The Rural Voice, 1997-06, Page 131
Scrap Book
Researchers
boost
nutritional
value of milk
University of Guelph
researchers are working to give
a boost to the nutritional value
of milk.
Prof. Brian McBride and
graduate student Tom Wright of
the Department of Animal and
Poultry Science developed a
special feed supplement for
dairy herds and teamed up with
Prof. Bruce Holub, Human
Biology and Nutritional
Sciences, to determine the
effects on milk fat. The milk
these herds produce, after being
fed the supplement., will be
enriched with docosahexaenoic
acid (DHA), an essential
nutrient missing in many
people's diets.
Despite the emphasis in
Canada on reducing dietary fat
intake, our bodies do need some
fat. In particular, DHA — an
omega-3 polyunsaturated fatty
acid (PUFA) — is needed in the
eye and brain for optimal visual
performance and mental
functioning.
There's also growing interest
in the cardiovascular benefits of
eating DHA -rich diets. Recent
studies show that as DHA
consumption increases, the risks
of cardiovascular disease go
down. But sources of DHA are
limited, the primary source
being fish and fish oils.
Though cows have some fatty
acid in their diet it comes
mostly from plant sources that
don't have DHA. The bovine
digestive system turns the
polyunsaturated fats from plants
into saturated fats through a
process called biohydro-
genation. Researchers are
feeding DHA, hoping it will not
be broken down the way plant -
sourced fatty acids are.0
— Source: University of Guelph
0°°.I LI y F lr' Eclulprrient
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JUNE 1997 9