A number of major scientific advances have been realized in the last 25 yr in determining the opportunities and limitations of altering milk composition through nutritional manipulation. Because of the greater sensitivity of milk fat to dietary manipulation than either protein or lactose, nutritional control of milk fat content and fatty acid composition received a great deal of attention. New ...

The present study investigated the effects of the supplemental dietary energy source on early lactating cows in a positive energy balance. Cows in the control group were fed a basal total mixed ration containing high-quality hay as forage, and the dietary concentrate to forage ratio was 45:65. The corn supplementation resulted in a significant decrease in the milk fat content (P < 0.05) and a l...

BACKGROUND It is known that the fat content of breast milk is higher in hindmilk than in foremilk. However, it has not been determined if this increased fat content results from an increase in the number of milk fat globules (MFGs), an increase in the size of MFGs, or both. This study aims to determine which factor plays the most important role. METHODS Thirteen breastfeeding mothers were enr...

Milk enriched in conjugated linoleic acid (CLA) was obtained from cows on pasture supplemented with full-fat rapeseeds (FFR; 2.26 g cis 9, trans 11 (c9,t11)-CLA/100 g fatty acid methyl esters) and full-fat soyabeans (1.83 g c9,t11-CLA100 g fatty acid methyl esters). A control milk fat (1.69 g c9,t11-CLA/100 g fatty acid methyl esters) was obtained from cows fed on pasture only. The present stud...

Lactating mice were fed either a low fat or a high fat diet. Milk samples were collected and the composition was examined. Triglyceride and free fatty acid contents were greatly reduced in the milks of high fat diet group, while protein and lactose contents were almost the same between both diet groups. Although the energy content of each component was also lower in milk of high fat diet group,...

Article history: Received on: 24/12/2016 Accepted on: 27/01/2017 Available online: 20/03/2017 Colostrum is the first liquid food for the new born baby, secreted after the parturition. After few days of maturation the colostrum turns to milk. The cream or fat fraction of milk consists of fat droplets composed primarily of triacylglycerols that are secreted from the apical surface of the mammary ...

Background: Mastitis in sheep caused by Staphylococcus spp. is a serious concern for dairy farming. Aims: The objective of this study was to evaluate the impact of the intramammary infection (IMI) caused by Staphylococcus spp. on the long-chain fatty acid profile and composition of ewe’s milk. Methods: The experiment was conducted in a herd of Zoslachtena Valaska sheep. Half-udder milk samples ...

Ten crossbred sows were used per treatment to determine production and composition of milk and litter growth. Treatment 1 consisted of a basal diet plus animal fat from d 109 of gestation until farrowing, then only the basal diet through lactation. Treatment 2 was the same level of basal diet plus animal fat from d 109 of gestation to d 21 of lactation. Treatment 3 was the basal diet plus corns...