High-pressure-induced changes in the characteristics of low-fat and high-fat sausages

The purpose of this study was to analyse the consequences of applying high pressures (100 and 300 MPa for 5 and 20 min) on characteristics such as water and fat binding properties, texture, colour, microstructure and microbiology of low-fat (90 g kg⁻¹, LF) and high-fat (247 g kg⁻¹, HF) meat emulsions. Pressurising of LF and HF samples at 300 MPa caused a decline (P<0·05) in emulsion stability, which was more pronounced at the higher pressure. The influence of high pressures on emulsion texture varies according to fat content. In HF samples, high pressure caused a decrease (P<0·05) in Kramer shear force and Kramer energy, regardless of pressure intensity or time. Pressurisation generally caused increase (P<0·05) in the colour lightness parameter in sausages; the effect on redness and yellowness, however, was dependent on fat content, pressure intensity and pressure time. © 1997 SCI.     

Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent

BACKGROUND: The effects of modified waxy maize starch (MWMS, 10–32.5 g kg^?1) as a replacement for varying levels of oil or both oil and wheat flour (WF) on the chemical and technological characteristics of 60% beef sausages were investigated. RESULTS: Addition of MWMS increased water‐holding capacity and decreased moisture content and both cooking and purge losses. Incorporation of MWMS improved organoleptic acceptance compared with control sausages. CONCLUSION: Sausage formula 5 (F5), containing 20 g kg^?1 MWMS and 50 g kg^?1 WF, was better (P < 0.05) than all other formulae. The total caloric content of the sausages decreased significantly with decreasing fat level (P < 0.05); for example, the decrease in fat content of 57.4% in F5 led to a significant decrease in energy value of 34.9% (P < 0.05). Copyright © 2011 Society of Chemical Industry     

A comparative study on the effect of some antioxidants on the lipid and pigment oxidation in dry-fermented sausages

A comparative study on the effect of antioxidants on the lipid and pigment oxidation in Bulgarian dry‐fermented sausage type lukanka is described. A commercial mix of antioxidants, called ‘grindox 1021’ (GR), restricted the development of the peroxidation processes in dry‐fermented sausages (type lukanka) to a greater extent than either rosemary (RS), rutine (RT), sodium erythrobate (SE) or l ‐ascorbic acid, when applied at the same concentration. The latter compounds did not effectively stabilize lipids in sausages against oxidation; they only slowed down the lypolysis and did not greatly change the colour of the cross‐sectional surface. However, the sausage lipids were best stabilized when 1 g kg^?1 GR, RS or RT was added. The addition of 1 g kg^?1 RS and GR most efficiently suppressed the hydroperoxides – primary derivatives of lipid peroxidation, while the secondary derivatives in the final product were most reduced when 1 g kg^?1 GR and SE were added.     

Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage

The effects of nitrate/nitrite on the microbial and chemical properties and sensory quality of Turkish‐style sausage (sucuk) were investigated during 15 days of ripening and 45 days of storage. Aerobic plate count, mould and yeast count, pH, 2‐thiobarbituric acid value, residual nitrite level, nitrosomyoglobin conversion and sensory characteristics (flavour, colour and cutting scores) were monitored. Aerobic plate count increased (P < 0.05) during the first 8 days of ripening and decreased (P < 0.05) during further ripening and storage. Mould and yeast count increased (P < 0.05) during the first 4 days of ripening and decreased (P < 0.05) during further ripening and storage. Overall sensory quality increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage. Increasing the nitrate/nitrite concentration increased (P < 0.05) the overall sensory quality. During the first 4 days of ripening, the pH of all sausages decreased (P < 0.05) from 5.98 to 4.53–4.81, owing to the action of lactic acid bacteria. Residual nitrite level decreased (P < 0.05) sharply during the first 8 days of ripening, from 150 to about 2 mg kg^?1 in sausage samples B3 (prepared with 150 mg kg^?1 nitrite, 300 mg kg^?1 nitrate and starter culture) and from 75 to about 1 mg kg^?1 in samples B2 (prepared with 75 mg kg^?1 nitrite, 150 mg kg^?1 nitrate and starter culture). The conversion of haem pigments to nitrosomyoglobin increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage. Copyright © 2004 Society of Chemical Industry     

Characteristics and application of enzyme-modified carboxymethyl starch in sausages

