scholarly journals The effect of feeding diets markedly differing in the proportion of grass and maize silages on bovine milk fat composition

2009 ◽  
Vol 54 (No. 3) ◽  
pp. 93-100 ◽  
Author(s):  
E. Samková ◽  
M. Pešek ◽  
J. Špička ◽  
T. Pelikánová ◽  
O. Hanuš
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Bovine Milk ◽  
Atherogenic Index ◽  
Maize Silage ◽  
Grass Silage ◽  
Lactation Stage ◽  
Fat Composition ◽  
The Individual

Ten Czech Pied cows in the mid-lactation stage were fed diets based on grass silage and maize silage. The composition of milk fats differed. The proportions of even-chain saturated fatty acids (SFAs) up to C<sub>14:0</sub> were insignificant and the content of C<sub>16:0</sub> was significantly higher (<i>P</i> < 0.05) when feeding a diet based on maize silage, while the proportions of the individual polyunsaturated fatty acids (PUFAs) were significantly (except for C<sub>18:2</sub>) higher when feeding a diet based on grass silage. The total SFA proportions were 67.60 and 62.93% (<i>P</i> < 0.05) of maize and grass silages, respectively, while an opposite relation was observed for the sum of PUFAs (3.56 and 4.74%; <i>P</i> < 0.001). Feeding of grass silage resulted in a significantly lower proportion of hypercholesterolaemic fatty acids C<sub>12:0</sub>, C<sub>14:0</sub> and C<sub>16:0</sub> (49.38 and 44.98%, respectively; <i>P</i> < 0.05) and in lower values of the atherogenic index (3.03 and 2.44; <i>P</i> < 0.05). Thus, the results could be used for the improvement of milk fat composition.

The use of oats in diets for dairy cows as a means of reducing the saturated fatty acid content of milk fat

1988 ◽  
Vol 1988 ◽  
pp. 74-74
Author(s):  
P.A. Martin ◽  
P.C. Thomas
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Previous Experiment ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Saturated Fatty Acid Content ◽  
Fat Composition ◽  
The Individual ◽  
The Uk

It is well established that the proportion of saturated fatty acids in cows milk fat can be reduced by dietary inclusion of fats containing a large proportion of C18 fatty acids. Regardless of the individual C18 acids added to the diet, because unsaturated C18 fatty acids are biohydrogenated in the rumen it is principally the amount of 18:0 absorbed by the animal which is increased. This leads to increased mammary uptake and desaturation of 18:0 and to the secretion in milk of greater amounts of 18:0 and 18:1 fatty acids. Intramammary synthesis of 6:0-16:0 fatty acids is concurrently reduced. Of the cereals grown in the UK, oats contain relatively large amounts of C18 fatty acids. For this reason we have examined the potential of dietary inclusion of oats as a simple and inexpensive means of manipulating milk fat composition. In a previous experiment in which hay-based diets were given replacement of barley with oats reduced the saturated (6:0-18:0) fatty acids in milk fat from 753 to 619 g/kg and increased the monounsaturated fatty acids from 211 to 344 g/kg milk fat.

Milk Fat Composition and Nutritional Value

2001 ◽  
Vol 2001 ◽  
pp. 255-257
Author(s):  
J. J. Murphy
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Bovine Milk ◽  
Hdl Cholesterol ◽  
Monounsaturated Fatty Acids ◽  
Research Centre ◽  
Fat Composition

The perception of milk has changed over the past 25 years from one of being the ideal food to one of being detrimental nutritionally, mainly due to the fatty acid composition of its fat component. Now however, it has been discovered that milk contains a number of compounds, which may have positive nutritional benefits. It also appears that the association between saturated fatty acids in milk and effects on cholesterol may have been an oversimplification. It is accepted that the hypercholesterolaemic saturated fatty acids in milk fat are confined to lauric (C12:0), myristic (C14:0) and palmitic acid (C16:0) with the shorter chain saturated fatty acids and stearic acid having no cholesterol raising effect. Indeed bovine milk fat contains two fatty acids which may have important beneficial effects on human health, namely conjugated linoleic acid (cis- 9, trans- 11 linoleic acids – C18:2, CLA) and butyric acid (C4:0). Also monounsaturated fatty acids have been shown to be beneficial in altering the proportions of LDL and HDL cholesterol and it is possible to increase the concentration in milk of the principal monounsaturated fatty acid, oleic acid (C18:1), by optimising the diet of the cow. This paper will discuss nutritional strategies to optimise milk fat composition with particular reference to work from my own Research Centre in relation to oleic acid and CLA.

