Effect of a prolonged-release formulation of N-methionyl bovine somatotropin (sometribove) on milk fat

Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles

The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor's interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies.

Effect of GH p.L127V Polymorphism and Feeding Systems on Milk Production Traits and Fatty Acid Composition in Modicana Cows

Growth hormone participates in the regulation of lactation and lipid metabolism. A trial study was conducted to evaluate the effects of genetic polymorphism at GH p.L127V and its interaction with feeding system (extensive, EX; semi-intensive, SI) on milk traits and fatty acids composition in Modicana cows. In the semi-intensive farm (SI) diet consisted of hay, concentrate and 2 h of grazing. In the extensive farm (EX) feeding consisted in 8 h of grazing and hay. The frequencies of LL, LV and VV genotypes were, respectively: 0.64, 0.34, 0.02. GH polymorphism and its interaction with feeding system did not influence milk yield and composition. Cows carrying LL genotype produced milk with lower 6:0 and 8:0 and higher 16:1 c9 and 18:1 c9, total UFA and total MUFA. Feeding significantly affected fatty acids: in EX cows lower SFA and higher PUFA and UFA were found, compared to SI cows. The lower, more favorable atherogenic index of milk from EX system was coherent with the improved healthy characteristics of milk from animals fed almost exclusively on pasture. A significant interaction genotype x feeding system was evident for 18:1, higher in the LL cows only in the EX system, but not in the SI system.

A comparative study on milk composition of Jersey and Holstein dairy cows during the early lactation

Recently, Jersey cattle was introduced and produced by embryo transfer to Korea. This study was conducted to investigate the differences of milk compositions between Jersey and Holstein cows and the relationship between days in milk (DIM) and milk compositions during early lactation. Data were collected from twelve lactating cows from Department of Animal Resources Development at National Institute of Animal Science. Cows in parity 1 were used, and calved at spring from April to March of 2017. All cows were housed in two sections within a free-stall barn, which divided into six from each breed, and received a basal total mixed ration. Milk samples of each cow were collected at 3 DIM and 30 DIM for analyzing the milk compositions, including fatty acids (FA), amino acids and minerals. Total solids, citrate, and milk urea nitrogen level were differed between the breeds (p < 0.05). As DIM went from 3 to 30, milk protein, total solids, and somatic cell count decreased (p < 0.05), but lactose increased in all breed milk (p < 0.05). Citrate and free fatty acid (FFA) elevated in Jersey milk (p < 0.05), whereas reduced in Holstein milk (p < 0.05). Proportions of some individual FA varied from the breeds. Myristic (C14:0), palmitic (C16:0), and arachidonic acid (C20:4) in milk from all cows were higher at 3 DIM than at 30 DIM (p < 0.05). Also, stearic (C18:0) and oleic acid (C18:1) were lower at 3 DIM than at 30 DIM (p < 0.05), and the C18:1 to C18:0 ratio was significantly differed in DIM × breed interactions (p < 0.05). The contents of the individual amino acids did not differ from the breeds. Calcium, phosphorous, magnesium, and zinc (Zn) contents was significantly increased in Holstein milk than Jersey milk at 3 DIM. Also, K and Zn concentrations were higher in Holstein milk than in Jersey milk at 30 DIM (p < 0.05). It was concluded that Jersey cows would produce more effective milk in processing dairy products and more proper energy status compared with Holstein cows in early lactation under the same environmental and nutritional conditions.

