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Short communication: influence of dietary tallow and fish oil on milk fat composition
D F Jones1, W P Weiss, D L Palmquist
1Department of Animal Sciences, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster 44691, USA.
Journal of Dairy Science
|September 26, 2000
Abstract:
Four midlactation Holstein cows in a 4 x 4 Latin square design were fed one of four diets that contained 3% added fat (dry matter basis) as 100:0, 67:33, 50:50, or 33:67 tallow:fish oil. Feed intake and yield and composition of milk were not affected by treatment. The proportion of fatty acids 18:0 and cis-18:1 decreased and trans-18:1, conjugated linoleic acid, 18:3, 20:4, and 20:5 increased in milk fat with increasing fish oil. The efficiency of transferring dietary 20:5 and 22:6 to milk fat was < 7%.