Coconut Oil Blends Research Articles

Enzymatic Interesterification of Coconut and Hemp Oil Mixtures to Obtain Modified Structured Lipids.

The interesterification process allows structured lipids (SLs) to be obtained with a modified triacylglycerol (TAG) structure, in which the unfavorable saturated fatty acids (SFAs) are replaced with nutritionally significant fatty acids (FAs) such as monounsaturated (MUFAs) and polyunsaturated (PUFAs). Oxidative stability is crucial for the quality of SLs. This study aimed to characterize and evaluate the FA profile and oxidative stability of SLs synthesized by the enzymatic interesterification of hemp seed oil (HO) and coconut oil (CO) blends. Blends were prepared in three ratios (75% HO:25% CO, 50% HO:50% CO, and 25% HO:75% CO) and interesterified using sn-1,3 regiospecific lipase for 2 or 6 h. FA composition, the FA distribution of TAGs, acid value (AV), peroxide value (PV), and oxidation time were analyzed and compared to non-interesterified blends. Results showed no significant difference in the SFA:MUFA ratios between interesterified and non-interesterified blends with the same proportions. Lauric acid predominantly occupied the sn-2 position in all blends. Interesterified blends had higher AVs, exceeding codex standards, while PVs remained within the acceptable limits. Blends with 75% HO had lower oxidation times compared to those with 75% CO, with no significant difference between interesterified and non-interesterified blends. In the interesterification process of the studied blends, new TAGs with a modified structure were created, which may affect their physical and nutritional properties. This process also had a significant effect on the AV and PV levels, but not on the oxidation time of the modified blends. Therefore, it is necessary to remove free FAs after the enzymatic process to produce SLs characterized by improved hydrolytic stability. This will lead to better technological properties compared to the original oils. Further research is also necessary to enhance the oxidation stability of SLs obtained from blends of CO and HO to improve their storage stability.

Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends.

This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the oil samples. However, the total amount of medium- and long-chain triglycerides (MLCTs) increased from 2.92% to 11.38% in sample E1 after interesterification, mainly including LaLaO, LaMO, LaPM, LaOO, LaPO and LaPP. Moreover, the slip melting point (SMP) of sample E1 decreased from 45.9 °C (B1) to 33.5 °C. The solid fat content (SFC) of all the samples at 20 °C was greater than 10%, indicating that they could effectively prevent oil exudation. After interesterification, the samples exhibited a β' crystal form and could be used to prepare functional margarine.

Glycerolysis-Interesterification of Palm Olein and Coconut Oil Blend using Two High-Shear Continuous Stirred Tank Reactors

Abstract This study aimed to synthesize structured lipids containing high mono- and diacylglycerol by glycerolysisinteresterification of palm olein and coconut oil blend in two high-shear continuous stirred tank reactors in series. The result showed that various flow rates of 11 mL/min to 23 mL/min did not significantly increase mono- and diacylglycerol concentration, while at a flow rate of 26 mL/min only a low concentration of mono- and diacylglycerol was formed. However, a flow rate 20 mL/min and an agitating speed of 2000 rpm produced mono- and diacylglycerol concentration of 61.7% with the highest productivity of 2.1%/min and a triacylglycerol conversion of 64.6%. The slip melting point, melting point, hardness, emulsion capacity, and stability were 23.77 oC, 30 oC, 14.6 N, 65.15%, and 59.15%, respectively. The product’s solid fat content at 25 oC was lower than cocoa butter. The product contained β’ and β crystals, thus it can be applied as a cocoa butter substitute.

Investigating Emission Control Techniques in Glow Plug Direct Injection CI Engines using Preheated Coconut Oil Blends

Investigating Emission Control Techniques in Glow Plug Direct Injection CI Engines using Preheated Coconut Oil Blends

