INRA UMR1080 Production du Lait, F-35590 Saint-Gilles, France.
J Dairy Sci. 2010 Apr;93(4):1429-43. doi: 10.3168/jds.2009-2839.
The aim of this experiment was to compare the effects of increasing amounts of extruded linseed in dairy cow diet on milk fat yield, milk fatty acid (FA) composition, milk fat globule size, and butter properties. Thirty-six Prim'Holstein cows at 104 d in milk were sorted into 3 groups by milk production and milk fat globule size. Three diets were assigned: a total mixed ration (control) consisting of corn silage (70%) and concentrate (30%), or a supplemented ration based on the control ration but where part of the concentrate energy was replaced on a dry matter basis by 2.1% (LIN1) or 4.3% (LIN2) extruded linseed. The increased amounts of extruded linseed linearly decreased milk fat content and milk fat globule size and linearly increased the percentage of milk unsaturated FA, specifically alpha-linolenic acid and trans FA. Extruded linseed had no significant effect on butter color or on the sensory properties of butters, with only butter texture in the mouth improved. The LIN2 treatment induced a net improvement of milk nutritional properties but also created problems with transforming the cream into butter. The butters obtained were highly spreadable and melt-in-the-mouth, with no pronounced deficiency in taste. The LIN1 treatment appeared to offer a good tradeoff of improved milk FA profile and little effect on butter-making while still offering butters with improved functional properties.
本实验旨在比较奶牛日粮中不同添加量的膨化亚麻籽对产奶量、乳脂肪酸（FA）组成、乳脂肪球大小和黄油特性的影响。将 36 头处于泌乳 104 天的Prim'Holstein 奶牛按产奶量和乳脂肪球大小分为 3 组。分配了 3 种日粮：一种由青贮玉米（70%）和精料（30%）组成的全混合日粮（对照组），或在对照组的基础上添加日粮，但部分精料能量以干物质为基础由 2.1%（LIN1）或 4.3%（LIN2）膨化亚麻籽替代。膨化亚麻籽添加量的增加线性降低了乳脂含量和乳脂肪球大小，线性增加了乳不饱和 FA 的比例，特别是α-亚麻酸和反式 FA。膨化亚麻籽对黄油颜色或黄油的感官特性没有显著影响，只有口中的黄油质地得到了改善。LIN2 处理改善了牛奶的营养特性，但也导致了奶油转化为黄油的问题。得到的黄油具有高度的延展性和入口即化的口感，没有明显的味道缺陷。LIN1 处理似乎在改善乳 FA 谱方面具有较好的折衷，对制黄油的影响较小，同时仍提供具有改善功能特性的黄油。
