and Allen, 2006. These suggested that the type of fat incorporated in concentrate would determine the type of fatty acid yielded.
Based on these fatty acid quality, it seemed that PUFA-diet with a mixture of 0.5yeast and 2curcuma powder PDM is considered the most effective diet
then followed by PDC and PDY. Suggesting that yeast additive worked in fermenting nutrients, at the same time the curcuma controlled the fatty acid
contents in diets containing PUFA.
Table 5.3
Total fatty acid contents in PUFA-diets supplemented with Asifit, yeast and C. xanthorrhiza Roxb for dairy goat
Fatty acid of total fat PD0-A PDY
PDC PDM Capric Acid, C10:0
nd nd
nd 0.01
Undecanoic acid, C11:0 nd
nd nd
0.02 Lauric Acid, C12:0
0.23 0.21
0.17 0.23
Tridecanoic Acid, C13:0 0.02
nd nd
nd Myristic Acid, C14:0
0.29 0.18
0.15 0.21
Pentadecanoic acid, C15:0 0.39
0.05 0.04
0.06 Palmitic Acid, C16:0
3.9 10.92
8.94 12.68
Palmitoleic Acid, C16:1 0.4
0.08 0.06
0.09 Heptadecanoic Acid, C17:0
0.38 0.1
0.08 0.12
Stearic Acid, C18:0 9.07
3.05 2.3
3.48 Elaidic Acid, C18:1n9t
nd 0.06
0.04 nd
Oleic Acid, C18:1n9c 2.21
15.54 11.7
17.37 Linolelaidic Acid, C18:2n9t
0.07 nd
nd 0.05
Linoleic Acid, C18:2n6c 0.92
13.42 10.8
14.85 Linolenic Acid, C18:3n3
0.07 2.31
1.94 2.55
Arachidic Acid, C20:0 0.29
0.66 0.47
0.71 Cis-11-Eicosenoic Acid, C20:1
nd 11
0.08 0.12
Cis-11,14-Eicosedienoic Acid, C20:2 nd
0.07 0.09
0.1 Cis-5,8,11,14,17-Eicosapentaenoic acid,C20:5n3
nd 0.02
nd 0.4
Heneicosanoic Acid, C12, C21:0 0.02
0.05 0.03
0.06 Behenic Acid, C22:0
0.46 0.59
0.44 0.67
Tricosanoic Acid, C23:0 0.04
0.11 0.08
0.12 Lignoceric Acid, C24:0
0.3 0.39
0.27 0.45
Nervonic acid, C24:1 nd
nd nd
0.01 Total fatty acid
19.17 48.02 37.74 54.16
Total SCFA nd
nd nd
0.01 Total MCFA
4.83 11.36
9.30 13.18
Total LCFA 13.83
47.37 28.32 40.7
Total MUFA 2.61
26.68 11.88 17.59 Total PUFAP
1.06 15.82 12.83 17.59
Total Saturated fat S 15.39
16.31 12.97 18.82 Total Unsaturated U
84.61 83.69 87.03 81.18
Rasio PS 0.07
0.97 0.99
0.93 Rasio US
5.50 5.13
6.71 4.31
n6n3 13.14
5.83 5.57
5.86 Atherogenicity
1.44 1.06
0.87 1.23
PUFA- diet without supplements PD0, with 3 Asifit tablets PDA, 0.5 yeast PDY, 2 curcuma PDC, mix of 0.5 yeast and 2 curcuma PDM; nd: not detected.
Fatty Acid Profiles of Milk
Total milk SCFA C10 and C8 was low in PDC; while the MCFA C11, C12, and C13 was markedly highest P0.05 in milk of dairy goat fed PUFA-
diet with no additive PD0 Table 5.4.
