The Effect of Vitamin E Supplementation of Cow Diets Containing Rapeseed and Linseed on the Prevention of Milk Fat Oxidation

Abstract

Two experiments involving lactating Holstein cows were carried out to quantify the effect of a 550-g supplement of lipids from extruded rapeseed and linseed on milk fatty acid profiles and the susceptibility of milk fat to oxidation. The effect of a daily oral supplement containing 9616 IU of vitamin E (all-rac-α-tocopheryl acetate) on milk α-tocopherol and protection against oxidation was also evaluated. The intake of oilseeds decreased protein and fat contents in milk, and the proportion of all C18 fatty acids increased. The trans isomers were 2.7 and 10.76% of the milk fatty acids, respectively, for cows fed the control diet and the diet containing extruded rapeseed and linseed. The ratio of oleic to palmitic acid was doubled, and the resistance to oxidation was reduced by 30 to 40% in both experiments. The dietary vitamin E supplement increased the α-tocopherol concentration in milk by about 45% and was sufficient to prevent milk fat depression and oxidation. The diet containing oilseeds and supplemented with an adequate amount of vitamin E allowed cows to yield milk that could be used to manufacture butter with high oleic acid content, good spreadability, and resistance to oxidation.