Enzyme-modified carboxymethyl starch (ECMS) was prepared by etherification of starch and enzymatic hydrolysis. The characteristics of ECMS and its application as fat replacers in 10 g/100g and 20 g/100 g target fat sausages were evaluated. FT-IR spectroscopy indicated that the absorption peaks of carboxyl in ECMS were characterized at 1635 and 1426 cm⁻¹. ECMS had better paste clarity and freeze–thaw stability than enzyme-modified starch (ES) or native starch. The addition of ECMS in sausages increased (P < 0.05) water holding capacity and emulsion stability of the products. Sensory analysis showed that the 10 g/100 g fat sausage with added ECMS was similar (P > 0.05) to the 20 g/100 g fat sausage control for juiciness, oiliness, texture, flavour and overall acceptability at storage days of 0, 7, 14 and 21. The results indicated that the new multiplex modified starch-ECMS could be used as a suitable fat replacer since it offset some of the changes led by fat reduction.     

Utilisation of fruit fibres in conventional and reduced‐fat cooked‐meat sausages

The effect of several fruit dietary fibres on the sensory properties of conventional and reduced‐fat cooked‐meat sausages is studied. Fruit fibres were assayed at 15 and 30 g kg^?1 concentrations. The energy value reduction of the final products was close to 30%. Instrumental measurements of colour and texture were performed. Sensory properties were estimated by hedonic tests. A correlation principal component analysis was performed. The results of textural analysis showed that the differences between batches were mainly related to the fat content. However, sensory analysis indicated that the most appreciated batches were those manufactured with orange fibre, although their colour was more yellow than the remainder. As a consequence, it is possible to manufacture conventional and hypocaloric cooked sausages containing fruit fibres mainly at a concentration of 15 g kg^?1 of fibre and obtain a sensorial acceptable product. Copyright © 2006 Society of Chemical Industry     

Effect of melon seed meal addition on some quality characteristics of chicken sausages

A study was conducted in which melon seed meal (MSM) replaced fat at levels of 0, 330, 660 and 1000 g kg^?1 in four batches of chicken sausage. The chemical, storage and sensory properties of the sausages were determined in a meat processing laboratory. MSM increased both the ash and protein contents but decreased the ether extract content. The highest ether extract content (257.5 g kg^?1) was obtained for batch 1 (control) while the lowest value (241.5 g kg^?1) was recorded for batch 4. Differences of refrigeration weight loss were statistically significant (P < 0.05) while the results recorded for cooking weight loss did not show any particular trend. MSM decreased refrigeration weight loss and improved overall acceptability of the finished products. Copyright © 2004 Society of Chemical Industry     

Reduction of sodium and increment of calcium and ω‐3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content,lipid profile and sensory quality

BACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre‐emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS: The developed products (14gSalt and 10gSalt) showed adequate results for a_w (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10^?4 and 1.5 × 10^?5 g malondialdehyde (MDA) kg^?1). The lipid modification led to a significantly higher supply of ω‐3 (23.3 g kg^?1) compared to the control (3.2 g kg^?1). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg^?1 were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg^?1 Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS: The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω‐3 fatty acids. © 2012 Society of Chemical Industry     

The use of bulgur as a meat replacement: bulgur‐sucuk (a vegetarian dry‐fermented sausage)

In this study, bulgur was used to produce a new sucuk (Turkish dry‐fermented sausage) as a vegetarian product. Yellow and black/brown bulgurs were mixed into the sucuk dough as fat and meat imitations respectively. Instead of animal fat, olive oil was used for lubrication. Nitrite and nitrate were not added to the recipe. The bulgur‐sucuk was ripened at 60–95% relative humidity and 18–25 °C over 15 days. During ripening, pH, moisture content and textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience), sensory (flavour, colour, cutting and overall scores) and colour (Hunter L, a, b, yellowing index (YI), total colour difference, hue angle, chroma and browning index values) attributes were monitored. The pH and moisture content of the bulgur‐sucuk were 5.81 and 493 g kg^?1 respectively before ripening and decreased to 4.14 and 280 g kg^?1 during ripening. The colour values L, a, b and YI decreased significantly (P < 0.05) to 33.03, 7.67, 11.63 and 80.70 respectively during ripening. Some of these decreases in colour values were expected owing to the lack of nitrite and nitrate. All instrumentally measured textural properties of the bulgur‐sucuk increased significantly (P < 0.05) during ripening. From the results of the parameter measurements and sensory evaluations, bulgur appears to be suitable as a meat replacement when used in a dry‐fermented formulation. Copyright © 2006 Society of Chemical Industry     