Effects of rumen-protected methionine on lactation performance and physiological variables during a heat stress challenge in lactating Holstein cows

Milk yield, content, and composition are altered by heat stress. Thirty-two multiparous, lactating Holstein cows [balanced by days in milk (mean ± standard deviation; 184 ± 59); body surface area (5.84 ± 0.34 m²)] were randomly assigned to 1 of 2 dietary treatments [total mixed ration with rumen-protected Met (RPM; Smartamine M; Adisseo Inc., Antony, France; 1.05 g of RPM/kg of dry matter intake) or total mixed ration without RPM (CON)], and within each dietary treatment group cows were randomly assigned to 1 of 2 environmental treatment groups in a split-plot crossover design. The study was divided into 2 periods with 2 phases per period. In phase 1 (9 d), all cows were in thermoneutral conditions and fed ad libitum. In phase 2 (9 d), group 1 (n = 16) was exposed to a heat stress challenge (HSC) using electric heat blankets. Group 2 (n = 16) remained in thermoneutral conditions but was pair-fed (PFTN) to HSC counterparts. After a 21-d washout period, the study was repeated (period 2) and the environmental treatments were inverted relative to treatments from phase 2 of period 1, whereas dietary treatments (RPM or CON) remained the same for each cow. Cows were milked 3× per day and samples were taken on d 1, 5, and 9 of each phase. Vaginal temperature was measured every 10 min, rectal temperature and skin temperature were measured 3× per day, and respiration rate and heart rate were recorded once per day. Cow activity was measured using an accelerometer. Paired difference values were calculated for each cow for each period based on the difference between phase 1 baseline means and phase 2 values for each variable. Cows in HSC had a greater increase in vaginal temperature and respiration rate (+0.2°C and +13.7 breaths/min, respectively) compared with cows in PFTN (0.0°C and -1.6 breaths/min, respectively). Cows in PFTN had a greater decrease in dry matter intake and milk yield (-3.9 and -2.6 kg/d, respectively) compared with cows in HSC (-3.2 and -0.9 kg/d, respectively). Cows in CON had a greater decrease in milk protein concentration for PFTN (-0.10 percentage units) and HSC (-0.06 percentage units) compared with cows in RPM for PFTN (0.00 percentage units) and HSC (-0.02 percentage units). Cows in CON for HSC had greater decrease in milk fat concentration compared with cows in RPM for HSC (-0.10 and +0.12 percentage units, respectively). In conclusion, HSC altered physiological and production parameters of cows. Additionally, RPM helped maintain milk protein and fat concentration during HSC, whereas dry matter intake, milk yield, and feed efficiencies were not affected by RPM.

Association of mid-infrared-predicted milk and blood constituents with early-lactation disease, removal, and production outcomes in Holstein cows

Partial least squares regression estimates of milk and blood constituents using Fourier-transform mid-infrared (FTIR) analysis have shown promise as a tool for monitoring early-lactation excessive energy deficit in dairy herds. Our objective was to analyze milk via FTIR to determine the association of early-lactation predicted milk β-hydroxybutyrate (BHB) concentrations, predicted blood nonesterified fatty acid (NEFA) concentrations, and predicted milk de novo fatty acid (FA) percentages relative to total FA concentrations, with the risk of disease or removal in early lactation (hyperketonemia, displaced abomasum, metritis, culling, or death) and average daily milk yield during the first 15 wk of lactation. We enrolled 517 multiparous Holstein cows from 2 dairy farms in New York. Composite milk samples were collected twice weekly from 3 to 18 DIM for a total of 4 timepoints (T1, T2, T3, T4) and analyzed using FTIR spectrometry for milk BHB and FA composition and predicted blood NEFA. Blood samples were collected for hyperketonemia determination (BHB ≥ 1.2 mmol/L) using a handheld meter, and farm-diagnosed occurrence of disease or removal during the first 30 DIM and average daily milk yield during the first 15 wk of lactation were collected from herd management software. The incidence of disease or removal between 3 and 18 DIM was 20.2%. Explanatory models for disease or removal were developed for each predicted constituent of interest at each timepoint using fixed-effect multivariable Poisson regression. Repeated measures ANOVA models were developed for each predicted constituent to assess differences in average daily milk yield. For all timepoints, increased risk of disease or removal was associated with higher predicted milk BHB [relative risk (RR)_T1 = 2.0; RR_T2 = 3.4; RR_T3 = 5.2; RR_T4 = 9.1], higher predicted blood NEFA (RR_T1 = 2.7; RR_T2 = 2.5; RR_T3 = 3.8; RR_T4 = 10.0), and lower predicted milk de novo FA relative percentages (RR_T1 = 2.9; RR_T2 = 3.3; RR_T3 = 5.8; RR_T4 = 7.2). Average daily milk yield was increased for cows above the cut point for predicted milk BHB (2.1 kg/d) and predicted blood NEFA (3.5 kg/d) and below the cut point for de novo FA relative percentages (2.3 kg/d). Our results suggest that FTIR-predicted milk BHB, blood NEFA, and milk de novo FA relative percentages are promising indicators of subsequent disease or removal in early lactation; their positive relationship with milk yield warrants further exploration.

