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| plump granny , judystern, pills, plump nude women , depression, epa, fatty acid ester , fat asian girls , jeff bland, hardcore galleries plump rumps , plump lesbians , hammersmith hospital, plump pics , judith s. stern, vegan, | The decrease in 18:0 and the increase in trans 18:1 in milk suggest ruminal biohydrogenation was less able to go to completion as more fish oil was included in the diet. Increased concentrations of 20:4 n-6 and 20:5 n-3 in milk (Table 3) is the result of increased intake of these fatty acids as fish oil was increased in the egguses and processing technologies: diet. Low uptake of 20:5 n-3 and 22:6 n-3 by the mammary gland (Mansbridge and Blake, 1997) and biohydrogenation of these two fatty acids (Doreau and Chilliard, 1997) may be factors related to the low egguses and processing technologies: concentration egguses and processing technologies: of these fatty acids in the milk. Ashes et al. (1992), however, reported that 20:5 n-3 and 22:6 n-3 are not biohydrogenated in the rumen. Table 3. Fatty Acid Profile of Milk Produced by Cows Fed Differing Concentrations of Tallow and Fish Oil. |
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| Production of milk, 4% FCM, milk protein, and epa milk fat was not affected by treatment (Table 2). Although no difference epa in milk fat percentage was found among treatments, a trend for fish oil to suppress milk fat percentage was observed. No difference in ruminal VFA epa profile was found among treatments. These data suggest that treatment had little effect on ruminal fermentation. Table 2. Milk Yield and Composition From Cows Fed Varying Concentrations of Tallow and Fish Oil.1 Tallow:Fish Oil 100:067:3350:5033:67SE Milk, lb/day66.773.573.769.53.3 Milk protein, lb/day2.202.422.202.200.22 Milk protein, %3.23.2 3.33.2 0.1 Milk fat, lb/day1.761.761.761.540.22 Milk fat, % 2.7 2.2 2.52.30.2 4% FCM, lb/day53.253.953.251.02.6 1No differences were found among treatments. The fatty acids 18:0 and cis 18:1 in milk linearly decreased while trans 18:1 and 18:3 n-3 linearly increased as fish oil was increased in the diet (Table 3). |
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