Dietary manipulations for enhancing cardio-protective fatty acids in the milk of dairy cows

Muhammad Qureshi, Tawheed Ali

Research output: Book chapter/Published conference paperConference paperpeer-review

14 Downloads (Pure)


The ruminants milk contains a higher proportions of saturated fatty acid (SFA), which is a riskfactor related to cardiovascular disease. The mono and polyunsaturated fatty acid (MUFA, PUFAs),decreasing the risk of heart disease, are low in milk fat. The crossbred cows have beena major source of milk for human consumption. This study was conducted to investigate theeffect of protected palm fats feeding on milk fatty acids profiles of crossbred cows. A total of15 of Crossbred and 15 of Holstein Friesian cows were selected and protected palm fats weresupplemented as: PF-0, PF-25, PF-50, PF-100 and; PF-150; the number representing the quantity(g) of fats/day. Milk sample were collected, analyzed and the study continued for 8 weeks. SFAwas significantly (P<0.05) decreased from 70.80 to 67.45 g/100g while MUFA and PUFA increasedwith the increasing supplementation. It appears that hypercholestermic properties of the milkwere reduced and cardio-protective properties were enhanced by feeding protected palm fats.It was also associated with increased milk yield and progesterone level reflecting better fertilityand productivity. In early lactation 150 g/day palm protected fat may be supplemented for maximumyield, better reproductive performance and healthier milk.
Original languageEnglish
Title of host publicationInternational Conference on Applied Life Sciences (ICALS2012)
EditorsFarhad Nejadkoorki
Place of PublicationLondon, UK
PublisherIntechOpen London
Number of pages7
ISBN (Electronic)9789535107255
Publication statusPublished - 2012
EventInternational Conference on Applied Life Sciences (ICALS) - Turkey, Turkey
Duration: 10 Sept 201212 Sept 2012


ConferenceInternational Conference on Applied Life Sciences (ICALS)


Dive into the research topics of 'Dietary manipulations for enhancing cardio-protective fatty acids in the milk of dairy cows'. Together they form a unique fingerprint.

Cite this