scholarly journals Comparison of fatty acid composition in milk fat of Czech Pied cattle andHolsteincattle

2011 ◽  
Vol 50 (No. 3) ◽  
pp. 122-128 ◽  
Author(s):  
M. Pešek ◽  
J. Špička ◽  
E. Samková
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Methyl Esters ◽  
Capric Acid ◽  
Holstein Cows ◽  
The Czech Republic ◽  
Milk Samples ◽  
Daily Diet ◽  
Fat Composition ◽  
The Individual

In May 2003 differences in milk fat composition in two main dairy breeds in the Czech Republic, Czech Pied cattle and Holstein cattle, were studied in two uniform groups, each containing eight cows. The groups were housed together and received the same daily diet. Fatty acids were determined in mean milk samples from the individual cows as their methyl esters using a gas chromatography procedure. The groups of the fatty acids, namely saturated (SAFA), monounsaturated (MUFA) and polyunsaturated (PUFA) ones, were examined together with the individual acids. The milk fat of Czech Pied cattle was found to contain significantly less SAFAs than the fat of Holstein cows (60.78 and 63.62% of total acids; P &lt; 0.05). Determined mean MUFA contents (27.64 and 25.76%) and total levels (34.31 and 32.11%) of all the unsaturated acids (MUFAs and PUFAs) were insignificantly elevated in the milk fat of Czech Pied cattle. The contents of the most of the individual fatty acids did not differ considerably between the breeds. In Holstein cows, significantly higher contents (P &lt; 0.05) of capric acid (C<sub>10:0</sub>) and stearic acid (C<sub>18:0</sub>) 3.30 and 4.45%, respectively, as compared with 2.69 and 2.61% for Czech Pied cows, were observed. The milk fat of Czech Pied cows had significantly higher contents of oleic acid (C<sub>18:1</sub>) 23.60% (P &lt; 0.05) and of an isomer of octadecatrienic acid (C<sub>18:3n4</sub>) 0.16% (P &lt; 0.001) as compared with 21.68 and 0.10%, respectively, in the fat ofHolstein cows. &nbsp;

scholarly journals Fatty acids and composition of their important groups in milk fat of Czech Pied cattle

2011 ◽  
Vol 51 (No. 5) ◽  
pp. 181-188 ◽  
Author(s):  
M. Pešek ◽  
E. Samková ◽  
J. Špička
Keyword(s):  
Fatty Acids ◽  
Palmitic Acid ◽  
Dairy Cows ◽  
Milk Fat ◽  
Chromatographic Method ◽  
Monounsaturated Fatty Acids ◽  
Fat Composition ◽  
Total Proportion ◽  
The Individual ◽  
Gas Chromatographic Method

In 2003, 2004 and 2005 milk fat composition was determined three times in 55 dairy cows of Czech Pied cattle housed in a byre with stanchions and fed under conditions usual on Czech production farms. Fatty acids were determined by a gas chromatographic method, 26 acids out of the total 37 acids observed in chromatograms were identified. The highest proportions were observed for palmitic acid (29.25 &plusmn; 2.98%), oleic acid (24.47 &plusmn; 3.27%), myristic acid (12.14 &plusmn; 1.80%) and stearic acid (8.91 &plusmn; 2.44%). The proportions of saturated, unsaturated and monounsaturated fatty acids were 64.71 &plusmn; 4.18, 31.96 &plusmn; 4.20 and 27.45 &plusmn; 3.42% of total acids, respectively. The total proportion of nutritionally undesirable lauric, myristic and palmitic acid was 45.26 &plusmn; 4.77%, while that of the desirable group of polyunsaturated fatty acids was 4.51 &plusmn; 1.09%. The observed relatively wide ranges of the individual groups of fatty acids indicate that it is possible to improve the milk fat composition in Czech Pied cows. &nbsp;

