concentrations of an unsaturated fatty acid (cis-9 C18:1; oleic acid) in a prilled fat supplement on the milk production and milk composition in dairy cows. Previous research suggests that oleic acid may increase digestibility of dietary fatty acids and consequently increase the amount of preformed fat for milk fat synthesis. This experiment indicated that fat supplementation in multiparous cows may decrease milk yield and DMI but was no effect of increased levels of oleic acid on other production components in dairy cattle. Further investigation of the data collected for each half of the thesis is required to determine the effects on the respective methods of fat supplementation on fatty acid digestibility in lactating dairy cattle.
Download or read book Diet and Health written by National Research Council and published by National Academies Press. This book was released on 1989-01-01 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Download or read book Effects of Postruminal Protein on Fatty Acid Digestibility in Dairy Cattle written by Lynette Elizabeth Goodling and published by . This book was released on 1995 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dietary Source and Availibility i e Availability of Fatty Acids to Manipulate Ruminal Protozoa Metabolism of Fat and Milk Fatty Acid Profile in Lactating Dairy Cows written by Carine Reveneau and published by . This book was released on 2008 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: With the increasing environmental concern for N excretion in the environment, the nutrition of dairy cows meets new challenges to maintain milk production while decreasing dietary protein. Various strategies to improve efficiency of N utilization in milk production have been developed. Decreasing protozoal abundance and the corresponding improvement of microbial protein efficiency could improve this efficiency of dietary protein utilization. The feeding of fat usually decreases the abundance of protozoa but can have detrimental effect on ruminal fermentation and milk fat production, thus needing further study to ascertain the potential benefits relative to potential detriments. In a first study, the effects of the availability of dietary fatty acids from cottonseed oil on ruminal metabolism and milk fat production were investigated. In our study, feeding a mix of pelleted and delinted cottonseeds appeared to modify ruminal fatty acid metabolic processes, decreasing the risk of milk fat depression and tending to increase dry matter intake and milk production over time compared with conventional or pelleted cottonseeds. In a second study, the effects of feeding Rumensin (R) in combination with animal vegetable (AV) fat or coconut oil were fed to six rumen-cannulated dairy cows. Using omasal collection, I measured microbial protein efficiency and nutrient digestibility. By feeding R to control the extent of amino acid deamination and combined with fat to control protozoal abundance, the efficiency of microbial protein synthesis might be improved in dairy cows. Animal vegetable fat can be biohydrogenated in the rumen and decrease its effectiveness, but diets supplemented with coconut oil (CO; rich in medium chain FA) are more consistent in inhibiting protozoa. Total protozoal abundance was decreased by CO supplementation for all genera expect for Epidinium, which maintained its numbers but was decreased by AV+R. The low acetate to propionate ratio for CO was associated with a decreased ruminal NDF digestibility. There was no effect of diet on efficiency of microbial protein synthesis. DMI was 5 kg/d lower with CO. Milk production was lower when cows were fed CO than AV and when diets contained R. Milk fat depression (MFD) occurred with AV+R and CO. The decrease in protozoal abundance was not associated with an increase in microbial protein efficiency. The detrimental effect of CO on DMI affected the energy available for milk synthesis Omasal flows of FA were characterized by an increased percentage of trans 18:1 for AV and CO diets, a higher percentage of 12:0 and 14:0 for CO, and higher cis 18:1 for AV. Milk FA composition reflected the changes observed for omasal FA digesta flow. The de novo FA synthesis in the mammary gland was inhibited with R and F supplementation. Higher trans 18:1 FA in milk fat was also observed for AV and CO. The feeding of CO did not prevent MFD, and no interactions between R and S were detected. The feeding of CO did compromise ruminal biohydrogenation, with accumulation of trans 18:1 in the rumen and in milk fat.
Download or read book Bioactive Components of Milk written by Zsuzsanna Bosze and published by Springer Science & Business Media. This book was released on 2007-12-26 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.
Download or read book Fatty Acids in Foods and their Health Implications Third Edition written by Ching Kuang Chow and published by CRC Press. This book was released on 2007-11-19 with total page 1296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.
