INFLUENCE OF MUSTARD CAKE/OIL FEEDING ON CONJUGATED LINOLEIC ACID CONTENT IN BUFFALO MILK

摘要

A lactation trial was conducted to study the mustard oil based concentrate feeding on conjugated linoleic acid (CLA) content in buffalo milk, Lactating Murrah buffaloes (15; 60 days in milk of 605 kg BW in 2-4 lactation) randomly divided into three equal groups were fed concentrate mixture containing either groundnut cake (Gt), mustard cake (G_2) or mustard cake and oil (G_3) along with maize fodder and wheat straw for 90 days. The linoleic (C_(18:2)) and linolenic (C_(18:3)) acid content in GNC andmustard oil's were 25.67 and 0.96%, 40.12 and 9.31% respectively. The EE digestibility was higher (P<0.05) in G_3 than the G_1 and G_2, where as the NDF digestibility was lower in G_3. Milk yield was higher in G_3. Total solids, SNF and milk protein didnot vary among the groups whereas fat percentage was lower (P<0.01) in G_3. The CLA content in the three groups were 6.84,12.12 and 19.50 mg/g of milk fat respectively and significantly (P<0.05) differ among the groups. Hence, it was concluded that the level of CLA in milk fat depends upon the nature of diet offered to the animals and addition of 2% mustard oil increased the C18:2 and C18:3 fatty acids in the ration and it increase up to 185 % CLA in milk fat.