Negative Energy Balance Influences Nutritional Quality of Milk from Czech Fleckvieh Cows due Changes in Proportion of Fatty Acids

During early lactation in dairy cows, metabolic processes are adopted to provide energy and nutrients for the synthesis of milk compounds. High milk production potential includes sudden changes in energy metabolism (negative energy balance (NEB)) that can induce uncontrolled lipomobilization and high blood free fatty acid (FFA) levels. Destabilization of cows’ energy may interfere with endocrine homeostasis, such as the secretion of leptin, a co-regulator of the appetite center. Therefore, it is important to analyze the physiological aspects of the maintenance of energy homeostasis in various dairy breeds. Usually it is crucial for the health of cows, influences the production cycle and lifetime yield, and determines the profitability of production and milk quality. The aim of this study was to analyze the energy metabolism of selected breed groups of cows and its variability in different stages of early lactation. The analysis was performed using data on the following parameters: body condition score (BCS), fatty acid (FA) fractions, basic milk constituents, and serum parameters (BHBA, glucose, and leptin). These results were analyzed in relation to parameters of energy metabolism during the stage up to the peak of lactation. An earlier peak of lactation was shown to be conducive to an increase in the content of non-esterified fatty acids (NEFAs) and of casein and κ-casein. During the study period, parameters characterizing the maintenance of energy homeostasis were usually lower in the Simmental and Black-and-White Lowland cows. Compared to the group with the highest production, their yield was from 2.8 to 4.7 kg lower, but the milk had a more beneficial fatty acid profile and nutrient content, determining suitability for cheese making. At the same time, they had lower levels of NEFAs and β-hydroxybutyrate in the blood, which indicates less spontaneous lipolysis of fat reserves. Concentrations of the appetite regulator leptin in the blood were correlated negatively (p ≤ 0.05) with the glucose concentration (–0.259) and positively with NEFA (0.416). The level of NEFAs was at the same time positively correlated with the content of saturated fatty acids in the milk (0.282–0.652; p ≤ 0.05). These results contribute to our knowledge of the effect of production intensity on the maintenance of homeostasis up to the peak of lactation in dairy breeds with differing production potential. In practice, this may increase the possibilities of improving milk quality and the profitability of production.

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of Energy Metabolism up to the Peak of Lactation on the Main Fractions of Fatty Acids in the Milk of Selected Dairy Cow Breeds

Młynek

Danielewicz

Strączek

2021

“…The parts were then transported to the university meat production lane and aliquot samples (300-500 g) of muscle (musculus longissimus lumborum et thoracis; collected at the last rib), liver, heart, and visceral (pelvic) adipose tissue (VAT) were taken. 5 8.2 7.5 Methionine 5 2.6 2.4 Fat 6 36 108 Crude fiber 7 65 60 Ash 48 44 Calcium 5 6.0 5.5 Phosphorus 5 4.3 4.0 Sodium 5 1.6 1.5 Nitrogen-free extractives 8 707 655 4 determined using KD-310-A-1015 KjelROC Analyzer (Furulund, Sweden); 5 declared by the producer; 6 hexane/2-propanol extract; 7 determined using ANCOM220 Fiber Analyzer (Ancom Technology, Macedon, NY, USA); 8 calculated as a remainder to 100%; 9 calculated from nutrient content.…”

Section: Animals Diets Sample Collectionmentioning

confidence: 99%

“…In monogastric animals, tissue fatty acid profiles closely reflect the fatty acid profiles of their diets [7]. Changes in animal nutrition by addition of fat sources with a favorable ratio of PUFA n-6/n-3 can lead to positive changes in the composition of animal products, such as milk [8], eggs [9], and meat [10].…”

Section: Introductionmentioning

confidence: 99%

Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters

Komprda

Jůzl

Matejovičová

et al. 2020

There were two objectives of the present study using dietary fish oil (FO) in pigs: to use pigs as a model for studying the effects of high FO doses on selected physiological markers; and to evaluate the physical traits and nutritive value of pork enriched with long-chain polyunsaturated fatty acids n-3. Two groups of six female pigs were fed for 30 days with either a standard feed mixture (control, C) or the same mixture supplemented with 8% FO (F). Physical characteristics of the muscle, fatty acid deposition in tissues and selected hematologic and plasma markers were tested. The daily weight gain of the F-pigs was lower in comparison with controls (p < 0.05). Dietary fish oil decreased Warner-Bratzler shear force of the longissimus muscle (p < 0.01). The eicosapentaenoic and docosahexaenoic acid content was higher (p < 0.05) in all tested F-tissues. Dietary fish oil had no effect on plasma cholesterol (p < 0.05), but it increased plasma triacylglycerol levels by 260% (p < 0.05), and increased counts of leukocytes, neutrophils, and eosinophils in the blood plasma (p < 0.05). In conclusion, high dietary FO improved the texture and nutritive value of meat, but negatively affected plasma biochemical parameters.

“…The composition of milk fat was previously monitored mainly due to the assessment of the nutritional properties of milk and its potential health benefits/risks for consumers and its technological properties, which affect milk processing [ 1 , 23 , 24 , 25 ]. Recently, the FA proportion in the milk fat has also been considered in connection with the metabolic status of dairy cows, the prediction of milk quality from different farm production systems, geographical origins, and the contribution of dairy cows to climate change (methane emissions) [ 26 , 27 , 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Fatty Acid Proportions Determined by Mid-Infrared Spectroscopy and Gas Chromatography in Bulk and Individual Milk Samples

Samková

Špička

Hanuš³

et al. 2020

Rapid analytical methods can contribute to the expansion of milk fatty acid determination for various important practical purposes. The reliability of data resulting from these routine methods plays a crucial role. Bulk and individual milk samples (60 and 345, respectively) were obtained from Czech Fleckvieh and Holstein dairy cows in the Czech Republic. The correlation between milk fatty acid (FA) proportions determined by the routine method (infrared spectroscopy in the mid-region in connection with Fourier transformation; FT-MIR) and the reference method (gas chromatography; GC) was evaluated. To validate the calibration of the FT-MIR method, a linear regression model was used. For bulk milk samples, the correlation coefficients between these methods were higher for the saturated (SFAs) and unsaturated FAs (UFAs) (r = 0.7169 and 0.9232; p < 0.001) than for the trans isomers of UFAs (TFAs) and polyunsaturated FAs (PUFAs) (r = 0.5706 and 0.6278; p < 0.001). Similar results were found for individual milk samples: r = 0.8592 and 0.8666 (p < 0.001) for SFAs and UFAs, 0.1690 (p < 0.01) for TFAs, and 0.3314 (p < 0.001) for PUFAs. The correlation coefficients for TFAs and PUFAs were statistically significant but too low for practical analytical application. The results indicate that the FT-MIR method can be used for routine determination mainly for SFAs and UFAs.