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;ht be available in the future
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k in Blacksburg, Va.
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RED ROSE
DAIRY
BOOSTER PELLETS
A new feed which contains 10 grams of Methionine
Analog per pound. It is designed for use as a “top dress”
feed, or for use in Red Rose Supplement mixes.
Red Rose customers are getting excellent results with
feeds containing Methionine Analog. This new feed is
needed where dairymen feed in milking parlors or use
supplement mixes.
IN QUARRYVILLE AREA
RED ROSE
FARM SERVICE, INC.
MAIN OFFICE
N. CHURCH ST.
UARRYVILLE, PA.
786-7361
in Polyunsaturates
in ARS Experiment
At the 67th annual meeting of
the American Dairy Science
Association, chemists and dairy
husbandrymen of USDA’s
Agricultural Research Service
FOR FEEDING DIRECTIONS CONTACT
YOUR LOCAL INDEPENDENT RED ROSE DEALER
BUCK, PA.
284-4464
(ARS) told of their novel scheme
for the natural production of
dairy and meat products with a
balance of saturated and un
saturated fats that might be more
desirable nutritionally.
Dairy and beef cattle get
substantial amounts of un
saturated fats in their rations,
but micro-organisms in the
rumen hydrogenate, or saturate,
most of these fats before they
enter the body tissues of the
animals. Following the lead of
Australian researchers, the ARS
scientists have developed means
of coating or encapsulating with
casein oils that are high in un
saturated acids, such as saf
flower oil, and treating the en
capsulated oil with formaldehyde
to “protect” it in the rumen so it
reaches the milk in a more un
saturated form.
ARS animal husbandryman H.
Keith Goenng used this en
capsulated safflower oil to
substitute part of the grain ration
fed to four milking cows from the
herd at the Agricultural
Research Center, Beltsville, Md.
The cows’ weight gain and
general health were normal,
about the same as four control
cows fed an all-grain ration, but
IN ATGLEN AREA
BROWN & REA, INC.
the concentration of linoleic, a
polyunsaturated acid, in their
milk fat averaged 13.6 per cent of
total fat compared to 2.7 per cent
for the controls.
ARS chemist Leslie P. Dryden
reported that he fed steadily
increasing amounts of the en
capsulated safflower oil from 0
up to nearly 3,000 grams per day,
and showed that the amount of
the unsaturated acid in the milk
fat could be controlled by the
amount of the oil fed. At the
highest level, the milk fat con
tained 33 per cent linoleic acid.
Another ARS chemist, Locke F.
Edmondson, reported that un
saturated fats are more
susceptible to oxidation that
saturated ones. Thus, although
the raw polyunsaturated milk has
good initial flavor, he said
definite off-flavors develop
during refrigerated storage
unless an antioxidant is added.
Processing the milk has little
effect on its linoleic acid content,
said Dr. Edmondson, adding that
the fat is also stable to storage
under refrigeration.
Milk high in polyunsaturated
fat can be used to make butter
and cheese. ARS chemist Noble
P. Wong reported last week at a
regional meeting of the American
Dairy Science Association in
Durham, N. H., that natural
Cheddar cheese made from the
milk has an oxidized flavor, but
ATGLEN, PA.
215-593-5149
Lancaster Farming, Saturday, July 29,1972
this becomes less pronounced on
aging. If the cheese is made into
processed cheese products, the
off-flavor is even less noticeable.
Another ARS chemist, Robert A.
Yoncoskie, reported at today’s
meeting that the butter made
from this milk spreads readily at
refrigerator temperatures, but it
poses some flavor problems.
While its flavor makes
polyunsaturated milk unac
ceptable at present as a beverage
and limits its value in making
butter and cheese, it has been
used successfully in ex
perimental animal feeding. ARS
research biologist T. Randall
Wrenn reported at today’s
meeting that he fed four veal
calves for 10 weeks, starting
when they were four days old,
with milk produced by cows fed
encapsulated safflower oil. The
milk fat contained 14 per cent
linoleic acid. The animals kept
healthy and showed weight gains,
comparable to four other control
calves fed similarly with normal
milk whose fat contained three
per cent unsaturated fatty acids.
In all cases, the milks were
supplemented with vitamin E. In
addition, the calves ate all the
grain and alfalfa hay they
wanted
Biopsies showed four times as
much hnoleic acid in the animals’
body fat when milk high in fat
was fed. This indicates the
possibility that through such
feeding, meat can be produced
whose fat will contain a higher
proportion of polyunsaturated
acids.
Can the same effect be
achieved by feeding less ex
pensive oils than safflower oil
that are also high in polyun
saturated acids, such as soybean
oil 9 Dr. Joel Bitman, an ARS
chemist, described an ex
periment in which ground whole
soybeans, full-fat soy flour, and
full-fat soy flakes were treated
with formaldehyde and fed for
three to five days to two lactating
Holstein cows. The results of this
particular trial, said Dr. Bitman,
were disappointing, since the
soybean preparations did not
increase the linoleic acid content
of the milk more than about 8 per
cent. He said, however, that work
is continuing with soybeans that
shows more promise of success.
ifa Oidlm&t
I TAX HUNT!
1 peer 1
cissa?
“*** V. t^fTMUtLE
At A tax
uwwifHT /K S
TievaXif \for
\JU *£U- Y i
£?*<> tax
“All the political talk
ai>out a new source of rev
enue simply means tapping
the same old taxpayer in a
brand new place.”
* Moriarty
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