Symposium review: Characterization of the bovine milk protein profile using proteomic techniques

Identification and characterization of the comprehensive bovine milk proteome has historically been limited due to the dichotomy of protein abundances within milk. The high abundance of a select few proteins, including caseins, α-lactalbumin, β-lactoglobulin, and serum albumin, has hindered intensive identification and characterization of the vast array of low-abundance proteins in milk due to limitations in separation techniques and protein labeling capacity. In more recent years, the development and advancement of proteomics techniques have yielded valuable tools for characterization of the protein profile in bovine milk. More extensive fractionation and enrichment techniques, including the use of combinations of precipitation techniques, immunosorption, gel electrophoresis, chromatography, ultracentrifugation, and hexapeptide-based binding enrichment, have allowed for better isolation of lower abundance proteins for further downstream liquid chromatography-tandem mass spectrometry approaches. The different milk subfractions isolated during these processes can also be analyzed as individual entities to assess the protein profile unique to the different fractions-for instance, investigation of the skim milk-associated proteome versus the milk fat globule membrane-associated proteome. Updates to high-throughput methods, equipment, and software have also allowed for greater interpretation and visualization of the data. For instance, labeling techniques have enabled analysis of multiplexed samples and more accurate comparison of specific protein abundances and quantities across samples, and integration of gene ontology analysis has allowed for a more in-depth and visual representation of potential relationships between identified proteins. Inclusively, these developments in proteomic techniques have allowed for a rapid increase in the number of milk-associated proteins identified and a better grasp of the relationships and potential functionality of the proteins within the milk proteome.

Management practices, physically effective fiber, and ether extract are related to bulk tank milk de novo fatty acid concentration on Holstein dairy farms

The objective of this study was to evaluate the relationship of management practices and dietary factors with de novo fatty acid concentration in bulk tank milk from commercial dairy farms milking Holstein cows. Farms were selected based on de novo fatty acid concentration during the 6 mo before the farm visit and were categorized as high de novo (HDN; 24.61 ± 0.75 g/100 g of fatty acids, mean ± standard deviation; n = 19) or low de novo (LDN; 23.10 ± 0.88 g/100 g of fatty acids; n = 20). Farms were visited once in February, March, or April 2015 and evaluated based on management and facility design known to affect cow behavior, physical and chemical characteristics of the diet, and ration formulation and forage analyses obtained from the farm's nutritionist. We observed no differences between HDN and LDN farms in farm size, time away from the pen for milking, days in milk, or body condition score. We detected no differences between HDN and LDN farms in milk fat or true protein yield; however, milk fat and protein content and de novo fatty acid yield per day were higher for HDN farms, as was gross income per unit of milk sold. High de novo farms tended to be more likely to deliver fresh feed twice versus once per day, have a freestall stocking density ≤110%, and provide ≥46 cm of feed bunk space per cow. We observed no detectable differences in forage quality or ration dry matter, crude protein, or starch content. However, ether extract was lower and physically effective neutral detergent fiber was higher for HDN farms. Feeding management, stocking density, dietary ether extract content, and the physical characteristics of the diet are related to de novo fatty acid, fat, and protein concentration in bulk tank milk from high-producing Holstein dairy farms.

