Nutritionists and dairymen alike have been trying to maximize dry matter intake of their lactating cow diet.

Allen, 2000 stated, “Energy intake is a primary limitation on milk yield for high producing dairy cows and is determined by net energy content of the diet and DMI. The maximal productive capacity of an animal will depend on its genetic potential and will vary over the animal’s lifetime according to its age, physiological status (e.g. lactating, pregnant), and climate. Each animal has a maximal rate at which it can utilize nutrients and metabolic fuels and unless DMI is limited by physical capacity, mechanisms must exist that balance supply with demand for nutrients.”

Allen, 2000

Dry matter intake (DMI) is determined by meal size and meal frequency that are influenced by animal and dietary factors affecting satiety and hunger. Certain feed additives and nutrients can cause changes in DMI. The interest of this publication is to explore fatty acids (FA) and their effect on DMI.

Allen, 2000 published a review on factors affecting feed intake including certain FA. Supplemental fat sometimes depresses feed intake due to effects of fat on ruminal fermentation and gut motility, acceptability of diets containing added fat, release of gut hormones, and oxidation of fat in the liver. Significant decreases in DMI were observed for Ca-PFA for 11 of 24 comparisons. In addition, Ca-PFA resulted in a numerical decrease in DMI in 22 of the 24 comparisons. Other sources of fat had less consistent effects on DMI and there were few significant decreases in DMI by added FA for each category of fat. A summary of these findings is illustrated in Table 1.

The effects of Ca salts of PFAD (CAS) on DMI reduction was linear indicating significance when included as low as 1% of the diet DM. The data shows us that fat alone is not responsible for the reduction in DMI. The composition of FA within in a fat source appears to be the cause. Allen 2000 concluded “ Although energy utilization is more efficient for digested fat than digested carbohydrate, it is clear that addition of fat to the diet does not always result in increased net energy intake and that reduction in DMI is one of the primary reasons. 

There have been several meta-analyses regarding the effects FA on DMI depression. These results are shown in Table 2.

These meta-analyses all indicate that Ca salts of PFAD (CAS) cause significant reduction in DMI based on dozens of published reports. The question then becomes what physical or chemical characteristics lead to the issues with DMI depression. Palatability of fat sources has been researched by Grummer et al. 1990 as a possible factor involved in decreased DMI from fat sources. They reported that some fat sources tested reduced DMI initially, but cows became adjusted after a period of time except for one—CAS. Cows do not become accustomed to CAS presence in the diet. Some other factor is causing DMI depression with respect to CAS.

Degree of unsaturation of FA has been another potential factor involved in FA effect on DMI. DMI depression has been observed with increased degree of unsaturation. Drackley et al 1992 observed when unsaturated LCFA were infused into the abomasum, increased degree of unsaturation reduced DMI more than saturated FA. These researchers suggested that unsaturated LCFA reaching the small intestine of dairy cows affects gastrointestinal motility and DMI. That brings us to another potential mechanism involving gut hormones such as CCK and GLP-1.

Choi and Palmquist 1996 observed increases in CCK and a consequent reduction in DMI when 0, 3%, 6%, or 9% CAS was added to the diet. Fat supplementation increased post-feeding plasma cholecystokinin concentrations and linearly increased plasma pancreatic polypeptide (GLP-1) concentrations. The effects of CAS on CCK plasma concentrations are reported in Figure 1.

There are at least 10 hormones that activate the stomach and intestines, induce gastric secretions, regulate glucose metabolism, and influence satiety centers in the brain (Song et al 2015). Among these CCK and GLP-1 are the primary hormones affecting satiety. Administration of CCK to humans and animals reduces meal size and duration. CCK causes sensations of satiety as well as reducing gastric emptying and stimulating pancreatic enzyme secretions (Wren and Bloom 2007). When specific FA, such as palmitic and oleic acids, empty into the duodenum, CCK receptors begin sending satiety signals to the brain reducing gastric emptying which, in turn, reduces meal size and duration. This happens every time these FA enter the duodenum in sufficient quantity. The sequence of events is controlled and modulated hormonally. 

Published research work by Relling and Reynolds 2007 and Bradford et al 2008 in lactating dairy cows has shown similar results comparing EB 100 to CAS. EB 100 is a FA source containing mostly saturated FA high in stearic acid while CAS is primarily palmitic and oleic acids. CAS significantly increased CCK while EB 100 was similar to the control. Piantoni et al 2013 observed a significant increase in CCK comparing an 85% palmitic acid FA source to the control. These data suggest that FA sources high in palmitic and oleic acids increase CCK potentially leading to DMI depression, while a FA source high in stearic acid does not. These reports are shown in Table 3.

