HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Krukovsky, V. N. Articles by Loosli, J. K. Search for Related Content PubMed Articles by Krukovsky, V. N. Articles by Loosli, J. K.

Further Studies on the Influence of Tocopherol Supplementation on the Vitamin Content of the Milk Fat, Stability of Milk and Milk and Fat Production

Depts. of Dairy Industry and Animal Husbandry, Cornell University, Ithaca, N. Y.

ABSTRACT

When Holstein cows were fed a standard winter ration of late-cut timothy hay, corn silage and commercial concentrate mixture, a gradual decrease occurred in the tocopherol content of the milk fat and the milk showed practically no resistance to oxidative deterioration resulting in the development of oxidized flavors.

Supplementation of standard ration with 1 to 2 g. daily of mixed tocopherols at the beginning of the trial appeared to improve both the tocopherol levels of the fat and the ability of milk to resist the reactions which produce the oxidized flavors. No such improvement occurred when the tocopherol feeding was shifted to cows toward the end of winter season.

The data show that the toeopherol supplement cannot be depended upon to maintain the tocopherol content of the fat and to prevent or correct oxidized flavors under all conditions.

Feeding mixed tocopherols over 14-wk. period (1 to 2 g. daily) had no significant effect on the average fat tests.