Prediction of fatty acid chain length and unsaturation of milk fat by mid-infrared milk analysis

Our objective was to develop partial least squares (PLS) models to predict fatty acid chain length and total unsaturation of milk fat directly from a mid-infrared (MIR) spectra of milk at 40°C and then determine the feasibility of using those measures as correction factors to improve the accuracy of milk fat determination. A set of 268 milks (modified milks, farm bulk tank milks, and individual cow) were analyzed for fat, true protein, and anhydrous lactose with chemical reference methods, and in addition a MIR absorption spectra was collected for each milk. Fat was extracted from another portion of each milk, the fat was saponified to produce free fatty acids, and the free fatty acids were converted to methyl esters and quantified using gas-liquid chromatography. The PLS models for predicting the average chain length (carbons per fatty acid) and unsaturation (double bonds per fatty acid) of fatty acids in the fat portion of a milk sample from a MIR milk spectra were developed and validated. The validation performance of the prediction model for chain length and unsaturation had a relative standard deviation of 0.43 and 3.3%, respectively. These measures are unique in that they are fat concentration independent characteristics of fat structure that were predicted directly with transmission MIR analysis of milk. Next, the real-time data output from the MIR spectrophotometer for fatty acid chain length and unsaturation of milk were used to correct the fat A (C=O stretch) and fat B (C-H stretch) measures to improve accuracy of fat prediction. The accuracy validation was done over a period of 5 mo with 12 sets of 10 individual farm milks that were not a part of the PLS modeling population. The correction of a traditional fat B virtual filter result (C-H stretch) for sample-to-sample variation in unsaturation reduced the Euclidean distance for predicted fat from 0.034 to 0.025. The correction of a traditional fat A virtual filter result (C=O stretch) modified with additional information on sample-to-sample variation of chain length and unsaturation gave the largest improvement (reduced Euclidean distance from 0.072 to 0.016) and the best validation accuracy (i.e., lowest Euclidean distance) of all the fat prediction methods.

A note on the effect of use of bovine somatotropin on the fatty acid composition of the milk fat in dairy cows

Commencing on day 100 ± 10 of lactation, 10 Italian Friesian cows averaging 32·6 kg milk per day were injected biweekly with recombinant bovine somatotropin (BST), while 10 other cows averaging 33-4 kg milk per day were injected with a placebo. Cows were offered ad libitum a total mixed diet throughout the lactation. The experiment lasted 16 weeks; milk samples were taken before and 16, 62 and 91 days after the commencement of BST injection. The objective was to determine the impact of biweekly injections of BST on the synthesis and proportion of milk fatty acids, particularly on cis and trans isomers and on fatty acids with an odd number of carbon atoms (C15 and C17). A decrease in the proportion of shortchain (C4 to C14) fatty acids (P < 0·001) and an increase in the proportion of long-chain (C16 to C20) fatty acids (P < 0·001) were observed in the first period of the treatment. With regard to cis and trans isomers, a considerable increase of the cis isomers (P < 0·001), particularly C18.1cis9 (oleic acid) was observed, while differences in trans isomers were not statistically significant. Concentrations of C15 (pentadecanoic acid) were not affected but heptadecanoic acid (C17) concentration showed a considerable increase (P < 0·01) but only in the sample taken after 16 days.

Lipolysis and Proteolysis in Ragusano Cheese During Brine Salting at Different Temperatures

