Influence of extrusion of white lupines on ruminal biohydrogenation of polyunsaturated fatty acids and milk fat composition in dairy cows
Abstract
The objective was to evaluate the effects of extrusion of white lupines, with or without addition of reducing sugars before extrusion, on the ruminal biohydrogenation (RBH) of dietary PUFA, their transfer rates into milk, and the milk fatty acid (FA) profile in dairy cows. Sixteen multiparous Holstein cows were assigned to 2 separate replicated 4 × 4 Latin square design experiments (8 cows in each experiment). Diets contained 20% (DM basis) raw or extruded whole white lupines (Lupinus albus) processed at 115°C, 135°C, or 150°C, and either without (experiment 1 [Exp.1]) or with (experiment 2 [Exp.2]) the addition of reducing sugars. All diets had a forage/concentrate ratio of 69:31 and were isoenergetic, isonitrogenous, and iso-starch. Experiment 1 included 3 rumen-cannulated cows to assess RBH by analyzing ruminal FA profiles 5 h and 17 h after feeding. Ruminal CH 4 production was measured with an automated headchamber system (excluding rumen-cannulated cows, n = 4 in Exp.1, and n = 8 in Exp.2). Extrusion increased the proportion of trans MUFA and CLA in milk fat, with the greatest effects observed at 150°C, irrespective of sugar addition. Milk from cows fed lupines extruded at 150°C contained higher proportions of n-3 and n-6 PUFA, compared with all other dietary treatments. The RBH of trans-11 C18:1 and cis-9,trans-11 C18:2 was also higher with lupines extruded at 150°C than with raw lupines. Extrusion and temperature of extrusion did not affect CH 4 production (g CH 4 /d). However, CH 4 intensity (g CH 4 /kg ECM) was reduced by 11% on average with lupines extruded at 150°C without addition of reducing sugars compared with raw lupines and lupines extruded at 115°C and 135°C. In conclusion, extrusion of lupines, particularly at 150°C, altered RBH, and increased the proportions of trans MUFA and PUFA in milk fat, but did not reduce CH 4 production in dairy cows.
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BibTeX
@article{manzocchi2026influence,
title = {{Influence of extrusion of white lupines on ruminal biohydrogenation of polyunsaturated fatty acids and milk fat composition in dairy cows}},
author = {Elisa Manzocchi and Pierre Nozière and Solveig Mendowski and Yves Farizon and Francis Enjalbert and Cécile Martin and Anne Ferlay},
journal = {Journal of Dairy Science},
year = {2026},
month = nov,
doi = {10.3168/jds.2025-27797},
url = {https://hal.inrae.fr/hal-05856771v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Influence of extrusion of white lupines on ruminal biohydrogenation of polyunsaturated fatty acids and milk fat composition in dairy cows
AU - Elisa Manzocchi
AU - Pierre Nozière
AU - Solveig Mendowski
AU - Yves Farizon
AU - Francis Enjalbert
AU - Cécile Martin
AU - Anne Ferlay
PY - 2026
DA - 2026/11/09
JO - Journal of Dairy Science
DO - 10.3168/jds.2025-27797
UR - https://hal.inrae.fr/hal-05856771v1
AB - The objective was to evaluate the effects of extrusion of white lupines, with or without addition of reducing sugars before extrusion, on the ruminal biohydrogenation (RBH) of dietary PUFA, their transfer rates into milk, and the milk fatty acid (FA) profile in dairy cows. Sixteen multiparous Holstein cows were assigned to 2 separate replicated 4 × 4 Latin square design experiments (8 cows in each experiment). Diets contained 20% (DM basis) raw or extruded whole white lupines (Lupinus albus) processed at 115°C, 135°C, or 150°C, and either without (experiment 1 [Exp.1]) or with (experiment 2 [Exp.2]) the addition of reducing sugars. All diets had a forage/concentrate ratio of 69:31 and were isoenergetic, isonitrogenous, and iso-starch. Experiment 1 included 3 rumen-cannulated cows to assess RBH by analyzing ruminal FA profiles 5 h and 17 h after feeding. Ruminal CH 4 production was measured with an automated headchamber system (excluding rumen-cannulated cows, n = 4 in Exp.1, and n = 8 in Exp.2). Extrusion increased the proportion of trans MUFA and CLA in milk fat, with the greatest effects observed at 150°C, irrespective of sugar addition. Milk from cows fed lupines extruded at 150°C contained higher proportions of n-3 and n-6 PUFA, compared with all other dietary treatments. The RBH of trans-11 C18:1 and cis-9,trans-11 C18:2 was also higher with lupines extruded at 150°C than with raw lupines. Extrusion and temperature of extrusion did not affect CH 4 production (g CH 4 /d). However, CH 4 intensity (g CH 4 /kg ECM) was reduced by 11% on average with lupines extruded at 150°C without addition of reducing sugars compared with raw lupines and lupines extruded at 115°C and 135°C. In conclusion, extrusion of lupines, particularly at 150°C, altered RBH, and increased the proportions of trans MUFA and PUFA in milk fat, but did not reduce CH 4 production in dairy cows.
SN - 0022-0302
SN - 0022-0302
ER -