The effect of dietary linola oil on CLA and other fatty acids in bovine milk

2008 ◽  
Vol 88 (2) ◽  
pp. 321-324
Author(s):  
L. Doepel ◽  
G. P. Toronchuk ◽  
J. R. E. Crowe
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Milk Fat ◽  
Dry Matter ◽  
Bovine Milk ◽  
Pork Lard ◽  
Milk Component ◽  
Fat Composition ◽  
Pork Fat ◽  
Dietary Treatments

To evaluate the effects of fat source on milk fat composition and milk conjugated linoleic acid (CLA) concentration, cows were fed diets that were high in either C18:2 or C18:0. Twenty-two Holstein cows were blocked by parity and milk production and randomly assigned within block to one of two dietary treatments containing either 3% pork fat (LARD) or 3% linola oil (OIL) on a dry matter (DM) basis. The diets were fed for 21 d. Feed intake and milk and milk component yields were unaffected by treatment, whereas milk fat percent was decreased with the linola oil treatment. The cis-9, trans-11 CLA concentration of milk from cows fed linola oil was significantly higher than from cows fed pork lard. Key words: CLA, fatty acids, linola oil, milk

Relationship between fatty acid composition and triglyceride structure of bovine milk fat

1983 ◽  
Vol 50 (4) ◽  
pp. 443-447 ◽  
Author(s):  
Peter W. Parodi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Milk Fat ◽  
Bovine Milk ◽  
Stereospecific Analysis ◽  
Linear Relationships ◽  
Wide Range ◽  
Triglyceride Structure ◽  
The Individual

SUMMARYFourteen samples of milk fat, representing a wide range of individual fatty acid contents, were subjected to stereospecific analysis to determine fatty acid contents at the sn-l-, sn-2- and sn-3-positions of the triglycerides. Highly significant linear relationships were found between the content of a fatty acid at the 3 positions and the content of the same acid in the intact triglycerides. As the content of an acid increased in the triglycerides there were increases in the content of that acid at the 3 positions. When the content of an acid changed in the triglycerides, the content at the 3 stereospecific positions did not change at the same rate. The positions with the highest slope values corresponded to the positions where the individual fatty acids were preferentially esterified.

scholarly journals The influence of the amount and nature of dietary fat on milk fat composition in the sow

1970 ◽  
Vol 24 (3) ◽  
pp. 749-760 ◽  
Author(s):  
R.C. Witter ◽  
J.A.F. Rook
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Saturated Fatty Acids ◽  
Plasma Lipid ◽  
Coconut Oil ◽  
Capric Acid ◽  
Plasma Triglycerides ◽  
Dietary Concentration ◽  
Lipid Fractions ◽  
Fat Composition

1. The effects of the introduction into the diet of natural fats rich in individual fatty acids or of simple triglycerides on the composition of blood lipids and of milk fat in the sow were investigated.2. Replacement in the diet of a mixture of animal, vegetable and marine oils by a single natural fat had varying effects on the concentrations of plasma lipid fractions, whereas replacement of tallow by simple triglycerides, with few exceptions, increased the concentrations of all fractions.3. When butyric or caprylic acids were present in the diet there was no detectable transfer of those acids to plasma triglycerides, and there was only a limited transfer of dietary erucic acid. An increase in the dietary concentration of other acids (ranging from capric to linolenic) was associated with an increase in the content of the acids in the plasma triglycerides. For saturated fatty acids the response to dietary changes was at a maximum for myristic acid.4. The effects on the composition of milk fat reflected the changes in the composition of the plasma triglycerides, except during the feeding of cottonseed oil when there were marked decreases in milk fat of palmitoleic and oleic acids and corresponding increases in palmitic and stearic acids which were not observed in the plasma triglycerides. Also, during the feeding of coconut oil, capric acid was present in the plasma triglycerides but not in milk fat, and the increases in the plasma triglycerides of lauric and myristic acids were much more marked than the corresponding increases in milk fat.

