The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Process of Low-Temperature Crystallization of Fish Oil and Feed Additive Elaboration
2.2. Animals and Treatments
2.3. Design of the Experiment, Analyses, and Sample Collection
2.4. Statistical Analysis
3. Results
3.1. Process of Low-Temperature Crystallization of Fish Oil
3.2. Chemical Composition of Milk
3.3. Fatty Acid Profile of Milk
4. Discussion
4.1. Process of Low-Temperature Crystallization of Fish Oil and Elaborated Feed Additive
4.2. Yield and Chemical Composition of Milk
4.3. Fatty Acid Profile of Milk
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Specification | Treatment 1 | |
---|---|---|
CTRL | EXP | |
Components, % of DM | ||
Corn silage | 38.5 | 38.5 |
Grass silage | 25 | 25 |
Fresh spent grain | 7 | 7 |
Wet beet pulp | 6.5 | 6.5 |
Rapeseed meal | 6 | 5 |
Soybean meal | 3.5 | 3.5 |
Second-cut hay | 4.5 | 4.5 |
Complete mixture | 7 | 7 |
Humokarbowit 2 | 1.3 | 1.3 |
Fish oil after low-temperature crystallization | - | 1 |
Calcium bicarbonate | 0.25 | 0.25 |
Vitamins and minerals 3 | 0.45 | 0.45 |
Nutritive value of ration | ||
DM (kg) | 24.9 | 24.7 |
NEL4 (Mcal/kg) | 1.53 | 1.57 |
Crude protein (% DM) | 15.2 | 15.1 |
Crude fat (% DM) | 3.07 | 4.09 |
NDF 5 (% DM) | 35.5 | 35.5 |
ADF 6 (% DM) | 25.2 | 25.2 |
Calcium (% DM) | 0.74 | 0.72 |
Phosphorus (% DM) | 0.38 | 0.37 |
DMI 7 (kg) | 23.7 | 22.8 |
Fatty Acids (g/100 g of Fat) | Fish Oil | |
---|---|---|
Raw Form (FO) | After Process of Low-Temperature Crystallization (LTC-FO) | |
Saturated fatty acids (SFAs) | ||
C14:0 | 6.34 ± 1.16 A | 2.72 ± 0.42 B |
C16:0 | 15.43 ± 2.12 A | 2.67 ± 0.48 B |
C18:0 | 2.52 ± 0.39 A | 0.68 ± 0.12 B |
Monounsaturated fatty acids (MUFAs) | ||
C16:1n-7 | 7.53 ± 1.33 A | 3.36 ± 0.56 B |
C17:1n-7 | 2.48 ± 0.44 a | 1.62 ± 0.52 b |
C18:1n-9 | 24.33 ± 3.31 | 21.24 ± 2.89 |
C20:1n-9 | 2.45 ± 0.69 | 3.05 ± 0.54 |
Polyunsaturated fatty acids (PUFAs) | ||
C18:2n-6 | 4.26 ± 1.26 | 4.36 ± 1.35 |
C18:3n-3 | 3.83 ± 0.76 | 3.93 ± 0.48 |
C18:4n-3 | 2.23 ± 0.69 a | 2.78 ± 0.54 b |
C20:2n-6 | 1.14 ± 0.28 A | 2.38 ± 0.42 B |
C20:5n-3 | 6.46 ± 1.45 A | 12.26 ± 1.78 B |
C22:5n-3 | 1.82 ± 0.35 A | 3.26 ± 0.40 B |
C22:6n-3 | 14.48 ± 2.41 A | 30.57 ± 3.32 B |
SFAs | 25.34 ± 2.98 A | 6.57 ± 0.38 B |
UFAs 1 | 73.78 ± 2.56 A | 92.27 ± 3.02 B |
MUFAs | 38.16 ± 2.77 A | 30.55 ± 2.56 B |
PUFAs | 35.62 ± 2.32 A | 61.72 ± 3.13 B |
Item | CTRL 1 | EXP 2 | SEM 3 | Effect 4 | ||||
---|---|---|---|---|---|---|---|---|
14 d | 30 d | 14 d | 30 d | D | T | D × T | ||
Yield (kg/head/day) | ||||||||
Milk | 31.35 | 30.98 | 32.12 | 32.42 | 1.76 | NS | NS | NS |
Fat | 1.39 A | 1.38 A | 1.03 B | 1.07 B | 0.11 | ** | NS | NS |
Protein | 1.04 | 1.02 | 1.02 | 1.04 | 0.02 | NS | NS | NS |
Lactose | 1.47 | 1.46 | 1.53 | 1.52 | 0.04 | NS | NS | NS |
