David M. Barbano

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Genetic selection for increased milk fat percentage leads to increased proportions of short-chain fatty acids in milk fat and decreased proportions of long-chain fatty acids. Milk fat composition is strongly influenced by stage of lactation; proportion of short chains (de novo synthesis) is low initially and increases until at least 8 to 10 wk into(More)
Conjugated linoleic acids (CLA) have positive health effects in experimental models. Our objective was to determine the effect of CLA supplementation on milk of dairy cows. A commercial source of CLA was infused abomasally to by-pass rumen fermentation. The supplement contained 61.2% CLA; the major CLA isomers were cis/trans 8,10, cis/trans 9,11, cis/trans(More)
Pasteurized fluid milk shelf life is influenced by raw milk quality. The microbial count and somatic cell count (SCC) determine the load of heat-resistant enzymes in milk. Generally, high levels of psychrotrophic bacteria in raw milk are required to contribute sufficient quantities of heat-stable proteases and lipases to cause breakdown of protein and fat(More)
Holstein cows (n = 30) entering second or greater lactation were fed fat supplements (90 g/d of fatty acids) consisting of Ca salts of either palm fatty acid distillate (control) or a mixture of palm fatty acid distillate and mixed isomers of conjugated linoleic acid (CLA, 30.4 g/ d) from 2 wk prepartum through 20 wk postpartum to determine whether CLA(More)
Lactations were divided into three periods: early (1 to 99 d), mid (100 to 199 d), and late (200 to 299 d). One hundred Holsteins were randomly split into four groups that were balanced for parity. Groups 222 and 333 were milked twice and three times a day, respectively, throughout lactation. Group 233 was switched from twice to three times daily milking at(More)
We examined the role of insulin in milk protein synthesis using the hyperinsulinemic-euglycemic clamp approach in combination with abomasal infusion of casein. The two experimental periods consisted of abomasal infusion of water or 0.5 kg/d of casein. An insulin clamp was conducted over the last 4 d of each period. During the insulin clamp, circulating(More)
Conjugated linoleic acid (CLA) is a potent cancer preventive agent in animal models. To date, all of the in vivo work with CLA has been done with a commercial free fatty acid preparation containing a mixture of c9,t11-, t10,c12- and c11,t13-isomers, although CLA in food is predominantly (80-90%) the c9,t11-isomer present in triacylglycerols. The objective(More)
Conjugated linoleic acid (CLA) isomers have a number of beneficial health effects, as shown in biomedical studies with animal models. Previously, we reported that a mixture of CLA isomers improved glucose tolerance in ZDF rats and activated peroxisome proliferator-activated receptor (PPAR)-gamma response elements in vitro. Here, our aim was to elucidate the(More)
The present study was designed to examine the effects of increasing dietary levels of vaccenic acid (VA) and cis-9, trans-11 conjugated linoleic acid (CLA) on chemically induced mammary carcinogenesis in rats. Both fatty acids were provided as a natural component in butter fat. The conversion of VA to CLA by delta9-desaturase was documented previously in(More)
Eight Holstein cows in midlactation were selected for low milk somatic cell count (SCC) and the absence of the pathogens that cause mastitis. Milk collection and cottage cheese manufacture from low SCC milk were replicated on each of 4 d (control period). Each cow was infused with 1000 cfu of Streptococcus agalactiae. One week after infusion, milk from the(More)