Researchers seek method of increasing unsatu-
rated fatty acids in milk with modified rice bran
Project Leader and Principal UC Investigators
Edward J. DePeters,Dept. of Animal Science, UC Davis
Thomas Richardson, Dept. of Food Science and Technology, UC Davis
Researchers began exploring ways to develop a fat-protected rice bran
product for the dairy industry to increase the proportion of
mono-unsaturated and polyunsaturated fatty acids in milk. The goal is a new
rice bran product that will enhance the nutritional characteristics of milk
intended for human consumption.
To accomplish that objective, the researchers are attempting to develop a complex protein-sugar structure from unstabilized rice bran to protect the fatty acids in rice bran from biochemical changes in the cow's digestive system. The idea is that this will provide more unsaturated fatty acids for absorption by the dairy cow and increase the unsaturated fatty acid content of milk fat.
In a second study, rice bran was mixed with a whey protein concentrate to
ensure adequate protein was available for complexing with sugars in case the
protein of rice bran was insufficient. The complex was then browned and fed
to dairy cattle, as in the first experiment, but again, there was no change
in either the gross composition or in the fatty acid
composition of the milk fat. "Future efforts will focus on
use of extrusion technology to enhance the browning reaction in bran."
"Future efforts will focus on use of extrusion technology to enhance the browning reaction in bran."