Table 5.4 Fatty acid contents in milk of dairy goat fed PUFA-diet supplemented
with asifit, yeast and C. xanthorrhiza Roxb Variables
PD0 PDA
PDY PDC
PDM SEM
P
Fat
4.83 5.96
5.19 4.54
4.35 0.64
Fatty acid of total fat Caproic acid, C6:0
1.94
b
1.69
ab
1.53
a
1.65
a
1.70
ab
0.15
Caprilic acid, C8:0
1.57 1.425
1.44 1.435
1.33 0.08 NS
Capric acid, C10:0
4.98 4.35
4.59 5.12
4.03 0.45 NS
Undecanoic acid, C11:0
0.07
b
0.04
a
0.05
a
0.06
ab
0.05
a
0.01
Lauric Acid, C12:0
2.29
bc
1.69
ab
1.6
ab
2.25
c
1.52
a
0.37
Tridecanoic Acid, C13:0
0.07
b
0.05
a
0.05
a
0.06
ab
0.05
a
0.01
Myristic Acid, C14:0
5.69 4.54
4.48 5.78
4.66 0.64 NS
Myristoleic Acid, C14:1
0.14 0.09
0.07 0.15
0.08 0.04 NS
Pentadecanoic Acid, C15:0
0.63 0.51
0.505 0.625
0.58 0.06 NS
Palmitic Acid, C16:0
19.09 15.75
16.13 19.87
18.26 1.81 NS
Palmitoleic Acid, C16:1
1.00 0.87
0.675 1.035
0.96 0.14 NS
Heptadecanoic Acid, C17:0
0.45 0.475
0.37 0.45
0.49 0.05 NS
Stearic Acid, C18:0
8.97 9.96
10.20 9.67
12.58 1.37 NS
Oleic Acid, C18:1n9c
17.38 21.66
16.21 19.89
23.15 2.89 NS
Linoleic Acid, C18:2n6c
1.85 2.81
1.92 3.03
2.34 0.52 NS
Arachidic Acid, C20:0
0.19 0.155
0.18 0.195
0.20 0.02 NS
Cis-11-Eicosenoic Acid, C20:1
0.04
b
0.03
a
0.025
a
0.04
b
0.03
a
0.01
Linolenic Acid, C18:3n3
0.14 0.25
0.18 0.31
0.20 0.06 NS
Heneicosanoic Acid, C21:0
0.09 0.05
0.07 0.14
0.05 0.04 NS
Cis-11,14-Eicosedienoic Acid, C20:2
0.06 0.06
0.05 0.06
0.05 0.01 NS
Behenic Acid, C22:0
0.07 0.04
0.06 0.07
0.06 0.01 NS
Arachidonic Acid, C20:4n6
0.14 0.13
0.09 0.14
0.08 0.03 NS
Tricosanoic Acid, C23:0
0.04 nd
nd 0.02
0.02 0.01 -
Lignoceric Acid, C24:0
0.03 0.02
0.02 0.03
0.02 0.01 NS
Cis-5,8,11,14,17-Eicosapentaenoic Acid, C20:5n3
nd 0.03
nd 0.02
nd 0.01 -
Total Fatty Acid
66.81 66.67
60.5 72.03
70.61 4.48 NS
Total SCFA C4- C10
8.49 7.97
7.75 9.36
7.07 0.86 NS
Total MCFA C12- C16
28.99 25.97
25.78 30.95
26.15 2.30 NS
Total LCFA CC16
29.27 35.17
32.54 31.04
39.21 3.88 NS
Total MUFA
18.81 22.42
18.91 19.23
24.55 2.58 NS
Total PUFAP
1.99 2.82
2.27 3.86
2.54 0.72 NS
Total Saturated fatty acidSFA
62.06 63.83
61.53 65.11
67.42 2.39 NS
Total Unsaturated fatty acid UFA
37.94 36.17
38.47 34.89
32.58 2.39 NS
Rasio PSFA
0.03 0.05
0.04 0.06
0.04 0.01 NS
Rasio UFASFA
0.61 0.59
0.66 0.54
0.49 0.07 NS
n6n3
23.53 10.74
11.55 11.17
12.84 5.40 NS
Atherogenicity
3.40 2.90
2.82 3.89
2.67 0.50 NS
PUFA- diet without supplements PD0, with 3 Asifit tablets PDA, 0.5 yeast PDY, 2 curcuma PDC, mix of 0.5 yeast and 2 curcuma PDM. P0.05; NS: not significant.
