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Ca-salts of Fatty Acids on Fatty Acid Profile and Quality of Milk

N.R. Sarker
PSO
Animal Production Research Division,BLRI,Savar,Dhaka-1341

Abstract/ Executive Summary:

In our country, farmers usually fed paddy straw based ration to their animals which is deficient in Ca, as a results all the animals are suffering from Ca deficiency. To overcome this problem, an attempt was made to develop Ca salts of fatty acids for the benefit of animals. Feeding diets supplemented with Ca salts of fatty acids is a practical way to bypass rumen biohydrogenation. Studies have already shown that diets supplemented with Ca salts of CLA (Ca-CLA) effectively reduce milk fat percentage and yield in lactating cows (Giesy et al., 2002; Perfield II et al., 2002; Bernal-Santos et al., 2003). Dietary Ca salts of tFA (Ca-tFA) supplementation could potentially increase the postruminal availability of trans-18:1 fatty acids and provide an alternative to abomasal infusion to test the potential effects of trans-18:1 fatty acids on milk fat synthesis.A current interest in milk fat manipulation is to produce milk with higher proportions of unsaturated fatty acids. Milk with higher proportions of unsaturated fat is likely to be preferred by the consumer because of concerns about too much saturated fat in the diet. An increase in saturated fatty acid intake has been linked to a rise in cardiovascular disease. Due to increasing demand for value-added foods with health benefits, strategies have been initiated to produce dairy products enriched with rumenic [cis(c)-9, trans(t)-11-18:2] and vaccenic acid (t11-18:1). Rumenic acid, the major conjugated linoleic acid (CLA) isomer present in milk and meat fats of ruminants, has been reported to protect and moderate against certain cancers, diabetes, immunity, atherosclerosis, bone growth and obesity (Ip et al., 2003). Vaccenic acid is produced in rumen bacteria by the action of isomerases and reductases from dietary polyunsaturated fatty acids (PUFA) and is subsequently converted to c9,t11-18:2 by ?9-desaturase in the tissues of ruminants (Griinari et al., 2000). With above view and to determine the effect of feeding Ca-salts of fatty on milk production and quality, two studies were conducted.

i. Development of Ca-salts of fatty acids and its effect on rumen parameters:

In this study calcium salt of fatty acids were prepared by adding 3 different levels of saturated solution of calcium Chloride (CaCl₂) and found that no significant effect of calcium chloride (CaCl₂) on fat (39.10% for 2.5 parts CaCl₂, 40.15% for 3.5 parts CaCl₂ and 85.13% for 4.5 parts CaCl₂) and Na (0.75% for 2.5 parts CaCl₂, 0.70% for 3.5 parts CaCl₂ and 0.80% for 4.5 parts CaCl₂) content but CaCl₂ had significant effect on other parameters (i.e. DM, Fat, Ash and Na) and highest Ca content (16.95%) was obtained when 3.5 Parts of CaCl₂ was added (p<0.01). Further, to determine the dry effect in the preparation of Ca-salts fatty acid, it was found that drying had no significant effect on Ca content of fatty acids (16.12%) except DM (85.49% for air dry and 86.95% for sun dry) (p<0.05) content. It can be concluded that Ca-salts of fatty acid may be prepared by adding 3.5 parts of Saturated Solution of CaCl₂and it can be dried in either of the drying processes. Determine the feeding effect of Ca-salts of fatty acids on rumen parameters, 10 female sheep were taken and they were divided into two groups and each group was provided with the same diet (i.e. napier silage, concentrate mixture 1.5% of the live weight). In the treated group additional 3.0% calcium salt of fatty acid (on the basis of concentrate mixture) was fed to the animals. The study showed that Ca-salt of fatty acids significantly reduces the rumen protozoal number without affecting the rumen P^H, ammonia nitrozen. Rumen liquor was collected 2 times daily revealed that first collection give less number of protozoa compared to 2^nd collection. In the treated group rumen protozoal number found 53.63±1.29 at 12:00 P.M and 81.15±0.89 at 3:30 P.M. and in the control group protozoal number found 141.22±0.50 at 12:00 P.M and 157.96±1.96 at 3:30 P.M .It can be concluded that calcium salt of fattyacid significantly reduce protozoal number (p>0.05) without affecting the P^H and rumen ammonia nitrozen.

ii. Feeding effect of Ca-salts of fatty acids on fatty acids profile and quality of milk

To investigate the feeding effect of Ca-salt of fatty acids to dairy cows on fatty acids profile and milk quality, a total of 20 (twenty) lactating Pabna cows having milk yield 2.22 to 5.04 Kg and body condition score 2 to 2.5 were used in this study. The cows were divided into four similar treatment groups on the basis of their body weight, milk yield, parity, stages of lactation and designated as T₀, T₁, T₂ & T₃ respectively. The dietary treatments are T_o = German grass + Concentrate mixture without Ca salt of fatty acid, T₁= German grass + Concentrate mixture + 2 % Ca-salt of fatty acid, T₂= German grass + Concentrate mixture + 2.5 % Ca-salt of fatty acid and T₃= German grass + Concentrate mixture + 3% Ca- salt of fatty acid .The study was continued for 45 days with an initial 7 days adjustment period and records were kept on milk production, feed intake, nutritional balance and milk composition. Samples of feed, milk , feces and urine were analyzed in the APRD laboratory. All data were analyzed in a SPSS Computer package following the principles of CRD. The results indicated that the roughage DM intake was not significantly (p>0.05) differ among the treatment s except T₃ but there was no significant difference in total DM intake among the treatments. The milk fat % was reduced with the increased of Ca-salts of fatty acids in the diet. No significant difference was observed in SNF content of milk among the treatments. The DM digestibility did not differ significantly (p>0.5) among the dietary treatments but CP digestibility was significantly difference between T₀ and T₁ while T₂ and T₃ did not differ significantly.