These published reports show the mechanism by which specific FA such as palmitic and oleic cause increases in CCK when fed to lactating cows. This in turn may lead to depressed DMI. To further investigate this hormonally modulated effect, a meta-analysis performed by Sellers et al. 2017 compared FA sources to the control. These findings are in Table 4.

The advantage that EB 100 has over CAS and 85% Palm is improved DMI. This has multiple positive effects ranging from higher NEL intake, higher milk yield, better BCS and body weight gain throughout lactation, improved reproductive parameters from conception rates to days open, and higher value as measured by IOFC. This is a mammalian phenomenon. The appetite of humans, mice, cows, apes, pigs, etc. are all affected similarly by these specific FA. EB 100 is the consultant’s choice for improved performance from milking to breeding. Contact your Milk Specialties Global representative for more details on their Energy Booster line of products.

References available upon request.

Alpha-lactalbumin is the main protein fraction in human milk and the second most abundant fraction in bovine milk. By utilizing advanced filtration and processing technologies, our NutriPRO™ Alpha-lactalbumin products contain more than twice the amount of alpha-lact as a standard whey protein. With this, comes an increased level of the essential amino acid, tryptophan. The alpha-lactalbumin fraction itself provides as much as 77% more tryptophan than standard whey protein¹. 

Tryptophan plays a key role in many metabolic functions and is a precursor to the neurotransmitter, serotonin (5-hydroxytryptamine), which is critical to sleep, mood, and appetite, among many other functions. Thus, it’s no surprise that it is considered in the management of depression and sleep disorders². Tryptophan supplementation has been reported in a recent review to decrease anxiety and increase positive mood in healthy individuals, although a reduction in aggressive feelings was not found³. The amount of tryptophan studied and shown to beneficially influence mood varies from 0.13g to 3g per day, on top of what would be consumed from a meal. This is easily achieved in small serve of alpha-enriched whey protein.  

The higher tryptophan level is likely part of the reason why alpha-lactalbumin has been shown in clinical trials to improve measures of sleep and morning wakefulness. For example, Markus et al, 2005, found that evening alpha-lactalbumin intake significantly increased plasma tryptophan levels before bedtime, and modestly but significantly​ reduced sleepiness the following morning⁴. They also reported improved brain-sustained attention processes, as shown by the number of errors on a cognitive test, the following morning. The differences were particularly clear in poor sleepers.​ 

More recently, the effect of alpha-lactalbumin was tested in female semi-professional rugby union players⁵. During 4 x one week blocks (to represent the different types of weeks the players experience), the players wore wrist actigraphy watches and had either an alpha-lac rich product or placebo every night, two hours before bedtime. Sleep onset latency was found to be significantly reduced in the alpha-lac group during the away game week and bye week (no competition game scheduled). 

With the increased level of sleep disorders and mental health challenges in the general population, many are turning to their diet to improve their overall health and wellbeing. Alpha-lactalbumin provides tryptophan alongside all the other essential amino acids as an easily digested, high quality protein.   

Lactoferrin is a whey protein fraction that naturally occurs in milk in small amounts. By utilizing advanced processing methods, lactoferrin can be extracted to provide an ingredient at up to 95% purity, meaning consumers can easily experience the health benefits of this powerful bioactive protein in a small dose. While many consumers know lactoferrin for its immune boosting properties, the science suggests the benefits go much further, and provide opportunities for manufacturers to support consumers health and wellbeing goals.  

While there currently aren’t any permitted health claims on lactoferrin, there are a number of clinical trials that have shown lactoferrin promotes a healthy immune system and gut microbiome¹, gut-immune axis² and increases T cell activation³. These benefits have been shown with as small a dose as 200mg in adults, with doses up to 600mg shown to speed recovery from summer colds⁴. Lactoferrin was also tested in Covid patients with mild-to-moderate symptoms, with a dose of 1000mg orally and 16mg nasally showing a significant improvement in symptoms and faster time to a negative PCR test compared with both standard pharmaceutical treatment and no treatment⁵.  

The health benefits – and potential structure function claims – of lactoferrin extend beyond just immunity. A similar dose of just 200mg has been shown to increase antioxidant state by up to 18%², it can play a role in eye health and has even been shown to lead to moister looking and softer feeling skin during winter months⁶.  

