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Your search keyword '"P. Morand-Fehr"' showing total 3 results
Start Over Author "P. Morand-Fehr" Publisher american dairy science association
3 results on '"P. Morand-Fehr"'

1. Characteristics of Lipolytic System in Goat Milk

Author

G. Selselet-Attou, Yves Chilliard, P. Bas, and P. Morand-Fehr

Subjects
Lipoprotein lipase, Chemistry, food and beverages, Cow milk, fluids and secretions, Blood serum, Genetics, Lipolysis, Animal Science and Zoology, Food science, Globules of fat, Inhibitory effect, Lipoprotein lipase activity, Food Science
Abstract

The caprine milk lipolytic system was characterized to explain the higher correlation in the goat, as opposed to the cow, between lipoprotein lipase activity and spontaneous lipolysis. Goat milk lipoprotein lipase was distributed primarily in cream (46%) and serum (46%), but little activity was in caseins (8%). In direct comparison, the quantitative distribution in cow milk lipoprotein lipase was different (6, 17, and 78%). This probably reflects species differences in properties of milk caseins and fat globules. Spontaneous lipolysis in goat milk was activated as in the cow by addition of blood serum, but only if the total lipoprotein lipase activity of goat milk was higher than 4 μ eq free fatty acids/h per ml. Although heparin had no effect on goat milk lipolysis, it affected cow milk lipolysis and stimulated goat and cow milk lipoprotein lipase activity on an artificial substrate in vitro. Some heated (60°C for 30min) normal milks showed an inhibitory effect on lipolysis in fresh susceptible goat milks. This inhibitory effect was recovered in caseins and primarily in serum and proteose-peptones but not in cream. However, heated susceptible milks did not appear to have had any activating effect on lipolysis in fresh normal goat milks. Possible effects in farm bulk milk also are discussed.

Published
1984
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2. Composition and Yield of Goat Milk as Affected by Nutritional Manipulation

Author

P. Morand-Fehr and D. Sauvant

Subjects
Silage, food and beverages, Forage, Biology, Palmitic acid, Red Clover, chemistry.chemical_compound, fluids and secretions, medicine.anatomical_structure, chemistry, Lactation, Genetics, medicine, Hay, Animal Science and Zoology, Composition (visual arts), Dry matter, Food science, Food Science
Abstract

This report deals with the influence of quantity and nature of roughages and concentrates on milk yield and composition by goats producing 500 to 900kg milk per year, particularly the influence of crude fiber and crude protein. Forages with most voluntary intakes and milk yielding capabilities were legumes (alfalfa, red clover) and Italian ryegrass. Milk production was highest with green forages and hay pellets. Corn silage feeding reduced milk yields by 5 to 14% and hay of medium quality by 15 to 25%. Supplementary concentrates during midlactation increased intakes of dry matter and energy and milk production. Milk protein percentage was increased, but milk fat contents were lower. Increased intakes of energy raised percentages of palmitic acid and decreased carbon-18 acids. Low lipid contents (

Published
1980
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3. Influence of extruded soybeans with or without bicarbonate on milk performance and fatty acid composition of goat milk.

Author

Schmidely P, Morand-Fehr P, and Sauvant D

Subjects
Animals, Eating, Energy Intake, Fatty Acids, Volatile analysis, Female, Fermentation, Food Handling methods, Hydrogen-Ion Concentration, Lactation physiology, Linoleic Acid analysis, Lipids analysis, Milk Proteins analysis, Oleic Acid analysis, Rumen chemistry, alpha-Linolenic Acid analysis, Diet, Fatty Acids analysis, Goats physiology, Milk chemistry, Sodium Bicarbonate administration & dosage, Glycine max
Abstract

The effects of extruded soybeans (ESB) included at 0, 10, or 20% of dry matter (DM) of the diet in combination with sodium bicarbonate (0 vs. 1% bicarbonate added to DM) on rumen fermentation characteristics, production parameters, and fatty acid (FA) profiles of milk fat were examined in 30 midlactation goats and 6 rumen-cannulated goats fed high-concentrate diets (30:70 forage-to-concentrate ratio) ad libitum in a 3 x 2 factorial design. Diets were fed as total mixed rations. The trial lasted 13 wk with the final 9 wk as the test period. Milk yield and composition were recorded each week throughout the trial. Individual samples of milk were taken in wk 4, 7, 10, 11, and 13 to determine FA profile of milk fat. Dry matter intake and intake of net energy for lactation were not affected by dietary treatments. Feeding ESB did not modify ruminal pH or volatile fatty acids concentration in the rumen fluid, but it increased the molar proportion of propionate. Feeding ESB increased fat-corrected milk, milk fat content, and fat yield compared with the control diets. There was no change in milk protein content when ESB were fed. Feeding ESB increased the proportions of oleic, linoleic, and linolenic acids in milk fat at the expense of most of the saturated FA. It also increased the n-6 to n-3 FA ratio of milk. The largest changes in milk yield and milk composition were generally obtained with ESB included at 20% of DM. The addition of sodium bicarbonate tended to increase ruminal pH, VFA concentrations in the rumen fluid, and the molar proportions of acetate. The addition of sodium bicarbonate increased milk fat content and fat yield, with no change in milk FA composition. It is concluded that during midlactation, the inclusion of ESB to 20% of DM prevented low milk fat content for goats fed high-concentrate diets, with no decrease in milk protein content. The addition of sodium bicarbonate may enhance the effects of ESB on milk fat content and fat yield.

Published
2005
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