Effect of soybean and rapeseed components in the ration of dairy cows to milk fat profile of fatty acids

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of soybean and rapeseed components in the ration of dairy cows to milk fat profile of fatty acids

Popis výsledku v původním jazyce

Nutrition of dairy cows besides other factors significantly contributes to changes in the composition biological value, sensory and technological properties of milk. Therefore, not only the content of individual nutrients in the ration, but also the typeof feed given, its quality and feeding technique affects the composition and quality of milk. The proportion of milk constituents is not constant, the largest changes are occurring in milk fat content (Illek, 1998). Milk fat usually contains a high proportion of saturated fatty acids (SFA, 70-75%), largely as a consequence of microbial biohydrogenation in the rumen, monounsaturated fatty acids (MUFA; 20-25%) and small amounts of polyunsaturated fatty acids (PUFA; 5%), (Lock and Shingfield, 2004). Currently, there is customer demand for unsaturated fatty acids (UFA), which are considered healthier than saturated fatty acids. For these reasons, there is also an effort to influence the profile of fatty acids (FAs) in milk fat. Soybean and

Název v anglickém jazyce

Effect of soybean and rapeseed components in the ration of dairy cows to milk fat profile of fatty acids

Popis výsledku anglicky

Nutrition of dairy cows besides other factors significantly contributes to changes in the composition biological value, sensory and technological properties of milk. Therefore, not only the content of individual nutrients in the ration, but also the typeof feed given, its quality and feeding technique affects the composition and quality of milk. The proportion of milk constituents is not constant, the largest changes are occurring in milk fat content (Illek, 1998). Milk fat usually contains a high proportion of saturated fatty acids (SFA, 70-75%), largely as a consequence of microbial biohydrogenation in the rumen, monounsaturated fatty acids (MUFA; 20-25%) and small amounts of polyunsaturated fatty acids (PUFA; 5%), (Lock and Shingfield, 2004). Currently, there is customer demand for unsaturated fatty acids (UFA), which are considered healthier than saturated fatty acids. For these reasons, there is also an effort to influence the profile of fatty acids (FAs) in milk fat. Soybean and

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Sborník příspěvků XIV. Konference mladých vědeckých pracovníků s mezinárodní účastí

ISBN

978-80-7305-612-4

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

90-92

Název nakladatele

Veterinární a farmaceutická univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

29. 5. 2012

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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