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Effect of Feeding Safflower Oil on the Fatty Acid Composition of Milk^{1, 2,}

Department of Animal Industries, University of Connecticut, Storrs

ABSTRACT

Eight Guernsey and Jersey cows received, according to a three-period switchback design: one of two rations, 15% added safflower oil or a control diet, with both rations equalized for energy and protein content. Yield of milk, milk fat, and 4% FCM, as well as fat per cent, were all significantly depressed (P < 0.01) by the oil. Similarly, decreases were noted in all saturated fatty acids determined in the milk fat. In contrast, the content of unsaturated fatty acids was approximately doubled, with oleic acid contributing the major increase (19.2%). The palmitoleic acid concentration in the milk fat increased significantly, although this acid was absent in the safflower oil. Linoleic acid, which contributed 81% of the fatty acids in the oil fed to the cows, gave less increase. While the linolenic acid content was also elevated, this was not statistically significant.

¹ Scientific contribution No. 52, Agricultural Experiment Station, University of Connecticut, Storrs. Supported in part by a Public Health Service Research grant H-4914 from the National Heart Institute.

² Data taken from a thesis presented by R. M. Parry, Jr. in partial fulfillment of the reqquirements for the Master of Science degree, University of Connecticut, 1963.

³ Present address: Department of Dairy Science, University of Nebraska, Lincoln.