Pipat  Lounglawan, Wisitiporn  Suksombat, 
    Effect of Soybean Oil and Lactic Acid Bacteria Supplementation on Performance and CLA Accumulation in Milk of Dairy Cows,
    Journal of Animal and Veterinary Advances,
    Volume 10,Issue 7,
    2011,
    Pages 868-874,
    ISSN 1680-5593,
    javaa.2011.868.874,
    (https://makhillpublications.co/view-article.php?doi=javaa.2011.868.874)
    Abstract: The objective of this study is to increase CLA content in dairy cow&#146;s milk and their performances through addition of lactic acid bacteria and soy bean oil in diets. Twenty four crossbred Holstein Friesian lactating dairy cows, averaging 22.6&plusmn;5.7 kg milk day<SUP>-1</SUP>, 96&plusmn;5.5 days in milk and 457&plusmn;54 kg body weight were blocked according to milk yield and days in milk. They were then randomly assigned into three treatments being control group, addition of <I>Lactobacillus plantarum</I> at 1x10<SUP>9</SUP> cfu/cow/day plus 200 g day<SUP>-1</SUP> soy bean oil and addition of <I>Lactobacillus acidophilus</I> at 1x10<SUP>9</SUP> cfu/cow/day plus 200 g day<SUP>-1</SUP> soy bean oil. The experiment was a Randomized Complete Block Design (RCBD). There were no significant differences in DMI, CPI, NELI, milk yield and milk composition (p&gt;0.05). There were no significant differences (p&gt;0.05) in CLA (cis-9, trans-11 and trans-10, cis-12 octadecadienoic acid) levels among the three groups. Thus, lactic acid bacteria addition had no effect on CLA concentration in milk. However, short-medium chain fatty acids and saturated fatty acids were significantly increased (p&lt;0.05) by lactic acid bacteria addition. Furthermore, ruminal pH, volatile fatty acids including acetate, propionate, butyrate and acetate: propionate ratio were unaffected (p&gt;0.05) by lactic acid bacteria addition. Lactic acid bacteria addition had no effect (p&gt;0.05) on number of micro organisms in the rumen.
    Keywords: Conjugated linoleic acid;lactic acid bacteria;milk production;composition;soy bean oil;NELI