Synthesis of Mono- and Diacylglycerol Using High Shear Reactor

This study aimed to obtain the best characteristics of a product containing a mixture of high mono- and diacylglycerol (MDAG) from a palm olein and coconut oil blend through glycerolysis- interesterification using a high shear reactor. The most optimum reaction was performed at a relatively low temperature (120 °C), 3% NaOH as a catalyst, a 12% molecular sieve, and an agitating speed of 2000 rpm. The evaluated factors were palm olein: coconut oil ratios (70:30, 60:40, 50:50, 40:60, and 30:70) and oil: glycerol ratios (1:3, 1:4, 1:5, 1:6, and 1:7). The results showed that palm olein: coconut oil ratio had a significant effect on melting point (MP), slip melting point (SMP), hardness, and emulsion capacity and stability, but it did not have a significant effect on MDAG concentration (P > 0.05). Besides, modifying a high-shear reactor with a vacuum pump and molecular sieve caused a decrease in water content in the system, subsequently reducing free fatty acid (FFA) significantly (P < 0.05). The reaction condition at palm olein: coconut oil ratio of 50:50 and oil: glycerol ratio of 1:5 produced the highest MDAG concentration (58.28%) with FFA, water content, hardness, SMP, MP, emulsion capacity, and emulsion stability about 6.75%, 7.00%, 3.93 N, 33.23 °C, 35.57 °C, 62.66%, and 61.59%, respectively. Thus, glycerolysis-interesterification of palm olein and coconut oil blend in a high shear reactor is a promising alternative to produce a product containing high MDAG with better characteristics at a relatively low temperature. The product can be used for chocolate spread based on its emulsion capacity, stability, and semi-solid hardness.

Melting behaviour of cocoa butter substitutes synthesised by enzymatic glycerolysis of coconut oil and palm stearin blends

Cocoa Butter (CB) is a speciality fat required in various products, but its availability is limited and has adverse health effects. Therefore, an alternative to CB is needed. This study aimed to synthesise cocoa butter substitutes (CBS) rich in monolaurin by enzymatic glycerolysis of coconut oil (CNO) and palm stearin (PS) blends. The ratios of CNO to PS used were 7:3, 6:4, and 5:5 (w/w). Several characteristics related to the melting behaviour of CBS were analysed. The results showed that CBS contained monoacylglycerol (MAG) and diacylglycerol (DAG) about 55.89-57.28% and 34.27-39.57%, respectively, while MAG fraction contained monolaurin of 25.31-37.07%. CBS rich in monolaurin produced from the CNO-PS ratio of 6:4 had the slip melting point and the melting point similar to CB, namely, 34.87±0.08°C and 36.75±0.14°C, respectively. In addition, the melting profile and solid fat content (SFC) were also comparable to CB but slightly lower than CB. The obtained CBS had 5% compatibility with CB to maintain the same melting profile as CB. CBS synthesised by enzymatic glycerolysis of coconut oil and palm stearin blends has the potential to partially replace CB.

Determination of required HLB value and emulsifiers for the preparation of water in coconut oil emulsions for application in food process industries

A wide variety of surfactants are available in the market with different Hydrophilic-lipophilic balance (HLB) values; therefore, one must choose suitable surfactants and their concentration to give maximum effect in the final product in an early stage of formulation development. The required HLB value of the oil phase was determined by experiments and the emulsifier selected of the same HLB value reduced the number of formulations with increased stability and minimum quantity of emulsifier. This study reviews the importance of the required HLB system and methods of determining it. Further, it also provides the surfactants application in the production of coconut oil emulsion with butter-like properties. The Griffin approach does the conventional way of determining the required HLB value of the oil phase. Various emulsions were prepared with emulsifier blends of Span and Tween, covering all the HLB range as per the final product and emulsion type, and observed regarding their separating/emulsifying properties with variable time or concentration. Interfacial Tension (IFT), Droplet Size, Zeta potential, centrifugal separation measurements of the emulsion prepared with food-grade emulsifiers like Polyglycerol polyricinoleate (PGPR), Distilled Monoglycerides (DMG), and Lecithin, was carried out to identify the best suitable emulsifier and its concentration which gives better emulsion stability. The coconut and sunflower oil blend (70:30, w/w) shows, the required HLB value is 3.7 when it emulsified with 60% of water and found that PGPR + DMG blend gives maximum emulsion stability at 3% of emulsifier concentration.

An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends.

