Prepartum Nutrition Alters Fatty Acid Composition in Plasma, Adipose Tissue, and Liver Lipids of Periparturient Dairy Cows

Douglas, Garry J.; Rehage, J.; Beaulieu, A. D.; Bahaa, Abeer; Drackley, J.K.

doi:10.3168/jds.2006-225

Cited by 85 publications

(130 citation statements)

References 48 publications

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“…During early lactation, SFA accounted for 35.7% of the total long-chain fatty acids in plasma, primarily palmitic and stearic acid (18:0), whereas UFA accounted for 64.3%, primarily oleic and linoleic acid (Douglas et al, 2006). Decreases in stearic acid, eicosatrienoic acid (20:3) and EPA (20:5) and increases in 16:0 and 18:1 were also observed in the phospholipid cellular membrane of hepatocytes in cows during early lactation (Douglas et al, 2007). Therefore, the higher concentration of UFA during the periparturient period may contribute to the periparturient immunosuppression and changes in cell membrane lipid profiles that may influence cellular functions such as membrane fluidity.…”

Section: Ketonesmentioning

confidence: 96%

Nutrition, immune function and health of dairy cattle

Ingvartsen

Moyes

2013

Animal

267

214

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The large increase in milk yield and the structural changes in the dairy industry have caused major changes in the housing, feeding and management of the dairy cow. However, while large improvements have occurred in production and efficiency, the disease incidence, based on veterinary records, does not seem to be improved. Earlier reviews have covered critical periods such as the transition period in the cow and its influence on health and immune function, the interplay between the endocrine system and the immune system and nutrition and immune function. Knowledge on these topics is crucial for our understanding of disease risk and our effort to develop health and welfare improving strategies, including proactive management for preventing diseases and reducing the severity of diseases. To build onto this the main purpose of this review will therefore be on the effect of physiological imbalance (PI) on immune function, and to give perspectives for prevention of diseases in the dairy cow through nutrition. To a large extent, the health problems during the periparturient period relate to cows having difficulty in adapting to the nutrient needs for lactation. This may result in PI, a situation where the regulatory mechanisms are insufficient for the animals to function optimally leading to a high risk of a complex of digestive, metabolic and infectious problems. The risk of infectious diseases will be increased if the immune competence is reduced. Nutrition plays a pivotal role in the immune response and the effect of nutrition may be directly through nutrients or indirectly by metabolites, for example, in situations with PI. This review discusses the complex relationships between metabolic status and immune function and how these complex interactions increase the risk of disease during early lactation. A special focus will be placed on the major energetic fuels currently known to be used by immune cells (i.e. glucose, non-esterified fatty acids, beta-hydroxybutyrate and glutamine) and how certain metabolic states, such as degree of negative energy balance and risk of PI, contribute to immunosuppression during the periparturient period. Finally, we will address some issues on disease prevention through nutrition.

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Section: Ketonesmentioning

confidence: 96%

Nutrition, immune function and health of dairy cattle

Ingvartsen

Moyes

2013

Animal

267

214

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“…This could be the reason for endogenous ALA and LLA contribution to milk fat, even in cows with positive energy balance and even though ALA is lower concentrated in adipose tissue than in milk fat . In general, adipose tissues of cattle contain a large proportion of total C18 FA (about 60% of total FA; Douglas et al, 2007;, whereas total C18 FA proportions in milk are lower (mostly 30-45% of total FA in our database); thus, a considerable depot for supplying milk synthesis with these FA exists.…”

Section: Effects Of Dietary C18 Fa On Milk C18 Fa Proportionsmentioning

confidence: 98%

Apparent recovery of C18 polyunsaturated fatty acids from feed in cow milk: A meta-analysis of the importance of dietary fatty acids and feeding regimens in diets without fat supplementation

Khiaosa‐ard

Kreuzer

Leiber

2015

Journal of Dairy Science

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A meta-analysis was conducted using the results of 82 experiments (78 publications, 266 treatments) to investigate the importance of dietary C18 fatty acids (FA) and feeding regimen for milk C18 FA profile and apparent recovery of selected FA relative to intake of these FA or their precursors. Feeding treatments based on lipid-supplemented diets were excluded. Feeding regimens were defined as grazing [including partial and full-time grazing, at dietary concentrate proportions from 0 to 44% dry matter (DM)], forage-based indoor feeding [>65% forage of total DM intake (DMI)], and concentrate-based indoor feeding (forage DMI ≤65% of DMI). Linoleic acid (LLA), α-linolenic acid (ALA), and total C18 FA proportions in milk fat increased linearly with the respective dietary FA content in all feeding regimens tested. This effect was highest in the forage-based indoor feeding. Slopes were lowest for the grazing regimens, especially regarding ALA and the sum of all C18 FA, whereas the intercepts of the prediction equations of milk ALA and total C18 FA proportions were highest for grazing regimens. This indicates that, in grazing cows, factors other than dietary FA contents determine the C18 FA composition of the milk fat. At equal dietary LLA contents, the type of feeding regimen showed no significant effect on LLA proportion in milk fat. Milk fat proportions of rumenic acid and vaccenic acid were positively related to the sum of dietary ALA and LLA contents. Grazing regimens led to the strongest enrichment of rumenic acid and vaccenic acid in milk fat. The apparent recovery of ALA, LLA, and total C18 FA (secreted, % of intake), an estimate for transfer efficiency, decreased with increasing dietary content. This relationship followed a nonlinear decay function. When the dietary content of these FA exceeded a certain threshold (about 0.2, 0.8, and 2.8% of DM for ALA, LLA, and total C18 FA, respectively) the recovery in milk remained constant at about 5, 10, and 82% of the ingested ALA, LLA, and total C18 FA, respectively. At dietary proportions below 0.01% ALA and 1.5% total C18 FA of DM, their apparent recovery in milk fat exceeded 100%. In conclusion, a general inverse relationship between dietary C18 FA and the corresponding apparent recovery in milk fat seems to exist. Within this frame, the effect of different types of feeding regimens on the eventual milk C18 FA profile varies. Among them, grazing pasture appears to provide the most variable properties.

