Fatty acid profile characterization in colostrum, transition milk, and mature milk of primi- and multiparous cows during the first week of lactation

Abstract

The specific fatty acid (FA) profile of colostrum may indicate a biological requirement for neonatal calves. The objective of this study was to characterize the FA profile and yields in colostrum, transition milk, and mature milk in primiparous (PP) and multiparous (MP) cows. Colostrum was milked from 10 PP and 10 MP Holstein cows fed the same pre-and postpartum rations. Milkings (M) 2 to 5 and 12 were respectively termed transition and mature milk. Overall, shortchain FA (C4:0 and C6:0) were 61 and 50% lower in colostrum than mature milk, respectively. A parity by milking interaction was also present, with higher C4:0 for PP cows at M2 and for MP cows at M12. Additionally, higher concentrations of C6:0 were present for PP cows at M2 through M4 and for MP cows at M12. Palmitic (C16:0) and myristic (C14:0) acids were 16% and 27% higher in colostrum than mature milk, respectively. However, total saturated FA remained relatively stable. Branched-chain FA were 13% lower in colostrum than mature milk and higher in PP than MP cows throughout the milking period. The proportion of trans-monounsaturated FA (MUFA) was 42% higher in PP cows throughout the milking period, as well as 15% lower in colostrum than mature milk. In contrast, cis-MUFA and total MUFA were not affected by milking nor parity. Linoleic acid (LA) was 13% higher in colostrum than transition and mature milks, but α-linolenic acid (ALA) did not differ. Consequently, the ratio of LA to ALA was 23% higher in colostrum than mature milk and 25% higher in MP cows. Linoleic acid was also 13% higher in MP cows, whereas ALA was 15% higher in PP cows. Conjugated linoleic acid (CLA, cis-9,trans-11) was 63% higher in PP cows, and no dif-ferences between colostrum and mature milk were detected. Overall, polyunsaturated FA (PUFA) from the n-6 and n-3 series were over 25% higher in colostrum compared with transition and mature milk. Milking by parity interactions were present for arachidonic acid (ARA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), docosahexaenoic acid (DHA), and total n-3 PUFA, translating to higher proportions in PP cows in M1 to M3, whereas proportions remained relatively stable throughout the milking period in MP cows. Despite increasing milk yields throughout the subsequent milkings, higher yields of EPA, ARA, DPA, and DHA were present in colostrum than in mature milk. Greater proportions and yields of n-3 and n-6 FA in colostrum may translate to specific requirements for newborn calves. Differences were also observed between PP and MP cows and may reflect different nutrient requirements and partitioning.

Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses

“…High contents of health-promoting CLA, vaccenic acid, health-promoting BCFA, and long-and medium-chain fatty acids in the results of the tested cheeses, to a significant extent, from the quality of raw materials-the milk used for their production. The profile and content of fatty acids in milk fat are mainly dependent on the microorganisms living in the rumen [57,58].…”

“…Furthermore, results of studies indicate that by using nutrition of ruminants without fat supplementation, the ruminal bacteria accumulate energy reserves by increasing the synthesis of different groups of fatty acids [60]. The type of feed with which dairy animals are fed affects both the composition of micro-organisms in the rumen, and the rumen microenvironment [31,57,58,61].…”

“…To summarize, it is necessary to state that changes in the profile of fatty acids in milk fat are mainly related to the rumen microflora. Factors that accelerate the growth of amylolytic bacteria and decrease the growth of cellulolytic bacteria are mainly an increase in starch content in the feed and the digestibility of the feed, as well as a reduction of the F:C ratio and the content of NDF The content and profile of fatty acids are also influenced by the stage of lactation [57,58,63].…”

“…However, in terms of the content of health-promoting fatty acids, the regional sheep cheeses are characterized by a chemical composition beneficial for human health. Based on the works of Lehnen et al (2015) [26], Pintus et al (2013) [25], Wilms et al (2022) [57], and according to Bard et al (2020) [36], these cheeses may potentially, after introduction into a daily diet, reduce the concentration of LDL and triacylglycerol fraction in the human organism.…”

Macronutrient profile in milk replacer or a whole milk powder modulates growth performance, feeding behavior, and blood metabolites in ad libitum-fed calves

“…Beyond the metabolic effects linked with excessive intakes of lactose and protein from liquid feeds, higher fat inclusion in MR (≥23%) has been associated with decreased mortality (Urie et al, 2018), improved health in terms of fecal consistency (Amado et al, 2019), reduced therapeutic interventions (Berends et al, 2020), and greater gastrointestinal weight (Welboren et al, 2021) in dairy calves. Dietary fat from WM provides about 50% of the total dietary energy, as well as essential fatty acids, presenting important structural and metabolic functions to newborn animals (Delplanque et al, 2015;Grote et al, 2016;Wilms et al, 2022). Fat stores are mobilized during infections and potentially explain the association between nutritional status and mortality in infants (Kuzawa, 1998).…”