Impact of the structure of cows' diet on fatty acid content of milk fat

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Visnyk LNAU: Agronomy 2019 №23: 265-267

Impact of the structure of cows' diet on fatty acid content of milk fat

Pavkovych S., Candidate of Agricultural Sciences
ORCID ID: 0000-0002-0844-3071
Lviv National Agrarian University

Vovk S., Doctor of Biological Sciences
ORCID ID: 0000-001-8387-1343
Institute of Agriculture of the Carpathian region of Ukraine

Balkovskyi V., Candidate of Agricultural Sciences
ORCID ID: 0000-0002-3995-1909
Ohorodnyk N., Doctor of Veterinary Science
ORCID ID: 0000-0002-7428-9973
Ivankiv M., Candidate of Agricultural Sciences
ORCID ID: 0000-0002-4911-2877
Lviv National Agrarian University

Sirko Ya., Candidate of Agricultural Sciences
ORCID ID: 0000-0002-9934-6372
Institute of Animal Biology, National Academy of Sciences of Ukraine

https://doi.org/10.31734/agronomy2019.01.265

Annotation

It is a fact that cow milk is one of the healthiest food products, because it is rich of essential substances, such as minerals, vitamins, fats, hydrocarbons, digestible proteins with a balanced amino-acid profile.

The demand for dairy products of high food value has recently increased. Those are the dairy products containing essential fatty acids, such as linoleic and linolenoic, which cannot be synthesized by a human organism.

Thus, considering peculiarities of the morphology and functioning of intestinal track, processes of digestion in the body of ruminants are characterized by a set of principal differences as compared to non-ruminant animals. Particularly, a specific feature is digestion of lipids in the diets of cattle due to available forestomaches and significance of symbiotic microorganisms of a rumen in the processes of digestion.

It is confirmed that hydrogenation of polyenoic fatty acids in the forestomaches of cattle by enzyme systems of microorganisms causes degradation of a considerable share of essential fatty acids and results in a lower food and biological quality of milk.

There are many internal factors, which influence content of fatty acids of cow milk, particularly, a stage of lactation, period of pregnancy, breed, as well as external factors, such as feeding, season etc. Nowadays, transformation of fatty acid content of the products of ruminants is done by application of protected fatty additives in the cows’ diet.

However, fatty acid content of milk can be also influenced by transformation of the structure of cows’ diet.

The article presents results of the research concerning impact of different structures of milking cows’ diet on fatty acid content of milk.

Particularly, it is argued that increase of the content of crude and succulent fodders in the structure of lactating cows’ diet, as well as cut-down of concentrated fodders, raises the share of unsaturated fatty acids in milk fat and reduces the level of saturated acids.

The described results of the research suggest a possibility to influence fatty acid content of milk of lactating cows by changing their diet structure.

Key words

lactating cows, structures diet, milk, fatty acid content

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