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“…Another important effect of fat supplementation is an improved reproductive development and reduced risk of metabolic disorders, due to the removal of fat from body stores (Dann et al 2005). In addition, inadequate energy intake during the prepartum and early lactation periods is associated with metabolic disorders such as ketosis (Dann et al 2005), fatty liver, and low reproductive response (Douglas et al 2007). If high producer cows are supplemented with fat, energy consumption is increased and the effect of a negative energy balance is reduced, thereby improving the health of the dairy cows (Grummer and Carroll 1991).…”

Section: Tallowmentioning

confidence: 99%

Rumen microorganisms and fermentation

et al. 2014

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RESUMENEl rumen es un ecosistema complejo donde los nutrientes consumidos por los rumiantes son digeridos mediante un proceso de fermentación realizado por los microorganismos ruminales (bacterias, protozoos y hongos). Dichos microorganismos están en simbiosis, debido a su capacidad de adaptación e interacción, y mientras el rumiante proporciona el ambiente necesario para su establecimiento estos proporcionan energía al animal, la que proviene de los productos finales de la fermentación. Dentro del rumen, los microorganismos coexisten en un entorno reducido y a un pH cercano a la neutralidad. Estos microorganismos fermentan los sustratos presentes en la dieta del rumiante (azúcares, proteínas y lípidos). Sin embargo, el proceso de fermentación no es 100% eficaz, ya que durante la fermentación existen pérdidas de energía, principalmente en forma de gas metano (CH 4 ), el que representa un problema medioambiental, ya que es un gas de efecto invernadero. Por consiguiente, para mejorar la eficiencia de los sistemas de producción de rumiantes se han establecido estrategias nutricionales que tienen como objetivo manipular la fermentación ruminal mediante el uso de aditivos en la dieta, como monensina, sebo, tampones, compuestos de nitrógeno, probióticos, etc. Estos aditivos permiten cambiar el proceso de fermentación y mejorar la eficiencia animal, además disminuyen la pérdida de energía. El objetivo de este trabajo es revisar los procesos fermentativos que tienen lugar en el rumen y aplicar los fundamentos de estos en el desarrollo de nuevas estrategias nutricionales que pudieran ayudar a mejorar los procesos de digestión, de manera que se alcance una máxima producción.Palabras clave: aditivos, microorganismos ruminales, simbiosis. SUMMARYThe rumen consists of a complex ecosystem where nutrients consumed by ruminants are digested by fermentation process, which is executed by diverse microorganisms such as bacteria, protozoa, and fungi. A symbiotic relationship is found among different groups of microorganisms due to the diverse nature of these microbial species and their adaptability and interactions also coexist. The ruminant provides the necessary environment for the establishment of such microorganisms, while the microorganisms obtain energy from the host animal from microbial fermentation end products. Within the ruminal ecosystem, the microorganisms coexist in a reduced environment and pH remains close to neutral. Rumen microorganisms are involved in the fermentation of substrates contained in thedietof the animals (carbohydrates, proteins and lipids). However, the fermentation process is not 100% effective because there are energy losses mainly in the form of methane gas (CH 4 ), which is a problem for the environment since it is a greenhouse gas. In order to improve the efficiency of ruminant production systems, nutritional strategies that aim to manipulate ruminal fermentation using additives in the diet such as monensin, tallow, buffers, nitrogen compounds, probiotics, and others have been used. These additi...

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Prepartum Nutrition Alters Fatty Acid Composition in Plasma, Adipose Tissue, and Liver Lipids of Periparturient Dairy Cows

Cited by 85 publications

References 48 publications

Nutrition, immune function and health of dairy cattle

Nutrition, immune function and health of dairy cattle

Apparent recovery of C18 polyunsaturated fatty acids from feed in cow milk: A meta-analysis of the importance of dietary fatty acids and feeding regimens in diets without fat supplementation

Rumen microorganisms and fermentation

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