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Reduction in content of saturated fatty acids in milk fat by inclusion of whole rapeseed in the diet of dairy cows at pasture

Published online by Cambridge University Press:  23 November 2017

A.M. Fearon  and
D.C. Patterson
A.M. Fearon*
Affiliation:
Agri-Food & Biosciences Institute, Belfast
D.C. Patterson
Affiliation:
Agri-Food & Biosciences Institute, Hillsborough, NI, United Kingdom
*
Email:ann.fearon@afbini.gov.uk
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Extract

Consumption of milk and milk products contributes 14-15% of total dietary fat intake by adults in Great Britain, and provides 23-25% of total saturated fat intake. The relationship between dietary fat intake and incidence of coronary heart disease is well established and current recommendations are that total fat consumption should not exceed 35% of daily food energy intake and that saturated fat intake should not exceed 11% of daily food energy. Studies have shown that different saturated (SFA) fatty acids can have different effects on plasma lipoprotein cholesterol levels and that replacing SFA and trans (TFA) fatty acids with cis-unsaturated (USFA) fatty acids has a favourable effect on total and LDL-cholesterol levels (Zock, 2006). The present study aimed to apply dietary modification of the dairy cow diet to produce milk fat with a healthier fatty acid profile to meet human dietary recommendations.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2008 , 2008 , pp. 34
Copyright
Copyright © The British Society of Animal Science 2008

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References

Fearon, A.M., Mayne, C.S., Beattie, J.A.M. and Bruce, D.W. (2004). J. Sci. Food Agric. 84: 497–504.CrossRefGoogle Scholar
Zock, P.L. (2006). In Improving the fat content of foods, pp 3–24, eds Williams, C. and Buttriss, J., Woodhead Publishing Ltd. Cambridge, UK.Google Scholar