Concentration (g/kg) | ||||||||
Total solids | 125.23 a | 124.78 a | 112.73 b | 113.85 b | 3.23 | * | NS | NS |
Fat | 44.22 A | 44.64 A | 32.15 B | 33.11 B | 3.76 | ** | NS | NS |
Protein | 33.26 | 33.02 | 31.71 | 32.23 | 1.58 | NS | NS | NS |
Lactose | 46.85 | 47.28 | 47.54 | 47.10 | 0.49 | NS | NS | NS |
SCC 5, log10 cells/mL | 2.65 | 2.34 | 2.58 | 2.67 | 0.38 | NS | NS | NS |
Fatty Acids, g/100 g of Total FAs | CTRL 1 | EXP 2 | SEM 3 | Effect 4 | ||||
---|---|---|---|---|---|---|---|---|
14 d | 30 d | 14 d | 30 d | D | T | D × T | ||
C4:0 (BA) | 2.983 A | 3.298 A | 2.467 B | 2.511 B | 0.185 | ** | NS | NS |
C6:0 | 1.856 A | 1.796 A | 1.378 B | 1.402 B | 0.117 | ** | NS | NS |
C8:0 | 1.544 A | 1.692 A | 1.195 B | 1.035 B | 0.078 | ** | NS | NS |
C10:0 | 2.475 A | 2.756 A | 1.788 B | 1.735 B | 0.182 | ** | NS | NS |
C12:0 | 3.387 A | 3.439 A | 2.674 Ba | 2.870 Bb | 0.223 | ** | * | NS |
C14:0 | 10.574 a | 10.145 ab | 9.746 bc | 9.373 c | 0.298 | * | NS | NS |
C14:1 | 0.855 | 0.798 | 0.835 | 0.901 | 0.054 | NS | NS | NS |
C16:0 | 29.640 a | 29.246 ab | 27.591 bc | 27.230 c | 0.490 | * | NS | NS |
C16:1 | 0.895 A | 0.940 A | 1.942 B | 2.006 B | 0.062 | ** | NS | * |
C18:0 | 14.370 a | 15.064 A | 12.811 Bb | 12.679 Bb | 0.321 | ** | NS | NS |
C18:1 (OA) | 23.334 a | 22.940 | 20.532 b | 21.18 | 1.012 | * | NS | NS |
C18:1 t9 | 0.166 A | 0.153 A | 0.288 B | 0.267 B | 0.036 | ** | NS | NS |
C18:1 t10 | 0.280 A | 0.230 A | 0.640 B | 0.558 C | 0.042 | ** | ** | * |
C18:1 c11 | 0.337 A | 0.348 A | 0.816 B | 0.844 B | 0.050 | ** | NS | NS |
C18:1 t11 (TVA) | 1.270 A | 1.229 A | 5.411 B | 5.866 B | 0.365 | ** | NS | NS |
C18:2 (LA) | 2.372 | 2.479 | 2.223 | 2.135 | 0.139 | NS | NS | NS |
C18:2 c9,t11 (CLA) | 0.645 A | 0.630 A | 2.370 B | 2.584 B | 0.119 | ** | * | NS |
C18:2 t9,c11 (CLA) | 0.012 A | 0.010 A | 0.036 Ba | 0.031 Ba | 0.008 | ** | * | NS |
C18:2 t10,c12 (CLA) | 0.006 A | 0.007 a | 0.008 B | 0.009 Bb | 0.002 | * | NS | NS |
C18:2 t11,c13 (CLA) | 0.022 A | 0.019 A | 0.014 B | 0.010 C | 0.005 | ** | ** | * |
C18:3 (ALA) | 0.573 A | 0.526 A | 0.778 B | 0.944 C | 0.143 | ** | ** | ** |
C18:3 (GLA) | 0.018 A | 0.015 A | 0.036 B | 0.034 B | 0.011 | ** | NS | * |
C18:4 (SDA) | 0.006 A | 0.005 A | 0.022 B | 0.024 B | 0.004 | ** | NS | NS |
C20:0 | 0.156 | 0.143 | 0.133 | 0.120 | 0.033 | NS | NS | NS |
C20:1 | 0.141 A | 0.137 A | 0.620 B | 1.038 C | 0.019 | ** | ** | ** |
C20:2(EDA) | 0.058 A | 0.056 A | 0.229 B | 0.254 B | 0.022 | ** | NS | NS |
C20:3 (DGLA) | 0.037 A | 0.041 A | 0.067 Ba | 0.085 Bb | 0.018 | ** | * | NS |
C20:4 (AA) | 0.053 | 0.047 | 0.055 | 0.057 | 0.008 | NS | NS | NS |
20:5 (EPA) | 0.032 A | 0.034 A | 0.078 Ba | 0.092 Bb | 0.011 | ** | * | NS |
C22:0 | 0.048 | 0.051 | 0.052 | 0.046 | 0.006 | NS | NS | NS |
