Influence of calf presence during milking on yield, composition, fatty acid profile and lipolytic system of milk in Prim’Holstein and Salers cow breeds

Abstract

Milk fat content and its fatty acid (FA) profile are important components of both the milk nutritional and technological qualities. The present study was conducted to evaluate the influence of calf presence during milking and of cow breed on milk yield, gross composition, FA profile and milk lipolytic system. A total of 30 Prim'Holstein (PH) and Salers (S) primiparous lactating cows were milked in the presence or absence of their calves during 210 days of lactation and bulk milks were collected during 6 weeks in a restricted part of the whole experimental period for analyses. Calf presence increased milk yield and decreased the milk fat content in S cows, whereas no difference was observed for the PH cows. The PH milk had higher levels of short-and medium-chain FA and C18:2 n−6, whereas S milk had higher levels of C18:2 cis-9,trans-11 (conjugated linoleic acid, CLA), C18:3 n−3 and C20:5 n−3. The S milk also had higher initial lipolysis. Calf presence during milking increased the C16:0 percentage and decreased C18:0, C18:2 n−6, C18:3 n−3, total polyunsaturated FA percentages in milk fat. Calf presence decreased the milk trans-C18:1 level only in S cows. Cis-9,trans-11-CLA level increased in the calf presence in PH cows, whereas it decreased in S cows. Calf presence during milking increased milk lipolysis after 24 h only in the PH cows. Calf presence during milking had significant effects on the milk yield, gross and fine composition, and lipolysis but these effects differed according to the breed.

Factors Influencing the Concentration of Certain Liposoluble Components in Cow and Goat Milk: A Review

“…Cis-9,trans-11-CLA milk fat concentration was higher in Holstein cows than in Jersey cows (+0.11 g/100g of total FA) (White et al, 2001) and Brown Swiss cows (+0.03 g/100g of total FA) (Kelsey et al, 2003). In contrast, milk fat from Holstein cows had lower cis-9,trans-11-CLA concentration (-0.33 g/100g of total FA) than that from Salers cows (Cozma et al, 2013). Milk fat from Holstein cows was also poorer in odd-and branched-chain FA (OBCFA), but richer in 4:0 and 18:3 n-3 than that from Montbéliarde cows (Ferlay et al, 2010).…”

Salers: The potential of a local cattle breed to contribute to the development of its home territory through its image and identified products

“…Mais il n'y a pas encore de piste pour repérer avant la première lactation les vaches ayant cette aptitude, qui d'après des observations complémentaires, pourrait s'exprimer différemment selon les salles de traite. Les vaches Salers donnent un lait différent de celui de vaches Holstein prélevé dans des situations identiques, par certains éléments de sa composition chimique (nature des acides gras et notamment davantage de CLA [conjugated linoleic acid]) ou de sa lipolyse (Cozma et al, 2013 ;Guiadeur et al, 2011a ;Guiadeur et al, 2011b). La présence du veau réduit la teneur du lait trait en matières grasses.…”

Grasa y ácidos grasos en leche de vacas pastoreando, en cuatro sistemas de producción.

“…En cuanto a los valores bajos de grasa en leche encontrados en el sistema DP, estos podrían deberse al efecto del amamantamiento de la cría. Se ha demostrado, que vacas que amamantan sus crías presentan menor porcentaje de grasa en leche para la venta, que aquellas que no lo hacen; por lo tanto, el porcentaje de grasa es mayor en la leche que consumen las crías, que en la leche para venta (Ojeda et al, 2001;Fröberg et al, 2007;Cozma et al, 2011). De acuerdo con lo anterior, las vacas del sistema doble propósito (DP) presentaron un porcentaje de grasa en la leche para la venta menor que el de las vacas de los sistemas LT y LTSSPi que no amamantaron la cría.…”