Increasing omega fatty acid content in cow's milk through diet manipulation: Effect on milk flavor

Descriptive analysis of milk for 3 d of storage, where 1 = no flavor, 2 = slight flavor, 3 = moderate flavor, 4 = strong flavor, and 5 = extremely strong flavor. Treatment effect was P = 0.338, 0.767, 0.067, 0.294, and 0.089 for oxidized, oily, grassy, rancid, and fishy, respectively. Cows in the 4 treatments were fed either a control diet of 57% forage and 43% concentrate mix with EnerGII fat supplement at 1.65% of dietary DM (CTL), or EnerGII in the basal diet was partially replaced with 1) 0.21% partially ruminally inert calcium salts of 71% fish oil (Ca-FO71) given at 0.41% of DM (FH41); 2) 0.41% inert Ca-FO71 given at 0.83% of DM (FH83); or 3) 0.83% inert calcium salts of 43% fish oil given at 0.83% of DM (FL); STORE = control for sensory evaluation. Virtus Nutrition Inc. (Corcoran, CA) supplied all FA supplements.

Descriptive analysis of milk for 10 d of storage, where 1 = no flavor, 2 = slight flavor, 3 = moderate flavor, 4 = strong flavor, and 5 = extremely strong flavor. Treatment effect was P = 0.338, 0.767, 0.067, 0.294, and 0.089 for oxidized, oily, grassy, rancid, and fishy, respectively. Cows in the 4 treatments were fed either a control diet of 57% forage and 43% concentrate mix with EnerGII fat supplement at 1.65% of dietary DM (CTL), or EnerGII in the basal diet was partially replaced with 1) 0.21% partially ruminally inert calcium salts of 71% fish oil (Ca-FO71) given at 0.41% of DM (FH41); 2) 0.41% inert Ca-FO71 given at 0.83% of DM (FH83); or 3) 0.83% inert calcium salts of 43% fish oil given at 0.83% of DM (FL); STORE = control for sensory evaluation. Virtus Nutrition Inc. (Corcoran, CA) supplied all FA supplements.