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The study aimed to investigate the effect of supplementation of fish oil after the process of low-temperature crystallization (LTC-FO) enriched with long-chain polyunsaturated fatty acids (LC-PUFAs) on cow milk parameters. The experiment was carried out on 24 Polish Holstein Friesian cows. For 4 weeks, experimental (EXP) group animals ( n = 12) were fed LTC-FO (1% of dry matter). Milk was collected two times: on days 14 and 30. LTC-FO supplementation decreased milk fat yield and concentration ( p &lt; 0.01). Higher levels of polyunsaturated fatty acids (PUFAs), including these with beneficial biological properties, i.e., eicosapentaenoic (EPA), docosahexaenoic (DHA), docosapentaenoic (DPA), CLA, alpha-linolenic acid (ALA), and TVA ( p &lt; 0.01), and lower levels of SFAs, especially short- ( p &lt; 0.01) and medium-chain ones ( p &lt; 0.05, p &lt; 0.01), were found in the EXP group. The addition of LTC-FO reduced the value of atherogenic and thrombogenic indices as well as SFA/UFA and n -6/ n -3 ratios and increased the content of n -3 PUFA and functional fatty acids ( p &lt; 0.01). The addition of LTC-FO also increased the delta-9 desaturase index for CLA/TVA and decreased it for pairs C14:1/C14:0 and C16:1/C16:0 ( p &lt; 0.05, p &lt; 0.01).

The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk