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首页> 外文期刊>Italian journal of animal science >Extruded soybean and flaxseed enhance fat composition of milk for Parmigiano-Reggiano cheese.
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Extruded soybean and flaxseed enhance fat composition of milk for Parmigiano-Reggiano cheese.

机译：挤压大豆和亚麻籽可提高帕马森-雷吉亚诺奶酪的牛奶脂肪成分。

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摘要

Twenty Friesian dairy cows were used in an experimental trial to study the effects of extruded full-fat soybean and flaxseed dietary supplementation, at the level authorized by Consorzio of Parmigiano-Reggiano cheese (CPRC) feeding guidelines (1.0 and 0.4 kg/cow/day), on milk production and fatty acid composition. Diet was typically based on alfalfa and mixed hays and cereals. Compared with the concentrations before trial start, CLA and DHA were significantly increased by dietary treatment. These results confirm that the inclusion of extruded full-fat soybean and flaxseed, in the amount authorized by CPRC rules, in the diet of dairy cows is a possible strategy to enhance milk fat composition.
机译：在实验试验中使用了20头Friesian奶牛，研究了膨化全脂大豆和亚麻籽膳食补充剂的影响，其添加水平符合帕马森-雷吉亚诺干酪（CPRC）饲喂准则（1.0和0.4千克/牛/天） ），关于牛奶的产生和脂肪酸的组成。饮食通常以苜蓿和混合的干草和谷物为基础。与试验开始前的浓度相比，饮食治疗可显着增加CLA和DHA。这些结果证实，在奶牛的日粮中加入CPRC法规授权的膨化全脂大豆和亚麻籽是提高乳脂成分的可能策略。

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