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The Influence of Food Fat of Varyying Degrees of Unsaturation upon Blood Lipids and Milk Fat

Laboratory of Animal Nutrition, Cornell University

ABSTRACT

The course of the changes in the iodine numbers of the blood lipids and milk fat was followed with cows fed in alternate periods rations containing fats of a high and low degree of unsaturation. In half of the cases a marked change in the iodine number of the milk was noted in a composite of the milk secreted during the first 18 hours following a change in ration, and in all cases within the next 24 hours, the maximum change being attained within three or four days. Corresponding but less marked changes were found in the blood. The data reveal a close relationship between food fat and milk fat, and indicate that the course of fat metabolism in lactation must be a very direct one or that the various processes must take place very rapidly.