139 142 International Lupin Association Canterbury, New Zealand

A trial in which roasted ground lupin, raw ground lupin or soyabean meal were fed to cows to establish possible effects on the fatty acid composition of milk (24 cows) and meat (28 cows) is reported. Results indicated that, in lupin-fed cows, even with a relatively low level of dietary fat, synthesis of medium-chain fatty acids was reduced, and the transfer of long-chain unsaturated fatty acids into milk was increased. Roasting of lupins slightly increased the protection from rumen hydrogenation. No effects of roasting lupins were observed on muscle fatty acid composition.