Effects of supplementation with vegetable oils, including castor oil, on milk production of ewes and on growth of their lambs.

ABSTRACT

The objectives in this experiment were to compare the effects of castor oil, canola oil, or sunflower oil on lactation performance, milk composition, and milk fatty acid (FA) profile in Santa Inês ewes and on growth of lambs. Forty-four ewes (66.9 ± 4.7 kg of initial BW, mean ± SD) were penned individually with their lambs and used in a randomized complete block design with 11 blocks and four diets. The experimental diets were as follows 1) basal diet without added oil (control), 2) 30 g FA/kg DM of canola oil (CAN), 3) 30 g FA/kg DM of sunflower oil (SUN), and 4) 30 g FA/kg DM of castor oil (CAS). The oils were added to a basal diet containing 50% of roughage. Once a week, from the 2nd to 8th wk of lactation, ewes were separated from their lambs, injected with oxytocin, and mechanically milked to empty the udder. After 3 h, using the same procedure, milk production was recorded, and milk was sampled for composition and FA profile determination. The growth of the lambs was monitored weekly. Ewes fed the control diet had greater (P < 0.05) dry matter intake (DMI) than those fed the oil-supplemented diets. No effect was observed on milk yield and on final BW of lambs. Milk fat and milk total solid concentrations were greater (P < 0.05) with the supply of CAS. Supplementation with CAN and SUN, but not with CAS, reduced (P < 0.05) the sum of FA with 14 or less carbon chains and increased (P < 0.05) the c9-181, 180 and most of the biohydrogenation intermediates, including the t10-181, t11-181, and c9,t11-182. All oil-supplemented diets reduced (P < 0.05) the content of 160 when compared with the control. Milk from ewes fed CAS presented only small proportion of 12-OH,c9-181 (0.31% of total FA) but much larger proportions of 12-OH-180 (1.58% of total FA) and particularly of 12-oxo-180 (2.95 % of total FA), which suggests that 12-OH,c9-181 was extensively metabolized in the rumen. Concluding, CAS increased milk fat and modified the milk FA composition by increasing the hydroxy- and oxo-FA. The potential health promoting proprieties and technological advantages of milk enriched with hydroxy- and oxo-FA are not know at present but deserve to be explored.