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J. Dairy Sci. 89:234-248
© American Dairy Science Association, 2006.

Milk and Cheese from Cows Fed Calcium Salts of Palm and Fish Oil Alone or in Combination with Soybean Products1

S. L. Allred*, T. R. Dhiman*,2, C. P. Brennand{dagger}, R. C. Khanal*, D. J. McMahon{dagger} and N. D. Luchini{ddagger}

* Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan 84322-4815
{dagger} Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700
{ddagger} Bioproducts, Inc., Fairlawn, OH 44333

2 Corresponding author: trdhiman{at}cc.usu.edu

Twenty cows were used in a randomized block design experiment for 6 wk to determine the influence of feeding partial ruminally inert Ca salts of palm and fish oil (Ca-PFO), alone or in combination with extruded full-fat soybeans or soybean oil, on milk fatty acid (FA) methyl esters composition and consumer acceptability of milk and Cheddar cheese. Cows were fed either a diet containing 44% forage and 56% concentrate (control) or a diet supplemented with 2.7% Ca-PFO (FO), 5% extruded full-fat soybeans + 2.7% Ca-PFO (FOESM), or 0.75% soybean oil + 2.7% Ca-PFO (FOSO). Total dietary FA content in the control, FO, FOESM, and FOSO diets were 4.61, 6.28, 6.77, and 6.62 g/100 g, respectively. There was no difference in nutrient intake, milk yield, or milk composition among treatments. Conjugated linoleic acid (CLA) C18:2 cis-9, trans-11 isomer, C18:1 trans-11 (VA), and total n-3 FA in milk from cows on the control, FO, FOESM, and FOSO treatments were 0.56, 1.20, 1.36, and 1.74; 3.29, 4.66, 6.34, and 7.81; 0.62, 0.69, 0.69, and 0.67 g/100 g of FA, respectively. Concentrations of CLA, VA, and total n-3 FA in cheese were similar to milk. A trained sensory panel detected no difference in flavors of milk and cheese, except for acid flavor below a slightly perceptible level in cheese from all treatments. Results suggest that feeding Ca-PFO alone or in combination with extruded full-fat soybeans or soybean oil enhanced the CLA, VA, total unsaturated and n-3 FA in milk and cheese without negatively affecting cow performance and consumer acceptability characteristics of milk and cheese.

Key Words: milk • fatty acid • fish oil • conjugated linoleic acid




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