Effect of unsaturated fatty acid supplementation on performance and milk fatty acid profile in dairy cows fed a high fibre diet

• Main Authors: Severino Segato, Sandro Tenti, Paolo Berzaghi, Anna-Lisa Stefani, Igino Andrighetto, Giorgio Marchesini
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2010-01-01
• Series: Italian Journal of Animal Science
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/6

The influence of unsaturated fatty acid (UFA) supplement on productive performance, physiochemical properties and fatty acid (FA) profile of milk, was investigated in lactating dairy cows fed with high fibre diets. According to a cross-over design, twelve cows were assigned to two experimental settings characterized by different FA profiles. Cows received a high fibre diet (~42% NDF on DM basis) supplemented with soybean based mixtures with these FA compositions: 92.0% of saturated FA (SFA), 2.8% of monounsaturated FA (MUFA) and 5.2% of polyunsaturated FA (PUFA) in the control diet (C-diet); 19.1% of SFA, 20.9% of MUFA and 60.0% of PUFA in the experimental diet (E-diet). The E-diet did not affect dry matter intake nor milk yield. Milk composition and coagulation traits resulted similar between treatments, except for the lactose level, which was lower in the E-diet (5.0 vs 4.8%; P<0.05) and the freezing point (-0.546 vs -0.535 &deg;C; P<0.05). As respects the milk FA profile, the E-diet significantly increased the percentage of UFA because of their greater amount in the ration; however the &ldquo;transfer&rdquo; of UFA in milk was limited by the high level of FA biohydrogenation (BH) at the ruminal level. UFA showed low values of carry over in milk (67.5 vs 39.7%; P<0.001) due to the saturation process; on the contrary SFA had a threefold increment (124 vs 323%; P<0.001), mostly due to a peak in the production of stearic acid. In this study, the percentage of CLA in milk (0.50 vs 0.62%; P<0.05) was quite low for both diets, if compared with other studies, and this was probably due to a low vaccenic acid supply at duodenal level.