Effect of Cow Energy Status on the Hypercholesterolaemic Fatty Acid Proportion in Raw Milk
2014
Duchacek, J., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Animal Husbandry | Stadnik, L., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Animal Husbandry | Ptacek, M., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Animal Husbandry | Beran, J., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Animal Husbandry | Okrouhla, M., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Animal Husbandry | Citek, J., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Animal Husbandry | Stupka, R., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Animal Husbandry
We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1st period of lactation in relation to their negative energy balance (NEB). Sampling of each cow's milk started on the 7th day after calving. Milk samples (n = 425) were collected at 7-day periods during the first 17 weeks of lactation. The proportion (%) of saturated (SFA), hypercholesterolaemic (HCFA), volatile (VFA), unsaturated (UFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in the milk fat was determined. Body condition score and fat to protein ratio in milk were applied for precise determination of the NEB breakpoint during the observed period. The effects of parity, NEB, regression on lactation week and fat to protein ratio were evaluated using SAS 9.3. Milk contained a lower proportion of SFA as well as equally higher UFA (+/- 2.13%; P less than 0.01) during the NEB period. The overcoming of NEB caused an increase in SFA, however, and simultaneously a significant decline in total HCFA (-1.86%; P less than 0.01) as well as main MUFA (-1.81%, P less than 0.05). The results document the necessity of increasing Holstein cow robustness to meet the production conditions in dairy farms in relation to the requirement of higher nutrient quality as well as the potential health benefits of cow's raw milk for consumers.
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