Identification of High and Low Branched-Chain Fatty Acid–Producing Phenotypes in Holstein Cows following High-Forage and Low-Forage Diets in a Crossover Designed Trial

Abstract

Background Branched chain fatty acids (BCFA) are rumen-derived fatty acids comprising about 2% of bovine milk fatty acids. BCFA possess anti-inflammatory properties and enriching the BCFA content of bovine milk may provide human health benefits. Objective We determined whether forage content impacts the BCFA content of milk from Holstein cows and identified fatty acid phenotypes in high vs low BCFA-containing milks. Methods Holstein cows (n = 62), fed for 67 days in a cross-over design, consumed a diet with high forage and low concentrate (HF:C) and a diet with low forage and high concentrate (LF:C). Milk samples were collected at the end of each treatment period and fatty acid content determined. Paired t-tests, one-way ANOVA, sparse partial least squares discriminant analysis (sPLSDA), and Pearson's correlation analysis were used to analyze the data. Results The total milk fatty acid concentration for cows fed the HF:C diet was greater than that of cows fed the LF:C diet (4.2 ± 0.7 g/100 mL vs 3.9 ± 0.9 g/100 mL). sPLSDA demonstrated separation of the dietary treatments, with BCFA and odd-chain fatty acids as primary determinants. Total BCFA content in milk fatwas elevated by HF:C intake vs LF:C intake (1.80 vs 1.68%). Quintile separation of high vs low BCFA milks resulted in 4 groups, HF:C /low BCFA, HF:C /high BCFA; LF:C /low BCFA, and LF:C /high BCFA. Milks from the high BCFA quintiles had lower palmitic acid content (29.6% vs 34.4%) but higher oleic acid content than milks from the low BCFA quintiles (19.7% vs 17.0%). Some cows were identified as high BCFA producers or low BCFA producers regardless of diet. Conclusions BCFA content of milk is diet-sensitive but variation in responses exists. The potential to produce milk with high BCFA content and lower SFA content needs further study. Summary Branched chain fatty acid (BCFA) content of milk from Holstein cows is diet-sensitive but modified by other factors. BCFA content is negatively associated with palmitic acid content in milk fat.

Fatty Acid and Micronutrient Profile of Longissimus Lumborum from Red Angus and Red Angus x Akaushi Cattle Finished on Grass or Grain

“…In the present study, total BCFAs were not significantly different based on diet or breed, but individual BCFAs were higher in beef from GRASS. Information about BCFA content in beef is sparse in the literature, but Picklo et al [ 52 ] reported higher levels of BCFAs in beef from cattle fed a high-forage diet as compared to a low-forage diet. Klopatek et al [ 16 ] also stated that a 100% forage diet would result in higher amounts of BCFAs in beef compared to a standard grain-based diet.…”

Associations among Milk Microbiota, Milk Fatty Acids, Milk Glycans, and Inflammation from Lactating Holstein Cows

“…MOs were reported as abundance relative to the matching oligosaccharide internal standard. The MFAs are from the milk samples that Picklo et al reported earlier ( 58 ). Briefly, MFAs were measured from 0.1 mL of milk in duplicate for each collection day and reported as the mean value for each treatment in grams per 100 mL of milk.…”

“…In other words, most of the genera associated with MFA, MO, or lactose abundances were not differentially abundant with diet (see Results). We did not include diet or parity in our models because diet and parity have been found to associate with MFAs ( 58 , 69 ), MOs ( 57 , 70 ), and lactose ( 71 ) in our cohort of cows and others; therefore, if diet and parity impact the milk microbes, then it may be through effects on the milk composition. With this reasoning, it would not be accurate to include diet and parity in our models as fixed effects completely independent of MFAs, MOs, or lactose.…”

Quantifying Sphingomyelin in Dairy through Infusion-Based Shotgun Mass Spectrometry with Lithium-Ion-Induced Fragmentation

“…Hexane (1 mL) was added followed by vortexing (30 s) and centrifugation (2000 g for 10 min at 4 °C). The hexane layer was removed, and the FAME profile was determined by GC–FID …”