Extruded soybean and flaxseed enhance fat composition of milk for Parmigiano-Reggiano cheese

被引：0
|
作者：
Mordenti, Attilio Luigi [1 ]
Brogna, Nico [1 ]
Merendi, Flavia [1 ]
Fustini, Mattia [1 ]
Biagi, Giacomo [1 ]
Formigoni, Andrea [1 ]
机构：
[1] Univ Bologna, DIMORFIPA, Fac Med Vet, Dipartimento Morfofisiol Vet & Prod Anim, I-40064 Ozzano Dell Emilia, BO, Italy
来源：
ITALIAN JOURNAL OF ANIMAL SCIENCE | 2009年 / 8卷
关键词：
Dairy cows; Parmigiano-Reggiano; Milk quality; CLA; COWS;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Twenty Friesian dairy cows were used in an experimental trial to study the effects of extruded full-fat soybean and flaxseed dietary supplementation, at the level authorized by Consorzio of Parmigiano-Reggiano cheese (CPRC) feeding guidelines (1.0 and 0.4 kg/cow/day), on milk production and fatty acid composition. Diet was typically based on alfalfa and mixed hays and cereals. Compared with the concentrations before trial start, CLA and DHA were significantly increased by dietary treatment. These results confirm that the inclusion of extruded full-fat soybean and flaxseed, in the amount authorized by CPRC rules, in the diet of dairy cows is a possible strategy to enhance milk fat composition.
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收藏
页码：423 / 425
页数：3
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