High producing dairy cows generally receive in the diet up to 5–6% of fat. This is a relatively
low amount of fat in the diet compared to diets in monogastrics; however, dietary fat is …

The analysis of nutritional value and selected traits of technological suitability of milk was
performed on the basis of the available literature. This analysis concerned various animal …

Consumer perception of organic cow milk is associated with the assumption that organic
milk differs from conventionally produced milk. The value associated with this difference …

The nutritional image of bovine milk fat has suffered for years because of the association of
saturated fatty acids and coronary heart disease. Thus the alteration of fatty acid composition …

Balanced feeding to livestock can effectively convert the non‐edible forage crops into
human food. Balanced output and input feeding systems further will result in greater animal …

Public health policies recommend a population wide decrease in the consumption of
saturated fatty acids (SFA) to lower the incidence of cardiovascular and metabolic diseases …

Recent knowledge is presented on the composition of ruminant milk fat fractions and the
nutritional strategies known to alter their amount. The development of lipidomic and …

The effect of linseed oil (LO) supplementation on nutrient digestibility, forage (ie, timothy
hay) in sacco ruminal degradation, ruminal fermentation characteristics, protozoal …

The effects of supplementation with rapeseed, sunflower, and linseed oils (0.5 kg/d; good
sources of oleic, linoleic, and linolenic acids, respectively) on milk responses and milk fat …

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 …