Effect of micro-alga supplementation on goat and cow milk fatty acid composition

Abstract

The microalgae cultivation has been developed over the last decades because it is capable of producing valuable metabolites, such as n-3 fatty acids for nutraceutical purposes. Aim of this study was to investigate the effect of the micro-alga as fat supplement on fatty acid profile of goat and cow milk, with particular reference to n-3 fatty acids and rumenic acid. Twenty dairy goats and 16 dairy cows were randomly allocated to two isonitrogenous treatment groups to investigate the effect of micro-alga supplementation on the composition and fatty acid profile of milk. The 1 st goat group was fed with alfalfa hay and concentrate; the 2 nd goat group received the same forages but the concentrate was supplemented with 10 g kg -1 DM intake micro-alga. The control group cows were fed with alfalfa hay, corn silage and concentrate, while the experimental animals were fed with the same forages but the concentrate was supplemented with 7.4 g kg -1 DM intake micro-alga. The experimental periods lasted for 17 d. The micro-alga supplements considerably increased rumenic acid concentration in milk (1.20% vs. 1.54%, P < 0.001 for goats; 0.75% vs. 0.85%, P < 0.05 for cows). The n-3 fatty acids were higher in milk (1.02 vs. 1.35; P < 0.001 for goats; 0.47 vs. 0.56; P < 0.05 for cows) and in addition the n-6/n-3 ratio was also more favorable in the micro-alga supplemented groups (3.53 vs. 2.88; P < 0.01 for goats; 4.18 vs. 3.36; P < 0.05 for cows). It is concluded that the diet with micro-alga supplementation significantly increased the concentration of beneficial fatty acids in both goat and cow milk.

Effect of Chlorella Vulgaris and Japonochytrium sp. Microalgae Supplementation on Composition and Fatty Acid Profile of Goat Milk

“…(5g/head/day) increased the amount of vaccenic acid (t11-C18:1), CLA, C18:3, cis-8,11,14-C20:3, and DHA, on the other hand, C18:0 content was decreased. This is in concordance with Póti et al (2015), the feeding of n-3 fatty acids increased markedly the vaccenic acid content, while decreased the amount of C18:0 in milk fat. In our study, the increase of C20:4, C20:5 in both experimental groups were detected.…”

“…than in the group with Chlorella vulgaris. According the study of Póti et al (2015) the concentrations of C12:0, C14:0, C16:0 did not show any significant differences during the experimental period. However, the decrease of these acids should have a positive effect on the consumer's health (Kouřimská et al, 2014).…”

“…However, the group with supplementation with Chlorella vulgaris the milk fat depression was proven. According to Póti et al (2015), in dairy cows, the microalgae supplementation hurt rumen fermentation; it reduced fermentation to Notes: CLA -conjugated linoleic acid, SFA -saturated fatty acid, MUFA -monounsaturated fatty acid, PUFA -polyunsaturated fatty acid, t -trans, c -cis.…”

“…On the other hand, the supplementation with Chlorella vulgaris slightly increased the amount of C4:0, C6:0, C8:0, C10:0 compared to control group. The supplementation with Chlorella kessleri (10 g/kg −1 DM intake) significantly increased concentrations of C4:0 but C6:0-C12:0 were decreased in goat milk (Póti et al, 2015). The higher SFA amount does not necessarily mean the worse quality of milk, these SFA with short and medium carbon chain are nutritionally highly beneficial for consumers (Sanz Sampelayo et al, 2007).…”

“…Linoleic acid (C18:2, n-6) and alpha-linolenic acid (C18:3, n-3) are considered essential to humans because they cannot be synthesised in the human body (Chilliard et al, 2003). Alpha-linolenic acid is the precursor of n-3 polyunsaturated fatty acids (PUFAs) such as eicosapentaenoic acid (C20:5, n-3, EPA) and docosahexaenoic acid (C22:6, n-3, DHA), which are required for many metabolic processes in human body and effectively prevent coronary heart diseases (Hardman, 2002;Póti et al, 2015). CLA has anticarcinogenic and antiatherogenic effects of the anti-obesity properties enhancing, antidiabetic and immune system (Tsiplakou et al, 2008).…”