Download or read book Effects of Feeding Supplemental Palmitic Acid C16 0 on Performance and Milk Fatty Acid Profile of Lactating Dairy Cows Under Summer Heat written by Jesse Lee Warntjes and published by . This book was released on 2006 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Eat for Life written by National Academy of Sciences and published by National Academies Press. This book was released on 1992-01-01 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club
Download or read book Lipid Metabolism in Ruminant Animals written by William W. Christie and published by Elsevier. This book was released on 2014-05-19 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid Metabolism in Ruminant Animals is a nine-chapter book that first discusses the anatomy, physiology, and microbiology of the ruminant digestive tract. Subsequent chapters center on lipid metabolism in the rumen; digestion, absorption and transport of lipids in ruminant animals; the composition, structure and function of lipids in the tissues of ruminant animals; and the effects of diet and other factors on the lipid composition of ruminant tissues and milk. Other chapters focus on lipid metabolism in the mammary gland, adipose tissue, liver, and other selected tissues of ruminant animals.
Download or read book Effect of Oleic Acid and Exogenous Emulsifiers on Fatty Acid Absorption in Lactating Dairy Cows written by Crystal M. Prom and published by . This book was released on 2020 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the milk yield and dry matter intake (DMI) of modern dairy cows continue to increase, so too does the amount of fatty acids (FA) reaching the small intestine. Furthermore, supplemental FA are often added to the diet in order to increase the energy density of the ration and support energy requirements of the cow. Thus, the combination of supplemental FA in the diet and increasing DMI causes a significantly higher amount of FA available for absorption in the small intestine. However, previous research has demonstrated that increasing the amount of FA flowing to the small intestine negatively impacts the absorption of FA and thus the amount of energy available to the cow. Our research examined potential strategies to improve FA absorption by utilizing oleic acid (OA) and exogenous emulsifiers. In the first research chapter, we evaluated the effects of varying the ratio of supplemental dietary stearic acid (SA; C18:0) and OA (cis-9 C18:1) on FA digestibility and milk production of post-peak dairy cows. We observed that overall inclusion of supplemental fat increased milk yield, milk fat yield, 3.5% fat-corrected milk, energy-corrected milk, and feed efficiency compared to a non-fat supplemented control. Increasing OA in the supplemental fat treatments increased the digestibility and absorption of FA but did not affect production responses. Our second research chapter examined the effects of increasing doses of OA infused into the abomasum. Increasing the amount of OA reaching the duodenum did not affect DMI but increased the digestibility and absorption of total, 16-carbon, and 18-carbon FA. Higher absorbed FA increased plasma insulin, but did not affect BW or BCS, and tended to increase milk yield, 3.5% FCM, and ECM. In the third research chapter, we abomasally infused 30 g/d of three exogenous emulsifiers (Tween) that differed in the FA attached to the polysorbate base. Compared to control, the overall effect of Tween did not affect DM intake or digestibility, but increased milk fat content and tended to increase milk fat yield and 3.5% FCM. The emulsifier containing OA, Tween80, improved digestibility of 16-carbon, 18-carbon, and total FA compared to control and to the two other emulsifier treatments. Tween80 also increased milk fat content and yield compared to control. Thus, Tween80 has the potential to improve nutrient digestibility and milk production, but it is unknown whether this is primarily due to the polysorbate or the attached OA. Our last research chapter directly compared abomasal infusions of OA and Tween80, as well as examined the interaction between the two. OA increased the absorption of total and 18-carbon FA but had negligible effects on production responses. Tween80 did not affect nutrient digestibility but increased milk yield, decreased milk fat content, and did not affect milk fat yield. These results contradict previous research utilizing Tween80, but the reason for this is unclear as energy status and FA intake was similar across studies. No interactions between OA and Tween80 were observed for nutrient digestibility but an interaction was observed for ECM, milk fat yield, feed efficiency, and BCS. Overall, there is evidence that both OA and Tween80 can improve FA digestibility. When directly compared, OA was more beneficial to total, 16-carbon, and 18-carbon FA digestibility than Tween80 and providing both had no additional benefits. Therefore, increasing the amount of OA reaching the small intestine is a viable strategy to improve FA digestibility and thus energy availability to the cow. Exogenous emulsifiers can also improve FA digestibility, but results are inconsistent and should be investigated further in the future. Furthermore, combinations of OA and various emulsifiers should be further examined for independent and interactive effects.
Download or read book Evolving Human Nutrition written by Stanley J. Ulijaszek and published by Cambridge University Press. This book was released on 2012-10-18 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploration of changing human nutrition from evolutionary and social perspectives and its influence on health and disease, past and present.
Download or read book Biofuel Co products as Livestock Feed written by Harinder P. S. Makkar and published by Food & Agriculture Organization of the UN (FAO). This book was released on 2012 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication covers a wide array of co-products.
Download or read book Effect of Food on Milk written by A. H. Wood and published by . This book was released on 1894 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Impact of Processing on Food Safety written by Lauren S. Jackson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.
