Effect Of Vegetable Oils Research Articles

Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels

To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI–sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and β-turn, and increased the β-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group.

An attempt towards green machining of Ni-based Hastelloy C4 alloy: Effect of vegetable oils and their combination with TiO2 and SiO2 nanoparticles on outputs

The importance of nickel-based superalloys has increased day by day due to their use in special applications. However, the difficulties in the machinability of these alloys bring some concerns about parts quality and efficiency. Although researchers have tried ways (such as the use of high-performance cutting fluids) to overcome these challenges, their sustainability is still controversial. Therefore, this experimental research aims to contribute to the sustainable machining of nickel-based superalloys. In this regard, the present study investigates the effectiveness of vegetable-based fluids (sunflower, olive, hazelnut, and corn oils) and nanofluids (SiO2 + sunflower oil, SiO2 + olive oil, SiO2 + hazelnut oil, SiO2 + corn oil, TiO2 + sunflower oil, TiO2 + olive oil, TiO2 + hazelnut oil, and TiO2 + corn oil) during the machining of Ni-based Hastelloy C4 alloy. The study was carried out in three stages. In the first stage, all cutting fluids' pH and thermal conductivity values were measured. In the second stage, machinability tests were conducted under the prepared cutting fluids. Later, friction-wear tests of the cutting fluids that offered the best performance in the previous stage were done. As a result, the pH change was significantly increased with the addition of nanoparticles (TiO2 and SiO2) to corn oil. TiO2 nanoparticles allowed further improvement of thermal conductivity. Compared to dry machining, improvements of 58.57%, 34.88%, 53.18%, and 36.1% in surface roughness, cutting temperature, tool wear, and power consumption were achieved with corn oil+TiO2 nanofluid, respectively. It was determined that adhesion, BUE, BUL, and chipping were dominant damage types. Also, an adhesive is the dominant wear mechanism.

NMR and GPC Analysis of Alkyd Resins: Influence of Synthesis Method, Vegetable Oil and Polyol Content.

Alkyd resins are oil-based polymers that have been widely used for generations in the surface coating industry and beyond. Characterization of these resins is of high importance to understand the influence of its components on its behavior, compatibility with other resins, and final quality to ensure high durability. Here, NMR spectroscopy and GPC were used for characterizing differences in the chemical structure, molecular distribution, and dispersity between oil-based and fatty acid-based alkyd polymers made from sacha inchi and linseed oils. Sancha inchi (Plukentia volubilis L.) is a fruit-bearing plant native to South America and the Caribbean, and has a rich unsaturated fatty acid content. The effect of vegetable oil and polyol selection on the synthesis of alkyd resins for coating applications was analyzed. The influence of two different synthesis methods, monoglyceride and fatty acid processes, was also compared. Important structural differences were observed using NMR: one-dimensional spectra revealed the degree of unsaturated fatty acid chains along the polyester backbone, whereas, 2D NMR experiments facilitated chemical shift assignments of all signals. GPC analysis suggested that alkyd resins with homogeneous and high molecular weights can be obtained with the fatty acid process, and that resins containing pentaerythritol may have uniform chain lengths.

Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage

The effects of ethylcellulose (EC) concentration (6–12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork fat partially in Harbin red sausage. Meanwhile, the fatty acid profile, texture, and sensory attributes of the reformulated sausages were analyzed. Oleogels formulated with higher EC concentration had higher brightness and hardness, a higher degree of lipid oxidation, and greater storage (G′) and loss (G′′) moduli. Oleogels formulated with PO had lower oil loss, flaxseed oil oleogel had higher hardness. Corn oil and PO oleogels had a lower level of lipid oxidation. The texture, lipid oxidation, and sensory attributes of the reformulated sausages, in which 10–30 % pork fat was replaced with PO oleogel, did not significantly differ from those without oleogel replacement. Meanwhile, the reformulated sausages had a healthier fatty acids profile and higher nutritional value.

Effect of Vegetable Oil on the Properties of Asphalt Binder Modified with High Density Polyethylene.