Keywords: Paddy straw, Ca-salts ,PUFA

Location: BLRI, Savar, Dhaka

Start Date: 01-07-2009

End Date: 01-12-2009

Program Area: Animal Health and Management

Commodity: Milk

Objectives:

To prepare calcium salt of fatty acid and its effect on rumen Protozoa, P^Hand ammonia nitrozen

Methodology:

3.1 Experimental site

The experiment was conducted at the Animal production Research Devision, Bangladesh Livestock Research Institute (BLRI), Savar, Dhaka for a period of five (5) month from 1^st July to 1^st December 2009. The chemical analyses of feed was done in the Animal Nutrition Laboratory of BLRI, soil Science Department for Calcium (Ca) analysis, Central Laboratory of Bangladesh Agricultural University (BAU) Mymensingh for Sodium (Na) analysis and also the fatty acid profile was performed in Institute of Food Science and Technology (IFST). Protozoa count of rumen liquor was performed at Rumen Microbiology Laboratory of Bangladesh Livestock Research Institute (BLRI), Savar, Dhaka. Feeding trial was done at Sheep and Goat farm of Bangladesh Livestock Research Institute (BLRI), Savar, Dhaka.

3.2 The research work consists of two experiment

1. Preparation of Calcium salt of fatty acid and

2. Feeding trial after obtaining the best result from the first experiment.

Experiment 3.2.1.

Preparation of Calcium Salt of Fatty Acid

Four parts of an aqueous solution of NaOH (6M) were then added to five parts of oil, and the hydrolysis of oil triacylglycerols was performed at 95 to 100^oC with continuous agitation and bubbling N. When no more oil was visible, the resulting blend was left to stand at 5^oC until Na soaps had solidified. The Na soaps then were dissolved in hot water (95 to 100^oC) using a 1:5.6 ratio of soap to water, and a saturated solution of CaCl₂ at a ratio of 2.5 parts, 3.5 parts and 4.5 parts of soap to water was added for salting out. A filter cloth was used to filter the Ca salts, and tap water was used to remove residual NaOH and excess CaCl₂. The Ca salts were finally dried both in air and sun, and kept at about –20^oC until use for feeding.

3.2.2. Experiment 2: Feeding trial

3.3 Animal selection

Ten female Sheep with an average live weight of 12.955±2.766 Kg were selected for the experiment. The experiment was last for 15 days. The animals were divided into two groups of five sheep in each group named control group T₀ Live weight 12.92±3.02 and treatment group T₁ 12.99±2.844. The animals were housed in individual pan.

3.4 Dietary treatments

During the trial period sheep belonged to treatment group T_o were offered Napier silage mixed with molasses (for increasing appetite) adlibitum and concentrate mixture 1.5% of the live weight of the individual animal. Sheep belonged to treatment group T₁ were offered the same diet but this group also offered 3% Calcium salt of fatty acid on the basis of concentrate mixture. During the whole period fresh and clean drinking water was available to all the animals.

Diets were offered two times daily. In the morning (8:00 am) animals were offered half of the concentrate mixture and in evening (2:00 pm) the next half. In the last five days of experimental period 3% Calcium salt of fatty acid on the basis of concentrate mixture were given with the morning portion of concentrate mixture. Napier silage mixed with molasses were given only at 10:00 am daily. Each morning left over feed samples were weighed to measure the feed intake. No refusals of concentrate mixture were found in any case.

3.5 Design and layout of the experiment

The experiment was conducted in a Completely Randomized Design (CRD).

3.6 Sample collection

Rumen liquor were collected by using saline pipe inserted in another wider pipe and drawn by syringe. After collecting P^H were taken and then it was taken in 10ml test tube at a ratio of 1:9 rumen liquor and MFS stain respectively for protozoal count and finally it were analyzed for rumen Ammonia Nitrozen Concentration.

Preparation of MFS (Methyl green-formalin-Sodium chloride) stain/ Preservatives:

Ingredient:

35% 100ml Formaldehyde solution
900ml distilled water
0.6g Methyl green
8.0g Sodium chloride (Lab Grade)

3.7 Statistical analysis

The data were evaluated statistically using MS stat software.

Source of Information: BLRI. Annual Research Review Workshop, 2009-10. BLRI, Savar, Dhaka.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

For Experiment 1:

In the experiment 1 calcium salt of fatty acid were prepared by adding 3 different level of CaCl₂and then different drying process (air and sun) were measured in the present study and found that 3.5 parts CaCl₂give the best result in either of the drying processes. Thus calcium salt of fatty acid can be prepared by applying 3.5 parts CaCl₂and it can be dried in either drying process.

For Experiment 2:

In the experiment 2 it was found that calcium salt of fatty acid can significantly reduce protozoal number without affecting the rumen P^H and ammonia nitrozen. In this study calcium salt of fatty acid were used only one level (3% of the concentrate mixture). Different level of calcium salt of fatty acid could be used to obtain the best combination result.

Knowledge Management: Report/Proceedings