As an iron-binding protein, it’s no surprise that lactoferrin can improve iron status, with evidence in a population where iron levels are often a challenge – pregnant women. With iron supplements often causing gastrointestinal upset, lactoferrin was shown to lead to health total body iron and hemoglobin levels more effectively than iron sulfate supplementation, and without any of the side effects⁷.  

Lactoferrin’s benefits can also begin at the start of the gastrointestinal tract – in the mouth. A 20mg dose has been shown to improve elderly oral hygiene when consumed in a lozenge after meals⁸. This has been supported in other studies that have shown a similar 20mg lactoferrin dose in tablet form to reduce the level of volatile sulfur compounds (VSCs) in oral cavity air compared with placebo⁹. VSCs play an important role in the progression of periodontal disease. 

With many published papers on lactoferrin, there is a wide array of potential structure-function claims covering a number of health areas. To learn more about our lactoferrin ingredients, please contact us or see our Product Page. 

The prevalence of diabetes in 2019 was estimated to be over 9% of the global population, with projections that this will rise to over 10% by 2030 and almost 11% by 2045. These figures are also reflected in those with impaired glucose tolerance, at an estimated 7.5% of the global population and growth rates anticipated around the same (Saeedi et al, 2019).

Postprandial hyperglycemia (the increase in blood glucose after consuming a meal) is a major determinant of overall glycemic control and an independent risk factor for cardiovascular disease. Co-ingesting protein and carbohydrates can favorably influence blood glucose response to a meal, and whey protein is particularly beneficial in this realm, hence has gained increased attention for its potential role either with a meal or as a pre-load.

While whey has been shown previously to be particularly beneficial in reducing postprandial hyperglycemia in younger adults, the question remained – is this also effective in older adults who are predisposed to type 2 diabetes?  This question was answered recently by researchers in Australia and New Zealand Oberoi et al (2022).

Ten healthy younger men (~29 years) and 10 older men (~78 years) were recruited in a randomized double-blind crossover study, in which they consumed drinks containing either 30g glucose, 30g whey protein, 30g whey protein plus 30g glucose or flavored water as a control. Blood glucose, plasma insulin and glucagon concentrations were measured for 180 min afterwards.

The results showed that co-ingestion of protein with glucose significantly reduced the increase in blood glucose concentrations compared to glucose alone in both younger and older men (see graph). Furthermore, it had a synergistic effect on increases in insulin concentration, regardless of age. Peak insulin concentrations after protein were unaffected by age.

The real-world potential application for this study was summed up in the researchers conclusion that “the ability of whey protein to reduce carbohydrate-induced postprandial hyperglycemia is retained in older men and that protein supplementation may be a useful strategy in the prevention and management of type 2 diabetes in older people.”

Furthermore, whey protein can also help maintain the body’s key metabolic tissue, skeletal muscle. This is especially important with an aging population and, given whey protein’s widespread availability and ease of use in the diet, can be easily incorporated into the diet for multiple, synergistic health benefits.

References

Saeedi et al. Diabetes Res Clin Pract. 2019;157:107843

Oberoi et al. Nutrients. 2022;14(15):3111.

After more than two years of research and development, Milk Specialties Global (MSG) is launching RPMet, a new rumen protected methionine supplement for dairy cows. RPMet increases milk protein yields in dairy cows by delivering high levels of the amino acid methionine into a dairy cow’s small intestine. Performance tests for RPMet were conducted by the University of New Hampshire and the University of Nebraska-Lincoln, with more university-led studies being planned in the future. “We believe in creating more value up and down the dairy supply chain. There is a lot of consumer demand for products with dairy protein and RPMet helps farmers capture more of that value in their milk check by increasing their milk protein output,” says David Lenzmeier, CEO of Milk Specialties Global. “This product is backed by university research, and we believe it will perform as good or better than anything on the market.” RPMet uses a unique polymer-based coating that ensures high levels of metabolizable methionine. RPMet will be available for distribution later this year.

“We set out to make the best performing rumen protected methionine supplement on the market, collaborating with experts in product development and amino acid nutrition,” says Mark Scott, Director of Animal Nutrition Research and Development for MSG. “We believe RPMet will deliver adequate levels of metabolizable methionine to meet the need of the modern dairy cow.” Milk Specialties Global has been providing nutritional solutions to dairy farmers for nearly 80 years. Founded as a milk replacer manufacturer in the 1940s, MSG continues to be a leading global supplier of milk replacer. The company also manufactures to Energy Booster line of rumen bypass fat products, fed to millions of dairy cows around the globe over the past 30 years. 

For follow up questions, please contact Ben Kroeplin at bkroeplin@milkspecialties.com