Economic development results in increased traffic and higher traffic loads that often cause serious asphalt pavement problems, such as permanent deformation, fatigue cracking, and reduced lifetime. Polymers are seen as viable asphalt additives to minimize these problems. However, their incorporation reduces the workability of the material due to the increase in the viscosity of the blend. This study evaluates the effect of the addition of soybean oil on the physical, rheological, and thermal properties of high-density polyethylene (HDPE)-modified asphalt binder. The HDPE was kept at 5 wt.% and the soybean oil the asphalt was varied from 1 to 7 wt.%. A series of tests was conducted to evaluate the binders, comprising conventional tests (penetration, softening point, and ductility) rheological performance tests (dynamic viscosity and short-term aging (RTFO), and thermogravimetric analysis (TGA). The addition of HDPE reduced the penetration and increased the softening point and viscosity. The oil reduced steadily the viscosity, improved the workability and the thermal susceptibility of the modified asphalt up to 3 wt.% of oil, and reduced about 92% mass gain after aging. Hence, the oil is considered a good modifier agent for the improvement of polymer-modified asphalt's workability under service conditions.

The Effect of Vegetable Oils on some Physiological Traits in Adult Male Rats

The study was conducted in the animal house at the Faculty of Veterinary Medicine/ Tikrit University to investigate the effect of different concentrations of four types obtained from Al-Emad oil production company, which is grape seed oil, pumpkin oil, black seed oil and olive oil, with two types of commercial oils obtained from local markets, namely sunflower oil and corn oil, on some physiological characteristics of adult male rats with a number of 28 animal which had been divided in to 7 Groups , each one contained 4 animals. Animals underwent a lightening cycle which has been divided into 12 light hour and 12 dark hour, with a fixed temperature at 25± 2 º C. Animals had been left for one week to be adapted with the new conditions and to be sure of diseases privation. Food and water had been given continuously by oral dosing with sufficient quantities along the period of the process. The results have shown a significant increase in the gained weight of laboratory animals. There is also an increase in the total number of red blood cells, hemoglobin, granulosa cells, lymphocytes and platelets when adding grape seed oil, nigella oil, pumpkin oil and olive oil. And a decrease in the number of white blood cells compared to the addition of sunflower oil and corn oil. There is also an increase in the values of immunoglobulins IgA, IgM, IgE and IgG When adding grape seed oil, pumpkin seed oil, black seed oil and olive oil and a decrease in the values of the liver enzymes (ALT) and (AST) compared to the addition of sunflower oil and corn oil.

Formulation of Coenzyme Q10 Liquid Foundation With a Variations Linseed Oil as The Oil Phase

Antioxidant Coenzyme Q10 (CoQ10) has properties as a sunscreen that can protect the skin from the aging process accelerated by UVB rays. Linseed oil (LO) formulated in cosmetics aims to find out the characteristics of moisturizer liquid foundation with LO as oil phase. In this study, cosmetic formulations were carried out using a modified method of emulsification evaporation. In the moisturizer liquid foundation CoQ10, three other formulas were used with LO concentrations of 3%, 5%, 7% to determine the effect of vegetable oils used on cosmetic characteristics. Evaluation of physical properties includes organoleptic, pH, viscosity, spreadability, and adhesivity. Evaluation of the acceptance of preparations was carried out to 15 panelists. The results of the study showed that the use of LO influences the characteristics of moisturizer liquid foundation CoQ10. The increase in LO concentration increases viscosity value, adhesivity, and decreased pH and spreadability, but the results obtained still meet the criteria. The results of the hedonic test showed no significant difference from the three formulas of 0.911 (P&gt;0.05). It was proven that the panelists preferred formula one, which has a texture that is not too thick.

The Effect of Different Vegetable Oils on Cedar Wood Surface Energy: Theoretical and Experimental Fungal Adhesion.