The influence of fibre level and fat supplementation in expander‐processed diets on grower–finisher pig performance

Seventy‐two entire male pigs (40.4 ± 1.0 kg) were used to study the effects of increasing crude fibre (CF) level in the diet and maintaining the digestible energy (DE) content of the diet by increasing dietary fat inclusion on pig performance and nutrient digestibility in a 3 × 2 factorial experiment. Productive performance and nutrient digestibility were determined in individually fed pigs offered expander‐processed pelleted diets ad libitum containing three levels of CF (50, 60 and 70 g kg^?1) and two levels of fat supplementation (25 and 50 g kg^?1) until slaughter at 100 kg. All diets were expander processed at 105 °C for 5 s at 35 bar pressure having been previously conditioned at 85 °C for 5 s. All diets were formulated to have similar concentrations of digestible energy (13.5 MJ kg^?1) and lysine (10 g kg^?1) and the fat source was a 60:40 blend of tallow and palm oil. The increase in dietary CF level decreased (P < 0.05) the apparent digestibility of crude protein, organic matter (OM) and energy, while the inclusion of 50 g kg^?1 fat decreased (P < 0.01) OM and energy digestibility. The inclusion of 50 g kg^?1 fat in the diet increased (P < 0.01) ether extract digestibility at the 50 and 60 g kg^?1 CF levels; however, fat inclusion had no effect at the 70 g kg^?1 CF level. There was no CF × fat interaction in any growth criteria. The inclusion of 50 g kg^?1 fat in the diet significantly reduced (P < 0.05) feed intake (2.28 versus 2.43 kg day^?1, SEM 0.039), average daily gain (ADG; 0.877 versus 0.927 kg day^?1, SEM 0.017) and DE conversion ratio (36.1 versus 35.0 MJ kg^?1, SEM 0.40). The increase in dietary CF level decreased (linear, P < 0.05) feed intake (2.45 versus 2.32 versus 2.29 kg day^?1, SEM 0.040), ADG (0.940 versus 0.896 versus 0.872 kg day^?1, SEM 0.021) and kill‐out proportion (740 versus 741 versus 730 g kg^?1, SEM 3.6). In conclusion, increasing both the CF level and supplementary fat inclusion rate had a negative effect on pig growth performance and nutrient digestibility. © 2002 Society of Chemical Industry     

Effect of enzyme‐modified carboxymethyl starch as a fat replacer on the functional properties of sausages

Enzyme‐modified carboxymethyl starch (ECMS), carboxymethyl starch (CMS), and enzyme‐modified starch (ES) were prepared and used as fat replacers in low‐fat sausages. The effects of fat level (5, 10, and 20%) and three modified starches (ECMS, CMS, and ES) on energy, color, texture, and sensory characteristics of sausages were investigated. The addition of three modified starches in reduced‐fat sausages reduced total energy and redness, and increased the lightness of the products. Except adhesiveness, ECMS had no effect on any of the textural parameters of sausages, but CMS or ES lowered any of the textural parameters at their respective target fat levels. The 10% fat sausage with added ECMS was similar to the 20% fat sausage control for overall acceptability. The results indicated that the new multiplex modified starch‐ECMS could be used as a suitable fat replacer since it offset some of the changes caused by fat reduction.     

Characteristics of High- and Low-Fat Bologna Sausages as Affected by Final Internal Cooking Temperature and Chilling Storage

A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg⁻¹) and low-fat (100 g kg⁻¹) bologna sausage. High-fat sausages were harder and chewier than low-fat sausages. Lower fat contents were accompanied by a significant reduction in the cooking loss and purge loss. Binding properties were not affected ( P> 0·05) by final internal cooking temperature. In general, Hunter colour parameter a values were higher in low-fat samples subjected to a high final internal cooking temperature than in those cooked up to only 63°C. High internal temperatures produced harder meat emulsions, an effect which was more pronounced in high-fat than in low-fat sausages. Cohesiveness and springiness of sausages was not affected ( P> 0·05) by heat treatment. There were no major variations in textural parameters as a result of chilled storage.     

Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.)

BACKGROUND: There is growing demand for the meat products having healthier characteristics. In an endeavour to develop low‐salt, low‐fat and high‐fibre chicken nuggets an investigation was carried out to observe the effects of partial replacement (40%) of sodium chloride in pre‐standardised low‐fat chicken nuggets (Control, 20 g kg^?1 NaCl) with a salt substitute blend as well as incorporation of bottle gourd (Lagenaria siceraria L.) in the resulting low‐salt, low‐fat products at three different levels, i.e. 50, 75 and 100 g kg^?1 (Treatments, 12 g kg^?1 NaCl) on the various quality attributes. RESULTS: Sodium chloride replacement decreased (P < 0.01) emulsion and product pH, cooking yield, moisture, ash, yellowness, hue value and textural properties. pH values, moisture and dietary fibre increased (P < 0.01) while cooking yield, % protein, textural properties and total cholesterol were decreased with the incorporation of bottle gourd in low‐salt, low‐fat nuggets. Sensory attributes of the product were not affected with salt replacement; however, inclusion of bottle gourd at higher levels decreased (P < 0.05) flavour and texture scores. CONCLUSION: The results suggest that low‐salt, low‐fat and high‐fibre chicken nuggets can be developed with the use of a salt substitute blend and bottle gourd without affecting their acceptability. Copyright © 2012 Society of Chemical Industry     

Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage

BACKGROUND: The effectiveness of chitosan films containing Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g kg^?1) and grape seed extract (GSE) (10 g kg^?1) on lipid oxidation and microbial (lactic acid bacteria, aerobic mesophiles and inoculated Listeria monocytogenes) characteristics of mortadella sausage at 4 °C for 21 days was evaluated. The release of total phenolics (TPs) into sausage was also assessed. RESULTS: All films exhibited antibacterial activity against L. monocytogenes on agar culture media. Chitosan films containing ZEO were the most effective on the growth of bacteria. The growth of L. monocytogenes was significantly inhibited by ZEO‐GSE containing films especially during storage of the sausages for 6 days. Aerobic mesophiles and lactic acid bacteria were the most sensitive and resistant groups to films by 0.1–1.1 and 0.1–0.7 log cycles reduction, respectively. Sausages wrapped by 10 g kg^?1 GSE + 10 g kg^?1 ZEO films had the lowest degrees of lipid oxidation, which was 23% lower than the control. The TPs of ZEO films decreased to zero after 6 days, whereas TPs of GSE films followed a slight decrease during the storage. CONCLUSION: Antimicrobial/antioxidant chitosan film could be developed by incorporating GSE and ZEO for extending the shelf life of mortadella sausage. Copyright © 2011 Society of Chemical Industry     

Effects of defatted dried roselle (Hibiscus sabdariffa L.) seed powder on lipid profiles of hypercholesterolemia rats

BACKGROUND: In vivo investigations were made of the effect of defatted dried roselle seed powder (DRS) on the lipid profiles of rats with induced hypercholesterolemia. The two‐batch sample consisted of 23 and 20 Sprague‐Dawley male rats randomly divided into four groups and fed with four different diets. The first batch of rats was fed with normal, hypercholesterol, hypercholesterol + 10 g kg^?1 (w/w) DRS and hypercholesterol + 20 g kg^?1 (w/w) DRS diets. The second batch of rats was fed with normal, hypercholesterol, hypercholesterol + 50 g kg^?1 (w/w) DRS and hypercholesterol + 150 g kg^?1 (w/w) DRS diets. Treatments were given for a total of 5 weeks. RESULTS: Results indicated that the addition of 10 g kg^?1 and 20 g kg^?1 of DRS did not significantly lower the plasma total cholesterol (TC) levels. In contrast, 50 g kg^?1 and 150g kg^?1 DRS significantly lowered (P < 0.05) the TC and low density lipoprotein cholesterol (LDL‐C) levels. CONCLUSION: The addition of 50 g kg^?1 and 150 g kg^?1 DRS showed potential hypocholesterolemic effects. Furthermore, these findings indicated that protein, lipid and dietary fibre were high in the seed powder. Copyright © 2008 Society of Chemical Industry     

Functional dry fermented sausages manufactured with high levels of n‐3 fatty acids: nutritional benefits and evaluation of oxidation

Dry fermented sausages including fish oil extracts rich in n‐3 fatty acids were manufactured in order to obtain functional products, and their nutritional advantages and effects on oxidation process were compared with traditional ones. Modified products were manufactured with 5.3 g kg^?1 and 10.7 g kg^?1 of fish oil extract. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents per 100 g of dry fermented sausages were 0.15 g and 0.13 g for the lower rate of addition and 0.33 g and 0.26 g, respectively, for the higher rate, compared with only 0.01 g EPA and 0.03 g DHA in the control products. No significant differences were found in the other fatty acids. A decrease in the n‐6/n‐3 ratios from 16.14 in the control to 7.78 in batch A and 5.32 in batch B was achieved. Thiobarbituric acid reactive substances values were similar in control (0.31 ppm) and in batch A products (0.34 ppm) but increased significantly in batch B products (1.22 ppm). No statistical differences were observed among batches for the content of cholesterol oxidation products (2.36–2.43 µg g^?1 fat) leading to similar percentages of oxidation. 7‐Ketocholesterol, considered an indicator of oxidation, was not present in any sample. Values obtained for L* and hue (arctg b*/a*) were comparable with those of meat products. Although no effect was observed in cholesterol oxidation product formation and instrumental measurements of colour, the highest level of n‐3 fatty acid seemed to accelerate the oxidation process significantly. Copyright © 2004 Society of Chemical Industry     

Microbial protein synthesis, nitrogen capture efficiency and nutrient utilisation in sheep fed on finger millet straw (Eleucine coracana)-based diet with different rumen-degradable nitrogen levels

BACKGROUND: Microbial protein synthesised in the rumen is a very important protein source for ruminants. It is essential to provide an adequate amount of rumen‐degradable nitrogen (RDN) for optimum microbial protein synthesis in the rumen on straw‐based diets. The objective of this study was to determine the RDN requirement for optimum microbial protein synthesis (MPS), nitrogen capture efficiency (NCE) and nutrient utilisation in Nellore rams fed on a finger millet straw (FMS)‐based diet. RESULTS: Thirty‐six Nellore sheep were randomly divided into four groups of nine animals each using a balanced, completely randomised design. The animals in group 1 (RDN0) were fed with ad libitum FMS. Those in groups 2, 3 and 4 (RDN1, RDN2 and RDN3) were supplemented with groundnut cake to provide RDN levels of 14, 18 and 23 g RDN kg^?1 digestible organic matter intake (DOMI) or 21, 27 and 35 g RDN kg^?1 digestible organic matter apparently digested in the rumen (DOMR) respectively along with FMS. The digestibility coefficients of all nutrients and MPS increased (P < 0.05) quadratically with increasing level of RDN supplementation. NCE decreased linearly (P < 0.05) as the level of RDN increased. CONCLUSION: The results suggest that 12 g RDN kg^?1 DOMI or 19 g RDN kg^?1 DOMR may be adequate for optimum MPS, NCE and digestibility of nutrients in sheep fed on an FMS‐based diet. Copyright © 2011 Society of Chemical Industry     

Development of low‐fat mayonnaise containing polysaccharide gums as functional ingredients

BACKGROUND: The objective of this study was to develop a low‐fat (LF) mayonnaise containing polysaccharide gums as functional ingredients. Xanthan gum (XG, 15 g kg^?1), citrus fiber (CF, 100 g kg^?1) and variable concentration of guar gum (GG) were used to formulate the optimum ratios of polysaccharide gums as fat replacers. The fat content in LF mayonnaise was reduced to 50% if compared with full‐fat (FF) mayonnaise, and the products still maintained ideal rheological properties. RESULTS: The rheological parameters showed that there were no (P > 0.05) differences in yield stress, viscosity and flow behavior index between XG + 10 g kg^?1 GG, CF + 5 g kg^?1 GG and FF control. LF mayonnaises had lower caloric values and higher dietary fiber content than the FF counterpart. Scanning electron microscopy (SEM) micrographs illustrated that the network of aggregated droplets in LF treatments contained a large number of interspaced voids of varying dimensions. Furthermore, in a comparison of sensory evaluation of LF treatments with commercial and our FF mayonnaises, there were no (P > 0.05) differences in any sensory scores among XG + 10 g kg^?1 GG control. CONCLUSION: This study shows that XG + 10 g kg^?1 GG and CF + 5 g kg^?1 GG could be used in LF mayonnaise formulations based on its multiple functions on processing properties. Copyright © 2010 Society of Chemical Industry     