Oleic acid C18:1n9c dominated 19.66 ± 2.89 and palmitic acid C16 17.82 ± 1.81 out of total fatty acid in both curcuma diets PDC and PDM.
Stearic acid C18:0 and oleic acid C18:1n9c numerically increased in PDM; while linoleic acid C18:2n6c and linolenic acid C18:3n3 was found the
highest in PDY.
This was about the same as with 2.5 soybean oil, in which C18:2 was higher, followed by C18:1; while C18:3 and C18:0 decreased in milk of Murciano
Granadina goat Bouattour et al. 2008. Oleic acid was a result of synthesis process invo
lving enzim ∆
9
desaturase on C18:0 Stearic acid in mammary gland, by which stearic acid was having positive correlation with milk fat content in goat
Chilliard et al. 2006. In yeast and curcuma diet PDM, C18:0 was found the highest while its milk fat was the lowest.
Roasting of soybean meal and ground corn is an effort to improve the contents of fatty acid, especially PUFA. Roasted soybean yielded higher fatty
acid of C18:1, C18:2, and C18:3 Chouinard et al. 2001. It happened in the high contents of oleic acid C18:1n9c, linoleic acid C18:2n6c, and linolenic acid
C18:3n3. Heating process made the oil is ready later after by passing rumen biohydrogenation.
Most of fatty acid was synthesized in mammary gland mammary de novo in the forms of saturated fatty acid SFA and C10- C16, while LCFA strongly
disturbed de novo synthesis Chilliard et al. 2003. This effect will work stronger when the LCFA was more unsaturated. However, this fatty acid was only about
45 coming from SFA in these five treatments. Meanwhile, biohydrogenation process of fatty acid into intermediates was affected by type of fatty acid being
supplemented in diet.
Other result showed that Ca- flaxseed supplementation produced highest LCFA and PUFA; while SFA, SCFA, and MCFA were the lowest Cortes et al.
2010. Supplementation of XP yeast yields total fatty acid in milk with C16, C16, and C16, as high as, 26.1, 25.2, and 17.4 g100g fatty acids, respectively,
which were not different from control diet in milk Hristov et al. 2010. These fatty acid sources and yeast additive both affected lipid metabolism in rumen and
fatty acid synthesis in mammary gland that eventually would determine the fat and fatty acid composition in milk. Combined with curcuma in diet with these
supplements, it will further affect the fatty acid composition in milk of dairy goats in the present experiment.
Ratio of UFASFA in PDC 0.49 and PDY 0.66 were higher than recommended ratio 0.40 by HMSO 1994. Ratios of n6n3 in the milk of
goats fed a respective treatment were in the range of 10.74- 12.84; while, milk of control diet PD0 was having about twice higher than the milk of the other four
treatments.
These n6n3 ratios were even higher than the milk of goat fed 20 extruded soybean 8.52 and control 5.77 reported by Schmidely et al. 2005.
Other researcher Cortes et al. 2010 showed lower n6n3 in milk of dairy cows fed flaxseed, Ca- flaxseed oil, and their combination were 3.48, 2.61, and 2.19,
respectively; while Bouattour et al. 2008 reported ratios of n6n3 of diet with soybean oil was 6.12. Ratio of n6n3 recommended for human health were about
5:1 and 10:1 according to World Health Organization, WHO Bouattour et al. 2008.
Based on this criteria, ratios of n6n3 in goat milk with treated PUFA- diets in this experiment were slightly higher; whereas the milk of control diet was
about doubled of the others. Therefore, supplementations of Asifit tablets, yeast, curcuma or in combination of the last two diets were able to decrease the ratios of
n6n3 for about 50 so that they were closer to that standard.