Vegetable oils (VOs), being our major dietary fat source, play a vital role in nourishment. Different VOs have highly contrasting fatty acid (FA) profiles and hence possess varying levels of health protectiveness. Consumption of a single VO cannot meet the recommended allowances of various FA either from saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), Ω-3 PUFAs, and medium-chain triglycerides (MCTs). Coconut oil (CO), flaxseed oil (FO), olive oil (OO), and sunflower oil (SFO) are among the top listed contrast VOs that are highly appreciated based on their rich contents of SFAs, Ω-3 PUFAs, MUFAs, and Ω-6 PUFA, respectively. Besides being protective against various disease biomarkers, these contrasting VOs are still inappropriate when consumed alone in 100% of daily fat recommendations. This review compiles the available data on blending of such contrasting VOs into single tailored blended oil (BO) with suitable FA composition to meet the recommended levels of SFA, MUFA, PUFA, MCTs, and Ω-3 to Ω-6 PUFA ratios which could ultimately serve as a cost-effective dietary intervention towards the health protectiveness and improvement of the whole population in general. The blending of any two or more VOs from CO, FO, OO, and SFO in the form of binary, ternary, or another type of blending was found to be very conclusive towards balancing FA composition; enhancing physiochemical and stability properties; and promising the therapeutic protectiveness of the resultant BOs.

In-depth characterization of palm-based diacylglycerol-virgin coconut oil blends with enhanced techno-functional properties

The present research provides an overview of the physicochemical characteristics and the thermal profile of palm olein-based diacylglycerol (POL-DAG), virgin coconut oil (VCO) and their binary blends at specific ratios. The characterization of the POL-DAG/VCO blends, including their fatty acid composition, acylglycerol composition, functional group based on Fourier-transform infrared (FTIR) spectra, thermal performance, solid fat content and iodine value were carefully evaluated. The fatty acid composition and iodine value indicated the increased unsaturation levels of the oil blends with increasing POL-DAG oil incorporation. Based on the acylglycerol composition, the DAG content of the binary blends increased proportionally from 346.7 g/kg to 816.0 g/kg with the increased concentration of POL-DAG. Furthermore, the oil blends exhibited lower solid fat content values than the plain VCO. The melting and crystallization results also showed that blending produced a significant effect on the temperature transition, the peak sharpness and the onset temperature (p < 0.05) as the POL-DAG concentration increased. The FTIR spectra were also consistent with this finding as POL-DAG contains more unsaturated fatty acids than VCO. All in all, the blending of POL-DAG with VCO enhanced the techno-functional properties of the oil and could widen the range of applications and useful for product diversifications.

Different Ratios of Corn and Coconut Oil Blends in High‐Fat Diets Influence Fat Deposition without Altering Metabolic Biomarkers in Male Rats

AbstractThe effects of high‐fat diets with the recommended dietary linoleic acid (LA) intake levels on health outcomes have not been studied extensively. This study investigated the effects of high‐fat diets containing different weight ratios of coconut and corn oil with LA levels of &lt;1.00% of energy (very low LA), 2.80% of energy (low LA), 5.80% of energy (moderate LA), and 9.70% of energy (high LA) on fat deposition and selected metabolic biomarkers of male Sprague‐Dawley rats. Their initial and terminal body weights are recorded. Blood, adipose tissue, and liver samples are obtained for analysis after an 8‐week feeding intervention. Compared with the very low‐LA diet, the high‐LA diet resulted in higher body weight gain and epididymal fat deposition. No significant differences are observed in liver‐to‐body weight ratio, blood glucose, visfatin, and leptin levels between the test diets. Serum tumor necrosis factor‐alpha (TNF‐α), insulin, and C‐peptide levels do not significantly increase with the increase in dietary LA levels. High‐LA diet results in higher LA levels in the liver and adipose tissue. It is concluded that a high‐fat diet containing high LA levels induced body weight gain and epididymal fat deposition in rats but has no effect on selected metabolic biomarkers.Practical applications: Linoleic acid (LA) (C18:2) plays an important role as one of the nutritional elements to meet the daily essential fatty acid requirements. However, a full understanding is perplexed by the various ways that LA can be included in the diet when there is a recommendation to substitute saturated fatty acid (SFA), trans‐ or n‐3 fatty acids intake. The data provide additional findings on the effects of excessive dietary intake of LA (C18:2) on fat deposition when different levels of SFAs are replaced.

