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Experimental improvement of cow milk fatty acid composition in organic winter diets
Author(s) -
Baars Ton,
Wohlers Jenifer,
Kusche Daniel,
Jahreis Gerhard
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5525
Subject(s) - hay , fodder , silage , composition (language) , pasture , forage , food science , fatty acid , chemistry , sugar , biology , zoology , agronomy , biochemistry , linguistics , philosophy
BACKGROUND: Organic milk is seen as more healthy in terms of its fatty acid (FA) profile. In three on‐farm crossover trials with 10–12 cows in each group, different forages were compared for their potential to improve the FA composition. Different hay qualities (hay of pasture vs. hay of leys), additional energy sources (fodder beets vs. wheat) and roughage qualities (hay of pasture vs. grass silage) were compared for their effect on the FA composition of the milk. RESULTS: Rumenic acid (CLA cis ‐9, trans ‐11) and α‐linolenic acid (ALA) were selected as principal markers to evaluate effects. The overall CLA cis ‐9, trans ‐11 was low (3.6–6.3 g kg −1 fat), whereas ALA levels were intermediate (6.8–9.4 g kg −1 fat). Differences between the forages were explained by the fat metabolism of the ruminants. CONCLUSION: Organic winter milk is low in several desirable FAs. Diets rich in mature fodder and sugar were a poor choice for an improved FA composition. Copyright © 2011 Society of Chemical Industry