Atherogeneicity index in PDC was the lowest in milk of goat fed PDC 2.67 and the highest was in milk with PDY 3.87. These indexes were about in
the same range of milk with goat fed soy bean oil 2.20, lower than control, 3.29, Bouattour et al. 2008 and 3.48 in goat milk with 20 extruded soybean
Schmidely et al. 2005. Atherogenic diet added with medium 0.3 and high curcuma 0.4, significantly lowered peroxidation of LDL, 1.636 and 1.572 ,
respectively, compared to control 4.684 in 4 months old rabbit Wientarsih and Muel 2008. This index is an indicator of SFA that might cause
cardiovascular disorder. However, Chilliard et al. 2006 concluded based on several studies that there was very few of evidences between MCFA and SFA
causing that disorder compared to diet with low fat but high fat consumption and high carbohydrate.
Fatty Acid Profiles of Feces
Fatty acid levels in feces were found to have some consistent tendencies Table 5.5. Curcuma supplementation both in PDC and PDM increased MCFA
and LCFA than other treatments.
In PDM, there were numerically found to be lower in MUFA, SFA, and n6n3. In contrast, this diet was higher in PUFA, UFA, PUFASFA, and
UFASFA. Meanwhile, atherogeneicity index was found to be higher both in PDC and PDM; suggesting that curcuma supplementation either singly or in
combination with yeast would stimulate bile production such that it will digest more lipid and excreted later in the feces. As the results, the indexes of both feces
Table 5.5
Fatty acid contents in feces of dairy goat fed PUFA-diet supplemented with Asifit, yeast and C. xanthorrhiza Roxb
Variable PD0
PDA PDY
PDC PDM
Fat 2.05
2.15 2.04
2.47 2.06
Total fatty acid 27.33
24.94 24.52
36.32 36.04
Total Short CFA C4-C10 nd
nd nd
nd nd
Total MCFA C12- C16 6.11
6.39 6.92
9.06 8.62
Total LCFA CC16 48.54
43.46 42.11
63.13 63.14
Total MUFA 0.64
0.65 0.71
0.74 0.16
Total PUFAP 1.76
1.51 1.46
2.16 12.22
Total Saturated fatty acidSFA 21.34
19.75 19.48
28.92 11.86
Total Unsaturated fatty acid UFA 78.66
80.25 80.52
71.08 88.14
Rasio PSFA 0.08
0.08 0.07
0.07 1.03
Rasio UFASFA 3.69
4.06 4.13
2.46 7.43
n6n3 10.60
10.46 11.00
8.30 5.82
PUFA- diet without supplements PD0, with 3 Asifit tablets PDA, 0.5 yeast PDY, 2 curcuma PDC, mix of 0.5 yeast and 2 curcuma PDM; nd: not detected.
were higher. In terms of the index in milk, it is consequently would be lower 2.67 in PDM, which is better for health consciousness.
Fatty Acid Intake, Milk, and Feces
Fatty acid in intake, milk, and feces were delivered in Table 5.6. The highest fatty acid intake 59.68 ± 6.64 gd in PDM in fact was lower 38.92
compared to FA intake of 2.5 soybean oil in goat Bouattour et al. 2008.
Inclusion of fatty acid sources in the diets increase the intake of fatty acids. However, the fatty acid in milk was likely was affected by the intake of
fatty acid.
CONCLUSION
There have been found some consistencies in diet containing polyunsaturated fatty acid PUFA supplemented with 0.5 yeast and 2
curcuma C. xanthorrhiza Roxb that were high in total fatty acid, medium chain fatty acid MCFA, long chain fatty acid LCFA, and PUFA. Milk fatty acid
quality of goat fed with this diet showed high in LCFA and MUFA; while it was low in SCFA, unsaturated fatty acid, and n6n3 ratio, and atherogenicity index.