Studies of the quality parameters of blended oils and sensory evaluation of gram flour products

Abstract Blended oils have many uses when compared with single oils, due to presence of high Omega9 levels. They help in brain development and reduce the risk of heart diseases. This investigation of blended oils was chosen taking into consideration the regular use of coconut oil (CO), palm oil (PAO), peanut oil (PO), and groundnut oil (GO), and using these blends three popular South Indian snacks were prepared. The oil blending was in the proportion of 50:50 using four different oils. This study includes the physicochemical properties of blended oils such as their pH, colour, nutritional assessment, and changes in the parameters of mixed oils. Additionally, these oil mixes were utilized for preparing different types of gram flour snacks including potato fries, pakoda, and karasev. The shelf life of the snacks was studied, considering the changes in their synthetic and tangible attributes. The changes seen in the oil separated from the fried items were very close to that of the control. Tangible assessment of the prepared fritters showed that they were synthetically safe to eat for up to two weeks. Six oil blends (CO:PO, CO:PAO, CO:GO, PO:GO, PO:PAO, and GO:PAO) were prepared successfully. Among the blended oils, coconut oil with peanut oil showed the highest spread ability, while groundnut oil with palm oil showed the lowest spread ability. The coconut and groundnut oil blend showed the highest ratio (58.8%) of unsaturated to saturated fatty acids. Polyunsaturated linoleic acid (18:2; 24.3%), α-linoleic acid (18:2; 5%), oleic acid (18:1; 25%), capric acid (2.8%), lauric acid (1.8%), myristic acid (1.6%), palmitic acid (16:0; 14.5%), and steric acid (18:0; 9.2%) were seen in the coconut and groundnut oil blend. The palm and peanut oil blend showed the least ratio (51.4%) for unsaturated and saturated oils, with oleic acid (21%), lauric acid (1.9%), and α-linoleic acid (2%). Among all the blended oils, coconut oil mixed with groundnut oil showed the highest level of acceptability for gram flour products. The content of free fatty acids was very high in the combination of palm and peanut oil. The three gram flour products prepared using blends of coconut oil and groundnut oil showed good appearance (8%), flavour of the product prepared with combinations of groundnut (refined) oil has high acceptability, good texture (8%), high acceptability (8%) in taste and overall acceptability of sensory evaluation. These blends in the future may develop good quality oils giving a high shelf life to food products.

Analysis of Performance and Emission Parameters of Methyl Esters of Coconut Oil and Eucalyptus Oil Blends in Vcr-Ci Engine

Analysis of Performance and Emission Parameters of Methyl Esters of Coconut Oil and Eucalyptus Oil Blends in Vcr-Ci Engine

MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE

Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterification of lard and coconut oil (CO) blends at 70:30 and 80:20 ratios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBC melting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of intermolecular arrangement. These findings led to an application as a potential cocoa butter (CB) substitute. A mixture (CBR80) of 20% IBE70 and 80% CB, resulted in a thermal behavior that most resembled CB. Microstructure and texture showed CBR80 as a feasible CB replacer.

Improving Vegetable Oil Properties by Transforming Fatty Acid Chain Length in Jatropha Oil and Coconut Oil Blends

Efforts to improve the physical and chemical properties of vegetable oils as diesel fuels such as viscosity and calorific value are indispensable with the depletion of fossil oil reserves. Jatropha oil with long chain fatty acids and high degree of unsaturation is mixed with short chain saturated fatty acid coconut oil in various compositions. The mixture was heated and stirred for 30 min at 90 °C. This mixing leads to a decrease in viscosity which allows for the breaking of the bond. The fatty acid molecule structure undergoes transformation that changes the degree of unsaturation and the average length of the carbon chain. Consequently, the kinematic viscosity and flash point of the mixture decreases while its calorific value increases.

Plasticizing effect of coconut oil on morphological, mechanical, thermal, rheological, barrier, and optical properties of poly(lactic acid): A promising candidate for food packaging