C22:1 | 0.035 a | 0.032 a | 0.044 | 0.052 b | 0.011 | * | NS | NS |
C22:2 | 0.042 a | 0.037 | 0.034 b | 0.038 | 0.006 | * | NS | NS |
C22:5 (DPA) | 0.047 A | 0.044 A | 0.116 B | 0.122 B | 0.008 | ** | NS | NS |
C22:6 (DHA) | 0.021 A | 0.019 A | 0.073 Ba | 0.085 Bb | 0.011 | ** | * | NS |
C24:0 | 0.016 | 0.014 | 0.014 | 0.015 | 0.003 | NS | NS | NS |
Unidentified | 1.695 | 1.580 | 1.924 | 1.805 | 0.368 | NS | NS | NS |
Item | CTRL 1 | EXP 2 | SEM 3 | Effect 4 | ||||
---|---|---|---|---|---|---|---|---|
14 d | 30 d | 14 d | 30 d | D | T | D x T | ||
SFA 5 | 67.05 A | 67.64 A | 60.85 B | 59.02 B | 1.738 | ** | NS | NS |
UFA 6 | 31.26 A | 30.78 A | 37.26 Ba | 39.21 Bb | 1.121 | ** | * | NS |
MUFA 7 | 27.31 A | 26.81 A | 31.13 B | 32.72 B | 0.764 | ** | NS | NS |
PUFA 8 | 3.94 A | 3.97 A | 6.13 Ba | 6.49 Bb | 0.258 | ** | * | NS |
SCFA 9 | 8.86 A | 9.54 A | 6.82 B | 6.68 B | 0.347 | ** | NS | NS |
MCFA 10 | 45.35 a | 44.57 a | 43.79 | 42.38 b | 0.848 | * | NS | NS |
LCFA 11 | 44.10 Aa | 44.31 A | 47.49 b | 49.16 Bc | 1.173 | ** | NS | NS |
LC-PUFA 12 | 0.29 A | 0.28 A | 0.64 B | 0.72 C | 0.022 | ** | ** | ** |
SFA/UFA | 2.14 A | 2.20 A | 1.63 B | 1.51 B | 0.037 | ** | NS | NS |
Σ CLA 13 | 0.68 A | 0.67 A | 2.43 B | 2.63 B | 0.173 | ** | NS | NS |
Σ EPA + DHA14 | 0.05 A | 0.05 A | 0.15 Ba | 0.18 Bb | 0.017 | ** | * | NS |
FFA 15 | 31.37 Aa | 30.62 Aa | 34.15 b | 35.62 B | 0.266 | ** | NS | NS |
n-3 16 | 0.68 A | 0.63 A | 1.06 Ba | 1.31 Bb | 0.115 | ** | * | * |
n-6/n-3 | 3.74 A | 4.19 A | 2.53 B | 1.99 C | 0.056 | ** | ** | ** |
DI 17 | ||||||||
C14:1/(C14:0 + C14:1) | 0.07 a | 0.07 a | 0.08 | 0.09 b | 0.008 | * | NS | NS |
C16:1/(C16:0 + C16:1) | 0.03 A | 0.03 A | 0.06 B | 0.07 B | 0.006 | ** | NS | NS |
C18:1/(C18:0 + C18:1) | 0.62 | 0.60 | 0.61 | 0.62 | 0.033 | NS | NS | NS |
cis-9,trans-11 CLA / trans-11 C18:1 | 0.34 a | 0.34 a | 0.30 b | 0.31 b | 0.016 | * | NS | NS |
AI 18 | 2.41 A | 2.38 A | 1.88 B | 1.71 B | 0.046 | ** | NS | NS |
TI 19 | 2.75 A | 2.83 A | 2.16 Ba | 1.92 Bb | 0.058 | ** | * | NS |
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Bodkowski, R.; Czyż, K.; Sokoła-Wysoczańska, E.; Janczak, M.; Cholewińska, P.; Wyrostek, A. The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk. Animals 2020, 10, 1834. https://doi.org/10.3390/ani10101834
Bodkowski R, Czyż K, Sokoła-Wysoczańska E, Janczak M, Cholewińska P, Wyrostek A. The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk. Animals. 2020; 10(10):1834. https://doi.org/10.3390/ani10101834
Chicago/Turabian StyleBodkowski, Robert, Katarzyna Czyż, Ewa Sokoła-Wysoczańska, Marzena Janczak, Paulina Cholewińska, and Anna Wyrostek. 2020. "The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk" Animals 10, no. 10: 1834. https://doi.org/10.3390/ani10101834