These qualities were optimally considered good in terms of healthier product. Therefore, the PUFA- diet with 0.5 yeast and 2 curcuma C. xanthorrhiza
Roxb was a reasonable choice to be applied for dairy goat.
Table 5.6 Fatty acid and PUFA correlation among intake, milk, feces of dairy
goat fed PUFA-diet supplemented with asifit, yeast and Curcuma xanthorrhiza
Roxb
Treatment Intake
gd Milk
gd Feces
gd Fatty acid
PD0 25.15 ± 3.50
1.13 ± 0.61 1.21 ± 0.39
PDA 23.14 ± 3.92
2.27± 0.76 1.01± 0.35
PDY 56.60 ± 4.51
1.79 ± 1.09 0.74 ± 0.31
PDC 39.10 ± 3.22
0.99 ± 0.72 2.33 ± 0.34
PDM 59.68 ± 6.64
1.19 ± 0.70 1.15 ± 0.30
PUFA PD0
0.27 ± 0.4 0.022 ±0.01
0.021 ± 0.007 PDA
0.25 ± 0.4 0.070 ± 0.02
0.015 ± 0.005 PDY
8.95 ± 0.71 0.038 ± 0.02
0.011 ± 0.004 PDC
5.02 ± 0.41 0.033 ± 0.02
0.050 ± 0.007 PDM
10.50 ± 1.17 0.030 ± 0.02
0.140 ± 0.036
PUFA- diet without supplements PD0, with 3 Asifit tablets PDA, 0.5 yeast PDY, 2 curcuma PDC, mix of 0.5 yeast and 2 curcuma PDM.
6. GENERAL DISCUSSION
Temulawak Curcuma xanthorrhiza Roxb is one of herbal plants that has been widely used in Indonesia. This curcuma production nationally is about 27.
10
3
tons per year. It contains bioactives of curcuminoids consisting of curcumin, desmethoxycurcumin, bisdemethoxycurcumin, and xanthorrizol. These bioactives
are potential as organic antibiotic, antimicrobes, antiinflammation, and hypocholeretic. One of local wisdoms is preparing a mixture of temulawak fluid
and fermented cassava to be consumed by a woman after giving birth and lactation, so that the milk would be increased and the reproduction organ would
be resumed properly. Therefore, it was an important reason to apply this kind of formula, in any type such as pasta, block, or powder in this research, yeast was
used instead for lactating ruminants, including dairy goat so that it would increase milk production and milk quality such as milk fatty acid.
Milk production nationally has been an issue since it is only fulfilling about one fourth of milk demand, while the rest 76.27 should be imported
DGLAH 2011. Supposed, there is a potential milk production derived from dairy goat 0.05yr, with a surprisingly high price of goat milk 3kg, in time of
this research in Bogor, there would be a potential income for about 5,901,000yr. Besides, milk quality, especially fatty acid content need to be
addressed for healthy reason. Saturated fat, short, and medium chain fat are some types of fat in milk that might be of concern. However, most researches found
that those were not as atherogenic as high consumption of low fat and high carbohydrate.
In order to improve milk production and milk fatty acid especially in dairy goat with advancing phase of lactation about 4.6 months, there had been
done three consecutive experiments. First was assessing nutrition performance of concentrate containing polyunsaturated fatty acid PUFA sources corn oil,
roasted ground corn, and roasted soybean meal supplemented with yeast and curcuma during 2- 6 weeks of storage. Second was in vitro ruminal fermentation
of PUFA- diets supplemented with yeast and curcuma. Third was in vivo application of PUFA- diets supplemented with yeast and curcuma in late lactation
dairy goat.