Despite having been used for ages to preserve wood against several effects (biological attack and moisture effects) that cause its degradation, the effect of vegetable oils on the cedar wood physicochemical properties is poorly known. Thus, in this study, the hydrophobicity, electron-acceptor (γ+), and electron-donor (γ−) properties of cedar wood before and after treatment with vegetable oils have been determined using contact angle measurement. The cedar wood has kept its hydrophobic character after treatment with the different vegetable oils. It has become more hydrophobic quantitatively with values of surface energy ranged from −25.84 to −43.45 mJ/m2 and more electron donors compared to the untreated sample. Moreover, the adhesion of four fungal strains (Penicillium commune (PDLd”), Thielavia hyalocarpa, Penicillium commune (PDLd10), and Aspergillus niger) on untreated and treated cedar wood was examined theoretically and experimentally. For untreated wood, the experimental adhesion showed a positive relationship with the results obtained by the extended Derjaguin–Landau–Verwey–Overbeek (XDLVO) approach which found that all fungal strains could adhere strongly to the cedar wood material. In contrast, this relationship was not always positive after treatment. The Environmental Scanning Electron Microscopy (ESEM) has shown that P. commune (PDLd10) and A. niger were found unable to adhere to the wood surface after treatment with sunflower and rapeseed oils. In addition, the results showed that the four fungal strains' adhesion was decreased with olive and linseed oils treatment except that of P. commune (PDLd10) treated with linseed oil.

Effect of vegetable oil on the efficiency of transmission of cowpea aphid-borne mosaic virus by Aphis gossypii Glover in passion fruit plants

Effect of vegetable oil on the efficiency of transmission of cowpea aphid-borne mosaic virus by Aphis gossypii Glover in passion fruit plants

The Effect of Vegetable oils (Palm Oil, Canola, Coconut and Soybean Oil) on the Ration of Slaughter Weight, Carcass Weight, Carcass Percentage, and Abdominal fat Percentage of male ducks

This study aims to analyze the effect of different vegetable oils on the basal ration of slaughter and carcass weight, carcass percentage, as well as abdominal fat, percentage in 9 weeks old of male ducks. It was conducted using a Completely Randomized Design (CRD) in an unidirectional pattern with 4 treatments and 6 replications with 6 ducks in each test. The treatments in this study include; P1: (96% basal ration + 4% palm oil); P2: (96% basal ration + 4% canola oil); P3: (96% basal ration + 4% coconut oil) and P4: (96% basal ration + 4% soybean oil). Furthermore, the data were analyzed using the one way analysis of variance (ANOVA), meanwhile Duncan’s multiple range test (DMRT) was applied when significant differences were indicated among treatments. The analysis showed that the treatments have no significant effects (P > 0.05) on the variables examined in this study. Base on the results that the addition of different types of vegetable oil in the basal ration failed to increase slaughter weight, carcass weight, carcass percentage, as well as the abdominal fat percentage in male ducks.

Effect of Vegetable Oils as Adjuvants on Immune Response to Polyvalent Foot and Mouth Disease Inactivated Vaccine

Foot and mouth disease (FMD) is one of the most important viral diseases in Egypt and the main way for its control is sufficient vaccination. A vaccine that could improve early and long-lasting immunity by selecting the best adjuvants is the main target for veterinarians. In this study, different formulae from polyvalent inactivated FMD vaccine were prepared using different vegetable oils (Peanut oil, Olive oil, and Sunflower oil) supplemented with Ginseng saponin and compared with locally used Montanide ISA206 as alternative adjuvants. Evaluation of such formulae was carried out through the international quality control protocol for vaccine evaluation, vaccination of calves groups to follow up their cell-mediated immunity using lymphocytic proliferation assay and level determination of interleukine-6, interleukin12 by the fourth week post-vaccination. Humeral immune response was evaluated by recording serum neutralizing antibodies' protective values by the 6th week. All the prepared vaccine formulae were found to be potent for vaccinated calves, except the Olive oil vaccine showed week performance. Our data suggest that Peanut oil and Sunflower oil supplemented with Ginseng saponin could be used as adjuvants in polyvalent FMD vaccine with comparable results to conventionally used mineral oil Montanide ISA206.

Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels.

Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and trans fats but also delivering food protein. Nevertheless, an in-depth view of the structure of networks made of OG and protein is deficient. Hence, the objective of this study is developing oleocolloid (OC) (whey protein and rice bran wax OG) and hydro-oleocolloid (HOC) (OC + water) matrices with varying protein content (2.5–7.5%) to characterize their structural properties. Thermal analysis of the matrices via differential scanning calorimetry (DSC) documented the effects of hydrophobic interactions on the protein structure and its stability. Whey protein denaturation temperature increased from 74.9 °C to 102.8 °C in the presence of high oleic soybean oil. The effects of vegetable oil on WPI structure was also verified by FTIR spectroscopy. Data analysis revealed slight structural changes of the WPI secondary structure in the hydrophobic oil medium and the α-helix and β-sheet proportion in the emulsion medium was significantly altered. Similar analysis was performed in OC and HOC networks to quantify possible interactions between protein and rice bran wax. Results indicated that the protein was denatured during the thermal and mechanical conditions required for the oleogelation process, while it did not affect the systems’ solid fat content (SFC) and polymorphic patterns of the oleogels. However, DSC analysis showed different onset of melting for OC and HOC samples due to colloidal interactions between the protein and the lipid phase. The role of these chemistry was confirmed by microscopy analyses where OC and HOC matrices displayed notably different microstructural properties. The observed differences in the structural properties between OC and HOC matrices indicate the different colloidal interactions mediated by oleogelation process and the liquid medium type (oil vs. emulsion).

Quantification of vegetable oil in recycled paper

Vegetable soybean oil is commonly used in cooking foods that are packaged in takeaway paper-board containers. Vegetable oil is hydrophobic, and in sufficiently high concentration, could interfere with interfiber bonding and result in paper strength loss. In order to quantify the effect of oil on the resulting paperboard strength, it is necessary to quantify the oil content in paper. A lab method was evaluated to determine the soybean oil content in paper. Handsheets were made with pulps previously treated with different proportions of vegetable oil. Pyrolysis gas chromatography-mass spectrometry (pyGCMS) was used to quantify the amount of oil left in the handsheets. The results revealed a strong correlation between the amount of oil applied to the initial pulp and the amount of oil left in the handsheets. In addition, the effect of vegetable oils on paper strength may be affected by the cooking process. Vegetable oil is known to degrade over time in the presence of oxygen, light, and temperature. The vegetable oil was put in an oven to imitate the oil lifecycle during a typical pizza cooking process. The cooked oil was then left at room temperature and not protected from air (oxygen) or from normal daylight. The heated, then cooled, oil was stored over a period of 13 weeks. During this time, samples of the aged oil were tested as part of a time-based degradation study of the cooked and cooled oil.

Lovastatin Production from Aspergillus Terreus ATCC 20542 Under Various Vegetable Oils Used as Sole and Supplementary Carbon Sources

The effect of vegetable oils used as sole and supplementary carbon sources on the production of lovastatin by Aspergillus terreus ATCC 20542 and their biomass in submerged fermentation has been examined. Eleven different types of edible vegetable oils were tested including camellia tea oil, canola oil, coconut oil, corn oil, olive oil, palm olein oil, rice bean oil, safflower oil, sesame oil, soybean oil, and sunflower oil. All selected oils can improve the yield of target product at least 2 times. The maximum yield was 87.18 g/L with supplementary 1% w/v coconut oil, which was about 11 times higher than that obtained from the oil-free control. Fungal biomass was proportional to vegetable oil concentration, but an excessive concentration of oil resulted in a lower yield. Substitutions of coconut oil and soybean oil at any quantities for lactose used as sole carbon source showed very low concentrations of lovastatin. These findings indicate that vegetable oils can be used for supporting fungal growth more than the secondary metabolite production. It can be concluded that easily available vegetable oil is a very promising adjuvant for lovastatin production.

