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Factors Affecting Fatty Acid Composition of Holstein Cow's Milk
Ruth Rodríguez-Bermúdez1, Ramiro Fouz1, Margarita Rico1
1Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias, Universidade de Santiago de Compostela (USC), 27004 Lugo, Spain.
Animals : an Open Access Journal From MDPI
|February 25, 2023
Summary
Cow milk
Area of Science:
- Animal and Dairy Science
- Nutritional Biochemistry
Background:
- Milk fatty acid composition is crucial for manufacturers and consumers.
- Understanding variations in milk fat is important for animal health and product quality.
Purpose of the Study:
- Analyze milk fatty acids (C14:0, C16:0, C18:0, C18:1, SFA, MUFA, PUFA, SCFA).
- Investigate the impact of ration type, parity, lactation phase, and season on milk fatty acid profiles.
Main Methods:
- Analysis of milk samples from cows under different feeding regimens (total mixed rations vs. pasture-based).
- Comparison of milk fatty acid concentrations based on parity (1st, 2nd, 3rd), lactation stage (fresh, peak, mid, late), and season.
- Assessment of milk fatty acids in healthy vs. ketotic cows.
Main Results:
- Total mixed rations increased C14:0, C16:0, and SFA, while decreasing C18:0 and PUFA compared to pasture diets.
- Higher parity (2nd, 3rd) correlated with increased SFA and SCFA.
- Seasonal variations showed increased C14:0, C16:0, SFA in summer/autumn/winter and decreased MUFA, PUFA, SCFA.
- Lactation phase affected fatty acids: ketosis decreased C14:0, C16:0, SFA; concentrations generally increased from fresh to late lactation.
Conclusions:
- Milk fatty acid profiles are significantly influenced by ration, parity, lactation phase, and season.
- These variations impact milk's health, sensory, and environmental aspects (e.g., methane production).
- Further study of factors affecting milk fatty acid variation is essential.
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