The influence of temperature (12, 15, 18, 21, and 24 degrees C) of saturated brine on lipolysis and proteolysis in 3.8-kg blocks of Ragusano cheese during 24 d of brining was determined. Twenty-six 3.8-kg blocks were made on each day. The cheese making was replicated on 3 different days. All blocks were labeled and weighed prior to brining. One block was sampled and analyzed prior to brine salting. Five blocks were placed into each of 5 different brine tanks at different temperatures. One block was removed from each brine tank after 1, 4, 8, 16, and 24 d of brining, weighed, sampled, and analyzed. Both proteolysis and lipolysis in Ragusano cheese increased with increasing brine temperature (from 12 to 24 degrees C), with the impact of brine temperature on proteolysis and lipolysis becoming progressively larger. Proteolysis was highest in the interior of the blocks where salt in moisture content was lowest and temperature had more impact on proteolysis in the interior position of the block than the exterior position. However, the opposite was true for lipolysis. The total free fatty acid content was higher and temperature had more impact on lipolysis at the exterior position of the block where salt in moisture was the highest. This effect of increased salt concentration on lipolysis was confirmed with direct salted cheeses in a small follow-up experiment. Lipolysis increased with increasing salt in the moisture content of the direct salted cheeses. It is likely that migration of water-soluble FFA from the brine into the cheese and from the interior portion of the cheese to the exterior portion of the cheese also contributed to a higher level of FFA at the exterior portion of the blocks. As brine temperature increased the profile of individual free fatty acids released from triglycerides changed, with the proportion of short-chain free fatty acids increasing with increasing brine temperature. This effect was largest at high salt in moisture content.

Reduced-Fat Cheddar Cheese Manufactured Using a Novel Fat Removal Process

Normally, reduced-fat Cheddar cheese is made by removal of fat from milk prior to cheese making. Typical aged flavor may not develop when 50% reduced-fat Cheddar cheese is produced by this approach. Moreover, the texture of the reduced-fat cheeses produced by the current method may often be hard and rubbery. Previous researchers have demonstrated that aged Cheddar cheese flavor intensity resides in the water-soluble fraction. Therefore, we investigated the feasibility of fat removal after the aging of Cheddar cheese. We hypothesized the typical aged cheese flavor would remain with the cheese following fat removal. A physical process for the removal of fat from full-fat aged Cheddar cheese was developed. The efficiency of fat removal at various temperatures, gravitational forces, and for various durations of applied forces was determined. Temperature had the greatest effect on the removal of fat. Gravitational force and the duration of applied force were less important at higher temperatures. A positive linear relationship between temperature and fat removal was observed from 20 to 33 degrees C. Conditions of 30 degrees C and 23,500 x g for 5 min removed 50% of the fat. The removed fat had some aroma but little or no taste. The fatty acid composition, triglyceride molecular weight distribution, and melting profile of the fat retained in the reduced-fat cheeses were all consistent with a slight increase in the proportion of saturated fat relative to the full-fat cheeses. The process of fat removal decreased the grams of saturated fat per serving of cheese from 6.30 to 3.11 g. The flavor intensity of the reduced-fat cheeses were at least as intense as the full-fat cheeses.

The effect of nonstructural carbohydrate and addition of full fat extruded soybeans on the concentration of conjugated linoleic acid in the milk fat of dairy cows

Conjugated linoleic acid (CLA), a naturally occurring anticarcinogen found in dairy products, is a byproduct of incomplete ruminal biohydrogenation of unsaturated fatty acids. Our objective was to determine the effect of nonstructural carbohydrate sources, addition of full fat extruded soybeans as a source of unsaturated fatty acids, and possible interactions on the milk fat content of CLA. Cows (n = 20) were assigned to a 4 x 4 Latin square involving two sources of nonstructural carbohydrate, high starch (corn) or high pectin (citrus pulp), with or without addition of extruded soybeans. Milk yield was not affected by nonstructural carbohydrate source, but milk production was increased by 7.8 to 10.5% with dietary additions of extruded soybeans. Milk fat content did not differ between treatments, but fatty acid composition was affected. Cows fed extruded soybean diets had reduced concentrations of C8 to C16 fatty acids and increased concentrations of octadecenoic acids. Diets with extruded soybeans also resulted in more than a doubling in milk fat concentration and yield of CLA. Nonstructural carbohydrate source had only minor effects on CLA, and there was no interaction with extruded soybeans. Milk fat content of trans-C18:1 and CLA were closely related (r2 = 0.77). However, variation among cows was about threefold for each of the diets and rank order of individual cows differed among diets. Overall, we demonstrated that diet modification can be used to alter CLA content of milk fat, but there was substantial individual cow variation for all diets.