scholarly journals The effect of ruminal fluid pH on milk fatty acids composition in cattle

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jolanta Komisarek ◽  
Barbara Stefańska ◽  
Włodzimierz Nowak
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Bovine Milk ◽  
Future Research ◽  
Milk Fatty Acids ◽  
Ruminal Fluid ◽  
Ruminal Ph ◽  
Rumen Ph ◽  
Holstein Friesian ◽  
Fat Composition

Abstract The present study aimed to evaluate the effects of ruminal fluid pH on the fatty acids (FA) profile of bovine milk. The experiment was performed on 250 Polish Holstein-Friesian cows reared in 11 commercial high-yielding dairy farms. Ruminal fluid samples were collected by rumenocentesis, and fat and FA concentrations in milk were analyzed by Fourier transform infrared spectroscopy. According to ruminal fluid pH, cows were categorized into three pH groups: high pH (pH > 5.8), moderate pH (pH 5.8–5.6), and low pH (pH < 5.6). Milk produced by low-rumen pH cows had a decreased fat content as compared to milk from moderate- and high-rumen pH cows (P ≤ 0.05). Moreover, milk from low-rumen pH cows was characterized by the lowest level of short-chain FA (SCFA; P ≤ 0.05), and consequently, the highest medium-chain FA to SCFA ratio (P ≤ 0.01). The regression analysis showed that these traits explained a small proportion of rumen pH variance, which makes them unreliable indicators of subacute ruminal acidosis (SARA) in dairy cows. However, despite the extensive variability in milk fat composition observed in this study, the effect of ruminal pH on SCFA in all the analyzed herds showed the same trend. Future research aimed to identify SARA biomarkers should therefore be conducted using techniques that allow detection of more individual FA in milk, including SCFA.

scholarly journals Genome-wide scan for bovine milk-fat composition. I. Quantitative trait loci for short- and medium-chain fatty acids

2009 ◽  
Vol 92 (9) ◽  
pp. 4664-4675 ◽  
Author(s):  
W.M. Stoop ◽  
A. Schennink ◽  
M.H.P.W. Visker ◽  
E. Mullaart ◽  
J.A.M. van Arendonk ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Quantitative Trait Loci ◽  
Quantitative Trait ◽  
Milk Fat ◽  
Bovine Milk ◽  
Medium Chain ◽  
Genome Wide ◽  
Fat Composition ◽  
Composition I ◽  
Genome Wide Scan

scholarly journals Occurrence and biochemical characteristics of natural bioactive substances in bovine milk lipids

2000 ◽  
Vol 84 (S1) ◽  
pp. 47-53 ◽  
Author(s):  
Joachim Molkentin
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Bovine Milk ◽  
Meat Products ◽  
Total Content ◽  
Bioactive Substances ◽  
Milk Lipids ◽  
Ruminant Meat ◽  
The Individual

Bovine milk lipids (BML) contain a number of bioactive substances with positive as well as negative properties, mainly in the class of fatty acids. Besides trans fatty acids (TFA), conjugated linoleic acids (CLA) are of particular interest. Apart from ruminant meat products the main source of CLA in food are BML. Although TFA as well as saturated fatty acids (12:0–16:0) are thought to be positively correlated with atherosclerosis and coronary heart disease, CLA are considered antiatherogenic. Further, CLA are reported to reduce adipose fat and to have anticarcinogenic properties. The varying CLA and TFA contents of lipids from milk and dairy products are positively correlated with one another. However, TFA are also negatively correlated with 12:0–16:0 in BML. Anticarcinogenic effects are also ascribed to butyric acid as well as to some phospholipids and ether lipids present in BML. Moreover, the essential fatty acids 18:2 n-6 and 18:3 n-3 are found in BML which are involved in a variety of biochemical processes and thus have numerous functions in human metabolism. Contents of the individual bioactive components of BML are summarised taking into account also seasonal variations. The total content of bioactive substances in BML is approximately 75 % but their overall impact on human health considering benefits and drawbacks is difficult to assess.

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