ABSTRACTThis study explores the plasticizing effect of coconut oil (CO) on PLA for evaluating its suitability for flexible packaging. Changes in morphological, mechanical, thermal, rheological, barrier and optical properties of melt compounded Poly(lactic acid)–Coconut oil (PLA–CO) blend were investigated by varying the mixing ratio. Water vapor permeability of blends decreased by 58% at 7 wt % plasticizer content. The tensile strength showed a decreasing trend with increasing plasticizer percentage while the % elongation showed an increasing trend. At 7 wt % plasticizer content tensile strength decreased from 60 to 41 MPa and % elongation increased from 12% to 54%. Molecular weight (Mn) and onset of degradation (Tonset), upon 1 wt % plasticizer addition showed a reduction of 6% and 0.6%, respectively, which were well within permissible limits required for polymer processing. The melt flow properties of the blends were slightly improved (∼16%) upon 5 wt % addition of CO. Transparency of the PLA films was improved by addition of plasticizer. FTIR spectra of PLA‐CO sample confirmed the interaction between PLA and coconut oil via hydrogen bonding. At higher loading, coconut oil shows very limited compatibility with PLA. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 45390.

Property development of fatty acid methyl ester from waste coconut oil as engine fuel

The properties, performance, and exhaust emissions of a four-cylinder indirect injection diesel engine fueled by FAME from waste coconut oil was evaluated in this study. Polymerization and carbon deposits on fuel-injector nozzles were also monitored. Ordinary diesel (OD) oil was used as a benchmark for comparison purposes. Tests included measuring high heating value, kinematic viscosity, specific density, cetane index, pour point, flash point, and Conradson carbon residue. Results showed that, the high calorific value decreased with increased coconut oil in coconut-oil blends. On average, the calorific value of all coconut-oil blends were about 6% lower than that of OD fuel. Density increased with increased coconut oil in coconut-oil blends because of the higher amount of carbon atoms in coconut-oil molecules. As a result, viscosity also increased with increased coconut oil in blends. Other properties of blended fuels varied according to their physicochemical properties. Results also showed that the brake power output of engine increased by about 5% when fueled by 30% coconut-oil-blended fuel. The average specific fuel consumption of coconut-oil-blended fuels increased by 7–10% compared with OD oil. The exhaust emissions of blended fuel were found to be much cleaner, containing less CO, HC, NOx, and smoke and benzene concentration. The coconut-oil-blended fuel also produced low particulate emission and carbon deposit on injector nozzles. For each coconut-oil-blended fuel, the engine did not have any starting difficulty and combustion noise at >25°C. The coconut-oil-based fuel also did not pose a severe environmental threat because of its low sulfur content.

Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure

The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10–30wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100wt.% VCO) model. There were significant (P<0.05) differences in the particle size distribution of the oil droplets, the textural properties, and the rheological properties of the various emulsion models. The rheological analysis included the determination of the flow curves, yield stress, thixotropy, apparent viscosity, and viscoelastic parameters. The concentrated oil-in-water (O/W) emulsion with 30wt.% POL-DAG substitution exhibited high thixotropy. The POL-DAG content had a substantial effect on the rheological properties of yield stress, storage modulus (G′) and loss modulus (G″). The pseudoplastic behaviour of the emulsions was demonstrated. The size of the particles in the 30% POL-DAG-substituted emulsion was dramatically increased after one day and 30days of storage. All of the emulsion samples with POL-DAG substituted for VCO showed a relatively non-uniform bimodal droplet size distribution after one day of storage. In general, substitution of 10–20wt.% POL-DAG oil is appropriate for preparing O/W emulsions that had flow curves and textural properties similar to those of the control sample.

PEMBUATAN BAHAN BAKU SPREADS KAYA KAROTEN DARI MINYAK SAWIT MERAH MELALUI INTERESTERIFIKASI ENZIMATIK MENGGUNAKAN REAKTOR BATCH

Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio) and coconut oil (CNO) blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435) was studied for the preparation of spread stock. The interesterification reaction was held in a batch-type reactor. Two substrate blends were chosen for the production of spread stock i.e. 77.5:22,5 and 82.5:17.5 (RPO/RPS:CNO, by weight) through enzymatic interesterification in three different reaction times (2, 4, and 6 hours). The interesterification reactions were conducted at 60°C, 200 rpm agitation speed and 10% of Novozyme 435. The interesterified products were evaluated for their physical characteristics (slip melting point or SMP and solid fat content or SFC) and chemical characteristics (carotene retention, moisture content, and free fatty acid/FFA content). All of the interesterified products had lower SFC and SMP as compared to the initial blends. The SMP and SFC increased in longer reaction times. The SMP ranged from 30.8°C to 34.9°C. The carotene retention ranged from 74.80% to 81.08%, while the moisture content and FFA content increased in longer reaction times. The interesterified products had desirable physical properties for possible use as a spread stock rich in carotene.