During 6 weeks of storage, total PUFA contents were lower than that of in 2 weeks, while moisture contents were up, therefore other nutrients such as dry
matter, organic matter, crude fiber, N- free extract, ADF, ether extract, crude protein, and gross energy were slightly down. The PUFA-concentrate
supplemented with yeast and curcuma PCM was able to maintain unsaturated fat and atherogenicity in the diet. It can be inferred that PUFA-concentrate
supplemented with 0.5 yeast and 2 curcuma was nutritionally reasonable after 6 weeks of storage.
These PUFA- concentrates were then reformulated with on farm feedstuff that was used to fed the PE dairy goats; the by product from tofu industry,
soybean seed, then mentioned as soybean by product. These concentrates were analyzed in vitro to evaluate their ruminal fermentation performance and at the
same time they were evaluated in vivo.
It was analyzed that PUFA- diet with a mixture of yeast and curcuma additives was considered the most potential diet since it showed low protozoa
population and high VFA production in the goat rumen fluid, eventhough it showed the lowest organic and dry matter digestibilities as well as N- NH3.
This mix PUFA- diet was also considered reasonable as it showed a better recovery in milk yield post treatment with progressing lactation in dairy goat. It
showed some tendencies of higher lactose and Ca percentages; lower milk fat, 4 FCM, and SCC; higher Hb, PCV, and glucose but lower Prolactin in blood; higher
ether extract intakes and Ca digestibility, supported by relatively high nutrient digestibility in most nutrients. Some consistencies were also found in this PUFA-
diet, there were high in total fatty acid, medium chain fatty acid, long chain fatty acid, monounsaturated fatty acid, and PUFA; while it was low in SCFA,
unsaturated fatty acid, and n6n3 ratio, and atherogenicity index.
Milk for human consumption should comply with some standards such as fat at least 3, protein at least 2.7, lactose at least 4.2 according to SNI;
ratio of n6n3 5:1 to 10:1 according to WHO; atherogenic index less than 3 Bouattour et al. 2008; and SCC of 7.5 10
5
cellsml IDF 1999. The milk produced by PE dairy goat in late lactation fed with PUFA-diet supplemented
with a combination of 0.5 yeast and 2 C. xanthorrhiza Roxb was falling around these standards and the goat showed stable persistency of milk production.
It has approved that supplementation of yeast only would increase milk production; curcuma only would modify fatty acid content of milk; whereas these
combination could improve milk production and milk fatty acid content with progressing lactation.
These qualities were optimally considered good in terms of healthier product. Therefore, the PUFA- diet with 0.5 yeast and 2 curcuma was a
reasonable choice to be applied for dairy goat.
7. CONCLUSION
Based on these research results, there could be drawn several points: 1.
The PUFA- concentrate with a mixture of 0.5 yeast and 2 C. xanthorrhiza
Roxb could be stored up to 6 weeks with relatively stable nutrient contents of ether extract, crude protein, gross energy, NDF, Ca, P,
tannin, and curcumin as well as PUFA contents. 2.
The PUFA- diet with a mixture of 0.5 yeast and 2 C. xanthorrhiza Roxb could be considered as a potential one as it showed low protozoa
population and high VFA production in the goat rumen fluid, in vitro. 3.
The PUFA- diet with a mixture of 0.5 yeast and 2 C. xanthorrhiza Roxb was considered reasonable since it showed a better recovery in milk
yield in post treatment with progressing lactation in dairy goat. Besides, it showed some tendencies of lower milk fat, 4 FCM, and SCC; higher
lactose and Ca percentages; higher Hb, PCV, and glucose in blood; higher ether extract intakes and Ca digestibility, supported by relatively high
nutrient digestibility in most nutrients.
4. The PUFA- diet with a mixture of 0.5 yeast and 2 C. xanthorrhiza
Roxb high in total fatty acid, medium chain fatty acid MCFA, long chain fatty acid LCFA, and PUFA. Milk fatty acid quality of goat fed with this
diet showed high in LCFA and MUFA; while it was low in SCFA, unsaturated fatty acid, and n6n3 ratio, and atherogenicity index.
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