Italian Journal of Animal Science (Jan 2010)

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

  • Andrea Formigoni,
  • Giacomo Biagi,
  • Mattia Fustini,
  • Flavia Merendi,
  • Nico Brogna,
  • Attilio Luigi Mordenti

DOI
https://doi.org/10.4081/ijas.2009.s2.423
Journal volume & issue
Vol. 8, no. 2s
pp. 423 – 425

Abstract

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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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