Comparative dry matter intake and nutrient utilisation efficiency in lactating cattle and buffaloes

An attempt was made to assess the comparative dry matter intake and nutrient utilisation efficiency of lactating buffaloes and cows based on results obtained from experimental feeding trials conducted in India. Data on dry matter (DM) intake, total digestible nutrient (TDN) intake, digestible crude protein (DCP) intake, body weight or metabolic body size (MBS), body weight change, milk yield or 4% fat‐corrected milk (FCM) yield, milk fat percentage and roughage/concentrate ratio in the diet of lactating buffaloes and cows were collected from published reports. The data were processed and analysed to assess the comparative dry matter intake and nutrient utilisation efficiency using suitable statistical analysis models. DM intake was significantly (P < 0.01) lower in buffaloes (2.57 kg DM per 100 kg body weight or 119.2 g kg^?1 MBS) than in cattle (3.09 kg DM per 100 kg body weight or 132.0 g kg^?1 MBS). Mean gross energetic efficiency (30.53 versus 27.83%; P < 0.01), gross protein efficiency (45.48 versus 37.06%; P < 0.01), net energetic efficiency (69.16 versus 64.10%; P < 0.05) and net protein efficiency (80.15 versus 59.59%; P < 0.001) were significantly higher in buffaloes than in cattle. Lactating buffaloes consumed significantly less (P < 0.001) protein (75.69 g DCP) and less (P < 0.01) energy (695.9 g TDN) than cows (93.89 g DCP, 774.8 g TDN) for production of 1 kg of 4% fat‐corrected milk. Buffaloes had higher energy and protein utilisation efficiencies as compared with cattle at similar fat‐corrected milk production level, plane of energy and protein nutrition, body size and body weight change. Buffaloes (1.189 kg DM kg^?1 4% FCM) consumed a similar (P > 0.05) amount of feed dry matter to that of cows (1.267 kg DM kg^?1 4% FCM). However, when DM intake kg^?1 FCM (4%) was compared at constant levels of metabolic body size, fat‐corrected milk, body weight change, dietary energy concentration and green forage percentage in the diet, lactating buffaloes consumed significantly less DM kg^?1 FCM yield as compared with cattle. It was concluded that DM intake was lower in lactating buffaloes. Moreover, lactating buffaloes utilised dietary dry matter, energy and protein for milk production more efficiently than cattle. © 2003 Society of Chemical Industry     

Dietary manipulation of the yield and composition of milk: Effects of dietary inclusions of barley and oats in untreated or formaldehyde-treated forms on milk fatty acid composition

Eight 1st-lactation cows were given four dietary treatments in a duplicated 4×4 Latin square experiment. Diets consisted of hay and soya bean meal together with barley, formaldehyde-treated barley, oats or formaldehydetreated oats (approximately 34:12:54 on a dry matter basis). Barley diets supplied 211 g fatty acids d^?1, oats diets supplied 537 g d^?1. The fatty acid composition (g kg^?1 total fatty acids) for barley diets was: 300 (16:0); 20 (18:0); 150 (18:1); 470 (18:2); 60 (18:3). Corresponding values for oats diets were 180, 20, 390, 380 and 30 g kg^?1. Formaldehyde treatment of the cereals tended to increase milk yield and reduce milk fat content (P<0·01 for barley) but did not affect milk fatty acid composition. Feeding oats in replacement for barley significantly (P<0·05) increased milk yield and lactose yield and reduced milk fat content (P<0·05 for the untreated cereals) and protein contents (P<0·01) without significant effects on milk fat or protein yields. Oats diets led to significant (P<0·001) reductions in the content of 8:0–16:0 fatty acids in milk fat with associated increases (P<0·001) in the content of 18:0 and 18:1. Changes in milk fat content of 18:2 and 18:3 acids were small. The results show the inclusion of oats in the cow's diet to be a means of reducing the saturated fatty acid content of milk fat thereby improving the nutritional value of milk and milk products and their appeal to the health-conscious consumer.