Impact of coconut oil blends on particulate-phase PAHs and regulated emissions from a light duty diesel engine

Biofuel is a prominent alternative fuel because of its environmental benefits and similar physiochemical properties to diesel fuel. This study investigated the impact of high quality refined, bleached and deodorized (RBD) coconut oil blends and fuel throttle setting on performance and exhaust emissions of diesel engine. The criteria regulated emissions and particulate-phase polycyclic aromatic hydrocarbons (PAHs) were studied. The engine was operated with pure diesel and blended fuels contain of 10%, 30% and 50% of coconut oil by volume. Experiments were conducted under 75% and 50% throttle opening conditions at 2000 rpm. The use of coconut oil blends resulted in a reduction of all of the regulated emissions, except for slight fluctuations in CO2 emissions. There was no significant difference in total PAH emissions with the different throttle settings. All the coconut oil blends showed lower PAH emissions except for fluoranthene (FL) and benzo[a]pyrene (BaP) compounds. Notably, coconut oil blends resulted in a maximum reduction of 40% in total PAH concentration. It was observed that coconut oil blends increased the total benzo[a]pyrene equivalent (BaPeq). However, the reduction in benzo[a]anthracene (BaA) indicated the positive effects on toxicity reduction of coconut oil as a potential substitute for fossil diesel.

Comparison of effects of dietary coconut oil and animal fat blend on lactational performance of Holstein cows fed a high-starch diet

Dietary medium-chain fatty acids (C8:0 through C12:0) are researched for their potential to reduce enteric methane emissions and to increase N utilization efficiency in ruminants. We aimed to 1) compare coconut oil (CNO; ∼60% medium-chain fatty acids) with a source of long-chain fatty acids (animal fat blend; AFB) on lactational responses in a high-starch diet and 2) determine the effect of different dietary concentrations of CNO on dry matter intake (DMI). In experiment 1, the control diet (CTRL) contained (dry basis) 40% forage (71% corn silage, and alfalfa hay and haylage), 26% NDF, and 35% starch. Isonitrogenous treatment diets contained 5.0% of AFB (5%-AFB), CNO (5%-CNO), or a 1-to-1 mixture of AFB and CNO (5%-AFB-CNO) and 0.8% corn gluten meal in place of corn grain. Thirty-two multiparous dairy cows (201±46 d postpartum; 42.0±5.5 kg/d 3.5% fat-corrected milk yield) were adapted to CTRL, blocked by milk yield, and randomly assigned to 1 of 4 treatment diets for 21 d with samples and data collected from d 15 through 21. Treatment 5%-CNO decreased DMI markedly and precipitously and was discontinued after d 5. In wk 3, 5%-AFB and especially 5%-AFB-CNO lowered total-tract NDF digested vs. CTRL (2.6 vs. 1.8 vs. 3.1 kg/d, respectively), likely because fat treatments reduced DMI and 5%-AFB-CNO impaired total-tract NDF digestibility. Milk fat concentrations were 3.10% (CTRL), 2.51% (5%-AFB), and 1.97% (5%-AFB-CNO) and correlated negatively to concentrations of C18:2 trans-10,cis-12 in milk fat. Additionally, 5%-AFB and 5%-AFB-CNO tended to lower milk yield and decreased yields of solids-corrected milk and milk protein compared with CTRL. Fat treatments decreased milk lactose concentration, but increased milk citrate concentration. Moreover, cows fed 5%-AFB-CNO produced less solids-corrected milk than did cows fed 5%-AFB. In experiment 2, diets similar to CTRL contained 2.0, 3.0, or 4.0% CNO. Fifteen multiparous cows (219±42 d postpartum; 42.1±7.0kg milk yield; mean ± SD) were blocked by DMI and randomly assigned to 1 of 3 treatment diets for an 8-d evaluation. Dietary concentration of CNO affected DMI, with the greatest depression at 4.0% CNO. Overall, dietary CNO depressed DMI and NDF digestibility of a high-starch diet compared with AFB. Feeding CNO to lactating cows equal to or greater than 2.5% decreased lactational performance or DMI.