Effect of vegetable oils as cutting fluid on wear of carbide cutting tool insert in a milling process

This research focusses on the effect of vegetable oils, i.e. crude palm oil (CPO) and coconut oil (CO), used as the cutting fluid on the wear of carbide cutting tool insert in a face milling process. The performances of the tool, in term of wear and the surface roughness of the workpiece, were investigated and compared to those resulting from a similar milling process but using conventional cutting fluid, which is a commercial soluble oil emulsion (SOE). The results show that at the spindle speed of 360 rpm and the feed rate of 80 mm/min, the tool wear was smaller in the case of CO than that in the case of CPO cutting fluid, which is 0.16 mm2 compared to 0.40 mm2, respectively. The tool worn area in these cases are still larger than that in the case of SOE, which is 0.09 mm2. However, at higher spindle speed of 490 rpm and feed rate of 80 mm/min, the smallest tool worn area occurred for the case of CO cutting fluid, which is 0.04 mm2, compared to 0.1 mm2 and 0.11 mm2 for the case of CPO and SOE cutting fluids, respectively. As for the workpiece, the achieved surface roughness, Ra, were relatively similar for all the evaluated cases.

Effect of vegetable oils with different fatty acid composition on high-fat diet-induced obesity and colon inflammation.

BACKGROUND/OBJECTIVESDifferent fatty acids exert different health benefits. This study investigated the potential protective effects of perilla, olive, and safflower oils on high-fat diet-induced obesity and colon inflammation.MATERIALS/METHODSFive-week old, C57BL/6J mice were assigned to 5 groups: low-fat diet (LFD), high-fat diet (HFD) and high-fat diet supplemented with-perilla oil (HPO), olive oil (HOO), and safflower oil (HSO). After 16 weeks of the experimental period, the mice were sacrificed, and blood and tissues were collected. The serum was analyzed for obesity- and inflammation-related biomarkers. Gene expression of the biomarkers in the liver, adipose tissue, and colon tissue was analyzed. Micro-computed tomography (CT) analysis was performed one week before sacrifice.RESULTSTreatment with all the three oils significantly improved obesity-induced increases in body weight, liver weight, and epididymal fat weight as well as serum triglyceride and leptin levels. Treatment with perilla oil (PO) and safflower oil (SO) increased adiponectin levels. The micro-CT analysis revealed that PO and SO reduced abdominal fat volume considerably. The mRNA expression of lipogenic genes was reduced in all the three oil-supplemented groups and PO upregulated lipid oxidation in the liver. Supplementation of oils improved macroscopic score, increased colon length, and decreased serum endotoxin and proinflammatory cytokine levels in the colon. The abundance of Bifidobacteria was increased and that of Enterobacteriaceae was reduced in the PO-supplemented group. All three oils reduced proinflammatory cytokine levels, as indicated by the mRNA expression. In addition, PO increased the expression of tight junction proteins.CONCLUSIONSTaken together, our data indicate that the three oils exert similar anti-obesity effects. Interestingly, compared with olive oil and SO, PO provides better protection against high-fat diet-induced colon inflammation, suggesting that PO consumption helps manage inflammation-related diseases and provides omega-3 fatty acids needed by the body.

Effects of Dietary Vegetable Oils on Mammary Lipid-Related Genes in Holstein Dairy Cows.

Simple SummaryThis study analyzed effects of vegetable oils fed to dairy cows on abundance of genes related to lipid metabolism in milk somatic cells (MSC). During 63 days (9 weeks), 15 cows were allocated to 3 treatments: a control diet with no added lipid and the same diet supplemented with olive oil (OO, 30 g/kg DM) or hydrogenated vegetable oil (HVO, 30 g/kg DM). Dietary oil supplementation (3% DM) had a modest nutrigenomic effect on biological functions such as acetate and FA activation and intra-cellular transport, lipid droplet formation, and transcription regulation in MSC. Results suggest that long-term dietary monounsaturated and saturated lipids could alter mRNA abundance in MSC from mid-lactating cows.This study analyzed effects of vegetable oils fed to dairy cows on abundance of genes related to lipid metabolism in milk somatic cells (MSC). During 63 days, 15 cows were allocated to 3 treatments: a control diet with no added lipid the same diet supplemented with olive oil (OO, 30 g/kg DM) or hydrogenated vegetable oil (HVO, 30 g/kg DM). On days 21, 42 and 63, MSC were obtained from all cows. Relative abundance of genes involved in lipid metabolism in MSC from cows fed control on days 42 and 63 was compared with relative abundance at day 21 to evaluate fold-changes. Those genes without changes over the time were selected to analyze effects of OO and HVO. Compared with control, on day 42, PLIN2 and THRSP were upregulated by OO. Compared with control, on day 21, HVO up regulated ACACA, down regulated FABP3, and on day 63 THRSP and FABP4 were down regulated. Dietary oil supplementation (3% DM) had a modest nutrigenomic effect on different biological functions such as acetate and FA activation and intra-cellular transport, lipid droplet formation, and transcription regulation in MSC.

