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Effect of ruminal administration of soy sauce oil on rumen fermentation, milk production and blood parameters in dairy cows

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Title: Effect of ruminal administration of soy sauce oil on rumen fermentation, milk production and blood parameters in dairy cows
Authors: Konno, Daiji Browse this author
Takahashi, Masanobu Browse this author
Osaka, Ikuo Browse this author
Orihashi, Takenori Browse this author
Sakai, Kiyotaka Browse this author
Sera, Kenji Browse this author
Obara, Yoshiaki Browse this author
Kobayashi, Yasuo Browse this author →KAKEN DB
Keywords: Dairy Cow
Fatty Acid
Rumen Fermentation
Soy Sauce Oil
Issue Date: Nov-2020
Publisher: Asian-Australasian Association of Animal Production Societies
Journal Title: Asian-Australasian journal of animal sciences
Volume: 33
Issue: 11
Start Page: 1779
End Page: 1786
Publisher DOI: 10.5713/ajas.19.0617
Abstract: Objective: To evaluate soy sauce oil (a by-product of making whole soybean soy sauce) as a new dietary lipid source, a large amount of soy sauce oil was administered into the rumen of dairy cows. Methods: Four Holstein dairy cows fitted with rumen cannulae were used in a 56-day experiment. Ruminal administration of soy sauce oil (1 kg/d) was carried out for 42 days from day 8 to day 49 to monitor nutritional, physiological and production responses. Results: Dry matter intake and milk yield were not affected by soy sauce oil administration, whereas 4% fat-corrected milk yield and the percentage of milk fat decreased. Although ruminal concentration of total volatile fatty acids (VFA) and the proportion of individual VFA were partially affected by administration of soy sauce oil, values were within normal ranges, showing no apparent inhibition in rumen fermentation. Administration of soy sauce oil decreased the proportions of milk fatty acids with a carbon chain length of less than 18, and increased the proportions of stearic, oleic, vaccenic and conjugated linoleic acids. Conjugated linoleic acid content in milk became 5.9 to 8.8 times higher with soy sauce oil administration. Blood serum concentrations of non-esterified fatty acid, 3-hydroxybutyric acid, total cholesterol, free cholesterol, esterified cholesterol, triglyceride and phospholipid increased with administration of soy sauce oil, suggesting a higher energy status of the experimental cows. Conclusion: The results suggest that soy sauce oil could be a useful supplement to potentially improve milk functionality without adverse effects on ruminal fermentation and animal health. More detailed analysis is necessary to optimize the supplementation level of this new lipid source in feeding trials.
Type: article
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

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