Conjugated Linoleic Acid Content of Milk and Cheese from Cows Fed Extruded Oilseeds

¹ Animal, Dairy and Veterinary Sciences, Utah State University, Logan 84322-4815
² Western Dairy Center, Nutrition and Food Sciences Department, Utah State University, Logan 84322-4815
³ Food Research Institute, Department of Food Microbiology and Toxicology, University of Wisconsin, Madison 53706

Extruded oilseeds were fed to 24 dairy cows to study the influence on the conjugated linoleic acid content of milk and cheese. Cows were fed one of three diets that contained forage and grain in a ratio of 47:53. A control diet containing 13.5% soybean meal was compared with diets containing 12% full fat extruded soybeans or 12% full fat extruded cotton-seed. The control, extruded soybean, and extruded cottonseed diets contained 2.73, 4.89, and 4.56% fatty acids, respectively. Measurements were made during the last 5 wk of the 8-wk experiment. The DM intakes and 3.5% fat-corrected milk yields were higher for cows fed the extruded soybean and extruded cotton-seed diets than for cows fed the control diet. A tendency for lower fat and protein contents in the milk of cows fed the extruded soybean and extruded cotton-seed diets was detected. Most of the C₁₈ fatty acids were increased in the milk and cheese when extruded soybeans and cottonseeds were fed. The conjugated linoleic acid content in milk and cheese increased a mean of 109% when full fat extruded soybeans were fed and increased 77% when cottonseeds were fed compared with the conjugated linoleic acid content when the control diet was fed. Processing the milk into cheese did not alter the conjugated linoleic acid content. The conjugated linoleic acid content of milk and cheese can be increased by the inclusion of full fat extruded soybeans and full fat extruded cottonseeds in the diets of dairy cows.

Key Words: conjugated linoleic acid • milk fat • cow • rumen

Submitted on April 3, 1998
Accepted on October 19, 1998

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