Profile of Fatty Acids, Tocopherols, Phytosterols and Polyphenols in Mediterranean Oils (Argan Oils, Olive Oils, Milk Thistle Seed Oils and Nigella Seed Oil) and Evaluation of their Antioxidant and Cytoprotective Activities.

The effects of vegetable oils on human health depend on their components. Therefore, their profiles of lipid nutrients and polyphenols were determined. To establish and compare the fatty acid, tocopherol, phytosterol and polyphenol profiles of Mediterranean oils: cosmetic and dietary argan oils (AO; Morocco: Agadir, Berkane); olive oils (OO; Morocco, Spain, Tunisia); milk thistle seed oils (MTSO; Tunisia: Bizerte, Sousse, Zaghouane); nigella seed oil (NSO). The biochemical profiles were determined by gas chromatography-flame ionization, high performance liquid chromatography and gas chromatography, coupled with mass spectrometry as required. The antioxidant and cytoprotective activities were evaluated with the KRL (Kit Radicaux Libres) and the fluorescein diacetate tests on nerve cells treated with 7-ketocholesterol (7KC). The fatty acid profile revealed high linoleic acid (C18:2 n-6) content in AO, OO, MTSO and NSO. The highest levels of oleic acid (C18:1 n-9) were found in AO and OO. The tocopherol profile showed that Agadir AO contained the highest amount of α-tocopherol, also present at high level in MTSO and Tunisian OO; Berkane AO was rich in γ-tocopherol. The phytosterol profile indicated that β-sitosterol was predominant in the oils, except AO; spinasterol was only present in AO. Polyphenol profiles underlined that OO was the richest in polyphenols; hydroxytyrosol was only found in OO; few polyphenols were detected in AO. The oils studied have antioxidant activities, and all of them, except NSO, prevented 7KC-induced cell death. The antioxidant characteristics of AO were positively correlated with procatechic acid and compestanol levels. Based on their biochemical profiles, antioxidant and cytoprotective characteristics, AO, OO, and MTSO are potentially beneficial to human health.

Effect of Vegetable Oils on Tar Coking

Tar coking in the presence of vegetable oils is studied. Use of vegetable oils as tar additives during coking is shown to have no significant effect on the total yield of vacuum distillates from the liquid coking products. However, their use could change the quantitative ratio of the obtained distillates.

Effects of vegetable oil and yeast fermented cassava pulp (YFCP) supplementation on feed intake, nutrient digestibility and rumen fermentation in Thai Friesian dairy cows

This study was conducted to investigate the effect of vegetable oil and yeast fermented cassava pulp (YFCP) supplementation on feed intake, nutrient digestibility and rumen fermentation in Thai Friesian dairy cows (Thai native x Holstein Friesian). Eight Thai Friesian dairy cows (447±44 kg.BW) were assigned to 4×4 double latin square design (DLSD) with two sources of oil i.e. palm oil (PO) or soybean oil (SBO) and four levels of YFCP (0, 5, 10 and 20%DM) in the dietary treatments. All cows received total mixed ration (TMR) comprised of rice straw to concentrate at a ratio of 40:60. The results showed that supplementation of SBO had lowered feed intake, nutrients digestibility, metabolize energy intake (MEI), total digestible nutrient (TDN) and methane emission than PO treatment. However, cows received SBO had greater total volatile fatty acid (TVFA), propionic acid (C3), butyric acid (C4) than cows received on PO (P less than 0.05). In addition, supplementation of YFCP at 10%DM in the diet as an optimum level in dairy cow diets (P greater than 0.05). Finally, the interaction between the addition of SBO and YFCP at 10%DM (SBO+YFCP) had a positive effect on enhancing ether extract intake (EEI) in dairy cows.