Effect of replacing alfalfa silage with high moisture corn on nutrient utilization and milk production

Twenty-four multiparous lactating Holstein cows were blocked by days in milk and assigned to treatment sequences in a replicated 4x4 Latin square with 21-d periods. The four diets, formulated from alfalfa silage plus a concentrate mix based on ground high moisture ear corn, contained [dry matter (DM) basis]: 1) 20% concentrate, 80% alfalfa silage (24% nonfiber carbohydrates; NFC), 2) 35% concentrate, 65% alfalfa silage (30% NFC), 3) 50% concentrate, 50% alfalfa silage (37% NFC), or 4) 65% concentrate, 35% alfalfa silage (43% NFC). Soybean meal and urea were added to make diets isonitrogenous with equal nonprotein N (43% of total N). Intake of DM and milk yield indicated that adaptation was complete within 7 d of changing the diets within the Latin square. There were linear increases in apparent digestibility of DM and organic matter, and a linear decrease in neutral detergent fiber (NDF) digestibility with increasing dietary NFC. Solutions of significant quadratic equations yielded estimated maxima for intake of DM, organic matter, digestible organic matter, and NDF at, respectively, 37, 38, 43, and 27% dietary NFC. There were linear increases in yields of milk, protein, lactose, and solids not fat with increasing dietary NFC. Feed efficiency (milk/DM intake) yielded a quadratic response with a minimum at 27% dietary NFC. Maxima for milk fat content, fat yield, and fat-corrected milk yield were estimated to occur at, respectively, 30, 34 and 38% dietary NFC. In this short-term trial, maximal DM intake and fat-corrected milk yield indicated that the optimum concentrate for cows fed high moisture ear corn plus alfalfa silage as the only forage was equivalent to 37 to 38% dietary NFC; however, yields of milk, protein and solids not fat were still increasing at 65% dietary concentrate (43% NFC).

The influence of bovine growth hormone and growth hormone releasing factor on acetyl-CoA carboxylase and fatty acid synthase in primiparous Holstein cows

Primiparous Holstein cows received recombinant bovine growth hormone (bGH), bovine growth hormone-releasing factor (bGRF), or no treatment from 118 to 181 +/- 1 d. Milk yield was significantly increased with no change in milk fat percentage or composition. The mRNA and protein abundance of the key lipogenic enzymes acetyl-CoA carboxylase (ACC) and fatty acid synthase (FAS) were measured in the mammary gland and adipose tissue. We hypothesized that bGH and bGRF treatment would increase the mRNA and protein abundance of ACC and FAS in the mammary gland, with an associated decrease in adipose tissue. Analysis of ACC mRNA and protein abundance in the mammary gland revealed that there was no significant influence of either bGH or bGRF treatment. Analysis of FAS mRNA in mammary gland revealed that both bGH and bGRF significantly increased the abundance. However, quantitation of FAS protein in the mammary gland revealed that neither treatment resulted in increased abundance. In adipose tissue, the mRNA and protein abundance of both ACC and FAS were significantly reduced. The increased substrate required for increased milk fatty acid yield may be provided through redirection of nutrients to the mammary gland away from adipose tissue and through overall increased metabolism of the mammary gland.

Dietary fatty acid sources affect conjugated linoleic acid concentrations in milk from lactating dairy cows

