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

Gerardo Antonio Gagliostro, Liliana Elisabet Antonacci, Carolina Daiana Pérez, Luciana Rossetti, Augusto Carabajal
2020 Open Journal of Animal Sciences  
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