Browsing by Author "Garnsworthy, P. C."
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- ItemEffect of dietary vegetable oils on the fatty acid profile of plasma lipoproteins in dairy cows(2016) Vargas-Bello Pérez, Einar; Iñiguez González, G.; Cancino Padilla, Nathaly; Loor, J. J.; Garnsworthy, P. C.
- ItemEffect of Soybean Oil and Fish Oil on Lipid-Related Transcripts in Subcutaneous Adipose Tissue of Dairy Cows(2020) Vargas Bello, Einar; Bionaz, M.; Garrido Sartore, M.; Cancino Padilla, Nathaly; Morales, M. S.; Romero, J.; Leskinen, H.; Garnsworthy, P. C.; Loor, J. J.
- ItemEffects of dietary polyunsaturated fatty acid sources on expression of lipid-related genes in bovine milk somatic cells(2020) Vargas Bello, Einar; Cancino Padilla, Nathaly; Geldsetzer Mendoza, Carolina Luisa; Leskinen, H.; Garnsworthy, P. C.; Loor, J. J.; Romero, J.
- ItemEffects of Dietary Vegetable Oils on Mammary Lipid-Related Genes in Holstein Dairy Cows(2020) Vargas Bello, Einar; Geldsetzer Mendoza, Carolina Luisa; Cancino Padilla, Nathaly; Morales, M. S; Leskinen, H.; Garnsworthy, P. C.; Loor, J. J.; Romero, J.
- ItemShort communication: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils(2015) Vargas-Bello-Perez, E.; Fehrmann-Cartes, K.; Iniguez-Gonzalez, G.; Toro-Mujica, P.; Garnsworthy, P. C.Lipid supplements can be used to alter fatty acid (FA) profiles of dairy products. For Chanco cheese, however, little information is available concerning effects of lipid supplements on sensorial properties. The objective of this study was to examine effects of supplementation of dairy cow diets with soybean (SO) and hydrogenated vegetable (HVO) oils on chemical and FA composition of milk and cheese and sensory characteristics of cheese. Nine multiparous Holstein cows averaging 169 +/- 24 d in milk at the beginning of the study were used in a replicated (n = 3) 3 x 3 Latin square design that included 3 periods of 21 d. All cows received a basal diet formulated with a 56:44 forage:concentrate ratio. Dietary treatments consisted of the basal diet (control; no fat supplement), and the basal diet supplemented with SO (unrefined oil; 500 g/d per cow) and HVO (manufactured from palm oil; 500 g/d per cow). Milk fat yield was lower with HVO compared with control and SO. Cheese chemical composition and sensory profile were not affected by dietary treatment. Vaccenic (C18:1 trans-11) and oleic (C18:1 cis-9) acids were higher for SO than for control and HVO. Compared with control and HVO,. SO decreased saturated FA and increased monounsaturated FA. The thrombogenic index of milk and cheese produced when cows were fed SO was lower than when cows were fed on control and HVO. The outcome of this study showed that, compared with control and HVO, supplementing dairy cow diets with SO improves milk and cheese FA profile without detrimental effects on the chemical composition of milk and cheese and the sensory characteristics of cheese.
- ItemQuantitative analysis of ruminal bacterial populations involved in lipid metabolism in dairy cows fed different vegetable oils(2016) Vargas-Bello Pérez, Einar; Cancino Padilla, Nathaly; Romero, J.; Garnsworthy, P. C.
- ItemTransport of fatty acids within plasma lipoproteins in lactatingand non-lactating cows fed on fish oil and hydrogenated palm oil(2017) Vargas-Bello Pérez, Einar; Iñiguez González, G.; Garnsworthy, P. C.; Loor, J. J.