Conjugated linoleic acid (CLA), a naturally occurring anticarcinogen found in dairy products, is an intermediary product of ruminal biohydrogenation of polyunsaturated fatty acids. Our objective was to determine the effect of different dietary oils, which vary in fatty acid composition, on CLA concentrations in milk from lactating dairy cows. Twelve Holstein cows were randomly assigned to a 3 x 3 Latin square design. Dietary treatments were the addition (53 g/kg dietary dry matter) of peanut oil (high oleic acid), sunflower oil (high linoleic acid) and linseed oil (high linolenic acid). Each treatment period was 2 wk, and milk samples were collected on the last 4 d of each period. Milk yield (34.2 +/- 1.3 kg/d) and milk fat (2.25 +/- 0.06%) were not different among treatments. Milk protein during the sunflower oil treatment (mean, 3.44% protein) was significantly higher (P < 0.01) than during the other treatments. Milk fat concentration of CLA during the sunflower oil treatment was significantly different from other treatments (P < 0.001) and approximately 500% greater than typically observed when cows consume traditional diets. CLA concentrations (mg/g of milk fat) were 13.3, 24.4 and 16.7 during peanut oil, sunflower oil and linseed oil treatment, respectively. CLA concentration in milk fat can be enhanced by the addition of polyunsaturated fatty acids to the diet, especially oils high in linoleic acid.

Effect of recombinant bovine somatotropin and calcium salts of long-chain fatty acids on milk from Italian buffalo

Fifty-one lactating Italian river buffalo were used in an 84-d study to evaluate the effects of recombinant bovine somatotropin (bST) and Ca salts of long-chain fatty acids on productive performance. Treatments were 1) control diet, 2) the control diet plus 0.3 kg/d of added Ca salts of long-chain fatty acids, 3) the control diet plus 320 mg of recombinant bST injected every 21 d for four cycles, and 4) the control diet plus 0.3 kg/d of added Ca salts of long-chain fatty acids and 320 mg of recombinant bST administered as previously described. Administration of bST and Ca salts of long-chain fatty acids increased milk production. Milk fat percentage was not affected by treatments. The percentage of short-chain fatty acids in milk fat was reduced by the addition of Ca salts. Medium-chain, long-chain, and unsaturated fatty acids in milk fat were increased by bST treatment. Milk protein percentage was decreased by the addition of Ca salts of long-chain fatty acids. Milk casein content, as a percentage of total protein or as a percentage of true protein, was unaffected by bST. Body condition score was lowered by bST administration, but the addition of Ca salts of long-chain fatty acids reduced body condition loss in buffalo that were treated with somatotropin.

Influence of milking three times a day on milk quality

Lactations were divided into three periods: early (1 to 99 d), mid (100 to 199 d), and late (200 to 299 d). One hundred Holsteins were randomly split into four groups that were balanced for parity. Groups 222 and 333 were milked twice and three times a day, respectively, throughout lactation. Group 233 was switched from twice to three times daily milking at 100 d, and group 223 was switched at 200 d. Compared with group 222, milk yield for group 333 increased by 10.4%, and fat and protein yields increased by 4.7 and 7.3%, respectively. Mean milk SCC for all groups was < 175,000 cells/ml within each lactation period. The percentage of CP was lower for cows milked three times a day than for cows milked twice a day during each stage of lactation (early, 2.78 and 2.91; mid, 3.08 and 3.19; and late, 3.16 and 3.28, respectively). Casein as a percentage of CP was significantly higher for cows milked three times a day during midlactation. The acid degree values (milliequivalents of FFA/ 100 g of fat) were significantly higher for milk from cows milked three times a day than for cows milked twice a day during early and midlactation, (early, 0.75 and 0.55; mid, 0.82 and 0.61; and late, 0.88 and 0.75, respectively). No differences were detected in milk flavor or plasmin activity because of milking frequency. Casein as a percentage of CP decreased, and plasmin activity increased, as parity and stage of lactation increased.

Cheddar cheese: influence of milking frequency and stage of lactation on composition and yield

