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Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows
2020
Open Journal of Animal Sciences
Preserved Fulltext
Compared to pasture based sistems, milk produced in confined dairy systems is characterized by a high saturated fat (SF) content with a lower concentration of healthy fatty acids (FA) such as vaccenic (VA, trans-11C 18:1 ), conjugated linoleic cid (cis-9, trans-11 C 18:2 , CLA), α-linolenic (cis-9, cis-12, cis-15C 18: 3
doi:10.4236/ojas.2020.101010
fatcat:35cg5uckavfo3erkdsqdsawxja