Relationships sAmong dietary Roasted Soybeans, Milk Components, and Spontaneohs Oxidized Flavor of Milk

摘要

Relationships among dietary roasted whole soy- beans (RSB), milk fatty acid profile, and the develp- ment of spontaneous oxidized flavor of milk were inves- tigated by using 20 commercial dairy herds. Diets con- tained 0 to 15.3/100 of dry matter s RSB. Concentrations o dietary RSB were correlated positively with concne- trations of C18: 2 and C18: 3 in milk fat. Concentrations of α-tocopherol, β-carotene, and ascorbic acid in milk decreased from 0 to 3 d of storage (4 deg. C), and oxidized flavor in milk increased linearly between 0 and 8 d of storage.