Cheddar cheese was made from milk collected from two groups of cows milked either two or three times daily during early, mid, and late lactation. Milk from cows in late lactation had lower casein as a percentage of true protein and a higher acid degree value than did milk from cows in early lactation. Milk from cows milked three times daily had lower concentrations of milk fat and casein and higher acid degree values than did milk from cows milked twice daily, and thus this milk would be expected to result in decreased cheese yield. Cheese composition was not affected by milking frequency. Stage of lactation effects on cheese composition were confined to differences in salt content and a trend for higher moisture in cheese made from milk of cows in late lactation. Stage of lactation influenced the pH and degradation of alpha s-casein in cheese during aging. Fat and protein losses in whey at draining were higher for milk from cows in late lactation than from milk from cows in early lactation. The typical differences in fatty acid composition of milk from cows in early lactation that cause lower melting point may have caused higher fat loss in press whey. Fat loss in whey at draining was higher in cheese made from milk from cows milked three times daily than in cheese made from milk from cows milked twice daily, but the protein loss was not influenced. The ADV of milk was positively correlated to the fat loss in whey. Lower recoveries of fat and protein in cheese from milk of cows in late lactation were observed and may cause small but economically important decreases in cheese yield. Low SCC of milk from cows in late lactation may have minimized the changes in cheese composition and yield from stage of lactation.

Differential effects of high fat diets on fatty acid composition in milk of Jersey and Holstein cows

Effects of increasing dietary intake of calcium salts of palm fatty acid distillate (0, .25, .50, and .75 kg/d) on milk yield and milk fat composition were investigated for Jersey and Holstein cows. Increased dietary fat decreased DMI but did not influence milk yield or fat and protein contents. Jersey milk fat contained a higher proportion of short- and medium-chain fatty acids and lower proportions of palmitic and oleic fatty acids than did Holstein milk fat. With few exceptions, increased dietary fat altered the proportions of milk fatty acids in a parallel manner in both breeds. Except for butyrate, for which an effect was inconsistent, and palmitate, which was increased, additional dietary fat inhibited de novo synthesis of the milk fatty acids. The inhibition increased as the chain length of the fatty acids increased. Additional dietary fat increased the ratio of C18:1:C18:0 in Holstein cows, but the ratio was unchanged by dietary fat in Jersey cows. The regulation of fluidity of milk fat may differ between the two breeds.

Multi-farm use of bovine somatotropin for two consecutive lactations and its effects on lactational performance, health, and reproduction

In a two-lactation study, 352 Holstein cows (124 primiparous) from six commercial dairy herds were assigned to daily injections of bST. Dosages were 0 (control), 5.15, 10.3, or 16.5 mg/d of bST; injections began 28 to 35 d postpartum. During yr 1, FCM production increased linearly as bST dose increased for primiparous and multiparous cows. However, FCM production for primiparous cows that were retained for yr 2 was not increased by bST, and the increase in FCM for multiparous cows was only 67% of that observed during yr 1 for doses of 10.3 and 16.5 mg/d. Milk SCC were not increased with the use of bST during either lactation. Days to conception of multiparous cows during yr 1 tended to increase linearly with increasing dose. Multiparous cows administered bST during yr 2 tended to have a lower conception rate than control cows (71 vs. 87%, respectively). Body condition was decreased linearly by bST dose at the end of yr 1 and 2. Prior to receiving bST during yr 2, bST-treated cows regained less body condition than control cows. Number of health disorders at parturition and assisted births of cows that received bST during yr 1 were unaffected by previous treatment. General health, ratio of single to multiple births, and BW gain of calves was similar among treatments.

Feed and animal factors influencing milk fat composition

Genetic selection for increased milk fat percentage leads to increased proportions of short-chain fatty acids in milk fat and decreased proportions of long-chain fatty acids. Milk fat composition is strongly influenced by stage of lactation; proportion of short chains (de novo synthesis) is low initially and increases until at least 8 to 10 wk into lactation. Milk fat composition is changed more by the amount and composition of dietary fat than any other dietary component. Seasonal and regional differences in milk fat composition are measurable, most likely because of local differences in feed supplies. Milk fat composition can be modified readily by changing the feeding regimen. The most significant changes in milk fat quality relate to rheological (melting) properties, which influence numerous aspects of character and quality of manufactured dairy products. Dietary fat fed to change milk fat composition may also influence contents of protein, urea, citrate, and soluble calcium in milk and influence oxidative stability and flavor. It is important for both dairy nutritionists and dairy food chemists to understand the consequences of feeding programs on milk quality.